Hummus-Couscous Loaf

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Hummus-Couscous Loaf

 

1 cup couscous

2-1/2 cups water

1/4 cup water

1 teaspoon olive oil

1 small eggplant, cut into french-fry sized strips

2 carrots, chopped into very small pieces (minced)

2 cloves garlic, minced

1/4 teaspoon salt,

freshly ground black

pepper, to taste

1-1/2 cups cooked chickpeas

1 tablespoon sesame tahini paste,

freshly squeezed lemon juice from 1/2 a lemon

1-1/2 cups vegetable broth, or 1 1/2 cups water mixed, with 1 tablespoon

vegetable broth seasoning

2 tablespoons egg replacer, or potato starch

2 tablespoons wheat flour

paprika

freshly ground black pepper

 

 

 

Preheat oven to 350 degrees. In a saucepan, add the couscous and water . Bring

to a boil, then reduce the heat and cover. Cook until all the water is gone,

about 10 minutes. Then turn off the heat.

 

While the couscous is cooking, sauté the vegetables. On a large saucepan, spray

the olive oil on the pan or brush with a pastry brush. Add the water and heat

over moderate heat until the water starts to simmer. Add the eggplant strips,

carrots, garlic, salt and pepper. Sauté until soft, adding a little more water

if too dry. Then turn off the heat.

 

In a mixing bowl or blender, mix the chickpeas, tahini paste, lemon juice, and

vegetable broth. Using a hand blender or blender, blend into a smooth paste.

Then add the egg replacer or potato starch, and the flour. Blend until smooth.

With the heat turned off on the large saucepan, add the chickpea (hummus)

mixture to the vegetables and coat well. Then add the couscous and mix the

vegetable/hummus mixture into the couscous. Lightly grease a glass bread loaf

pan with olive oil . Add the couscous/vegetable/hummus mixture. Press into the

loaf pan. Dust the top of the loaf with paprika and black pepper. Bake 50-55

minutes. Let stand 10-15 minutes before serving.

 

Serve in thick slices with a green vegetable such as cooked spinach, a salad

such as lettuce topped with fresh orange slices, and if desired, a bread such as

warm whole-wheat pita bread.

 

Source: Ashbury's Aubergines

Formatted by Chupa Babi: 03.10.08

 

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