Ingredients 15 oz Israeli couscous 3 cups veg broth 3 tsp olive oil 3 cloves garlic, chopped 1 red pepper, diced 2 large or 4 small zucchini, diced ½ onion, diced Small handful of Italian parsley, chopped Red pepper and salt to taste Juice of ½-1 lemon
Directions Cook couscous in broth per directions.
Saute remaining ingredients, except lemon juice, in olive oil until vegetables are tender.
Combine vegetables and couscous, drizzle with lemon juice, top with sour cream if desired, and serve.
Tonight’s photo shoot went south when I accidentally deleted all the shots and reformatted the disk. So, another shot was required, in the dark, which is much less good. Fortunately, the food was much more gooderer!
2 lb black beans, dried
1 medium onion, diced
2 celery stalks, diced
2 T veggie broth powder or 2 cups of broth
2 tsp turmeric
1 tsp chili powder
1 tsp salt
2 T olive oil
1 small can tomato sauce
If you are not using a pressure cooker, presoak the beans for 6-8 hours.
Place beans, olive oil, onion, celery, and the whole jalapeno in your large pan or pressure cooker. Add fresh water to about 1.5 inches over beans. Cook per directions. I used the pressure cooker, brought it to high pressure, and cooked for 20 minutes and then allowed it to depressurize naturally.
After beans are cooked through, add seasoning and tomato sauce and allow to simmer for an additional 10-15 minutes while you cook rice or couscous (or other grain) for serving.
Serve with or over a grain or use in burritos. I served it here with tri-color couscous and cantaloupe.