HUMMUS-COUSCOUS LOAF

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HUMMUS-COUSCOUS LOAF

 

1 cup couscous

2-1/2 cups water

1/4 cup water

1 t olive oil

1 sm eggplant, cut into french-fry sized strips

2 carrots, chopped into very small pieces (minced)

2 cloves garlic, minced

1/4 ts salt

Freshly ground black

pepper, to taste

1-1/2 cup cooked chickpeas

1 tb sesame tahini paste

Freshly squeezed lemon juice from 1/2 a lemon

1- 1/2 cup vegetable broth OR 1-1/2 cups water mixed

with 1 tablespoon

vegetable broth seasoning

2 tb egg replacer or potato starch

2 tb wheat flour

Paprika, freshly ground

black pepper

 

Preheat oven to 350 degrees.

 

In a saucepan, add the couscous and water. Bring to a

boil, then reduce

the heat and cover. Cook until all the water is gone,

about 10 minutes.

Then turn off the heat.

 

While the couscous is cooking, saute the vegetables.

On a large

saucepan, spray the olive oil on the pan or brush with

a pastry brush.

Add the water and heat over moderate heat until the

water starts to

simmer. Add the eggplant strips, carrots, garlic, salt

and pepper. Saute

until soft, adding a little more water if too dry.

Then turn off the heat.

 

In a mixing bowl or blender, mix the chickpeas, tahini

paste, lemon

juice, and vegetable broth. Using a hand blender or

blender, blend into

a smooth paste. Then add the egg replacer or potato

starch, and the

flour. Blend until smooth.

 

With the heat turned off on the large saucepan, add

the chickpea

(hummus) mixture to the vegetables and coat well. Then

add the couscous

and mix the vegetable/hummus mixture into the

couscous.

 

Lightly grease a glass bread loaf pan with olive oil.

Add the

couscous/vegetable/hummus mixture. Press into the loaf

pan. Dust the top

of the loaf with paprika and black pepper.

 

Bake 50-55 minutes. Let stand 10-15 minutes before

serving. Serve in

thick slices with a green vegetable such as cooked

spinach, a salad such

as lettuce topped with fresh orange slices, and if

desired, a bread such

as warm whole-wheat pita bread.

 

Serving Size: 4

 

http://www.recipesource.com/special-diets/vegetarian/03/rec0324.html

 

 

 

 

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