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Romaine & Couscous Salad

Posted by Marie on Sep 29, 2014

This scrumptious autumn salad is made with romaine lettuce, yellow peppers and couscous flavoured with a thyme and lemon.   You can make the base of the salad several hours or even a day in advance; add the lettuce just before serving.

2 cups (480 ml) vegetable broth
2 cups (480 ml) water
Pinch of salt
1 cup (240 ml) pearl couscous (aka Israeli couscous)
5 tbsp (75 ml) olive oil
2 Tbsp (30 ml) lemon juice
2 tsp (10 ml) fresh thyme leaves
1 tsp (5 ml) Dijon mustard
Salt & pepper to taste
1 small yellow pepper, halved & thinly sliced
2 green onions, thinly sliced
4 cups (960 ml) romaine lettuce, thinly sliced

Bring the vegetable broth and water to a boil.  Add the salt and stir in the couscous.  Reduce the heat until the couscous is at a gently simmer. Cook, partially covered, until tender, about 10 minutes.  Drain.

Meanwhile, whisk together the olive oil, lemon juice, thyme, mustard and salt and pepper in a large heat-proof bowl.

Add the hot couscous to the dressing, set aside to cool to room temperature.

Add the pepper and onions.  Mix well and refrigerate. Just before serving fold in the romaine lettuce.

Post image for Pasta with Cauliflower &  Almonds

Pasta with Cauliflower & Almonds

Posted by Marie on Sep 27, 2014
This is when your frozen Marinara Sauce comes in handy.  If you have some already made you can put this dish together in about twenty minutes, time enough to enjoy a glass of chianti! MORE»
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Marinara Sauce

Posted by Marie on Sep 24, 2014
This is a classic sauce that is the base for so many other dishes.  I like to make a big batch and pop it in the freezer to have on hand during those hectic work days when time is at a premium.  If your budget permits I suggest you use San Marzano tomatoes, they really […] MORE»
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Nasi Goreng

Posted by Marie on Sep 21, 2014
In every part of the world where rice is a staple food, one finds a recipe for fried rice.  This version from Indonesian is a favourite of mine.  Leftover rice is stir-fried with a sweet and mildly spicy chilli sauce, creating a richly flavoured dish that’s incredibly delicious.  The addition of the egg makes it […] MORE»
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Raspberry Tart

Posted by Marie on Sep 14, 2014
A buttery crust filled with a browned butter custard topped with tart raspberries…amazing!  It’s not only scrumptious but fairly easy to make…the crust requires no rolling, you just press it into the tart pan with your fingers, fill it with a simple custard, bake it, top with raspberries and presto…a dessert fit for company. MORE»
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