I made this for a cast party tonight: couscous is just about my favourite thing to eat. (Next, of course, to sushi!) however, I overestimated the appreciation folks around here would have for off-normal food in general, and vegetarian food specifically (not that I'm vegetarian, but I love vegetarian food!), as only three people that I know of actually tried any (though two of those — coincidentally enough, Californians — were very nearly ecstatic that someone had made couscous; which makes it more than worth it).
So now I have a pot of couscous to feed me for the next few days: I'm finding it difficult to be disappointed!
- 2 cu water
- 1/2 cu apple sauce
- 1 large carrot, shredded
- 1/2 large yellow onion, diced
- 1 cu kale, cut small and packed
- 3 tbsp parsley
- 1/2 cu kefir
- 2 cu couscous
- olive oil
- salt, pepper, and red pepper to taste
- Bring water to boil.
- Add apple sauce, carrot, onion, kale, parsley, salt, pepper, and red pepper to water.
- Simmer until carrots and onions are soft, then remove from heat.
- Add kefir to broth. It will coagulate finely when it mixes with the hot broth. (Kefir may be replaced by 1:2 water:sour cream.)
- Slowly stir in couscous, and allow to sit covered until all broth has been taken up by the pasta.
- Toss couscous with a liberal amount of olive oil.
- May be served topped with sauteed kale. Kale blanched with a splash of balsamic vinegar and sauteed in olive oil goes nicely with this.
- This ought to serve six people.