Fruited Couscous Salad (6 Servings)
Ingredients:

¾ cup hot water
A little sprinkles of salt
½ cup uncooked couscous
¼ cup frozen orange juice concentrate, thawed
1 Tbs. white wine vinegar
1½ tsp. sugar
1½ tsp. vegetable oil
½ tsp. grated orange peel
½ cup blueberries
½ cup red raspberries
½ cup hulled and halved strawberries
½ cup peach chunks (½-inch chunks)
 cup plum chunks (½-inch chunks)
2 Tbs. fresh mint leaves

Directions:

1. In a 1-quart saucepan, combine water and salt; bring to a boil over medium-high heat.  Stir in couscous and cover.  Remove from heat and let stand 5 minutes.  Fluff couscous lightly with fork.  Place in medium mixing bowl; set aside.
2. In a 1-cup measure, combine juice concentrate, vinegar, sugar, oil and peel.  Blend well with whisk.  Add half of juice mixture to couscous; mix well.  Cover and chill at least 1 hour.
3. Add remaining juice mixture and remaining ingredients to couscous mixture.  Toss gently to combine.  Line serving bowl with lettuce, if desired.

Summer Veggie Melt (4 Servings)
Ingredients:

2 Tbs. lemon juice
1 Tbs. plus 1 tsp. Dijon mustard
2 tsp. canola oil
1 tsp. dried marjoram leaves
2 cups small fresh broccoli florets
16 smalls fresh asparagus spears, trimmed and cut in half
¾ cup water
4 kaiser rolls, split
1 cup torn fresh spinach leaves
1 cup thinly sliced fresh mushrooms
1 cup alfalfa sprouts
4 thin red or green bell pepper rings
4 slices (1 oz. each) Provolone cheese

Directions:

1. In a 1-cup measure, combine lemon juice, mustard, oil and marjoram; set aside.  In a 3-quart saucepan, combine broccoli, asparagus and water.  Cover and cook over high heat 5 to 7 minutes, or until vegetables are very hot and color brightens.  Drain.
2. In a medium mixing bowl, combine broccoli mixture and half of dressing.  Toss to combine; set aside.  Brush cut side o each roll with remaining dressing.  Arrange bottom halves of rolls on baking sheets.
3. Layer vegetables and sprouts evenly on roll halves.  Top each with slice of cheese.  Place under broiler with surface of cheese 4 to 5 inches from heat.  Broil 1 to 2 minutes, or just until cheese is melted.  Top with remaining roll halves.

Tacos (6 Servings)
Ingredients:

1 tsp. vegetable oil
1 small onion, finely chopped
¾ tsp. curry powder
1 clove garlic, minced
2 tsp. dry mustard
28-oz. can tomatoes, chopped (include tomato liquid)
6 Tbs. salsa
3 Tbs. prepared horseradish
1 Tbs. apple cider vinegar
12 oz. firm tofu, frozen and thawed
Salt to taste
12 soft corn or wheat tortillas or commercial taco shells
Garnishes (optional):  Plain Yogurt, shredded lettuce or other greens, grated cheddar or other greens, grated cheddar or Monterey Jack cheese, chopped fresh tomatoes, sliced avocado

Directions:

1. Heat oil in a large saucepan or skillet.  Add onion; sauté 3 to 4 minutes. (For an oil-free version, sauté onion in some juice from tomatoes, or in vegetable stock or water.) Stir in curry powder, garlic and mustard; sauté briefly.  Add tomatoes, salsa horseradish and vinegar.  Bring to a simmer, partially cover and cook about 1 hour, until sauce has thickened.
2. Thoroughly squeeze moisture out of tofu; crumble into sauce.  Continue to simmer sauce 30 minutes more, until tofu has absorbed the flavor of the sauce and sauce is desired consistency.  Season with salt and additional vinegar, if desired.
3. Heat tortillas or taco shells and fill with sauce and desired garnishes.  Serve immediately.

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This site is developed by Cynthia Leonard
Revised: July 21, 1999