Happy New Year! Sorry it’s taken a few weeks to start posting again. We actually started eating salads again the Thursday after New Year’s day, so I’m a little behind already.
I also had a realization over my holiday break. I used to get jealous of all the other pretty blogs with their perfect pictures and fancy plates, but now I realize that our salads are real. On paper plates. On formica tables. Sometimes over/under exposed. Sometimes really pink. We show what they really look like and tell how long it takes a real person to chop up everything. That’s all. I’m happy with my simple salad blog.
Adapted from: Robin Robertson’s Vegan Fire and Spice.
Ingredients
makes 5 servings
- 2 cups vegetable broth, vegetable bouillon or water
- 2 cups quick-cooking couscous
- ½ cup dried currants or raisins
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 large red bell pepper, diced
- 2 zucchini, chopped
- 1 summer squash, chopped
- 1 carrot, shredded
- 1 hot chile, seeded and minced
- 4 scallions, minced
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne
- ¼ teaspoon turmeric
- salt and pepper
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley
- 1 bag of greens (we used spinach)
Bring the broth to a boil in a saucepan. Stir in the couscous and raisins. Remove from the heat, cover, and set aside for 10 minutes.
Heat the oil in a large skillet over medium heat. Add the shallots, bell pepper, zucchini, summer squash, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste. Increase the heat to medium-high and cook until the vegetables begin to soften, about 5 minutes. Add the reserved couscous mixture and the lemon juice and cook until heated through, about 3 minutes. Remove from heat and stir in the parsley. Taste to adjust seasonings.
Serve over greens.
January 22, 2013
i’m happy with your simple salad blog too! thanks for keeping it up so i have a quick reference to remake the good ones!