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1. White Beans with Spinach, Garlic and Tomatoes

2. Polenta with Spicy Tomato-Garlic Sauce

3. Couscous Salad with Dried Cranberries and Pecans

Book Description

It would appear that the idea underlying Simple Vegetarian Pleasures is vegetarian food that doesn't require a great deal of labor to deliver big flavors--"simple" as in "not too much trouble." Lemlin also alludes to the simplicity movement, where simple means cutting back to what's really important, gaining both time and quality of life. If one has actually embraced the simplicity movement and has the time and ambience, it remains unclear why there's so little time available to give to the

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Simple Vegetarian Pleasures

Authors: Jeanne Lemlin

Date: May 1998

ISBN: 006019135X

Publisher: HarperCollins

Hardcover

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Tangy, crimson-colored dried cranberries and toasted pecans are a dynamic combination in this special salad. If you plan to make it more than 2 hours in advance, hold back on adding the cucumbers until serving time so they will retain their special crunch.

Serves 4 as a main course

• 1 cup shelled pecans

• 1 1/2 cups couscous

• 1 cup dried cranberries

• 1/2 teaspoon turmeric

• 2 cups boiling water

• 1 cup thawed frozen peas

• 3 scallions, very thinly sliced

• 2 medium cucumbers, peeled, seeded, and diced

• 1/4 cup shredded fresh basil

• Lemon Dressing

• Zest of 1 lemon

• 1/3 cup lemon juice

• 3 garlic cloves, minced

• 1/2 teaspoon salt

• Freshly ground black pepper

• 1/3 cup olive oil

1. Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes. Set aside to cool.

2. Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff the couscous with a fork. Cover again and let sit 5 more minutes.

3. Stir in the pecans, peas, scallions, cucumbers, and basil.

4. Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.

More From This Book:

1. White Beans with Spinach, Garlic and Tomatoes

2. Polenta with Spicy Tomato-Garlic Sauce

3. Couscous Salad with Dried Cranberries and Pecans

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