I forgot to blog this dish when I made it last month, and it’s a good thing I did! Like a silly little grasshopper, I didn’t think to stockpile any recipes or food posts for VeganMoFo, so I’m running low on ideas. And the unseasonably cold and dreary weather? Not helping. At all.

Guess this average-sized, sometimes-bloated, always-vegan bitch had better hit the kitch, hmmm?

Sundried Tomato & Basil Couscous

Ingredients

1 cup vegetable stock
1/2 cup water + extra as needed
2 teaspoons olive oil
1 teaspoon garlic
2 teaspoon dried basil
1/4 cup chopped parsley
1 cup sundried tomatoes
10 ounces couscous, dry
salt, pepper &/or seasonings of your choice, to taste

Directions

1. Put the vegetable stock and water in a medium sized saucepan and bring to a boil on high heat.

2. Lower the heat to medium and add in the olive oil, garlic, basil, parsley and sundried tomatoes. Cook, either covered or not, until the sundried tomatoes are close to the desired tenderness (I like mine on the mushy side).

3. Add in the couscous and cook, uncovered, according to the instructions on the package. You may need to add some extra water if the liquid cooks down before the couscous is done.

4. Before serving, top off with desired seasonings. I added a little extra salt, whereas the Mr. opted for seasoned salt.

(Adapted from “Couscous with Tomato and Basil” at VegWeb.)

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This entry was posted on Saturday, October 3rd, 2009 at 12:04 pm and is filed under Carnivals, Food & Recipes, Human, VeganMoFo. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.