Yield: 4 servings
The weather in our area has been better for staying indoors than anything else. So, I created this habit-forming dish bursting with vitamins, color and flavor from all ingredients I had on hand requiring no snowy trip to the grocery store. However, the reason I had the grape tomatoes “on hand” was because I had carried them by hand and on foot from the grocery store a day or so earlier. Though other people were driving, it didn’t seem like a good idea to me. Walking to the bank and grocery store was treacherous enough, although, actually, kind of fun.
1 1/2 cups vegetable stock
1/2 cup coconut milk (I used lite)
2 cups couscous
4 tablespoons Muhammara (recipe follows)–optional, but adds lots of flavor and some nice color
1 tablespoon Mediterranean Pesto (I make mine from equal parts basil, mint and cilantro + olive oil, lemon juice and nut of choice)–optional but, again, adds flavor and a little color
1 tablespoon lemon juice
2 tablespoons nutritional yeast
2 green onions, thinly sliced
20 grape tomatoes, halved
4-5 black olives, pitted and coarsely chopped
1/2 cup chopped pistachios or cashews
coarse sea or kosher salt
1/2 cup coconut milk (I used lite)
2 cups couscous
4 tablespoons Muhammara (recipe follows)–optional, but adds lots of flavor and some nice color
1 tablespoon Mediterranean Pesto (I make mine from equal parts basil, mint and cilantro + olive oil, lemon juice and nut of choice)–optional but, again, adds flavor and a little color
1 tablespoon lemon juice
2 tablespoons nutritional yeast
2 green onions, thinly sliced
20 grape tomatoes, halved
4-5 black olives, pitted and coarsely chopped
1/2 cup chopped pistachios or cashews
coarse sea or kosher salt
Bring stock and coconut milk to a simmer. Pour over couscous, cover, and let sit for 5 minutes. Add remaining ingredients as you fluff couscous with a fork. Serve warm or at room temperature.
Vegan Muhammara (Middle Eastern Red Bell Pepper, Walnut and Cumin Spread)
Yield: 1 3/4
1-7 ounce jar roasted red peppers, drained
2/3 cup fine fresh or dried bread crumbs
1/3 cup walnuts, lightly toasted and chopped fine (toast at 350 degrees for 10 or so minutes)
2-4 garlic cloves, minced
1/2 teaspoon coarse sea or kosher salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses (wonderful stuff, but you can substitute a sweet dark syrup of your choice)
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/2 cup oil (the original recipe called for 3/4 cup which was too much; in fact, though thicker, the spread is actually delicious with very little or no oil)
Combine all ingredients except oil, if using, in the bowl of a food processor fitted with a metal blade. Process until smooth and, with motor running, drizzle in optional oil until the mixture comes together.
Muhammara Source: I cut this recipe out of a culinary magazine a few years back, but I regretfully neglected to note which one.
February 6, 2010 at 10:14 am
That looks delicious. Going to have to mark this one to try. Thanks so much for sharing.
February 6, 2010 at 10:18 am
My pleasure! It's really addicting. And the Muhammara is quite delish on it's own, so even though the recipe only calls for a little, you won't mind having the leftovers. I'm going to post it separately, but I need to snap a photo first. Cheers!
February 7, 2010 at 1:15 am
I love couscous. I haven't tried it in many different ways. This recipe looks like a good one to try.
February 7, 2010 at 9:00 am
Me too! After I put this one together, I found it difficult to stop eating. 🙂 I prepare couscous a fair amount–it's so versatile–but I want to do more with the kind that's called "Israeli." It's just not available where I do most of my shopping, so I'd have to make a special trip.
February 23, 2010 at 3:49 am
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Kosher Vitamins