Taboule Provencale (Seasoned Couscous Salad)

The fine semolina grain from north Africa appears in many forms of French cooking. A popular item on cafe menus is the salade de couscous, also known as tabouleh. Instead of using bulgar in their tabouleh salad, the French often use couscous, which is slightly more refined...just like the French! This recipe is adapted from Bistro Cooking by Patricia Wells.

Difficulty Level: Facile


What you need:

• 1/2 cup precooked couscous
• 1/2 cup parsley leaves
• 1/2 cup fresh mint leaves
• 2 medium tomatoes, peeled, cored, seeded and chopped
• 5 thin scallions, white bulb cut into thin rounds
• 1/8 cup freshly squeezed lemon juice
• 1/8 cup extra-virgin olive oil
• salt, to taste

What to do:

1. In a small bowl, place chopped parsley, mint, tomatoes, scallions, lemon juice and olive oil. Season with salt and set aside. 
2. Place the couscous in a medium-size bowl, fluff with a fork and stir in the dressing. Taste for seasoning. 
3. Cover and refrigerate for at least one hour, but no more than 4 hours. Adjust seasoning before serving, adding additional lemon juice or salt to taste.  Serves: 2   Bon Appetit!

Moroccan Couscous with Butternut Squash

Morocco used to be part of the French empire and post-colonialism has brought North Africa to France's palate. From couscous to tagines, the spices of the Orient play a supporting role in the theatre of French cuisine.

Difficulty Level: Facile (Easy)

What you need:

• 1 small butternut squash, diced
• 1 cup onions, chopped
• 1 carrot, diced
• 1 tbsp. extra-virgin olive oil
• sea salt, pepper, to taste
• 1 cup vegetable stock
• 1/8 tsp. ground cumin
• 1 tbsp. vegan butter
• 1/2 cup couscous
• 1 scallion, chopped

What to do:

1. Preheat oven to 375F. Place the butternut squash, onions and carrots in a baking sheet and toss with olive oil, salt and pepper. Bake for 30 minutes.
2. Meanwhile, bring the vegetable stock to a boil and reduce heat to low. Add the vegan butter, salt, pepper and cumin. Let sit on low heat for 10 minutes.
3. Place couscous and cooked vegetables in a large bowl. Bring the stock to a boil and pour over the couscous and vegetables. Cover and let sit for 15 minutes. Add the scallions and serve. Bon Appetit!  Serves: 2