Side Pannel
Hummus-Couscous Loaf
Ingredients List
- 1 c Couscous
- 2 1/2 c Water
- 1/4 c Water
- 1 ts Olive oil
- 1 sm Eggplant, cut into
- -french-fry sized strips
- 2 Carrots, chopped into very
- -small pieces(minced)
- 2 Cloves garlic, minced
- 1/4 ts Salt
- -Freshly ground black
- -pepper, to taste
- 1 1/2 c Cooked chickpeas
- 1 tb Sesame tahini paste
- -Freshly squeezed lemon
- -juice from 1/2 a lemon
- 1 1/2 c Vegetable broth, or 1 1/2
- -cups water mixed
- -with 1 tablespoon
- -vegetable broth seasoning
- 2 tb Egg replacer or potato
- -starch
- 2 tb Wheat flour
- -Paprika, freshly ground
- -black pepper
Directions
Preheat oven to 350 degrees.
In a saucepan, add the couscous and water. Bring to a boil, then reduce the
heat and cover. Cook until all the water is gone, about 10 minutes. Then
turn off the heat.
While the couscous is cooking, saute the vegetables. On a large saucepan,
spray the olive oil on the pan or brush with a pastry brush. Add the water
and heat over moderate heat until the water starts to simmer. Add the
eggplant strips, carrots, garlic, salt and pepper. Saute until soft, adding
a little more water if too dry. Then turn off the heat.
In a mixing bowl or blender, mix the chickpeas, tahini paste, lemon juice,
and vegetable broth. Using a hand blender or blender, blend into a smooth
paste. Then add the egg replacer or potato starch, and the flour. Blend
until smooth.
With the heat turned off on the large saucepan, add the chickpea (hummus)
mixture to the vegetables and coat well. Then add the couscous and mix the
vegetable/hummus mixture into the couscous.
Lightly grease a glass bread loaf pan with olive oil. Add the
couscous/vegetable/hummus mixture. Press into the loaf pan. Dust the top of
the loaf with paprika and black pepper.
Bake 50-55 minutes. Let stand 10-15 minutes before serving. Serve in thick
slices with a green vegetable such as cooked spinach, a salad such as
lettuce topped with fresh orange slices, and if desired, a bread such as
warm whole-wheat pita bread. - Mary Howard
In a saucepan, add the couscous and water. Bring to a boil, then reduce the
heat and cover. Cook until all the water is gone, about 10 minutes. Then
turn off the heat.
While the couscous is cooking, saute the vegetables. On a large saucepan,
spray the olive oil on the pan or brush with a pastry brush. Add the water
and heat over moderate heat until the water starts to simmer. Add the
eggplant strips, carrots, garlic, salt and pepper. Saute until soft, adding
a little more water if too dry. Then turn off the heat.
In a mixing bowl or blender, mix the chickpeas, tahini paste, lemon juice,
and vegetable broth. Using a hand blender or blender, blend into a smooth
paste. Then add the egg replacer or potato starch, and the flour. Blend
until smooth.
With the heat turned off on the large saucepan, add the chickpea (hummus)
mixture to the vegetables and coat well. Then add the couscous and mix the
vegetable/hummus mixture into the couscous.
Lightly grease a glass bread loaf pan with olive oil. Add the
couscous/vegetable/hummus mixture. Press into the loaf pan. Dust the top of
the loaf with paprika and black pepper.
Bake 50-55 minutes. Let stand 10-15 minutes before serving. Serve in thick
slices with a green vegetable such as cooked spinach, a salad such as
lettuce topped with fresh orange slices, and if desired, a bread such as
warm whole-wheat pita bread. - Mary Howard
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