Couscous with Marinated Vegetables

[Guest guest]

Picked this recipe up at a veg cooking demonstration i attended last week

(the first of six put on by the local Seventh Day Adventist church), and

my friend and I tried it this weekend during my trip to Nashville. our

modifications (of course) are at the end. Let me say that while i love

this cooking demo thing, they have a slightly different approach to veg

cooking. they're taking more of a " less-meat " and a heart-healthy

approach (reduce oil/fat, etc). one recipe they presented contained

ingredients that i'm not sure are truly vegetarian (Lipton Onion soup

mix), and i couldn't see how to possibly vegan-ize it. but i appreciate

their efforts in putting on a free cooking demo, and like the gal said,

you don't have to like everything they present. i'm putting down this

recipe as-is, so you can see how they did it, and make adjustments from

there.

 

1 cup couscous

1 cup water

salt and pepper to taste

1 tsp butter or 1 tsp chicken seasoning

 

8 cups chopped vegetables (onions, broccoli, cauliflower, summer squash,

etc)

may add beef, chicken, or veggie meat.

 

marinade:

6 Tbsp olive oil

2 Tbsp basalmic vinegar

2 lg cloves garlic, minced

2 tsp Dijon Mustard

salt and pepper

 

garnish:

Parmesan cheese

ranch dressing

 

chop vegetables into bite size or larger pieces. Put in glass or

stainless steel bowl. Combine marinade ingredients and pour over

veggies. Marinate in fridge for 30 minutes to 3 hours.

 

Prepare grill and grill vegetables 15 minutes, or until desired doneness.

Or bake in a single layer in oven at 400* for 20-30 minutes, or stir fry

in a wok or large frying pan.

 

5 minutes before vegetables are done, combine couscous, water and

seasonings in microwave dish. Heat covered in microwave on high for 3

1/2 minutes. or add couscous to boiling water on stovetop and cook

covered over low heat for 5 minutes. fluff with fork and serve veggies

on top.

 

here's what we did:

 

chopped up broccoli, sliced carrots, diced red and green pepper (1/2 of

each), and some green onion. threw in some sun-dried tomatoes because he

had them, and added half a block of fresh tofu to make it more filling.

 

our marinade ended being mostly vegetable oil, as we ran out of olive

oil. forgot the salt and pepper. the veggies marinated for a good 2-3

hours as we went off and did other things. we stir-fried half the veggies

a skillet, and for the couscous, we used a package of Near East

Mediterranean Curry couscous he had on hand. YUM!!! the curried

couscous was a wonderful addition to the flavor of the marinade. the

sun-dried tomatoes gave it a nice flavor, but i thought they tasted awful

with the fresh veggies, so we picked them out. he didn't mind them,

though.

 

the next day, we took what was left of the veggies, cooked them in one

pan, and rolled them in flour tortillas and fried them in another pan.

he used skewers to hold the tortillas together in the frying pan. that

was also quite tasty, and will be made again very soon.

 

~cyd~

 

 

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