Monday, March 29, 2010

Italian Couscous: An Experiment

I love couscous. LOVE it. When I was thinking of things to make for "Vegan Week," it was one of the first things to pop into my mind, because I didn't want to deal with any of the weird, hard to find, meat imitation junk that a lot of vegans and vegetarians eat. I wanted to keep it simple and easy. Couscous can be made in a ton of different ways, but I didn't find one that was necessarily "Italian" inspired. So what the heck, I figured I'd give it a whirl.

Italian Couscous (my own invention)
1 red onion, diced
1 zucchini, sliced, then quartered into small pieces
1 red pepper, diced
1 cups sun dried tomatoes, diced
2 1/4 cups couscous
3 cups vegetable stock (homemade! hopefully you already have this in your freezer)
Salt, Pepper
Olive Oil
Handful of fresh Basil, julienned

This will easily serve 6 people.

Warm 2 Tbs olive oil in a large pot. Add the onion and zucchini and saute for a few minutes before adding the red pepper. Sautee until the veggies are cooked through, but make sure to not over cook them.

Delicious and Beautiful!

Add the stock and bring to a boil. Add couscous and a teaspoon of salt, remove from heat, Cover, and let sit for 5 minutes.

Stir in the sun dried tomatoes, a little more salt, pepper, and basil. Spoon into deep dishes, and enjoy!

Note: This made a delicious light supper. My one complaint was that it could use a lot more seasoning. Maybe some red pepper flakes thrown in with the couscous? I'm open to suggestions, let me know what you think! (Also, Kaycee thought it could use more zucchini).

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