Couscous is great.If you do not like it, there maybe something mentally unhinged about you.I am not trying to be offensive, or mean, but you may just want to go see a shrink.Medications and treatments have got a lot better over the years, seriously.
This recipe has two of my favorite things, actually three things.Tomatoes, chickpeas, and that couscous I was just pestering you about.
This is a fairly good recipe, that I kind of made up, when I wanted vegetables, and wanted couscous.This is easy to make, so why not give it a go, yeah?
- Red pepper, seeded and diced.
- Broccoli and/ or Cauliflower,two cups, or so.
- 3 Plum tomatoes, diced.
- 1 Zucchini, diced.
- White onion, diced.
- 1 Carrot, pealed and diced.
- cup and a half of chickpeas, already soaked, rinsed and cooked.
- 2 tbsp of minced garlic.
- 2 tbsp of olive oil.
- 2 tbsp tomato paste.
- 1 tbsp red pepper flakes.
- 2 tbsp cilantro.
- 1 tbsp cayenne pepper.
- 1 tbsp cumin.
- 1 tbsp turmeric.
- 2 and a half cups of couscous.
- 2 tbsp butter.
Okay, before your head explodes, looking at all those ingredients, it is a fast and easy recipe.I promise.So, don’t be so fucking lazy, and just make the damned dish already.
Take the olive oil, the onion and garlic, and saute in a pan, till soft.Now, add the paste, turmeric, cayenne,cilantro and red pepper flakes.Stir, and cook for a few minutes.Now, add the broccoli, red pepper and carrots, with vegetable stock or water, just enough to be nearly but not actually covering the vegetables.Bring to a boil and let boil for 12 minutes.
Now you may, add the zucchini,chickpeas, and the tomatoes.
Bring heat down,after another 10 to 12 minutes, and set aside.Lidded, to keep in heat.
To cook the couscous, you will bring 2 cups of water, the butter, and some salt to a boil, add the couscous, stir it, and let is swell up.
place some couscous on a plate, or in a bowl.I added a touch more butter, with salt and pepper to the cooked couscous.Now, top with the vegetables, season with pepper and salt to taste, and there you go.You are welcome.
I have a recipe to share, along with more of my rambling dribble about some issue.Sort of.What shall we delve into first, perhaps the recipe?
You won me over , alright.
So, I have to be a bit honest, I despise doing that.Really, I do.I have a few recipes that I should be adding.But, if I go and post three in one night, I will look even more like the proverbial blogging loser.So, please let me hold onto some resemblance of esteem.
Sweet and Sour Tempeh
– 1 package tempeh, cut into 1 inch cubes.
– 3/4 cup vegetable stock or broth.
– 2 tbsp Bragg Liquid Aminos.
– 2 tbsp olive oil
– 1 can pineapple chunks (and juice)
-1 green &red bell pepper ,seeded, and sliced up.
– 1 yellow or white onion, chopped
– 2 tbsp brown sugar
– 1/4 cup vinegar (cider or white)
– 2-3 tbsp corn starch
I fry up the tempeh in a pan, adding in the onions and peppers, fry for another few minutes , or so.More like five minutes, if you are that detail orientated.You want to see the onion and peppers are begin to soften.
Add the broth and the Bragg liquid aminos.Let that simmer, and while that does simmer, in a bowl mix the remaining ingredients, other then the pineapple chunks, but do use the juice.Make sure the starch is not clumpy.Pour that mix into your pan.Add the chunks of pineapple.
The sauce will begin to thicken, so make sure you have your busy little hands stirring.That is it, easy.
I serve this over brown rice, or even Israeli couscous.
I had another thing to say, some thought, it has completely escaped me.So, just enjoy the sweet and sour tempeh.