Couscous Recipes #1

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* Exported from MasterCook *

 

Aztec Couscous

 

Recipe By : Lorna Sass' Short Cut Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Salads Vegan

Beans

 

Amount Measure Ingredient -- Preparation Method

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1 cup couscous

1/2 teaspoon ground cumin

1 teaspoon salt or to taste

1 cup to 1 1/4 cup water

1 3/4 cups black beans or 1 15 oz can

1 cup corn kernels

1/2 cup red onion -- finely chopped

1/4 cup fresh cilantro -- minced

1 jalapeno -- minced

3 tablespoons roasted garlic olive oil

3 tablespoons to 4 tbsp. freshly squeezed lime juice

 

Place couscous, cumin, and salt in a large heatproof bowl or storage

container and pour 1 cup boiling water on top. Cover tightly and let sit until

all the liquid is absorbed, about 10 minutes. If the couscous is not quite

tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few

minutes longer. Fluff up with a fork.

Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive

oil and enough lime juice to give the salad a puckery edge. Serve warm or at

room temperature.

 

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* Exported from MasterCook *

 

Basil Roasted Vegetables Over Couscous

 

Recipe By :

Serving Size : 4 Preparation Time :0:15

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup fresh basil -- minced

2 tablespoons lemon juice

1 tablespoon olive oil

1/4 teaspoon salt

2 cloves garlic -- minced

2 medium zucchini -- cut into 1 " slices

1 medium red bell pepper -- cut into 1 " pieces

1 medium yellow bell pepper -- cut into 1 " pieces

1 medium red onion -- cut into 8 wedges

1 cup whole mushrooms -- halved

3 cups hot cooked couscous (w/salt)

1/2 cup crumbled feta cheese (optional)

 

Preheat oven to 425 degrees F.

Combine first five ingredients in a large bowl and stir well. Add

zucchini, bell peppers, onion, and mushrooms; toss well to coat. Arrange

vegetables in a single layer on a shallow roasting pan. Bake for 25 to 30

minutes or until tender (stir every 10 minutes or so).

Spoon roasted vegetables over couscous. Garnish with fresh basil sprigs if

desired. Sprinkle with feta cheese if desired.

 

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* Exported from MasterCook *

 

Black Bean Mole and Coconut Couscous

 

Recipe By :

Serving Size : 6 Preparation Time :0:20

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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COUSCOUS:

1 cup uncooked couscous

1/2 cup coconut -- toasted*

1/2 teaspoon cinnamon

MOLE:

1 tablespoon olive oil or oil

2 teaspoons minced garlic

2 15 oz cans black beans -- rinsed & drained

1 16 oz jar chunky salsa

1 1/2 teaspoons unsweetened cocoa

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon cinnamon

TOPPING:

3 oz. shredded colby-Monterey Jack blend cheese -- (3/4 cup)

6 tablespoons sour cream

1/4 cup thinly sliced green onions

1 medium tomato -- seeded & chopped

 

Cook couscous as directed on package. Stir in toasted coconut and

1/2 teaspoon cinnamon. Cover to keep warm.

Heat oil in medium saucepan over medium heat until hot. Add garlic; cook

and stir 1 minute. Stir in all remaining mole ingredients. Reduce heat to

low; simmer 5 minutes or until thoroughly heated, stirring occasionally.

To serve, fluff couscous with fork; spoon onto serving platter. Spoon

mole mixture over couscous. Top with cheese, sour cream, onions and tomato.

 

6 (1 1/2-cup) servings

 

 

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NOTES : NOTES: To toast coconut, place in small skillet; cook and stir over low

heat for 6 to 8 minutes or until light golden brown.