This is a very hearty and filling meal. We really enjoyed the flavors. I didn’t have any quinoa on hand, so I made confetti couscous using orange bell pepper. We will be having this tasty meal again. We hope you give this recipe a try and enjoy it as much as we did.

Serving Size: 4

Ingredients:

• 1 can artichoke hearts, drained, halved and quartered
• 1 cup pecans, toasted
• 1 cup large couscous (e.g. ptitim, also known as Israeli couscous or Jerusalem couscous)
• 2 & 1/2 cups water
• 1 vegetable bouillon cube
• 2 cups rucola or argula leaves, trimmed and hoped
• 2 pints cherry tomatoes, halved
• 2 shallots, thinly sliced
• simple herbed vinaigrette
• 2 tablespoons fine olive oil
• 3 tablespoons raspberry vinegar or other fine vinegar
• 1-2 teaspoons mixed Italian herbs

Directions:

1. Bring the water and vegetable bouillon cube to a boil.
2. Add the large couscous balls and cook.
3. Once the liquid has almost completely evaporated, put a lid on the pot and remove from the heat. Allow the couscous to absorb the rest of the liquid and cool.
4. Dry roast the pecans in a frying pan. Be careful to watch that they do not burn. Remove from the pan and set aside.
5. Slice the shallots and halve the cherry tomatoes.
6. Clean the rucola and chop roughly.
7. Slice the artichokes in quarters.
8. The cooled couscous may stick together, either separate with a fork, or place in a colander and rise under cool water. Shake dry.
9. Place the couscous in a large serving bowl.
10. Add the sliced shallots, chopped rucola and halved tomatoes.
11. Add the artichoke pieces.
12. Mix the herbed vinaigrette.
13. Pour over the salad and mix gently.
14. Sprinkle the pecans on top and lightly mix a few into the salad as well.
15. Enjoy the salad cold or at room temperature.

Serving Size: 4

Ingredients:

• 1 cup pearl couscous
• 1 eggplant, cut in small cubes
• 1 small zucchini, cut in small cubes
• 1 red bell pepper, de-seeded and cut in small pieces
• 1 purple onion, chopped
• 2 cloves garlic, sliced
• 2 tablespoons oil
• 1 teaspoon thyme
• 1 tablespoon fresh basil, chopped
• salt and pepper to taste
• pinch of paprika (optional)

Directions:

1. Place the couscous in a saucepan with 3 cups of water.
2. Bring the couscous to a boil, then cut back the heat to a soft simmer.
3. Cook the couscous until almost all of the water has been cooked off and the couscous is soft.
4. Remove from the heat, place a lid on the pan and allow the couscous to absorb the rest of the water.
5. Prepare the vegetables.
6. Heat a large frying pan and saute all of the vegetables mixing well.
7. Add the thyme and alt and mix well.
8. When the vegetables have cooked al dente, or to your preference, remove from the heat.
9. Place the couscous in a strainer and rinse with water to remove the extra starch so that the balls of couscous will not clump.
10. Place the couscous in a large bowl.
11. Add the vegetables and mix well.
12. Season to taste with additional thyme, optional paprika or pepper.
13. Shortly before serving, chop the fresh basil and mix into the salad.
14. Serve the salad at room temperature.

Yield: 4 filled peppers for 2-4 servings

Ingredients:

• 4 long sweet peppers (like the banana, Marconi or Hungarian wax pepper)
• 1 cup couscous
• 1 vegetable bouillon cube
• 1 & 1/2 cups boiling water
• 1 tablespoon Italian herbs
• 2-3 sun-dried tomatoes, minced
• handful pine nuts or sunflower seeds (optional)
• 3 tablespoons black olives, sliced
• 4 ounces vegan cheese (cheddar, feta or your choice), cut in small cubes
• handful mixed fresh herbs, chopped

Directions:

1. Place the couscous in a bowl.
2. Add the Italian herbs and bouillon cube.
3. Pour the boiling water over, mix well to dissolve the bouillon cube and place a lid or plate over the top.
4. Slice the peppers lengthwise through the center.
5. Remove the ribs and seeds.
6. Mince the sun-dried tomatoes, slice the olives and prepare any seeds or nuts you wish to add.
7. Cut the vegan cheese in small cubes.
8. Stir the couscous with a fork to fluff it up.
9. Add the sun-dried tomatoes and nuts or seeds.
10. Preheat the oven to 425 F / 218 C.
11. Fill each pepper with the couscous mixture.
12. Lay the peppers in an oven-proof baking dish.
13. Top each pepper with a few olives and some vegan cheese cubes.
14. Sprinkle some freshly chopped herbs over the top.
15. Carefully pour water into the bottom of the baking dish. Fill the dish so that the peppers are 1/2 way sitting in water, but not to the level of the couscous. This will help the peppers to cook faster and softer, without overcooking the top.
16. Carefully place the baking dish in the lower portion of your oven and bake for about 20 minutes.
17. The meal is ready when the peppers have softened.

Notes:

We served these with parsley new potatoes on the side.

Serving Size: 4

Ingredients:

• 1 cup large couscous (kuskus)
• 2-3 cups vegetable bouillon
• 1 can garbanzo beans (chickpeas) (8 ounces)
• 1 lb. fresh asparagus spears
• 1 ounce almond slivers (alternatively pistachio)
• 1-2 teaspoons sambal oelek
• 1/2 cup raisins
• 2 sprigs fresh mint
• 1 cup soy yogurt
• 1/2 teaspoon cumin and sweet Hungarian paprika
• 2 tablespoons lemon juice
• salt and pepper to taste

Directions:

1. Clean the asparagus and slice the hard woody steam off.
2. Slice the asparagus in bites-sized pieces.
3. Cook the couscous in a large pot with 2 cups of vegetable bouillon. As the couscous cooks down, you may need to add a 3rd cup until the couscous is cooked.
4. Drain the can of chickpeas (garbanzo beans) and add to the couscous.
5. Add the raisins also at this time.
6. When the liquid has cooked off, remove from the heat, add the sambal oelek and place a lid on the pot, the couscous will continue to swell.
7. Meanwhile, bring a pan of lightly salted water to boil, add the asparagus pieces ad cook until al dente.
8. Prepare the soy yogurt sauce.
9. Place the soy yogurt in a blender.
10. Remove the leaves from the mint sprigs and add to the soy yogurt.
11. Add the lemon juice a pinch of salt and pepper and a pinch of sweet Hungarian paprika.
12. Blend to a smooth consistency. Taste and season according to preference.
13. Shortly before serving, add the asparagus pieces to the couscous.
14. Sprinkle the almond or pistachio pieces on top.
15. Serve the couscous warm with the dressing on the side, or cold as a salad and optional dressing on top.

Serving Size: 2

Ingredients:

• 1 block tofu
• 3 tablespoons ap flour
• 1 tablespoon cornstarch
• sat and pepper
• oil for cooking
• 2 bell peppers in thin slices
• 1 tablespoon oil
• 1 cup couscous
• 1 vegetable bouillon cube
• 1 tablespoon mixed herbs
• 2 rhubarb stalks, chopped
• handful raisins
• 2 tablespoons sugar
• 1/4 cup vinegar
• 1 small onion, chopped
• 1 tablespoon oil
• 1 clove garlic, minced
• 1 teaspoon ginger powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon allspice
• 1/8 teaspoon coriander
• 1 teaspoon grainy mustard
• 1/2 jalapeno pepper, de-seeded and minced

Directions:

Make the chutney first, as it takes the longest, then prepare the peppers, then the tofu, and while frying the tofu, swell the couscous.

To make the chutney:
Place the oil in a medium saucepan, add the onions and garlic and saute until the begin to soften.
Add the vinegar and sugar and stir until the sugar is dissolved.
Add the chopped rhubarb, ginger, raisins and seasonings and cook gently for 5-7 minutes, or until the rhubarb is tender.
Season to taste with any additional spices.

Slice the bell peppers thinly.
Heat the oil in a small frying pan and sate until the peppers are soft.
Remove the peppers from the pan, drain on a paper town and keep warm until ready to serve.

To prepare the tofu:
Pat the tofu dry with paper towels.
In a small bowl, mix the flour, salt cornstarch and pepper.
Slice the tofu into thin cutlets of your desired shapes.
Drop the tofu into the flour mixture and gently toss to ensure each side of the tofu is coated with the flour mixture.
Reheat the frying pan, and using the oil that was used for the peppers, add any more that might be needed for the tofu and heat.
Place the tofu in the oil and gently fry, turning so that each side is golden brown.

To make the couscous:

Place the vegetable bouillon cube and herbs in the bottom of a bowl. Put the dry couscous on top.
Pour enough boiling water over the couscous to submerge the couscous and about a 1/2 of water on top.
Stir the mixture and place a plate or lid on the bowl.
Allow the couscous to swell (about 3-5 minutes).

To serve the meal:
Place a generous amount of couscous in the bottom of a bowl.
Put the tofu cutlets around and add the pepper slices.
Add a few dollops of rhubarb chutney and enjoy.

Ingredients:

• 1 cup large couscous (Turkish kuskus or Israeli couscous)
• 2 carrots, peeled and grated
• 3 roasted sweet red peppers
• 1 cup sweet pickles, chopped in very small pieces
• 2-3 tablespoons soy yogurt
• 1 tablespoon olive oil
• pinch salt

Directions:

1. Boil the couscous according to the description on the package. In case that is in a language you don’t understand – use twice as much water as couscous, and a bit of salt. It will take about 15 minutes of cooking to become soft. Once the liquid has almost cooked off, remove from the heat, place a lid on it and allow to sweat for 10 more minutes. It will become about double the amount of mass as what you began with.
2. When the couscous has cooked, place it in a colander and rinse with cool water to remove the extra starch. Allow the couscous to drain, then place in a large serving bowl.
3. Puree the roasted peppers.
4. Add the oil and soy yogurt to the puree.
5. Season to taste with salt.
6. Chop the pickles into very small pieces. Not as small as piccalilli, but quite small.
7. Add the chopped pickles to the couscous.
8. Pour most of the red pepper dressing over the couscous and mix well.
9. Peel and grate the carrot.
10. Add the grated carrot to the couscous and mix.
11. Cover and place in the refrigerator to season.
12. Shortly before serving, bring the salad back to room temperature. If it has absorbed the dressing, add a bit more and mix.
13. Serve the salad in a large bowl or individual serving bowls.

Ingredients:

• 1 cup Turkish kuskus (or similar large couscous)
• 2 & 1/2 cups water
• 1 teaspoon vegetable bouillon powder
• 2 carrots, peeled and cut in small pieces
• 1 red bell pepper, de-seeded and cut in small pieces
• 1 yellow bell pepper, de-seeded and cut in small pieces
• 4 spring onions, sliced thinly on the diagonal
• 1/2 cup sliced pitted dates
• 2 tablespoons olive oil
• 1 lemon, juiced
• 2 teaspoons agave syrup
• salt and pepper to taste

Directions:

1. Bring the water to boil I a medium saucepan.
2. Add the vegetable bouillon then the couscous.
3. Lower the heat and cook the couscous until most of the water is gone and the couscous begins to soften. Then put the lid on, remove from the heat and allow the couscous to absorb the rest of the liquid and cool down.
4. While the couscous is cooling, cut the carrots, bell peppers, spring onions and dates.
5. Make the dressing by combining the ingredients and whisking vigorously.
6. Place the cooled couscous in a colander and place under the faucet with cold running water to rinse away the starchy stickiness.
7. Place the rinsed, drained couscous in a serving bowl.
8. Add the prepared vegetables and dates, and pour the dressing over.
9. Mix well and allow to season.
10. Shortly before serving optionally add cubed or crumbled soy cheese.
11. Serve at room temperature.

Serving Size: 4

Ingredients:

• 1 pkg. smoked tofu pieces
• 1-2 handfuls pine nuts, toasted
• 2 tablespoons olive oil
• 1 med. head cauliflower chopped into small florets
• 1/2 teaspoon salt
• 3/4 cup vegetable bouillon
• 2 organic oranges, zest and juice
• 1/4 cup dried currants or raisins
• 2/3 cup couscous
• 4 or 5 scallions, white green parts

Directions:

1. Place the currents or raisins in a small bowl, and cover them with boiling water. Allow to soak so that they swell and soften.
2. Scrape the zest from the outside of 2 organic oranges, then squeeze the juice from the oranges.
3. Heat the oil in a large pot over medium heat.
4. Add the small cauliflower pieces and salt; cook, stirring, until softened.
5. Add vegetable bouillon, most of the orange zest and all of the juice; bring to a boil over high heat.
6. When the cauliflower has become soft, stir in couscous and tofu pieces.
7. Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes.
8. Fluff with a fork and add most of the toasted pine nuts and the scallion slices. Reserve a few as garnish.
9. Serve in a large bowl or as individual servings.
10. Garnish with toasted pine nuts, scallions and orange zest.

Notes:

adapted http://www.eatingwell.com/(…)

Serving Size: 4

Ingredients:

• 1 cup couscous
• 2 cups boiling water
• 1 can mandarin oranges
• 2 tsp. cinnamon
• 6-7 fresh apricots, cut in segments
• 100 grams almond slices
• 3 spring onions, sliced in thin rings
• 1 pkg. salad dressing herbs
• 5 Tbs. olive oil
• 2 oranges, zest and juice
• fresh coriander or cilantro , chopped

Directions:

1. Place the couscous in a large bowl.
2. Pour the boiling water over the couscous, and place a lid over the bowl to allow the couscous to absorb the water.
3. When the couscous has absorbed all the water, and cooled.
4. Slice the spring onions in thin rings and add to the couscous.
5. Add the apricot segments. (You can also use dried apricots which you have soaked in water, if you do not have fresh apricots).
6. Drain the juice from the can of mandarin oranges and add them to the couscous and apricots.
7. Zest and juice the oranges.
8. Make a dressing from the olive oil, orange juice, salad dressing herbs, and cinnamon.
9. Pour the dressing over the couscous salad and mix gently.
10. Shortly before serving add the chopped coriander and almonds and mix well.
11. Season to taste with salt and pepper.