Friday, October 11, 2002
Recipe: Last chance to use vegetables from the garden Couscous with Veggies
1 (10 oz.) pkg. couscous
1/2 pt. (or more to taste) red and/or yellow grape tomatoes, halved
1/2 cucumber, peeled and diced
1/2 c. red onion, chopped
1/2 c. carrot, diced
3/4 c. chopped fresh mint
1/4 c. toasted pine nuts (optional)
1/2 c. fresh orange juice
3 T. lemon juice
6 T. canola oil
pinch of salt
1/4 t. freshly ground black pepper
6 drops (or to taste) Tabasco or other hot pepper sauce
1. Prepare 10-ounce package of couscous according to the package directions.
2. Toss together in a large bowl tomatoes, cucumber, red onion, carrot, mint and pine nuts.
3. To prepare the citrus vinaigrette, shake together in a jar the orange juice, lemon juice, canola oil, salt, pepper and Tabasco.
4. Toss couscous with vegetable mixture and coat all thoroughly with citrus vinaigrette. May be served hot, cold, or at room temperature. To expand quantity, dice and add summer squash, zucchini, broccoli, cauliflower, etc. as desired. Great way to use up produce.
© 2002 The Carlisle Mosquito