Sunday, March 28, 2010

Quick Couscous and Vegetables

There are countries that have elevated the making of couscous to an art form, this country isn't one of them.  I don't have to tell you, we live in a culture that is on the go. Honestly, I often want nothing to do with working in the kitchen after slugging it out on a freeway!

GOOD NEWS! there is a whole wheat boxed couscous that cooks in 5 minutes which is not only easy, but a tasty way to showcase vegetables and offer a healthy main dish or side. A quick dish of couscous is an alternative to picking up unhealthy fast food.

For my cooking class yesterday I decided to make the quick box version. A lot of people in my class did not realize couscous is not a grain but actually a pasta made of durum wheat semolina. I like it both hot cold, dressed like a pasta salad or "Taboule Salad" stuffed in a tomato.

I showed my class that you can stir in some home made lemon vinaigrette in place of the oil, salt, pepper and lemon in the recipe, it's fast and adds a bit more flavor.

Couscous with Vegetables

2 cups Couscous
2 cups chicken broth
1 teaspoon salt
2 tablespoons lemon juice
1⁄4 teaspoon black pepper
3/4 cups olive oil
1⁄2 bunch fresh mint leaves chopped
1 cup feta cheese crumbled
1 small zucchini
1 small yellow squash
1 large carrot
1 small red onion items
1 small red bell pepper
2 roma tomato diced

Clean vegetables and slice diagonally. Blanch carrots. Sprinkle vegetables with olive oil and salt grill or roast zucchini, yellow squash, carrots, red onions and bell peppers.
Follow directions for couscous. After cooking add the lemon juice, salt, pepper, olive oil and stir to coat.
Cut vegetables to size and  Fold into the couscous, the vegetables and feta . Top with other mint, and tomatoes. About 8 servings

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