|October 2011 Issue|
My move to small town America has included plenty of benefits: good job, gorgeous home, amazing kitchen. One of the few drawbacks? My magazine subscriptions (from which I get recipe ideas for you, dear reader) took a V-E-R-Y long time to show up. As it turns out, without BHG and Southern Living to guide me, I've a very lost little vegan. Luckily, the Post Office/Magazine Powers that Be got their acts together last week and the new BHG showed up on my doorstep. While many of the recipes were meat-based, they managed to slip in a delicious-looking autumn couscous chock full of seasonal veggies. I upped the veggie content, added some protein, and switched butter for non-dairy margarine.
1 clove garlic, minced
1 2-lb butternut squash, peeled and chopped into 1/2 inch pieces
2 cups chopped cauliflour
1 red apple, cored and chopped
1 15 oz can garbanzo beans, drained
1/4 cup chopped cashews or pistachios
1 10 oz package instant couscous
1/2 tsp salt
1 tsp oregano
3 Tbsp non-dairy margerine, like SmartBalance or Earth Balance
1 tsp cumin
1/2 tsp chili powder
1/2 tsp sage
1. Preheat broiler.
2. Place chopped squash with 2 Tbsp water in microwave-safe bowl and cook on high 5 to 8 minutes, stirring once.
3. Transfer squash, cauliflour, and apple to greased baking pan. Sprinkle with salt and oregano. Broil 4 to 5 inches from heat for 10 minutes until beginning to brown, stirring once.
4. Prepare couscous according to package directions, stir in garbanzo beans, and set aside.
5. In microwave-safe bowl, combine butter, cumin, chili powder, and sage. Microwave just until butter is melted.
6. Top couscous with veggies, cashews, and chili-butter. Serves 4.