Years ago my family learned the benefit of adapting recipes to fit the consumer. Families are usually pretty quick to state their likes and dislikes. Scan the ingredients and if there is anything that is detested or causes breakouts, exchange it for something else. Enjoy Warm-Weather Couscous, and have fun being creative! Complement the dish by serving grilled chicken on the side, with iced tea or water as a beverage.
The recipe is somewhat modified from Susan’s and Nava’s original recipe.
1 cup raw couscous, preferably whole wheat
1/4 tsp salt, plus more to taste
4 tsp extra-virgin olive oil
1-1/2 cups boiling vegetable stock or water
¼ cup pineapple pieces
¼ cup pineapple juice
1/2 tsp cumin seeds
1/2 tsp ground turmeric
1/4 tsp coriander seeds
1/4 tsp fennel seeds
Pinch of cayenne pepper or to taste
1 medium red or yellow onion, chopped
1 cloves garlic, minced
1 large red, orange, or yellow bell pepper, sliced or diced (optional)
2 cups sliced green or golden zucchini or other summer squash
1 medium to large tomato, diced (I used some of my fresh cherry tomatoes)
2/3 cup vegetable stock
Toss together the couscous and 1/4 tsp salt in a bowl. Drizzle in 1 tsp of the oil, and stir until the couscous is evenly coated. Pour the boiling stock over the couscous, cover the bowl tightly, and set it aside for about 10 minutes. Grind together the cumin, turmeric, coriander, fennel, and cayenne in a spice grinder or mortar and pestle; set aside.
Put a wok over medium-high heat, pour the remaining oil around the rim, and tilt the pan to coat the sides. Add the onion and stir-fry for 2 to 3 minutes, until the onion is translucent. Stir in the garlic and continue stir-frying for 2 to 3 minutes. Gradually add the zucchini, stirring all the while.
Add the spice mixture and cook for about 1 minute longer, stirring constantly. Stir in the stock. Bring the liquid just to a simmer, cover the wok tightly, and cook for 5 to 10 minutes, until the vegetables are just tender. Add salt to taste. Fluff the couscous and mound it on a platter or individual plates. Serve the vegetables on top, or mix them carefully. Garnish with the tomato.
Yield: Serves 4
Warm-Weather Couscous ,Stir Crazy! (Canada, UK), by Susan Jane Cheney and Nava Atlas