COUSCOUS MOROUSCOUS (salad)
Rosemary, turmeric and cumin (or caraway) seasoned Israeli couscous mixed with shredded hard tofu, veggie dogs and cabbage. Raw onion and green pepper with lots of herbs and spice. Toss it all with a Red or Yellow Morouscous Sauce – Bleu cheese dressing and Umami Black Garlic Sauce being the surprises!
Makes 13 cups
Make the Israeli couscous first:
2-1/4 c. water
1/2 t. turmeric
1/2 t. cumin seed or caraway seed
1 t. or pinch whole, dried rosemary
1 t. salt
2 c. Israeli couscous
In large saucepan place water, turmeric, cumin, rosemary and salt.
Bring to boil. Add couscous return to boil, reduce heat to low and stir till all foam disappears.
Cover and simmer 8-10 minutes, stirring occasionally.
- The turmeric will cause the pot to foam up so stay with it and keep stirring till it can be contained and covered.
I went 10 minutes to perfection.
Remove from pot to bowl and aerate with fork like you do to rice.
13.5 oz. pkg. LIGHTLIFE JUMBO SMART DOGS – cut into chunks and pulse in food processor till fairly equally crumbly, not mushy – it only takes a few seconds
14 oz. vacuum packed hard pressed firm tofu – rinse, pat dry with towel, shred under palm against large holes of hand held grater; go lightly till you reach the end, then press firmly all of the end piece through the holes
1 c. diced green pepper – 3/8 inch squares
1/4 c. tiny dice yellow onion
1 t. salt plus to taste
lots fresh grind black pepper
2 t. garlic powder
2 t. onion powder
2 t. smoked paprika
2 t. dry mustard
1 T. dried tarragon
2 t. dried basil
1 t. dried oregano
1/2 t. celery seed
2 c. finely shredded green cabbage or thinly sliced into matchsticks
1- MOROUSCOUS SAUCE: Yellow Original – Makes 1 cup
1 T. liquid smoke
1/3 c. prepared yellow mustard
1/3 c. light brown sugar
1/3 c. daiya Bleu Cheeze Dressing
1 T. Worcestershire sauce
1- MOROUSCOUS SAUCE: Red Version- Makes 1-1/2 cups
ADD to the Original Yellow Sauce:
2/3 c. ketchup
1 T. liquid smoke
1 t. garlic powder
UMAMI BLACK GARLIC SAUCE from Japan via Momiki, Inc. to taste
1– Make couscous as instructed. Set aside aerated.
2- In extra-large bowl place all salad ingredients, including all seasonings, except cabbage. Toss slowly and gently to evenly distribute.
3- Next, add cooked couscous to salad ingredients and stir till evenly distributed.
4- Add cabbage, stir again to evenly disperse.
5- Make MOROUSCOUS SAUCE as instructed.
6- For this recipe use the Red Version MOROUSCOUS SAUCE.
7- Pour entire 1-1/2 cups over salad and again slowly and gently toss to cover all surfaces.
8- Pack in covered containers and refrigerate till ready to serve.
9- If desired, garnish with fresh parsley and serve extra virgin olive oil and Balsamic vinegar separately for guests to drizzle one or the other or both to their tastes – or none. It’s a nice option.
Notes: Great buffet, family gathering, or ‘company’s coming next weekend’ type of salad or main dish.
Use either cumin seed or caraway seed in the couscous water – whatever your preference. Both different, both good.