Here is another Sunday Dinner idea. My creation you can try for yourself.
Now, I don't always do exact measurements so bear with me. Be creative, if it is made with love, it will turn out fine!
About 2 cups of dry cous cous
1 small onion, diced
2 small carrots, diced
1 large stalk celery, diced
3 cloves garlic, diced
2 vegetable bouillon cubes unsalted
1 cup of chopped mushrooms
1 small bag of mustard or kale greens prewashed or 2 bunches cut and cleaned if bought at the farmers market
Salt and pepper or seasoning of choice to taste
For folks in south Louisiana, you can try using Guidry's Creole Seasoning (all the aromatics, onions, etc are chopped for you, all you need to add is the carrot.)
In a large pot, add about three tablespoons of olive oil and sautee' mushrooms. After about 2 minutes add the diced vegetables. Cut the heat to low and let the veggies sweat for about 10 minutes. (check them to make sure they don't burn). After ten minutes add about 3 1/2 cups of water and the veggie bouillon cubes. Then season with salt and pepper or a seasoning of your choice (be creative!)
Once water is to a boil add greens and cover for 2 to 3 minutes to allow the leaves to absorb the flavor in the vegetable broth. After 2 to 3 minutes stir in the cous cous, cover, and remove the pot from the fire. Let the pot sit for five to ten minutes. Uncover and gently mix cous cous and greens. Enjoy!
You can eat this as a side dish or main dish. Any questions? email me at germaine@southernvegchronicles.com.
copyright 2011, southern vegetarian productions
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