And now, posted for you….
Couscous with Fresh Cilantro and Lemon Juice
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon turmeric
1 2/3 cups water
1 teaspoon finely grated lemon peel
1/2 teaspoon coarse kosher salt
1 1/2 cups plain couscous
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
Heat oil in medium saucepan over medium high heat. Add garlic and
turmeric; stir 1 minute. Add 1 2/3 cups water, lemon peel, and 1/2
teaspoon coarse salt; bring to boil. Remove pan from heat. Stir in
couscous. Cover; let stand until liquid is absorbed, about 5 minutes.
Fluff with fork; mix in cilantro and lemon juice. Season with pepper and
additional coarse salt, if desired.
Mushroom and White Bean Stew over Couscous
Ingredients:
1-1/2 pounds small whole white mushrooms
1-1/2 cups couscous
1-pound can stewed tomatoes
1-pound can cannellini beans (white kidney beans), rinsed and drained
1/4 cup chopped fresh parsley
Grated Parmesan cheese (optional) or use soy.
1 cup diced onions
4 cloves garlic, chopped
1-1/2 tsp dried Italian seasoning
2 cups water
2 pinches cayenne pepper
Instructions:
Quickly rinse and dry the mushrooms, and trim off the ends of the stems. Cut any large mushrooms in half.
Coat a large nonstick wok or 12-inch skillet with olive-oil cooking
spray and preheat over medium to medium-high heat. Add the mushrooms,
onions, garlic, and Italian seasoning, and cook, stirring often, for 8
to 10 minutes, or until the mushrooms are tender.
While the mushrooms are cooking, place the water in a 1-quart saucepan,
and bring to a boil over high heat. Stir in the couscous and cover.
Remove from the heat, and allow to sit for 5 minutes, or until all of
the water has been absorbed.
Using a knife, slightly cut up the tomatoes in the can. Add the
tomatoes, beans, and cayenne pepper to the mushroom mixture. Stir to
mix, and cook for about 3 minutes, or until heated through.
Stir the parsley into the couscous. Divide the couscous among individual
serving plates, and top with the stew. Serve immediately, as is or
topped with a sprinkling of Parmesan cheese.
Sweet Couscous
Ingredients:
2 cups couscous
3 cups water
1-3/4 cups raisins
1 onion, chopped
4 Tbsp slivered blanched almonds
1/2 cup chopped dried apricots
2 Tbsp cinnamon
1/2 tsp turmeric
1 tsp ground ginger
Sea salt to taste
3 Tbsp honey
2 oranges, peeled, white membranes removed, chopped
Instructions:
Place the couscous in a bowl and pour on the water. Let sit while you prepare the remaining ingredients.
Place the raisins in a bowl and pour on boiling water to cover. Let sit
15 minutes, then drain and retain the soaking water. Add water to
measure 2 cups.
Sauté the onion over medium-low heat until it begins to turn golden. Add
the raisins, almonds, dried apricots, spices, honey, and soaking liquid
from the raisins. Cook couscious and toss with the sweet, spicy sauce
and the oranges…
Enjoy,
Susan Powter
