When Side Dishes Become the Star!

August 9, 2024

Healthy Cooking

When Side Dishes Become the Star!

Tasty side dishes makes meals extra special and are often overlooked. In this post I offer three sides that will bring your meals to the next level.

In the world of restaurants proteins such as meat or fish are typically described in the food service industry as at center of the plate also known as the main entrée in classical terms. Due to this they are the predominant focus in both the minds of the diner and in the production in the kitchen. Whether that be steaks, fish, chicken or something else it is normally the determining factor for what the guest will choose to order. However, in almost all restaurants and at home as well not much effort is made to make the sides that accompany the entrée the best they can be. In this post I will offer three of my best side dishes of vegetable and starches that are both tasty and healthy. These sides are so good they can rival the center of the plate protein for taste and attention and will bring your meals to another level. The sides dishes are Curry Scented Pearl Couscous with tiny-diced Squash, Green Beans Provencal My Way and Pan-fried Cauliflower with Brown Rice and Cashews.

Curry Scented Pearl Couscous

In the first dish Pearl Couscous also known as Israeli Couscous (which is actually a type of semolina wheat pasta) is pan toasted and then cooked with small, diced onions, celery, zucchini and yellow squash. The steps are:


  1. Toast the couscous in a dry pan over medium heat until fragrant and lightly brown
  2. Add a small amount of olive oil, a dash of curry powder, turmeric or cumin and stir
  3. Add the vegetables and stir to cooking them for a minute or two (the ratio of vegetable should be equal to the amount of the couscous)
  4. Add vegetable or chicken broth. The ratio should be two parts broth to one part couscous
  5. Reduce the heat and bring to a simmer, and cover with a lid
  6. Cook until tender, fluff and serve

Green Beans Provencal My Way

Green beans cooked in the style of the Provence in Southern France is a classic dish reminiscent of the famous Ratatouille.

  1. In this stewed green bean side, I start with onions and garlic by sauteing in olive oil until tender
  2. Add some Herbs de Province (a regional spice from the South of France flavored with lavender)
  3. Add blanched green beans, tomato sauce (see my puree recipe under my recipe column ). A good, canned sauce can also be used.
  4. Add julienned skinned and seeded tomatoes or chopped tomatoes
  5. Cook down for a few minutes over medium low heat to infuse all the flavors
  6. Add chopped fresh basil and oregano and serve

Yellow Squash, bell peppers, and zucchini can also be added to the green beans when stewing. Sometimes I serve this topped with grated parmesan as well.

Pan fried Cauliflower with Brown Rice and Cashews

Cauliflower rice is a trendy new side dish of small chopped fleurettes of cauliflower, normally steamed and served as an alternative low carb side. In my version the cauliflower is pan fried with brown rice, onions, and garlic with salted cashews. It makes a tasty side for roasted chicken. Here is how to do it:


  1. Rinse the brown rice well and boil until tender.
  2. Strain and rinse again in cold water
  3. Panfry chopped onions and cauliflower in grapeseed or vegetable oil with a small amount of whole butter over medium heat until golden brown then add the chopped garlic (be careful not to burn the garlic)- the ratio of the rice to cauliflower should be one to one or even more for the cauliflower
  4. Add the rice and continue to fry until fragrant
  5. Season with salt and fresh ground pepper
  6. Remove from the heat and toss with chopped scallions or parsley and lightly salted cashews and serve.

An alternative way to make this is to stir fry in a wok and use sesame oil and small amount of dark mushroom soy sauce for an Asian inspired side dish.

I hope you enjoyed this post and will try to make some of these sides. Until next time- Keep on Cooking!

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