Welcome!

Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not MY recipes, just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference you can consult again and again rather than a daily inspiration. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Thursday, July 25, 2013

Tomato-Ginger Couscous with Chickpeas

I was very happy to find this simple main dish, because I was in the mood for something new and different.  It easily pairs with the lemony cauliflower, previously posted.  The recipe is courtesy of Food Network Magazine, although I added the chickpeas.  These are optional and can be omitted for a side dish of "just" couscous.



Ingredients:
2 tomatoes, cored
2 T. tomato paste
2 T. water
1 T. red wine vinegar
fresh ginger, 1-inch to 2-inch piece (I used a 1-inch piece, but the recipe called for a 2-inch piece.  That seemed kind of intense to me, but you can be the judge.), peeled
1 garlic clove, peeled
3/4 t. salt
1/4 t. ground turmeric
2 T. olive oil
1 c. water
1 c. couscous
1 15-oz. can chickpeas, rinsed and drained (optional)
 
Method:
In a blender, purée the tomatoes, tomato paste, 2 T. water, red wine vinegar, ginger, garlic, salt, and turmeric.
In a skillet with a lid, heat the olive oil over medium heat.  Add the purée and cook, stirring, until thickened to a paste (about 12 minutes).  Add 1 c. water and bring to a simmer.  Remove from heat, stir in couscous, cover, and let sit 10 minutes.  Fluff with a fork and toss with chickpeas.  Season with additional salt, if desired, and serve warm.  Serves 3 - 5 as a main dish.

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