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I made this last night and found it very satisfying ! The original
recipe was in  Vegetarian Times but I did
modifications to my taste and left out any oil called for. Quick, easy
and tasty this is enough for 4 servings.


2/3 cup diced red bell pepper
1/3 cup chopped onion
1/4 cup diced celery
1/2 teas cayenne pepper
1/4 teas ground cinnamon
2 tablespoons chopped fresh tyme ( or dried to taste )
or / instead 4 tablespoons chopped fresh mint
salt/pepper to taste
1 1/2 cup uncooked couscous
3 cup veggie stock or bullion

In small amount of water (1/4 cup or less) sauté pepper, onions and
celery until crisp tender and all water
has evaporated then add and stir in cayenne and cinnamon. Pour in stock
or bullion and bring to a boil.
Stir in couscous, cover and remove from the heat. Let sit for 10-15 min
until all liquid has absorbed and 
grains are swelled. If any liquid remains place pot on low heat and
briefly cook until all liquid has absorbed.
Season with salt, pepper and thyme or mint.

Saffron "Cream"
Combine in a blender or food processor :
1 cup non fat cream cheese
2/3 cup non fat yogurt
2 pinches crushed saffron threads

serve " cream "  along with pilaf and a wild greens salad .

Tho the cream is not vegan, I am sure you could find a substitute using
other ingredients with all the ingenious minds this list shares !!