July 25, 2009 at 4:12 pm (Entrée, Salads)
Tags: Couscous, Fat Free, McDougall, Vegan
Malaysian Salad On Bed Of Baby Romaine Lettuce In Flat Bowl
Malaysian Salad In Mix Bowl
Dressing, Red Bell Pepper, Grated Carrot, Pineapple, Peas, Water Chestnuts, Celery
Malaysian Salad Ingredients
Malaysian Salad Recipe
Another couscous salad. I had ½ a pineapple left after making yesterday’s couscous salad so I thought I’d use it up in this recipe. It may look very similar but the flavors and aroma is significantly different than the one I posted yesterday. The original source of this recipe is http://www.fatfree.com. I modified it to suit my own tastes.
2 cups cooked couscous
1 large red bell pepper diced
1 large carrot, grated
1 stalk celery, diced
2 green onions, sliced
1/2 cup frozen green peas
1 small can of sliced water chestnuts
1/2 medium pineapple, grilled and diced
1 cup bean sprouts
1/4 cup rice vinegar
1/4 cup pineapple juice
1 T minced fresh ginger
1 large clove garlic, pressed
3 T soy sauce
Stir together dressing ingredients. Toss with all other salad ingredients. Chill and serve.
Letha’s Notes: This was good but it had a little too much vinegar for my taste. Next time I’d cut the vinegar to 1 Tablespoons. I wanted to include the sprouts this time but they didn’t have any decent ones at the store, so I’ll try this with the sprouts next time. Perhaps I’ll grow my own. I started with sliced water chestnuts and then chopped them a little more. For photos of broiled pineapple see my recipe for Caramelized Pineapple Salsa I served this on a bed of baby romaine lettuce.
July 23, 2009 at 2:08 pm (Beans, Entrée, Salads)
Tags: Couscous, Fat Free, McDougall, Salad, Vegan
Couscous Salad On 2 Red Plates
- Diced Fruit & Veggies For Couscous Salad
- Couscous Salad Ingredients
I made this for lunch today & it turned out great. I got the basic recipe from http://www.fatfree.com. The recipe below reflects various changes I made to the original recipe.
2 cups fat free veggie broth
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup couscous
1 medium carrot, peeled & diced
1/4 red onion, diced
1 red bell pepper, diced
1 cucumber, peeled & diced
1 Granny Smith apple, peeled & diced
½ med pineapple, peeled, cored, & sliced
1 can garbanzo beans, drained
1 small lime juiced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a heavy medium saucepan, whisk together the stock, cinnamon, ginger, cumin, and turmeric. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
Cover the pot tightly, remove from the heat and let stand for 10 minutes.
Preheat the broiler. Broil the pineapple until the flesh closest to the heat starts to brown. Remove from heat and cool to room temperature. Dice broiled pineapple & set aside.
Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool. Then fluff again, rubbing with your fingers to break up any lumps.
Combine all ingredients and toss. Chill for several hours. Will keep refrigerated for up to 3 days.
Letha’s Notes: I served this on a bed of baby romaine lettuce & it was very good. I’m really into grilled/broiled pineapple at the moment. For photos of broiled pineapple see my recipe for Caramelized Pineapple Salsa. When I cut up apples or potatoes I usually leave them in a bowl of water until I’m ready to add to the recipe so they won’t turn brown. Sometimes I also add a little lemon or lime juice or vinegar to the water for the apples to keep them from discoloring. I peeled the apple but you could also eat it with the peel.