Laurie Ratcliff (muridae) wrote in vegancooking,
Laurie Ratcliff

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Couscous and lentils with glazed vegetables

I made this dish the other day when I was almost totally out of fresh vegetables. I always have tons of dried beans and grains in the pantry, but sometimes it's really hard to figure out what to do with them when you don't have any vegetables, so you have to stretch your imagination. It doesn't sound like much, but I was totally delighted with the results, and amazed at how subtle and delicious the flavors were. Sorry, no pictures, because it was last week. =(

4 carrots, sliced into rounds
4 cloves garlic
Soy Garden (or other margarine/butter sub)
2 celery stalks, chopped
salt, pepper to taste
1/4 tsp ground coriander
honey sub/agave nectar/brown rice syrup
water (a few tablespoons)

1 roasted red pepper, chopped

1 cup red lentils (uncooked)
1 bay leaf

1 cup couscous (uncooked)

salt to taste
lemon juice

First, I stuck the red pepper under the broiler to roast it while I was cooking. When the pepper is done, just chop it coarsely.

Take the carrots and garlic and sautee them in the butter sub. When they start getting soft, add in the celery, salt, pepper, and ground coriander, and cook for a few minutes longer. Then squeeze in, oh, about a tablespoon or so of your honey sub -- I eat honey, so that's what I used, but maple syrup, agave nectar, or whatever else you'd normally use to make glazed carrots will work just fine. Add in enough water that the syrup dissolves and the carrots can poach a bit. Heat it until the water is cooked off and the carrots are sweet and glazed.

Meanwhile, cook the lentils with the bay leaf in two cups of water, and cook the couscous according to the instructions.

When everything is done, mix it all together in a big bowl, add more salt or pepper to taste, and add a bit of lemon juice. Eat hot! It looks a bit sloppy but like I said, it tastes great.

Chopped parsley or mint might be a delicious addition to this, but I didn't have any of that, so I'm not sure.
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