Grilled Vegetable
Couscous:
Ingredients:
3 medium Zucchini
1 Red or green bell pepper
1 t. Olive oil
1 Garlic clove
1/4 t. Salt
1 1/4 C. Chicken stock
1 C. uncooked Couscous
Procedure:
Trim zucchini and slice lengthwise into 1/4 inch thick slices
Quarter bell pepper lengthwise discarding the seeds
Brush zucchini with olive oil
Grill both vegetables on a lightly oiled rack 5 to 6 inches over
glowing coals until zucchini is tender and pepper is crisp tender (about 5
minutes per side)
Cut zucchini into 1/4 inch pieces and pepper into 1/2 inch pieces
Mince garlic and mash to a paste with salt
Bring stock to a boil. Stir in couscous. Cover; remove from heat. Let
stand 5 minutes
Fluff cooked couscous with a fork and in large serving bowl toss with
vegetables and garlic/salt paste
Notes:
Serve with an entrée
Ingredients:
1 Onion, chopped
1/2 t. Turmeric
1/4 t. Cayenne
1/2 c. Vegetable Stock
1 1/2 t. Black Pepper
1/2 t. Salt
1 small can Tomato Paste
3 Whole Cloves
3 medium Green Zucchini
4 small Yellow Zucchini
1 Carrot
4 Red Potatoes, skins on
1 Red Bell Pepper
15 oz. can Garbanzo Beans
Procedure:
Sauté the onion in vegetable stock over medium low heat until
they are translucent
Add all spices and cook for a few more minutes, stirring as needed
Add tomato paste, stir and simmer for 2 minutes
Cut the vegetables into large chunks and add them all (not the beans)
and a dash of cinnamon
Add water to cover. Bring to a boil, then reduce heat and simmer,
covered, for an hour or so (This can cook slowly for 2-3 hours, if
desired)
Add the drained garbanzos about 5 minutes before you take the
vegetables off the heat
Put couscous in a bowl. Pour boiling water over couscous and wait for
about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to
couscous)
Serve the stew over the couscous and garnish
Notes:
For added flavour, add some of the liquid from the vegetable stew to
the couscous in place of some of the water
Serve with an entrée
Couscous with Fried
Shallots:
Ingredients:
6 Shallots
1 C. Water
1 C. Chicken stock
2 t. Olive oil
1/2 t. Cumin
Fresh ground black pepper, to taste
1 1/3 C. uncooked Couscous
Vegetable oil for frying
Procedure:
Thinly slice shallots crosswise and separate into rings
Combine stock, water, olive oil, pepper, and cumin in medium saucepan;
bring to a boil. Stir in couscous. Cover; remove from heat. Let stand 5
minutes
While couscous is standing, heat about 1/2 inch vegetable oil in heavy
skillet over medium high heat. Add shallots and fry, stirring
occasionally, until golden brown (about 1 to 2 minutes). Remove with
slatted spoon to paper towels to drain. Season with salt
Fluff couscous with a fork
Serve topped with shalots
Notes:
Serve with an entrée
Ingredients:
1/2 Onion, diced
1 C. Vegetable stock
1 t. Dried basil
1 Clove garlic, minced
3/4 C. uncooked couscous
1/4 t. Fresh ground black pepper
1 medium Ripe tomato, diced
Procedure:
Sauté onion in a saucepan over medium heat until slightly
browned and fragrant, but still crunchy
Slowly add the stock and bring to a boil
Add basil and garlic, then stie in the couscous
Remove from heat, cover and let stand for 5 minutes
Gently toss in the tomatoes and pepper, then serve
Notes:
Serve with an entrée
Ingredients:
1/2 C. Vegetable Stock
1 Red Onion
3 Green Pepper
3 medium Potatoes, sliced
3/4 C. Chickpeas
1/4 C. Raisins
2 C. Zucchini, sliced
3 T. Tomato paste
1 t. Ground coriander
1 t. Ground cumin seed
1/4 t. Cayenne pepper
1 Clove Garlic, minced
1/2 t. Paprika
1/4 C. White Wine
10 oz. Couscous, uncooked
Procedure:
Sauté the onions and peppers in broth Add the remaining
ingredients (except the couscous) and simmer for about 35 minutes
Meanwhile, prepare the couscous according to box instructions
Let the vegetables stand for about 10 minutes and serve them over the
couscous
Notes:
Yellow and red peppers can be used in place of the green, or and
combination of the three, including one of each
Serve with an entrée