ChatterBank0 min ago
warm vinegarette recipe
suitable for cous-cous with roasted vegetable. im thinking moroccan as i have dried apricots and raisins i would like to use in the cous-cous.
Answers
1 to 6 of 6
Best Answer
No best answer has yet been selected by mandimoo. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Moroccan Couscous
475 ml vegetable broth
70 g unsalted butter
60 g chopped dates
45 g chopped dried apricots
55 g golden raisins
345 g dry couscous
7 g ground cinnamon
70 g slivered almonds, toasted
Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Grilled Romaine Salad
1/2 cup olive oil
3 tablespoons white sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 Roma (plum) tomatoes, halved lengthwise
2 shallots, halved lengthwise and peeled
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 3/4 cups olive oil
4 romaine hearts
1 tablespoon olive oil
salt and pepper to taste
Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool. In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture. Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper. Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.
475 ml vegetable broth
70 g unsalted butter
60 g chopped dates
45 g chopped dried apricots
55 g golden raisins
345 g dry couscous
7 g ground cinnamon
70 g slivered almonds, toasted
Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Grilled Romaine Salad
1/2 cup olive oil
3 tablespoons white sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 Roma (plum) tomatoes, halved lengthwise
2 shallots, halved lengthwise and peeled
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 3/4 cups olive oil
4 romaine hearts
1 tablespoon olive oil
salt and pepper to taste
Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool. In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture. Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper. Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.
Hot Spinach Salad
2 (10 ounce) packages baby spinach, rinsed and dried
1 red onion, thinly sliced
1 1/2 cups toasted, chopped pecans
8 ounces crumbled blue cheese
1 1/2 cups balsamic vinegar
2 teaspoons molasses
1 clove garlic, crushed
1/2 teaspoon ground black pepper
2/3 cup olive oil
In a large bowl, arrange spinach and red onion slices and top with toasted pecans and crumbled blue cheese. In a small saucepan, warm the garlic in the olive oil to allow its flavor to diffuse into the oil. Then add molasses, vinegar and pepper. Whisking constantly, bring almost to a boil, remove from heat and cool until just warm. Pour into a shakeable container, shake and pour over salad. Serve immediately.
2 (10 ounce) packages baby spinach, rinsed and dried
1 red onion, thinly sliced
1 1/2 cups toasted, chopped pecans
8 ounces crumbled blue cheese
1 1/2 cups balsamic vinegar
2 teaspoons molasses
1 clove garlic, crushed
1/2 teaspoon ground black pepper
2/3 cup olive oil
In a large bowl, arrange spinach and red onion slices and top with toasted pecans and crumbled blue cheese. In a small saucepan, warm the garlic in the olive oil to allow its flavor to diffuse into the oil. Then add molasses, vinegar and pepper. Whisking constantly, bring almost to a boil, remove from heat and cool until just warm. Pour into a shakeable container, shake and pour over salad. Serve immediately.
Tempeh Moroccan Couscous
224 g tempeh, cut into 1/2 inch squares
16 fresh white mushrooms
548 g eggplant, cut into 1 inch cubes
1 large red bell pepper, cut into 1 inch pieces
16 cherry tomatoes
120 ml olive oil
60 ml soy sauce
60 ml teriyaki sauce
45 ml honey
6 g grated fresh ginger root
8 g chopped fresh garlic
salt and pepper to taste
475 ml vegetable broth
6 g grated fresh ginger root
2 g ground cumin
salt to taste
175 g dry couscous
110 g raisins
180 g drained canned chick-peas (garbanzo beans)
1 lemon
Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours. Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade. Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler. While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.
224 g tempeh, cut into 1/2 inch squares
16 fresh white mushrooms
548 g eggplant, cut into 1 inch cubes
1 large red bell pepper, cut into 1 inch pieces
16 cherry tomatoes
120 ml olive oil
60 ml soy sauce
60 ml teriyaki sauce
45 ml honey
6 g grated fresh ginger root
8 g chopped fresh garlic
salt and pepper to taste
475 ml vegetable broth
6 g grated fresh ginger root
2 g ground cumin
salt to taste
175 g dry couscous
110 g raisins
180 g drained canned chick-peas (garbanzo beans)
1 lemon
Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours. Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade. Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler. While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.
hi BBW, couldnt get back to you on friday, as work was not permitting! the cous-cous was delicious, but i could not use the vinegarette recipe i intended as i had no molasses (treacle). instead i had a warmed onion dressing, which was onion & garlic heated in oil with 3 tablespoons cider vinegar, 3 tablspoons apple juice and 3 teaspoons of mustard powder and i have to say it worked very well. oh, and i love the sound of the spinach (and blue cheese) dish - it might end up on my table with xmas dinne!
1 to 6 of 6
Latest Posts
Morgan Freeman Speaks His Mind!
History4 mins ago
Crosswords4 mins ago
Microsoft Two Stage Verification
Technology5 mins ago
Mad Mullahs Ever More Desparate To...
News15 mins ago
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.