Southwestern Couscous......(Recipe Review) Hi Shawn

[Guest guest]

Oh Shawn I tried a recipe tonight I will post. It's fantastic. Do you know the

teeny small round pastas called " acini di pepe? they are a little bit bigger

than couscous? This is a recipe I kicked around for months and decided to make

it for dinner....I post it in a few minutes. I'm so happy you liked the

couscous dish. Now you have been enlightened to a new grain or is couscous a

pasta ?.......Donna

matrixenos <matrixenos wrote:

I cooked this last night and tried it tonight. This is really really

good stuff! The ingredients are cheap and it is so simple and quick

to make (the prep time took longer than the cook time - both were

short

and sweet).

 

My variations-

I used a can of " Mexican Style " stewed tomatoes

 

Way more than a tsp each of chili and cumin powders

 

I added one jalapeno and about 3 bulbs of garlic

 

At the end I threw in a handful of cilantro

 

(I got a small can of black olives for this but i'm going to save that

for my next batch if I don't eat them first, that is)

 

What I love about it is that you can do so much with this recipe (it's

a great guideline for playing around with couscous) - add this or

that. Next time I might use a can of stewed tomatoes that has olive

oil and (I believe) basil. I might try a can of garbanzos with that

and some jarred basil and oregano. I'm going to use at least 5 bulbs

of garlic and about 2 whole jalps.

 

The southwestern batch tastes good served hot or cold. I was also

thinking about using it as a filling for a tortilla or pita.

 

Thanks again Donna! I've been introduced to the world of couscous.

 

Shawn

 

, GeminiDragon

<thelilacflower> wrote:

> Southwestern Couscous

> 1/2 cup chopped green onions, divided

> 2 tblsp canola or olive oil

> 1 (14 1/2 oz) can vegetable broth

> 1 (14 1/2 oz) can stewed tomatoes

> 1 tsp ground cumin

> 1 tsp chili powder

> 10 ounces of couscous

> 1 (15 oz) can black beans drained and rinsed

> *optional chopped jalapeno pepper

> *optional 1/2 cup grated cheese or soy cheese

> *optional sliced olives

>

> Saute 1/3 cup of the green onions in oil over medium heat until

tender. Stir in broth, stewed tomatoes, cumin and chili powder. Heat

to a boil, remove from heat.

> Stir in couscous and beans and let sit covered for 5 minutes. Stir

couscous mixture to fluff and serve. Garnish with balance of green

onions and some sliced olives and cheese if desired.

>

>

> " A smile is a curve that sets all things straight. "