Thursday, July 9, 2009

Tri-Color Couscous Tapas


Fun in the kitchen....I did some recipe development today using Tri-Color Couscous, vegetable broth, herbs and green peas for a savory tapa. For a sweet version, I used Tri-Color Couscous, vegetable broth, apple juice and sweet curry powder. Both are very good, but different from each other.

Here's my recipe for the savory version which is suitable for a vegetarian diet:

Tri-Color Couscous Tapas

2 cups vegetable broth
1 cup tri-color couscous (from a specialty or health food store)
2/3 cup frozen green peas
1 teaspoon Italian seasoning (I like Penzey's brand)
1/2 teaspoon kosher salt

In a 4-cup glass measure, microwave the vegetable broth until boiling. Add the couscous; cover loosely and microwave 2 minutes. Stir in remaining ingredients. Let stand, covered, 10 minutes. Makes about 3 1/2 cups Copyright 2009 Mary Holloway

I would serve this warm as a tapa. A 1-cup serving could easily be a main-dish serving with about 10 g protein, approx. 5 g fiber, and lots of other good, healthy nutrients!

Or, serve warm as a side dish. I'll serve the couscous tonight with sauteed slices of turkey sausage - reminding Steve and me of the couscous with small sausages we had in Spain!

BTW, couscous is a staple in Northern Africa cuisine and frequently served in Southern Spain as well. It is a semolina (durum wheat) product. It can be used as a porridge (like a cooked breakfast cereal), salad, main dish, tapa (snack) or sweetened for a dessert. It combines well with vegetables, meats and, when served as a dessert, can be complimented with fruits.

So there you have it. Use my recipe or create your own using your favorite vegetables and seasonings!




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