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couscous-croquettes recipe

Date:    Tue, 15 Jun 93 09:05:50 PDT
 From:    therese@garnet.berkeley.edu
 These recipes come from a recent issue of the Vegetarian Times Magazine.
 Croquettes de Couscous et Pois Chiches
 2 cups cooked and drained chicpeas
 1 cup uncooked couscous (I use the whole wheat variety)
 1/2 cup tomato juice
 1/2 cup dry red wine
 3 Tbs soy sauce
 2 Tbs dijon mustard. 
 2 Tbs red wine vinegar
 2 tsp dried rosemary
 1 tsp dried thyme
 1/2 tsp black pepper
 3 Tbs minced fresh parsley
 3 or more cloves garlic, pressed
 Preheat oven to 350 degrees.
 Combine couscous, tomato juice, and red wine in a pot, and bring to a boil.
 Reduce the heat, cover, and simmer 2-3 minutes or until all the liquid is
 absorbed.  Let sit 5 minutes longer.  Place couscous mixture, along with 
 all other ingredients, in a food processor and process until the mixture
 is smooth and uniform. (Note, in France I ran the chickpeas and couscous
 mixture through a food mill, since they didn't have a processor.  The result
 was a little rough, but still tasted good).  
 Form 2-3 Tbs portions of the mixture into balls, then flatten the balls
 with your hands to make small patties.  The mixture is kind of sticky, so
 you might run your hands under cold water periodically.  Place the patties
 on a baking sheet sprayed with nonstick cooking spray and cook in a 350
 degree overn for 15 minutes.  Turn the patties and bake an additional 10-12
 minutes, until lightly browned.
 This recipe makes about 24 croquettes, which can be served with the
 sauce that follows, or in sandwiches or with pasta sauce.
 Sauce Bourguignonne
 1 cup minced onion
 1 cup peeled and diced carrots
 1/2 cup diced celety
 3 cloves garlic, pressed or minced
 3 cups water
 1 Tbs tomato paste
 1 cup dry red wine
 2 Tbs red wine vinegar
 Salt to taste (I never add any)
 1 Tbs chopped fresh rosemary (or 1 tsp dried rosemary)
 1/2 tsp dried thyme
 1 tsp dried basil
 1/2 tsp white pepper
 1/3 cup cold water
 2 Tbs arrowroot powder or cornstarch
 Saute onion, carrots, celery, and garlic in 2 teaspoons of water for 5 
 minutes.  Place in a largish pot along with remaining ingredients except
 the last two.  Bring to a boil, partially cover, and simmer 15-20 minutes,
 until veggies are tender.
 Whisk together cold watner and arrowroot or cornstarch until smooth and
 then slowly pour into the simmering sauce, stirring constantly.  Lower
 the heat and continue stirring as sauce thickens, about 5 minutes.  If 
 necessary, add more cornstarch/arrowroot disolved in water.
 Serve with above croquettes, rice, and steamed veggie for a very low-fat
 French meal!
 kwvegan vegan