A 2017 study conducted by Dalhousie University found that 40 per cent of Canadians are eating lunch at their desks. But skipping the opportunity to escape your work can negatively affect your body, mind and relationships.
This salad helps keep me from wasting things in my crisper. And when I crave veggies, it’s the meal I turn to. I’ve added chicken for a hit of protein, but any leftover meat will do, or go for a couple of hard-boiled eggs. I like to top this salad with a low-fat creamy ranch dressing, but try any dressing you like.
Based on the Moroccan way of stewing meat with fruit, here lamb is marinated with mushrooms and herbs, then cooked slowly with dried apricots. Shredded cabbage and fresh mint enliven the couscous accompaniment.