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Vegetable Couscous With Asian Vinaigrette
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- #63247
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup broccoli florets
1/2 cup fresh green beans, cut into 3" lengths
1/4 cup soy sauce
1/4 cup rice vinegar
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons sesame oil
1 1/2 tablespoon minced fresh ginger
1 1/2 tablespoon minced garlic
3/4 teaspoon sugar
1/2 pound fresh shiitake mushrooms, stems removed
1 cup snow peas, trimmed
1/2 cup thinly sliced red cabbage
1 small red onion, thinly sliced
1 small carrot, cut into strips
1/2 medium red bell pepper, cut into strips
2 1/4 cups canned vegetable broth
1 cup couscous, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
6 tablespoons couscous
directions
Blanch broccoli and green beans in pot of boiling salted water for 2 minutes. Drain. Rinse under cold water. Drain well.
Whisk soy sauce, vinegar, cilantro, olive oil, sesame oil, ginger, garlic and sugar in small bowl until well blended. Season to taste with salt and pepper.
Heat 1/4 cup soy sauce mixture in large skillet over high heat. Add broccoli, green beans and remaining vegetables and stir-fry until crisp-tender, about 5 minutes. Add remaining soy sauce mixture and toss to coat. Cool.
Bring broth to boil in heavy medium saucepan. Add couscous. Remove from heat and cover. Let stand for 10 minutes. Fluff couscous with fork. Season with salt and pepper. Cool to room temperature.
Mound couscous in center of a large platter. Arrange vegetables around couscous and serve.
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Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beer makes batters better, meat more tender, and sauces more flavorful.
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