Eating the 🌈 is the daily mantra that helps us achieve optimal nutritional balance. Think of this approach as mother nature’s multivitamin- all the colors found in various vegetables, fruits, spices and herbs represent different phytonutrients and phytochemicals that offer a myriad of benefits for the body. Aim to add more color and variety to daily intake as often as possible- the microbiome will flourish with diversity, and the immune system will strengthen as a result.
Here is a colorful salad that incorporates whole wheat cous cous, dried cranberries and golden raisins, red cabbage, carrots and a turmeric dressing. A mix of sweet, salty, crunch, it’s a delicious side dish that will add more color and nutrient density to a family lunch or dinner. Plus the added turmeric spice lends lots of color and anti inflammatory goodness to the mix! Enjoy…
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 1 cup whole wheat couscous
- 1/4 cup shredded carrot
- 1/4 cup shredded red cabbage
- 1/4 cup Dried cranberry golden raisin mix
- 1/4 cup extra virgin olive oil
- 1/2 tsp turmeric
- 2 tsp tahini
- 1 tsp honey
- squeeze lemon
- pinch salt
Ingredients
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- Cook 1 cup whole wheat couscous according to package directions. Combine couscous with carrots, red cabbage, raisins and cranberries. Mix dressing and add to salad, stir well to combine