Vegan Recipes

Couscous

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Provencal Couscous Tabbouleh Salad

2 cups vegetable broth (or mixed with water)
1/3 cup plus 1 tablespoon olive oil
1/4 teaspoon salt, plus additional to taste
1 1/2 cups instant couscous
1 small zucchini, trimmed and chopped
1 small yellow squash, trimmed and chopped
Juice of three lemons
1 pound plum tomatoes, diced
1 bunch scallions, thinly sliced
3/4 cup fresh mint, finely chopped
1 cup fresh parsley, finely chopped
1 cup fresh or frozen and thawed green peas
Freshly ground black pepper to taste
Romaine lettuce leaves (at least one per person)

In a medium skillet with lid, bring the broth, the one tablespoon olive oil, and the 1/4 teaspoon salt to a boil.
Add the couscous, zucchini, and squash, stirring well to combine. Cover and remove from heat. Let stand for 5-7 minutes.
Uncover and fluff with a fork, and leave to cool for 15 minutes.

In a large mixing bowl, whisk together lemon juice and the remaining oil. Add the tomatoes, scallions, mint, parsley, peas, salt, and pepper.
Stir well to combine. Add the cooled couscous mixture and toss well. Season with additional salt and pepper if necessary.
Cover and let stand for 20 minutes at room temperature, or cover and chill in refrigerator for one hour.

Arrange whole lettuce leaves on serving platter, and spoon couscous into each leaf.