This year's Earth Weeks once again promoted well-being for our students and employees and brought back some favourite activities and events while introducing new ones.

On April 23, Kaye Francis led a cooking workshop, which was the crowd favourite.

"I wanted to inspire participants to bring out their inner chef," she said. Kaye, a trained French chef who likes to inject Caribbean influences into her cooking, presented couscous and suggested many different ways to use it or other grains as a base to create flavourful, healthy and satisfying meals. "People get stuck on recipes, I wanted to focus on methods," she said.

Couscous is a blank canvas and you can create different meals by adding vegetables, protein, and dressing/sauce. Here is Kaye's recipe for Italian or Greek couscous.

Photo credit: Christine Layne