1 cup couscous
1  1/2 cup water
1/2 tsp. salt
1  1/2 Tbsp. margarine or butter
1 - 2 cups chopped veggies
( peppers, onions, carrots, celery, water chestnuts,
 scallions, broccoli, cauliflower, zucchini, etc. )
salad dressing of choice, optional
garlic powder, seasoned salt
parsley, basil, mint

Heat water to boiling; remove from heat.  Add salt, margarine, and couscous, and stir.  Cover, and let stand for 5 minutes.

For cold salad:
Mix in chopped raw vegies, seasonings, and salad dressing to taste ( Italian is good ).

For hot pilaf:
Saute vegies in butter until tender.  Mix into couscous, and season to taste ( omit salad dressing ).

Makes 4-5 cups, about 4-6 servings.


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Background:  from The Voyage of the Basset, by James C. Christensen
This image is © copyright and should not be reproduced without the artist's permission