Couscous Salad with Garbanzo
Ingredients
* 1 Tbs. tahini
* 1 cup plain low-fat yogurt or soft tofu
* 1/2 tsp. ground cumin
* 1/2 cup cooked or canned chickpeas, rinsed and drained if canned
* 1/4 cup chopped fresh Parsley
* 2/3 cup uncooked whole-wheat couscous
Directions
1. In medium saucepan, bring 1 cup water to a boil. Stir in couscous, return to a boil, cover and turn heat off. Let stand until water is absorbed, 5 to 10 minutes.
2. Meanwhile, in large bowl, whisk yogurt until smooth, then whisk in tahini and cumin.. Stir in the chickpeas.
3. Fluff couscous with fork. Garnish with chopped Parsley. Serve chilled or at room temperature.
Bulgar Wheat Pilaf - 1 cup Bulgar wheat
- 2 tbs. butter
- 1/2 lb. mushrooms, sliced
- 1/2 tsp. salt
- 1/2 cup chopped green onion
- 2 cups water
Saute onions and mushrooms in butter until brown. Stir in bulgar wheat and salt. Stir for about 1 minute. Add water and bring to boil, stirring constantly. Cover and place in 350 deg F oven for 20 - 25 minutes. Makes a deliccious side dish
Hummus (V) - 1 Clove garlic
- 1 cup cooked garbanzo beans
- 4 tbs. lemon juice
- 2 tbs. tahini
- 1 Clove garlic, chopped
- 1 tsp. salt
- 2 tbs. olive oil
In a blender, chop the garlic, pour garbanzo beans into blender, reserving about a table tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.
Garbanzo Tagine (V)
-2 Tbs. olive oil
-1 small onion, thinly sliced
-3 cloves garlic, minced
-2 cans of 14 Oz chickpeas, rinsed and drained
-3 medium carrots, peeled and sliced into thin rounds
-1/4 cup dried currants
-1 tsp. ground turmeric
-1 tsp. ground cinnamon
-1 tsp. ground cumin
-1/4 tsp. cayenne pepper
-2 tsp. honey
-1/2 cup plain greek style yogurt
-3 Tbs. finely chopped parsley
Heat oil in large skillet over medium heat. Add onion and garlic, and saute 2 to 3 minutes, or until oinion slices are soft. Stir in chickpeas, carrots, currants, spices, honey and 2 cups water. Cover and simmer 20 to 25 minutes, stirring occassionally. Season with salt and pepper.
Divide tangine among 4 bowls. Garnish each serving with dollop of yogurt, and sprinkle with parsley.
Eggplant Tagine -2 Tbs. olive oil
-1 large sweet onion, peeled and thinly sliced
-4 cloves garlic, minced
-12 baby eggplants, halved lengthwise
-2 tsp. ground coriander
-2 tsp ground cumin
-2 tsp. honey
-1/2 tsp. red pepper flakes
-1 can of 28 Oz chopped tomatoes
-1/4 cup chopped cilantro
Cilantro-Mint Yogurt Sauce-1 cup low-fat Greek-Style yogurt
-1/3 cup chopped cilantro
-2 Tbs. chopped fresh mint
-1 Tbs. olive oil
-1 tsp. sugar
Puree all ingredients in food processor or blender until smooth. Season with salt and pepper and keep it aside.
Method:
Heat oil in skillet over medium-high heat. Add onion and garlic; saute 5 minutes, or until softened. Add eggplants, coriander, cumin, honey and red pepper flakes. Saute 5 minutes, or until eggplants are softened. Add tomatoes, cover and simmer 20 minutes or until sauce is thickened and geeplant is tender. Stir in cilantro, and season with salt and pepper.
Serve tagine warm over steamed couscous, bulgur or brown rice, topped with cilantro-mint yogurt sauce.
Kamakshi's Kitchen
A tagine is a type of dish found in the North African cuisines of Morocco, which is named after the special pot in which it is cooked. The traditional tajine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. 