SAMPLE RECIPES:

1. Curried Couscous Croquettes with Ribboned Vegetables

2. Couscous with Lentils and Crispy Onion Rings

3. Raspberry Couscous Trifle

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Couscous
Fresh and Flavorful Contemporary Recipes
by Kitty Morse,
Alison Miksch (Photographer)
Chronicle Books
Date: July 2000
ISBN: 0811824012
$16.95 - Paperback
Amazon@TKL
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Serve Curried Couscous Croquettes on their own for a light supper, or as an accompaniment to roasted meats.

Servings: 6
Makes: about 20 croquettes

• 1/2 cup couscous
• 1/2 cup water
• 4 medium carrots, peeled
• 3 medium zucchini (do not peel)
• 1 small onion
• 4 ounces broccoli florets
• 3 tablespoons olive oil
• l 1/2 tablespoons curry powder
• 1/4 cup walnut pieces
• 2 garlic cloves, minced
• 2 eggs, well beaten
• 6 tablespoons self-rising flour
• 1 cup light cream
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Vegetable oil for frying

1. In a medium bowl, combine the couscous and the water. Let stand until all the water is absorbed, 20 to 25 minutes. Set aside.
2. Coarsely shred one of the carrots, one of the zucchini, and the onion. Set aside.
3. With a vegetable peeler, make long, thin ribbons from the remaining carrots and zucchini. Set aside.
4. Separate the broccoli into small florets. Set aside.
5. In a medium skillet over medium-high heat, warm 2 tablespoons of the olive oil and half of the curry powder. Stir continuously until the oil foams and gives off a pleasant aroma, 30 to 40 seconds. Add the walnuts. Cook, stirring, until they turn a light golden color, 1 minute. With a slotted spoon, transfer them to a small bowl. Set aside.
6. To the skillet, add the shredded vegetables and the garlic. Stir occasionally until the carrots are tender, 4 to 5 minutes.
7. In a large bowl, combine the cooked vegetables with the couscous, eggs, flour, 1/4 cup of the cream, the walnut pieces, and half of the salt and pepper. Set aside.
8. Wipe out skillet and add remaining tablespoon of oil. Over medium-high heat, warm the remaining curry powder, stirring continuously, until it gives off a pleasant aroma, 30 to 40 seconds. Add the carrot and zucchini ribbons, and the broccoli florets. Cook, stirring occasionally, until the carrots are tender, 3 to 4 minutes. Reduce the heat to medium-low. Add the remaining cream, salt, and pepper. Cook until the sauce thickens somewhat, 10 to 12 minutes.
9. Meanwhile, cook the croquettes. In another medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of the couscous mixture dropped into it sizzles instantly. Place 1/8 cup of the couscous mixture into the skillet. With a spatula, flatten into a croquette 2 to 2 1/2 inches in diameter. Fry until golden brown, 3 to 4 minutes on each side. Transfer to a plate lined with paper towels to drain. Proceed in this manner until all of the couscous mixture is used.
10. Spoon some of the cream onto each of 6 warm dinner plates. Place 3 overlapping croquettes in the center. Top with equal amounts of the creamed vegetables, and serve.