Guest guest Posted August 28, 2003 Report Share Posted August 28, 2003 Vegetable Couscous and Garlic Chick Peas and Greens Vegetable Couscous Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 entree servings 2 tablespoon extra-virgin olive oil 1 bay leaf, fresh or dried 1 medium onion, chopped 1/4 zucchini, diced 1/4 yellow squash, diced Salt and pepper 1/2 cup canned pumpkin 4 cups chicken or vegetable broth 1 1/2 teaspoons ground cumin, half a palm full 1 teaspoon coriander seeds, 1 /3 palm full 2 1/4 cups couscous 1 vine ripe plum tomato, seeded and finely chopped 2 tablespoons each chopped cilantro and flat-leaf parsley Mediterranean flat bread, for passing Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Sauté, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads. Garlic Chick Peas and Greens Prep Time: 5 minutes Cook Time: 12 minutes Yield: 4 (1 cup) servings 2 tablespoons extra-virgin olive oil, 2 turns of the pan 6 cloves garlic, crushed 1 pound trimmed mustard greens, coarsely chopped Salt and pepper 1 cup vegetable broth 2 (15-ounce) cans chick peas, drained Heat a skillet over medium heat. Add oil and crushed garlic. Sauté garlic in oil 2 minutes, then add greens. Turn and wilt greens in garlic oil and season with salt and pepper. Add 1 cup vegetable broth to the pan. Bring broth to a boil. Cover pan, reduce heat to simmer and cook greens 7 or 8 minutes in broth. Uncover the pan. Add chick peas to the pan and combine with the stewed greens. Adjust salt and pepper and serve. The main entrée with this menu was inappropriate, I thought an eggplant dish would go great with this, but none I had could be made in 30 minutes. So either just the two dishes for a light meal or add any quick main dish that you like to go with the above. Susan R. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2003 Report Share Posted August 29, 2003 Susan, I love that show. When Rachael made that last night I wanted to go out and buy all the stuff and make it, but will do it this weekend. She has alot of very good recipes, and I can't believe she makes them all in 30 minutes or less. Robin , " Susan Rhee " <sulerhee49@e...> wrote: > Vegetable Couscous and Garlic Chick Peas and Greens > > Vegetable Couscous > > Prep Time: 10 minutes > Cook Time: 15 minutes > Yield: 4 entree servings > > 2 tablespoon extra-virgin olive oil > 1 bay leaf, fresh or dried > 1 medium onion, chopped > 1/4 zucchini, diced > 1/4 yellow squash, diced > Salt and pepper > 1/2 cup canned pumpkin > 4 cups chicken or vegetable broth > 1 1/2 teaspoons ground cumin, half a palm full > 1 teaspoon coriander seeds, 1 /3 palm full > 2 1/4 cups couscous > 1 vine ripe plum tomato, seeded and finely chopped > 2 tablespoons each chopped cilantro and flat-leaf parsley > Mediterranean flat bread, for passing > > Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Sauté, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads. > > > > Garlic Chick Peas and Greens > > Prep Time: 5 minutes > Cook Time: 12 minutes > Yield: 4 (1 cup) servings > > 2 tablespoons extra-virgin olive oil, 2 turns of the pan > 6 cloves garlic, crushed > 1 pound trimmed mustard greens, coarsely chopped > Salt and pepper > 1 cup vegetable broth > 2 (15-ounce) cans chick peas, drained > > Heat a skillet over medium heat. Add oil and crushed garlic. Sauté garlic in oil 2 minutes, then add greens. Turn and wilt greens in garlic oil and season with salt and pepper. Add 1 cup vegetable broth to the pan. Bring broth to a boil. Cover pan, reduce heat to simmer and cook greens 7 or 8 minutes in broth. Uncover the pan. Add chick peas to the pan and combine with the stewed greens. Adjust salt and pepper and serve. > > The main entrée with this menu was inappropriate, I thought an eggplant dish would go great with this, but none I had could be made in 30 minutes. > > So either just the two dishes for a light meal or add any quick main dish that you like to go with the above. > > Susan R. Quote Link to comment Share on other sites More sharing options...
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