Photo: Photo: Randy Mayor; Styling: Jan Gautro

Try this stopwatch-timed menu from the Cooking Light kitchen. Serves: 4

Moroccan Pita Sandwiches


Carrot-currant slaw
Combine 2 tablespoons lemon juice, 1 1/2 teaspoons olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper, and 1/8 teaspoon black pepper in a large bowl. Stir in 4 cups shredded carrots, 1/2 cup chopped green onions, and 1/2 cup currants.

March 29, 2010

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