Dr. Tim Says....
Next week everyone will be working on their New Year's resolutions. I have read estimates that as high as 75% of people will resolve to lose weight or eat better. Certainly changing the way you eat is a good way to lose weight but there's other great reasons. Recently I was interviewed about the effects of diet on the ageing process. Some of this you may have read in past columns but when it is all taken together the research is pretty compelling.
Moroccan Chicken with Couscous | Low Sodium Version
I love it that you can now more easily find boneless, skinless chicken thighs. These are almost as lean as chicken breasts but I love dark meat and its rich flavor. Best of all they're about half the price of boneless chicken breasts.
This recipe is safe for Coumadin (warfarin) users and those who are lactose intolerant. Those with GERD / Acid Reflux or gluten sensitivity will want to avoid it.
Often thought of as a grain, such as bulgur wheat, couscous is actually processed much like pasta. When wheat is milled, it separates into three components -- the wheat germ, bran and endosperm. Endosperm is also known as semolina. To make couscous, the yellow semolina is rolled in flour until it is well coated.
Traditionally, couscous was made by hand rolling the coarse hard-wheat semolina with flour and a small amount of cold water until the right consistency was achieved. It is a staple of many North African diets and is now widely made in factories, making it more easily available. Couscous
Eat well, eat healthy, enjoy life!
Timothy S. Harlan, M.D.
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