Tomato-Ginger Couscous (or Quinoa) 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 and the gluten-free quinoa variation.  The chickpeas are optional and can be omitted for a side dish of "just" couscous or quinoa.



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 (or 2 c. water if using quinoa)

1 c. couscous or quinoa  (if using quinoa, first rinse it under cool water.)

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).

If making COUSCOUS:  Add 1 c. water, and bring to a simmer.  Remove from heat, stir in couscous, cover, and let sit 10 minutes.

If making QUINOA:  Add 2 c. water, and bring to a simmer.  Add quinoa, and stir.  Cover and simmer until all liquid is absorbed, about 15-20 minutes.

Fluff with a fork and toss with chickpeas, if using.  Season with additional salt, if desired, and serve warm.

Serves 3 - 5 as a main dish.

Vegetable Tagine

Here's another great recipe from Donna Klein's cookbook titled The Mediterranean Vegan Kitchen.  There's a lot of chopping, but that just means there are a lot of fresh vegetables in this dish which is ultimately a very good thing.  And it's colorful, which means it covers a lot of the nutrient spectrum.  Finally, it just tastes good, too!

Ingredients:

2 1/2 T. extra virgin olive oil, divided

1 large onion, chopped

2 cloves garlic, slivered

5 c. vegetable broth, divided

1 can chopped tomatoes, drained (I saved the juice from the can and used it as part of my vegetable broth.)

1 potato, peeled and cut into 1-inch chunks

salt and freshly ground black pepper, to taste

1 carrot, peeled and sliced into thin rounds

1 c. frozen green peas

6 oz. large green beans, trimmed and cut into 2-inch pieces

1 can chickpeas, rinsed and drained

1 bell pepper (any color will work, but yellow would look great since this color is otherwise missing from the dish), seeded and coarsely chopped

crushed red pepper flakes, to taste

2 c. instant couscous

3 T. chopped fresh parsley

juice from 1/2 of a juicy lemon

Method:

In a medium stockpot (not saucepan), heat 2 T. olive oil over medium heat.  Add the onion and sauté until softened and lightly golden, about 5 minutes.  Add the garlic, and sauté 1 - 2 minutes more.

Stir in 2 c. vegetable broth, tomatoes, potato, salt (I used about 3/4 t.), and pepper.  Turn heat up to high and bring to a boil.  Add the carrots and green beans and return to a boil.  Cover, reduce heat, and simmer for 10 minutes.

Add the frozen peas, chickpeas, bell pepper, and crushed red pepper flakes (if using).  Bring to a boil over medium-high heat.  Cover, reduce the heat, and simmer gently until all vegetables are tender (7 - 10 minutes).  Meanwhile, in a large saucepan, bring the remaining 3 c. vegetable broth to a boil.  stir in the couscous and remaining 1/2 T. olive oil.  Cover and remove from heat.  Let stand until all the broth is absorbed (about 7 minutes).  Uncover and fluff with a fork.  (Do a good job of the fluffing right away, because the longer the couscous sits unfluffed, the less fluffing you'll be able to do!)

Add the fresh parsley and lemon juice to the vegetables, stirring well to combine.  Season with additional salt and pepper as necessary.

Serve the vegetables over the hot couscous.  Makes 5 - 6 entrée servings.  I served mine with pita bread to keep with the Mediterranean theme.  Yum!

Lemony Asparagus Double-Cous

I used a recipe from Donna Klein's cookbook The Mediterranean Vegan Kitchen as the springboard for this one.  It turned out tasty, light, and perfect for spring.  I served it with steamed carrot coins and was really satisfied with the combination.  See what you think!



Ingredients:

1 1/2 T. extra-virgin olive oil

1/2 white onion, chopped

1 bunch asparagus, washed and woody ends removed

2 c. vegetable broth

chopped zest of one large lemon

juice of one large lemon

1 15-oz. can chickpeas, drained and rinsed

salt and freshly-ground pepper, to taste

1 1/2 c. instant couscous

Method:

Chop the asparagus into 1-inch pieces.

In a large skillet that has a well-fitting lid, heat the olive oil over medium heat.  Add the chopped onion and sauté 2 or 3 minutes.  Add the chopped asparagus and continue to sauté until the onion is transparent and the asparagus is tender-crisp (or to the texture you like).

Add the broth, lemon zest, lemon juice, chickpeas, salt (I usually start at 1 t. salt.  If your end result is on the bland side, you haven't used enough salt.), and pepper.  Bring to a boil over high heat.  Stir in the couscous, cover, and remove from heat.  Let stand until all the liquids are absorbed, about 7 minutes.

Uncover and fluff the couscous with a fork.  (Do not do a spotty job with the fluffing, because it will not easily fluff later, and you'll have clumpy couscous.)  Serve warm or at room temperature (or, heck, even cold if you like!).  Serves 4 as a main dish.