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.

While searching for new recipes that use black olives, we came across this very tasty couscous salad. The combination of the sweet citrus of orange combined with the saltiness of the black olives really ads a nice dimension to the whole wheat couscous. It’s an easy salad to make, and the instructions are very clear. The only thing I would do differently next time, is to mix half parsley and half mint leaves to make the cup of chopped herbs. Do try to find whole wheat couscous. It has a lovely nutty flavor.
http://www.eatingwell.com/recipes/citrus_couscous_salad.html

Serving Size: 4

Ingredients:

• 1 cup raw couscous
• pinch of salt
• 1 tablespoon vegan margarine
• 1 cup fava beans, shelled, blanched and skins removed
• 3 spring green onions, finely sliced
• 200 grams (1 large bunch) seedless grapes cut in half

for the dressing:

• 1/3 cup rice vinegar
• 1/3 cup olive oil
• 1 tablespoon agave, maple or corn syrup
• dash of cayenne
• salt and pepper to taste

Directions:

1. Bring 1 cup of water to boil.
2. Melt the vegan margarine in a frying pan.
3. Add the 1 cup of couscous and roast the couscous until lightly golden brown.
4. Stir constantly so as to avoid burning.
5. Put the roasted couscous in a large bowl, add the pinch of salt and pour the boiling water over the couscous.
6. Stir well to mix, and place a lid or plate over so that the couscous absorbs the water.
7. Bring a salted pot of water to boil, when boiling add the fava beans.
8. Cook for 3-4 minutes until al dente but make sure that they remain bright green.
9. Immediately, remove from the burner, drain the hot water and place in a cold bath of water to stop the cooking process.
10. Fluff the couscous with a fork.
11. When the favas have cooled , add them to the couscous.
12. Cut the spring onions in small rings nd add to the couscous.
13. Wash the grapes and cut each in half, add to the couscous and favas.
14. Make the dressing from the remaining ingredients.
15. Whisk and pour over the salad, mix well.

Notes:

It’s best to make it ahead of time and allow the dressing to season the salad.
You can substitute other fruits, such as mangos, or any other beans that you enjoy as well.

inspired by the http://www.mariquita.com/recipes/fava%20beans.html

Serving Size: 2

Ingredients:

• 175 grams (6.2 oz) tofu pieces or t.v.p. chunks softened
• 1 tsp. ginger, ground
• 1/2 tsp. cinnamon, ground
• 1 tsp. nutmeg, ground
• 4 tbs. olive oil
• 2 large onions, finely sliced
• 2 cup vegetable bouillon
• 3 bay leaves
• 1 pinch saffron
• 1 cup couscous
• 3 cloves garlic, minced
• 1 tsp. paprika powder
• 1 tsp. cumin
• 1 tsp. coriander, ground
• 6 cardamom seeds
• 1-2 Tbs. pine nuts
• 2-3 Tbs. raisins
• 3 fresh peaches, sliced
• salt and pepper to taste

Directions:

Place the tofu pieces or softened t.v.p. chunks in a baking dish.
Sprinkle the salt, pepper, cinnamon and nutmeg over, mix well, and drizzle 1 tablespoon of olive oil over them.
Bake in the oven for 15 minutes and remove ad set aside.

Bring the 2 cups of vegetable bouillon with the bay leaves and saffron to a boil.
Add the couscous, cook for 2-3 minutes, remove from the heat, place a cover over the pan and allow to swell.

In a frying pan, heat the other 2 tablespoons of olive oil.
Add the onions and garlic and saute until glassy and caramelized.
Add the remaining seasonings, pine nuts and raisins and mix well.

In a small frying pan, heat the remaining 1 tablespoon of olive oil.
Gently lay the sliced peaches and saute until they are warm and slightly softened.

Serve the warmed, tofu pieces over a bed of onion slices, with the peaches, raisins and pine nuts.
Serve the couscous on the side.