This is a great non-dairy recipe that’s easy to make and is a wonderful side dish, especially for spicy meats or fish dishes. I got it about eight years ago when I attended a cooking demo/class with a friend.
For this recipe, which makes 12 couscous cakes, you’ll need 1 cup couscous (uncooked, regular or whole-wheat); 1 tablespoon butter (or olive oil); 1/2 cup chopped fresh parsley leaves; 1/2 cup cooked chickpeas (rinsed and drained); 2 large eggs, lightly beaten; 2 garlic cloves, crushed; grated zest of one lemon (about 1 1/2 to 2 teaspoons); salt to taste; and 3 tablespoons of olive oil.
It’s that time of year when we start making comfort food dishes for those chilly evenings and weekends. This particular recipe is based on one from Cook’s Country, with tweaks. It’s easy to put together and quite delicious, whether served over basmati rice or even over something like blackened cajun-spiced fish.
For this recipe, you’ll need: 20 ounces (1.25 pounds) of cubed fresh pumpkin or butternut squash (which is what I used); 1 medium sweet onion (such as vidalia); 1 fresh red bell pepper; 2 1/2 tablespoons of yellow curry paste; 1 13-ounce can of unsweetened coconut milk (I used light for fewer calories); 1 cup of vegetable or chicken broth; 2 tablespoons of diced fresh basil leaves; salt and pepper to taste.