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GOODNESS
Bay Leaf: That green headband around Ceasar's head was bay, and it has a long and glorious culinary history in Mediterranean countries.
Bay can be bitter when fresh, so let it dry for a few days if you pluck it green from the tree. After drying, it keeps nicely in an airtight jar. It gives up its flavor slowly, which is why you add it to the beginning of slow-cooked soups and stews. It has a slightly musty aroma with shades of nutmeg that can overpower a dish, so only use half a leaf for each serving. Don't forget to pull them out before serving!
Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
Turmeric: This is the amazing root that is rocking scientific circles with its anti-tumor properties, among others. It is a potent anti-inflammatory, used in Indian and Chinese medicine to treat arthritis and muscle pains. It helps to lower cholesterol, having a salutory effect on the heart. As an antioxidant, it is helpful to the liver. On top of everything else, it is a delicious herb that is a big part of the attraction of Indian curries.
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Recipe

Chicken and Sausage Couscous

serves
prep time: 10
cook time: 31

ingredients

  • 1 small onion, chopped fine
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon dried hot red pepper flakes
  • 2 teaspoons tomato paste
  • 3/4 cup water
  • 3 chicken wings, tips discarded and the wings halved at the joint
  • 1/4 pound kielbasa, cut diagonally into 0.5 inch-thick slices
  • 1 carrot, cut diagonally into 0.5 inch-thick slices
  • 1 turnip, peeled and cut into 0.5 inch-thick wedges
  • a 3 inch cinnamon stick
  • 1/2 bay leaf
  • 1/2 cup canned chick-peas, rinsed well and drained
  • 3/4 cup couscous

directions

In a heavy saucepan cook the onion in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened. Add the turmeric and the red pepper flakes, and cook the mixture, stirring, for 1 minute. Stir in the tomato paste, broth, water, chicken, kielbasa, carrot, turnip, cinnamon stick, and bay leaf. Simmer the mixture, covered for 20 minutes, or until the vegetables are tender. Add the chick-peas and simmer the mixture for 5 minutes more.

Strain 1 cup of the cooking liquid into a small saucepan, add the remaining 1 tablespoon butter, and bring the mixture to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Fluff the couscous with a fork, divide it between 2 plates, and make a well in the center of each serving. Transfer the meat and vegetables with a slotted spoon to the wells and serve the remaining cooking broth separately to moisten the dish as desired.