Exotic, large pearl couscous gets dressed up with all the ingredients of that perennial favorite — the bacon, lettuce and tomato sandwich — and tossed in a lemony dressing to create a packable salad that will appeal to the whole family.
To give even more heft to this lunch, and perhaps turn it into an easy, light supper, add thickly sliced or diced cooked, smoked turkey or chicken.
- large pearl couscous
- cider vinegar
- lemon juice
- Dijon mustard
- extra-virgin olive oil
- chopped iceberg lettuce
- diced fresh tomatoes
- water
- raisins
- ground cinnamon
- salt
- Brown sugar to taste
5/27/2012 Use green lentils, the red ones break down too much, but are still tasty. I used 1 tsp of dried cilantro bc I didn’t have fresh. I did cook the quinoa a little longer. Pretty good and filling.
- * 1/4 teaspoon garlic powder
- * 1/4 cup vegetable oil
- * 2 tablespoons red wine vinegar
- * 1 teaspoon Dijon mustard
- * 1/2 cup lentils
- * 1/2 cup quinoa
- * Kosher salt and freshly ground black pepper
- * 1 tablespoon chopped fresh cilantro leaves
No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.
- large eggs
Notes: Quinoa, a delicately flavored grain that was a staple in the ancient Incas’ diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa’s natural, bitter protective coating.
Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.
To toast nuts and seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
- For the rice layer:
- cooked brown rice
- chopped fresh cilantro leaves
- olive oil
- red wine vinegar
- Kosher salt and freshly ground black pepper
- For the chickpea layer:
- olive oil
- minced fresh ginger
- turmeric
- ground cinnamon
- cayenne pepper
- Zest of 1 lemon
- white wine
- Kosher salt and freshly ground black pepper
- For the eggplant layer:
- Kosher salt and freshly ground black pepper
- olive oil
- chicken broth
- grated Gruyere
- grated Parmesan
- Farro:
- Kosher salt and freshly ground black pepper
- warm whole milk
- all-purpose flour
- Sauce:
- Vegetable cooking spray
- chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- plain dried bread crumbs
- finely chopped onions
- dried quinoa
- extra virgin olive oil
- water
- Salt and pepper
- Freshly chopped parsley for garnish
“Welcome spring—or vegetarian guests—to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.”
Per serving (about 6oz/172g-wt.): 170 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 28g total carbohydrate (6g dietary fiber, 4g sugar), 8g protein
- frozen green peas
- cooked quinoa
- rolled oats
- Salt and ground black pepper to taste
- chopped fresh parsley and/or 1 tablespoon minced fresh thyme
- quinoa
- shredded carrot
- sliced fennel
- crumbled feta cheese
- red wine vinegar
- extra-virgin olive oil
- chopped flat-leaf parsley