Couscous Dome Over A Seven Veggie Medley
From jo_jo_ba 16 years ago
- 80 minutes to make
- Serves 4
A flavourful and beautiful couscous crust domes over to envelop a delicious, herby vegan filling full of protein and vitamins to help keep you going strong in the cold. Adapted from Reader's Digest Great Recipes for Good Health (1988).
Ingredients
- 1 1/2 cups vegetable stock shopping list
- 1 cup whole-wheat couscous shopping list
- 2 cups diced tomatoes, with liquid shopping list
- 1 medium onion, diced shopping list
- 4 mushrooms, diced shopping list
- 1 small red pepper, sliced into 1/4" strips shopping list
- 1/2 lb zucchini, sliced thinly shopping list
- 2 medium carrots, peeled and diced shopping list
- 1 cup broccoli florets shopping list
- 1/2 cup cooked and drained chickpeas shopping list
- 1 tbsp dried basil shopping list
- 1/2 tbsp garlic powder shopping list
- 1/2 tsp paprika shopping list
- 1/2 tsp black pepper shopping list
How to make it
- Preheat oven to 350F. Lightly grease a 2-qt casserole.
- Bring the vegetable stock to a boil, add the couscous and remove pan from heat.
- Stir for about 5 minutes, until the mixture is thick.
- Wet your hands, and push the couscous all over the interior of the dish to form a crust. Set aside.
- Over medium heat, bring tomatoes to a simmer.
- Add remaining ingredients and seasonings.
- Cook 5 minutes.
- Spoon vegetable mixture into the crust.
- Cover with foil, bake 1 hour 10 minutes.
- Let stand 10 minutes before inverting onto a serving dish, cutting and serving.
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