Mormon Moms for Vegetarian, Vegan and Raw Cooking!

This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!

Wednesday, September 21, 2011

Balsamic Tomato Couscous

Speaking of having an abundance of garden fresh tomatoes ( See post below)...

I made THIS great couscous the other night. It was really very good. My two year old ate it up and my husband was happy to see that I had doubled the recipe so there would be plenty for him to take for lunch for the rest of the week.

Couscous is surprisingly higher in protein then people usually think. 1 cup of cooked couscous has 6 grams of protein. Surprised that this light and fluffy grain could have so much power packed in it? I was. (it's also a good source of selenium and has many other vitamins and minerals to offer...just so you know). I just always thought of it as pretty weak because it's just so dainty on the plate. But don't be fooled by its pretty appearance, couscous can hold its own.

Now, back to the recipe.

I did make one slight change to the recipe. I didn't use nearly as much balsamic as the recipe called for (although I think it would have been delicious...I LOVE BALSAMIC!) before I was feeding 4 children...all 3 and under and also vinegar and this pregnancy do not agree with each other. So I just marinated the tomatoes in the dressing and then I drained them quite a bit before adding the couscous.

We served this with roasted carrots and potatoes, steamed asparagus and whole grain bread on with vegan butter spread. It was a delicious dinner!

Balsamic Tomato Couscous

2 cups vegetable broth
1 tsp dried basil
1 tsp garlic, minced
1 1/2 cups uncooked couscous
3 TBS balsamic vinegar
2 tsp olive oil
5 small tomatoes, seeded and diced
salt and pepper to taste

1. In a medium sauce pan, bring broth to a boil. Then add the basil and garlic and stir.
2. Add the couscous, cover the pan and remove from heat. Let sit 5-10 minutes.
3. Seed and chop tomatoes and transfer them into serving bowl.
4. In a small bowl mix balsamic vinegar and olive oil and a touch of salt and pepper, pour over tomatoes. Toss.
5. Fluff couscous with a fork and then add to serving bowl. Toss together coating everything in the dressing.
6. Season with additional salt and pepper to taste. Serve hot or cold.


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