Cumin is one of our favorite spices to cook with because it has tons of deep, earthy flavor without any heat. Its effect is subtle yet unmistakable, elevating steak to new heights in this recipe. It also loves a good contrast: here, it embraces a pucker-y scallion dressing with lemon and the veggie flavors of spinach and red pepper tossed with couscous.
We love making sauces from preserves because they offer all the succulent flavor of fruit, but with no chopping, slicing, or dicing required. They’re also easy to jazz up, which is what we’re doing here by adding in a dash of chili heat (to taste, of course). Here, jammy, spiced-up apricot gets drizzled over roasted chicken and lemon-spiked couscous, coming together in a medley of sweet, savory, and tart.