Last minute help

[Guest guest]

I need a dish, last minute, of course, that I can take to my CSA's

potluck tonight. It will have to go to work with me, sit at room temp

for several hours, and then ride in the car for an hour.... I'm

thinking of something with cous cous and I would like to use some CSA

produce - corn, squash, greens, apples, bell peppers, eggplant.... I

don't have time to cook beans and I have 1 can of lentils, 2 cans of

garbanzo beans, and 1 can of TJ's marinated bean salad. Any ideas

appreciated!

Thanks!!

Liz

[Guest guest]

This looks like a really great salad made with lentils and couscous. I haven't

tried it but more than likely will this weekend. It doesn't have the veggies

you listed but I can't imagine that adding them would do anything but make the

salad better. If you are vegan, there is a vegan feta cheese you can find in

the HFS made by Sunergia. It is great! Since this would have to sit, what

about a cooler to put it in? You wouldn't have to worry about warming it up

since serving it cold or room temperature is best.

God's Peace,

Gayle

 

Mediterranean Couscous and Lentil Salad

Ingredient List

Serves 6

 

a.. 1 cup French green lentils, sorted and rinsed

b.. 3 Tbs. white wine vinegar

c.. 1 cup couscous

d.. 1/2 tsp. salt

e.. 3 Tbs. plus 2 tsp. olive oil

f.. 1 clove garlic, minced and mashed to a paste with 1/4 tsp. salt

g.. 1/2 cup finely chopped fresh mint

h.. 4 cups arugula leaves, chopped

i.. 2 cups grape tomatoes, halved

j.. 1/2 cup crumbled feta cheese

Directions

1.. Bring large pot of water to a boil. Add lentils. Reduce heat, and simmer

15 minutes, or until tender. Drain. Transfer to bowl, and stir in 1 Tbs.

vinegar. Season to taste with salt and pepper. Cool, stirring occasionally.

2.. Pour 1 1/4 cups boiling water over couscous in large bowl. Stir in salt,

cover and let stand 5 minutes. Fluff with fork, and stir in 2 tsp. oil. Cool.

3.. Whisk together garlic paste, remaining 3 Tbs. oil, remaining 2 Tbs.

vinegar and mint in small bowl. Stir dressing and lentils into couscous.

4.. Just before serving, add arugula, tomatoes and feta.

Nutritional Information

Per SERVING: Calories: 257, Protein: 11g, Total fat: 8g, Carbs: 35g,

Cholesterol: 6mg, Sodium: 309mg, Fiber: 10g, Sugars: 3g

 

 

 

[Guest guest]

Hi Liz,

Squash, apples and corn go naturally together - you could steam them up,

mix with couscous and maybe a little onion and pepper for flavor, or a

dash cinnamon or nutmeg if you really want a fall flavor - even toss in

those bell peppers (steamed, too, if you want the consistency in

texture). And you could serve it all on a bed of raw greens - folks

could eat the greens or just think about how pretty they are (and then

you toss them in a soup tomorrow). :-) In fact, all the leftovers

could be tossed into a squash based soup or just a veggie broth the next

day. Yumm! You could also check out that Asparagus to Zucchini

cookbook for other ideas - it's made by a CSA, for CSA members, for

ideas of what to do with common CSA veggies.

Have a great CSA party!

Lorraine

 

 

On

Behalf Of Liz

Friday, October 24, 2008 8:31 AM

 

Last minute help

 

I need a dish, last minute, of course, that I can take to my CSA's

potluck tonight. It will have to go to work with me, sit at room temp

for several hours, and then ride in the car for an hour.... I'm

thinking of something with cous cous and I would like to use some CSA

produce - corn, squash, greens, apples, bell peppers, eggplant.... I

don't have time to cook beans and I have 1 can of lentils, 2 cans of

garbanzo beans, and 1 can of TJ's marinated bean salad. Any ideas

appreciated!

Thanks!!

Liz