Vegetable Couscous Pilaf with Sauteed Baby Vegetables
Vegetable Couscous Pilaf
1 tablespoon vegan butter (I use Earth Balance)
1 tablespoon olive oil
3 cloves of garlic, minced
1/3rd of red onion, chopped
1/2 cup mushrooms, chopped
1/3 cup peas (I use frozen)
1 1/2 tablespoons fresh chives, chopped
1 baby zucchini, chopped
2 baby carrots, chopped
2 baby squash, chopped (yellow or green)
Dash each: onion powder, thyme, garlic powder, garlic salt, cumin, parsley, caraway, paprika, oregano
Several dashes black pepper
Several dashes sea salt
1 to 1 1/2 cups vegetable stock (add more if needed when cooking)
1 to 2 tablespoons of white wine
2 cups couscous
Soy Parmesan, as desired (I use Galaxy Nutritional Foods Vegan Topping)Sauteed Baby Vegetables
1/2 to 1 cup water
3 to 4 cups mixed baby vegetables (see note at bottom for suggestions)
1/3 red onion, sliced into thin, long pieces
2 tablespoons fresh chives, chopped
2 tablespoons olive oil
Dash garlic salt
Dash onion powder
Dash garlic powder
Dash oregano
Dash thyme
Dash rosemary
Dash parsley
Several dashes black pepper
Several dashes sea salt
1. To prepare couscous, place vegan butter and olive oil in medium size pot over medium heat. Add onions and garlic and wait until onions are translucent, about 5 minutes. Add all vegetables and spices to pot with onions and garlic and cook until tender, about 5 to 8 minutes.
2. Add couscous, vegetable stock, and white wine. Keep adding more stock if couscous does not become soft over time. Let cook over medium heat with lid on until couscous is soft, 10 to 15 minutes. Make sure the vegetables and couscous are well mixed together. Stir occasionally while you are working on the baby vegetables so it does not stick to the pot.
3. While couscous is cooking, start on the baby vegetables. Using a large pan, add all baby vegetables, asparagus, green beans, red onion, mushrooms, and 1/2 cup water. Cover and let steam. Keep checking and adding more water as the vegetables soak it in. Steam for 5 to 7 minutes, or until tender.
4. Add the olive oil, chives, and spices to the pan with baby vegetables. Let them saute for 5 to 7 minutes.
5. Once couscous is done, place on plate. Top with the sauteed baby vegetables. Finish with several dashes of soy Parmesan, if desired.
* Notes: For the vegetable mix, I use baby carrots, baby zucchini, baby squash (green and yellow), baby red potatoes, small mushrooms, asparagus, and green beans.
Source of recipe: I wrote the recipe. See my other vegan recipes on my blog.
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