Monday, July 20, 2009

Summer Vegetable CousCous Recipe

Summer Vegetable Whole Wheat CousCous with Vegan Chicken

Whole Wheat CousCous (1 cup)
Crimini mushrooms
Grape Tomatoes
Pinenuts (lightly toasted)
Vegan Chicken I used this brand (http://www.vegieworld...)
Fresh Parsley

Extra Virgin Olive Oil
Nutritional Yeast
Garlic Powder
Dried Parsley
Fresh Ground Black Pepper

1) Bring 1 and 1/2 cups of water to a boil (drizzle in a little olive oil and sprinkle a pinch of salt). Add 1 cup of dried couscous and stir until water comes to another boil. Turn off the heat, remove the pot to another burner and cover with a lid. Let the couscous sit for 5-7 minutes. (See this post)

2) Meanwhile, chop all of the ingredients

3) Next, add olive oil to another pan and saute mushrooms first, then add zucchini. Once the zucchini is cooked, add the grape tomatoes, pinenuts, vegan chicken, and fresh parsley.

3) Fluff the couscous with a fork. Add the seasonings to the couscous, then fold into the veggie mixture. Add additional salt and pepper to taste. Enjoy!!

On a different note, need new ideas for making salad? Then check out this article I just came across by Mark Bittman (NY Times) titled 101 Simple Salads for the Season (mostly vegan).

1 comment:

  1. Wonderful recipe!! Thanks for sharing it!!!