Even Skin Tone| Spring Couscous
Spring is here and summer is just around the corner which means more exposed skin to protect against damaging UV rays. When protecting your skin from damaging UV rays externally, you will want to make sure you have a physical SPF that protects you from UVA (aging rays) and UVB (burning rays) rays. If you are outside playing in the pool all day you want to make sure you are reapplying every two hours. Set yourself an alarm and jump out catch up on some IG while you reapply your SPF!
Enhance your external SPF with internal SPF. This spring couscous is packed with vitamins that will help enhance your external SPF. Turmeric is one of my favorite superfoods when it comes to so many skin concerns, it is an anti-inflammatory, has anti-cancer properties, and is an antioxidant to name a few. In order to get the full benefits from turmeric, you must combine it with black pepper, this will help deliver the medicinal properties of this superfood. When creating this recipe I knew turmeric was going to be the key component. Figuring out what to pair turmeric with that was also beneficial to protecting the skin from harmful UV rays was tricky. I had remembered a couscous I had gotten from Whole Foods a while back that I was obsessed with and it had turmeric and golden raisins. This is my version of that yummy couscous they made. This couscous has been a big hit with everyone who has tried it. I really hope you give it a try and remember to protect your skin from harmful UV rays internally and externally!
Even Skin Tone | Spring Couscous Salad
Curcumin | turmeric: helps stop the replication of melanoma cells. protects the skin from UV rays
Resveratrol | cranberries, and raisins: provides anti-cancer effects against melanoma
Vitamin E | Marcona almonds: helps prevent free radical damage caused by UV rays
Spring Couscous Salad
1 1/2 cups Israeli Couscous
1 TBSP Olive Oil
1 3/4 cups Water
1/2 cup Golden Raisins
1/2 cup Dried Cranberries
1/4 cup Green Onions (chopped)
1/2 cup sliced Marcona Almonds
2 teaspoons Turmeric
pinch of salt
pinch of black pepper
In a pot heat olive oil and couscous stir until brown. Slowly add in water and bring to a boil. Once boiling bring to simmer and cover on low heat for 12 minutes.
Let the couscous cool for 15 minutes. In a bowl add couscous, raisins, cranberries, green onions, and marcona almonds. Sprinkle turmeric, salt, and pepper in. Mix it all up, and enjoy!
To make it more of a meal than a side dish I suggest adding it to dark leafy greens like kale with a turmeric lemon dressing. You can also add protein to this like grilled tofu or salmon. If you have gluten intolerance you can make this recipe with brown rice or quinoa.