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This spicy fish stew served over couscous is easy to make - don't let the long list of ingredients deter you - and great for a dinner party. You can use a sturdy white-fleshed fish like monkfish or grouper, or a flakier fish like snapper or tilapia.

This dish is another wonderful take on cauliflower, which absorbs flavor as it stews in the spicy broth.

Royal quinoa is a reddish, high-protein variety of quinoa grown in parts of Bolivia. It's particularly nutty tasting, especially if you toast it in the pan before cooking. I serve this salad as a main dish.

We all love barley and mushrooms in soup, so why not use this popular combination in a salad? Toasting the barley in a dry pan before adding water helps to deepen the flavor.