Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation

Mediterranean Couscous Salad

by

Let’s see if I can do this blogging thing again . . . after all, it’s been nearly 2-1/2 years since I’ve posted a recipe. Sorry for the long absence; life got busy, I suppose. To update you, we moved from Colorado to Brooklyn in March of last year, the twenty-one-year-old just finished his junior year of college, and we hit our ten-year vegan (and blog)-versary in January. So now you’re pretty much caught up.

Being stuck at home because of the pandemic, I’ve found myself cooking a lot more recently (I mean, come on, it’s NYC–we were definitely eating out more). I’ve also been trying to master the art of cooking for two, which has proved difficult for me, but I’m learning.

I decided to come out of hiding and share this recipe with you because we have been living off of it. It’s so damn good! It’s great by itself, but even better in a wrap with some hummus. Plus, it’s one of those salads that can be made with all kinds of ingredients, but these are certainly my favorites. It’s the perfect lunch, but also ideal after a workout since it’s packed with a nice mix of protein and carbs. Between The Husband and me, it lasts about four days and then it’s time for another batch. I love having something in the fridge that’s ready-to-go so I can get on with my day–which I guess right now, isn’t much, but it fills me up so I don’t find myself sitting around thinking I’m hungry, when I’m really just bored. Anyway, I think you’ll love it.

Other ingredient options: celery, capers, tomato, cucumber, pepitas, artichokes.
Serve with: tortillas (or pitas), and hummus.

Mediterranean Couscous Salad

A flavorful, carb- and protein-packed salad that is perfect for lunch or as a side dish. It's super versatile, so add your other favorite ingredients such as cucumber, tomato, capers, or celery.
Print Recipe Pin Recipe
Prep Time 30 mins
Course Salad
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 1 C couscous (I like the tri-color variety)
  • 1 C vegetable broth
  • 1/2 C red bell pepper, diced
  • 1/2 C onion (yellow or red), diced
  • 2 large carrots, shredded
  • 1 15-oz can garbanzo beans, drained and rinsed
  • 1/2 C olives (green or black), diced
  • 1/2 C dried cranberries
  • 1/2 C cashews, chopped
  • 1/3 C parsley, chopped

Dressing

  • 4 Tbs lemon juice
  • 1-1/2 tsp yellow miso
  • 2 Tbs red wine vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbs nutritional yeast
  • 6 Tbs olive oil

Instructions
 

  • Start by cooking the couscous. In a small or medium saucepan, heat the vegetable broth and add the couscous; stir to combine. Turn off the heat and cover. After about 5 minutes, fluff with a fork so that it doesn’t get too solid.
  • In a large bowl, combine all of the salad ingredients, including the couscous.
  • Drizzle the dressing over the salad and combine thoroughly. 

Couscous with Leeks & Shiitake Mushrooms

by

Couscous with Leeks and Shiitake Mushrooms -- Epicurean Vegan

Our summer has been awfully busy and I haven’t spent a lot of time experimenting in the kitchen, however, not all great dishes have to take a lot of time. This flavorful meal is ready in about 20 minutes but it certainly doesn’t taste rushed. I used Trader Joe’s Harvest Grain Blend that has Israeli-style couscous, quinoa, orzo, and baby garbanzo beans (which I didn’t even know existed). It only takes 10 minutes to cook. Feel free to use brown rice, quinoa, or even lentils (I recommend brown or green lentils), just keep in mind, the cooking time may vary. Either way, I think you’ll like this perfect-for-a-busy-summer dish!

Couscous with Leeks and Shiitake Mushrooms -- Epicurean Vegan

INGREDIENTS:
16-oz pkg. Harvest Grains Blend, Trader Joe’s (or grain of choice)
3-1/2 C vegetable broth (again, this amount may vary depending on choice of grain)
2 garlic cloves, minced
1-2 Tbs olive oil
2 large leeks, chopped
2 C shiitake mushrooms, cut into 1″ pieces
3/4 C soy sauce or tamari
1 tsp arrowroot
1-1/2 Tbs red wine vinegar
1/2 tsp sesame oil
1 heaping Tbs Dijon
Salt and pepper
Garlic powder
Toasted sesame seeds

DIRECTIONS:
Cook the grains according to package instructions. Meanwhile, heat the olive oil in a large skillet; add the garlic. Cook 2 minutes, then add the leeks. Over medium heat, saute the leeks for about 7-8 minutes, or until they soften and begin to brown. Add the mushrooms and cook another 3-4 minutes.

Couscous with Leeks and Shiitake Mushrooms -- Epicurean Vegan

Season with salt, pepper, and garlic powder. In a small bowl, whisk together the soy sauce, red wine vinegar, sesame oil, and arrowroot. Once well combined, whisk in the Dijon. Add the sauce mixture to the skillet and combine it well with the leeks and mushrooms. It will thicken immediately. Remove from the heat.

To serve, scoop some of the couscous mixture into a bowl, add some leek-mushroom mixture, and top with sesame seeds. Enjoy!

Couscous with Leeks & Shiitake Mushrooms
 
Print
Prep time
Cook time
Total time
 
Our summer has been awfully busy and I haven't spent a lot of time experimenting in the kitchen, however, not all great dishes have to take a lot of time. This flavorful meal is ready in about 20 minutes but it certainly doesn't taste rushed. I used Trader Joe's Harvest Grain Blend that has Israeli-style couscous, quinoa, orzo, and baby garbanzo beans (which I didn't even know existed). It only takes 10 minutes to cook. Feel free to use brown rice, quinoa, or even lentils (I recommend brown or green lentils), just keep in mind, the cooking time may vary. Either way, I think you'll like this perfect-for-a-busy-summer dish!
Author:
Serves: 5-6
Ingredients
  • 16-oz pkg. Harvest Grains Blend, Trader Joe's (or grain of choice)
  • 3-1/2 C vegetable broth (again, this amount may vary depending on choice of grain)
  • 2 garlic cloves, minced
  • 1-2 Tbs olive oil
  • 2 large leeks, chopped
  • 2 C shiitake mushrooms, cut into 1" pieces
  • ¾ C soy sauce or tamari
  • 1 tsp arrowroot
  • 1-1/2 Tbs red wine vinegar
  • ½ tsp sesame oil
  • 1 heaping Tbs Dijon
  • Salt and pepper
  • Garlic powder
  • Toasted sesame seeds
Directions
  1. Cook the grains according to package instructions. If you're using the Harvest Grains Blend, it will cook in ten minutes.
  2. Meanwhile, heat the olive oil in a large skillet; add the garlic. Cook 2 minutes, then add the leeks. Over medium heat, saute the leeks for about 7-8 minutes, or until they soften and begin to brown. Add the mushrooms and cook another 3-4 minutes.
  3. Season with salt, pepper, and garlic powder.
  4. In a small bowl, whisk together the soy sauce, red wine vinegar, sesame oil, and arrowroot. Once well combined, whisk in the Dijon. Add the sauce mixture to the skillet and combine it well with the leeks and mushrooms. It will thicken immediately. Remove from the heat.
  5. To serve, scoop some of the couscous mixture into a bowl, add some leek-mushroom mixture, and top with sesame seeds. Enjoy!

 

 

Pearl Couscous with Kale, Mushrooms and Cashew Pesto

by

Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean VeganI wanted a fast and healthy lunch, but we were gone over the weekend and the fridge was looking pretty bare, except for some on-the-verge kale and mushrooms and some parsley and cilantro. I was surprised they were still good, and frankly, pretty glad. Thankfully, the farmer’s market is open tomorrow so I can restock. This delicious lunch came together rather fast and would also make a great light dinner. You can use the pearl couscous like I did, but feel free to use any rice or grain that you like. The pesto recipe makes just over a cup and you may have leftovers—great to mix with some cooked pasta for another tasty lunch.

INGREDIENTS:
1-1/2 C vegetable broth
1 C pearl couscous
10 baby portobello mushrooms, sliced
2 bunches of kale, torn into bite-sized pieces
1 tsp olive oil
½ C pepitas
Cashew Pesto
¾ C cashews
2 garlic cloves
1 bunch Italian parsley
1 bunch cilantro
1 Tbs nutritional yeast
2 Tbs lemon juice
1/2 tsp apple cider vinegar
1/3 C water
Salt and pepper, to taste

DIRECTIONS:
In a small saucepan, bring the broth to a boil. Stir in the couscous, reduce heat to low and cover; cook for 10-12 minutes, or until all the liquid is absorbed. In the meantime, to prepare the pesto, puree the cashews and garlic until finely ground. Add the parsley, cilantro and the rest of the pesto ingredients.
Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean VeganBlend until smooth and scraping the bowl if necessary halfway through.
Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean VeganYou can either steam the mushrooms and kale, or what I decided, was to lightly saute them. In a large skillet, add the mushrooms and kale; drizzle with the olive oil. Saute over medium heat for just 2-3 minutes, or until the veggies soften. I added a drizzle of water too in order to steam the kale a bit. In fact, if you don’t want to use oil, you can certainly just use water. It’s all about presentation 😉 so I served the kale-mushroom mixture and couscous side-by-side and put a scoop of the pesto in the center. I then sprinkled some pepitas on top. Feel free to mix it all together, then serve. Enjoy!
Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean Vegan

Pearl Couscous with Kale, Mushrooms and Cashew Pesto
 
Print
Prep time
Total time
 
This delicious lunch came together rather fast and would also make a great light dinner. You can use the pearl couscous like I did, but feel free to use any rice or grain that you like. The pesto recipe makes just over a cup and you may have leftovers---great to mix with some cooked pasta for another tasty lunch.
Author:
Serves: 3-4
Ingredients
  • 1-1/2 C vegetable broth
  • 1 C pearl couscous
  • 10 baby portobello mushrooms, sliced
  • 2 bunches of kale, torn into bite-sized pieces
  • 1 tsp olive oil
  • ½ C pepitas
  • .
  • Cashew Pesto
  • .
  • ¾ C cashews
  • 2 garlic cloves
  • 1 bunch Italian parsley
  • 1 bunch cilantro
  • 1 Tbs nutritional yeast
  • 2 Tbs lemon juice
  • ½ tsp apple cider vinegar
  • ⅓ C water
  • Salt and pepper, to taste
Directions
  1. In a small saucepan, bring the broth to a boil. Stir in the couscous, reduce heat to low and cover; cook for 10-12 minutes, or until all the liquid is absorbed.
  2. In the meantime, to prepare the pesto, puree the cashews and garlic until finely ground. Add the parsley, cilantro and the rest of the pesto ingredients. Blend until smooth and scraping the bowl if necessary halfway through.
  3. You can either steam the mushrooms and kale, or what I decided, was to lightly saute them. In a large skillet, add the mushrooms and kale; drizzle with the olive oil. Saute over medium heat for just a 2-3 minutes, or until the veggie soften. I added a drizzle of water too in order to steam the kale a bit. In fact, if you don't want to use oil, you can certainly just use water.
  4. It's all about presentation 😉 so I served the kale-mushroom mixture and couscous side-by-side and put a scoop of the pesto in the center. I then sprinkled some pepitas on top. Feel free to mix it all together, then serve. Enjoy!

 

Israeli Couscous with Pine Nuts and Parsley

by

Israeli Couscous with Pine Nuts and Parsley -- Epicurean VeganThis has so many fantastic flavors that mesh beautifully together. I used a Trader Joe’s brand of Israeli couscous,  but any will do. The recipe is actually from the back of the box and really didn’t take much time to prepare.  I was never a really big fan of regular couscous and it’s grainy texture, but Israeli couscous is more like a tiny pasta–love it! It’s already a new favorite at the homestead.

INGREDIENTS:
3 Tbs butter, divided (Earth Balance)
1/2 C pine nuts
1/2 C shallots, finely chopped
1-1/2 C Israeli couscous
1/2 large cinnamon stick
1 fresh or dried bay leaf
1-3/4 C vegetable broth
1/2 tsp salt
1/4 C parsley, minced (I just chopped it)
zest of 1/2 lemon (I didn’t have so I just used about 1/2 tsp of lemon juice)
1/4 C raisins (optional–and I didn’t use)
Black pepper, to taste

Israeli Couscous with Pine Nuts and Parsley -- Epicurean Vegan

DIRECTIONS:
Melt 1 tablespoon Earth Balance in a saucepan over medium-low eat. Add the pine nuts and stir until golden brown. Transfer to a small bowl.

Melt remaining 2 tablespoons of Earth Balance in the same pan over medium heat. Add shallots and saute until golden. Add couscous, cinnamon stick, and bay leaf and stir often until couscous browns slightly. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender. (This took less than 10 minutes). Remove from heat (this is where I fished out the bay leaf and cinnamon stick and discarded them) and stir in parsley, pine nuts, and lemon zest. Add the raisins for a savory sweet taste. Season with black pepper to taste.

Enjoy!

Honey-Glazed Tofu on Couscous

by

Honey-Glazed Tofu on Couscous -- Epicurean VeganI have a stack of magazines, each with at least ten Post-Its sticking out, marking delicious-looking recipes to try. Facing a hungry family, I looked through this arsenal of dinner options. This one is from Healing Foods Cookbook from Vegetarian Times.  Calling for 2 tsp of black pepper, it had a bit of a kick–I definitely loved it, but if you don’t, I’d cut the pepper dose in half. The recipe also called for (2) 10-oz of extra firm tofu, but I used just (1) 14-oz and that was more than enough. I made a couple of other alterations, but I’ll post the original recipe with my changes.

INGREDIENTS:
Honey-Glazed Tofu:
2- 10 oz pkgs. extra-form tofu (I used 1- 14 oz pkg.)
2 tsp cracked black pepper
2 tsp dried thyme
1 tsp salt
1/4 C vegetable oil
1/2 C honey
Pumpkin Seed Couscous:
2 C low-sodium vegetable broth
2 medium carrots, chopped–1 cup (I didn’t have any…oops)
1 C frozen edamame, thawed
2 tsp olive oil
1 tsp salt
1-1/2 C whole wheat couscous (I used regular)
1/2 C toasted pumpkin seeds (I used toasted sliced almonds)

DIRECTIONS:
To make Honey-Glazed Tofu: Place tofu between two plates and set heavy pot (or cans) on top. Drain 10 mins and pat dry. Cut tofu into 3/8″ thick slices. (I didn’t get a ruler out–just went for it).

Honey-Glazed Tofu on Couscous -- Epicurean VeganCombine pepper, thyme, and salt in a small bowl. Coat tofu slices with pepper mixture and set aside.

Honey-Glazed Tofu on Couscous -- Epicurean VeganTo make Pumpkin Seed Couscous: Bring broth, carrots, edamame, olive oil, and salt to a boil in a covered saucepan. Remove from heat, and stir in couscous. Cover 5 mins, then fluff with a fork.

Meanwhile, heat vegetable oil and honey in a large skillet over medium-high heat until bubbling. Place seasoned tofu in pan and cook 3 mins. Turn and cook 3 minutes more, spooning thickening sauce over tofu.

Honey-Glazed Tofu on Couscous -- Epicurean VeganTo serve: Stir pumpkin seeds into couscous. (I sprinkled them on top of single servings to keep them from getting soft or soggy, especially for leftovers). Spoon onto plates and top with Honey-Glazed Tofu. It will feed about 6 people. Definitely delicious and I think any leftover tofu would be great for sandwiches, too. Enjoy!

Honey-Glazed Tofu on Couscous -- Epicurean Vegan

Quinoa-Couscous Cereal with Dried Fruit

by

Quinoa-Couscous Cereal with Dried Fruit -- Epicurean VeganThis may take a bit longer to make than regular old oatmeal, but it is so worth it!  Not only is it good for you, but is quite filling; the protein is perfect to keep you going all morning.

INGREDIENTS
1 1/2 C unsweetened apple juice
1 C water
1/2 C quinoa
2 Tbs dried cranberries
2 Tbs dried apricots, chopped
2 Tbs dried blueberries
2 Tbs raisins (I like the golden variety)
1/2 tsp ground cinnamon
1/4 tsp allspice
1/2 C couscous
1/2 cup soy, rice or almond milk

DIRECTIONS
n a medium saucepan, combine apple juice and water. Bring to a boil and in the meantime, rinse and drain quinoa (or use an already rinse kind) and put into a small saute pan and heat over medium heat, stirring constantly until grains begin to pop, about 2-3 mins. Add the quinoa, dried fruit and spices to the liquid in the sauce pan, stirring occasionally for about 12 minutes. Stir in couscous. Remove pan from heat and cover with a lid. Let stand for 5 mins until liquid has been absorbed.  Stir and serve with soy milk. Enjoy!

Serves 6

Recipe source: Shape Magazine, 2006

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme