Vegan Tuesday - We have a winner!!

I made this recipe on Sunday and it is SO GOOD. Let me first tell you how I found the recipe.  I've had a subscription to Chatelaine for the past 3-4 years and it's become my favourite magazine.  I was blown away by their January issue.  I'm not sure if it's a trend that will continue but it was full of vegetarian and even vegan recipes! There was something for everyone.  I'm used to taking a non-vegan or non-vegetarian recipe and making it animal-free, but to have real plant-based meals to choose from in my recent issue of Chatelaine was much appreciated.   Perhaps Chatelaine is becoming more progressive by including recipes for all diets.  Perhaps even, it's a sign that a lot more people are making the switch! :)   Disclaimer: not judging diets here.  I realize that in certain parts of the world, the only food available is meat.

Pistachio & Almond Couscous

*note: I've modified the original recipe, so what I'm posting here is my modified version. I doubled it (to have some for my lunches this week) and modified a few minor things.

Ingredients:

1 package of whole wheat couscous (340 g)

6 tbsp Tahini

4 tbsp lemon juice

1/4 cup of water

1/2 tsp salt

1/2 cup of coarsely chopped almonds

1/2 cup of shelled pistachios

1 tbsp olive oil

1 small eggplant (I got an italian eggplant) cubed

4-5 cloves of garlic minced (depending how much you like it)

1/2 cup of fresh cilantro

seeds from one whole pomegranate

Instructions:

1 - Cook the couscous according to the package instructions.  If you've never cooked couscous, it's very easy.  Once the water is boiling, add the couscous, give a stir, cover, remove from heat, and leave it for 10-15 minutes.  After 10-15 minutes, remove the cover and "fluff" your couscous with a large fork.  Very easy.  (For this recipe, you'll need to put your couscous in a very large bowl once it's ready.)

2 -  Chop your almonds (NOT the pistachios) in a food processor (Why?  Because the small tiny bits of almonds will blend with the couscous grains to create a delicious taste.  I found it was almost like a seasoning!)

3 - In a large bowl, blend tahini, water, lemon juice, and salt together. Stir until it's no longer chunky.  Set aside.

4 -  In an non-stick pan, toast almonds and pistachios for a few minutes. Use medium heat and don't burn them.  Stir (very) often.  Set aside in a bowl. 

5 - Heat the oil in the same pan.  Add the cubed eggplant, stir.  

After a couple of minutes add the minced garlic. Stir again for a few minutes.

6 - Add your tahini sauce to the eggplant.  Cook (and stir a bit) for about 2-3 minutes.  Remove from heat.

 

7 - Add your eggplant and tahini sauce to the large bowl of couscous. And mix either using a wooden spoon or the large fork.  I used the large fork.  Be gentle on the couscous.  You want to fluff it while mixing in the sauce.

8 - Add the nuts and cilantro (but keep just a bit of pistachios on the side to decorate your plate later :)

Keep fluffing, until everything is mixed well.

9 - Prepare the plates.  Using a large spoon, gently serve the couscous on a plate or bowl.  Sprinkle with leftover pistachios and add lots of pomegranate seeds.  Be generous with the seeds, it is SO yummy with this couscous!

I think I really impressed by husband with this one!!  Unless he was just being nice... hehe.

I hope he really did enjoy it because guess what we're having for dinner tonight?  Reheated couscous!  There was enough for 3 days.  It's nice to not have to cook every night.  And it always tastes better a day or two later I find.

"Nothing will benefit human health and increase chances for survival of life 

on Earth as much as the evolution to a vegetarian diet."

ALBERT EINSTEIN