Couscous Recipes, Vegan

The tiny middle-eastern pasta called couscous is one of the many wonderful culinary discoveries we’ve experienced since becoming Orthodox Christians.  The following are a few recipes we use during the fasting season. At other times of the year, couscous is also a wonderful accompaniment to fish, chicken and other meats.  We often cook salmon or other fish right on top of a pyrex baking pan filled with some recipe or other of couscous.

Southwestern Style Couscous

1 Can Whole Corn

1 Can Black, Garbanzo or Pinto Beans, or a combination

1 Med. Sweet Onion, Diced

½ C. Fresh Cilantro, Minced

2-3 Ripe Roma Tomatoes, Diced

2 – 3 Cloves Fresh Garlic, Squeezed or Minced

1 Can Green Chiles, or Fresh Jalepeño or hot pepper of choice, Minced

¼ C. Lime Juice, Fresh Squeezed, or to Taste

1 Tsp. Oregano, Mexican or Regular

1 Tsp. Ground Cominos (Cumin)

Salt & Pepper, to taste

Red Pepper Flakes, to taste, optional

Olive Oil or other Oil of Choice

Mix all of above together and allow flavors to meld.  When ready to eat, make the couscous as follows:

For every 1 C. Quick Couscous, use a bit more than 1 C. Boiling Water

Cover couscous with water and then cover bowl or pan.  Allow to sit for about 5 - 10 minutes, undisturbed.  If too dry, add a bit more boiling water.  Just before serving, fluff gently with a fork and stir in the other ingredients. This dish can be served as a side, a salad or as a main dish. Best served warm or at room temperature. Great for hot weather cooking!

Simple Lemon Couscous

An adaptation of a Middle Eastern standard, perfect for the Valley borderlands where we still have a few fresh lemons left to harvest during the spring Lenten fast. When not fasting, this recipe is great served with either fish or chicken.

Zest of Several Lemons – about 1 Tbsp.

Fresh Lemon Juice – about ¼ Cup

1/4 C. Fresh Parsley, Italian or other, Minced

Salt & Pepper to Taste

1 Can Vegetable Broth or Vegetable Stock

2 C. Quick Couscous

Put all ingredients except for the couscous into a pan. Bring to a boil.  Add couscous. Cover pan with lid.  Allow to sit, undisturbed, for about 5 – 10 minutes. Fluff gently with a fork and serve immediately.  If too dry, add a bit more stock or water. Serve warm or at room temperature, topped with a dish made from tofu, vegetables, lentils or garbanzos.

Fancy Lemon Couscous

1 Onion, Diced

4 Cloves Fresh Garlic, Minced

¼ C. Piñon Nuts

A bit of olive or other oil

Sauté onion and garlic in oil until the vegetables are browned. Add piñon nuts. Add this to the liquid ingredients in the recipe above for a rich, tasty variation on the theme.