I love "Veganomicon" by Isa Chandra Moskowitz and Terry Hope Romero. One of my favorite recipes I've made from it is Tomato Couscous with Capers. Boyfriend wasn't a big fan, but I like it enough that I'll make it for us whether he eats it or not. A few nights ago I had planned on making the original version, but I was feeling too lazy to chop an onion or add spices. Instead, I tweaked the recipe a bit, mainly by using fire-roasted tomatoes instead of regular diced tomatoes. 3 ingredients and barely any work later, here you go:
Veganomicon-Inspired Tomato Couscous
Makes 4 side-dish servings
• 3/4 cup whole wheat dry couscous
• One 14-ounce can diced fire-roasted tomatoes
• 2 tbsp capers, drained
Drain the liquid from the fire-roasted tomatoes into a measuring cup and reserve the tomatoes. Pour 3/4 cup of the liquid into a pot and bring to a boil over medium-heat. If you don't get 3/4 cup of liquid from the tomatoes, add however much water or vegetable broth you need to make it 3/4 cup. (My can of tomatoes yielded almost exactly 3/4 cup liquid.) Add the capers, tomatoes, and couscous to the liquid. Remove the pot from the heat, stir, and cover with a lid. The couscous is ready once the liquid is absorbed, which will take less than 5 minutes.
Nutrition Facts: 135 calories, 0.6 g fat, 0 g saturated fat, 0 mg cholesterol, 384 mg sodium, 29.9 g carbohydrates, 5 g fiber, 5 g protein.
Makes 4 side-dish servings
• 3/4 cup whole wheat dry couscous
• One 14-ounce can diced fire-roasted tomatoes
• 2 tbsp capers, drained
Drain the liquid from the fire-roasted tomatoes into a measuring cup and reserve the tomatoes. Pour 3/4 cup of the liquid into a pot and bring to a boil over medium-heat. If you don't get 3/4 cup of liquid from the tomatoes, add however much water or vegetable broth you need to make it 3/4 cup. (My can of tomatoes yielded almost exactly 3/4 cup liquid.) Add the capers, tomatoes, and couscous to the liquid. Remove the pot from the heat, stir, and cover with a lid. The couscous is ready once the liquid is absorbed, which will take less than 5 minutes.
Nutrition Facts: 135 calories, 0.6 g fat, 0 g saturated fat, 0 mg cholesterol, 384 mg sodium, 29.9 g carbohydrates, 5 g fiber, 5 g protein.
I love the color of the tomato cousous!! delicious!
ReplyDeleteI'm a fan of VCon too. It is perhaps my favourite vegan cookbook.
ReplyDeleteIn relation to your recipe, it may be the couscous, my husband does not like it much either.
I do though and would certainly eat this.