~ Moroccan-Inspired Couscous & Mushroom Salad ~ Another fast, fun and easy to make healthy delight – This salad is pure entertainment for your taste buds, and rocks your health. Its also rich in chlorophyll, a super brain fuel. Serves 2 Total time: 15 minutes Active time: 15 minutes Ingredients: 5 oz [150 g] oyster mushrooms, cut lengthwise into strips (about 1/3 inch [1 cm]) 1/2 cup [120 ml] unsweetened coconut milk, divided 1 Tbsp tamari 1 Tbsp ground lemongrass 1 tsp ground cumin 1/2 tsp cayenne pepper 3 cloves garlic, peeled and crushed 4 red chili peppers (heat level of your choice), finely chopped 1/2 oz [15 g] ginger, grated 2 tomatoes, coarsely diced 1 cup [200 g] farro couscous 1 tsp ground turmeric 1/2 lemon, freshly juiced 1 small head oak leaf lettuce, shredded 1/2 tsp mild Hungarian paprika 1 Tbsp pine nuts 1 Tbsp Zante currants (or brown sultanas) Preparation: 1. Place the sliced mushrooms into a mixing bowl. 2. Add 1/4 cup [60 ml] coconut milk, the tamari, lemon grass, cumin, cayenne pepper, crushed garlic, chopped chilies, and grated ginger. Mix with a wooden spoon till well combined. 3. Put a wok on high heat. Let it heat up for about 1 minute, then add the tomatoes and marinated mushrooms. Stir-cook with a wooden spoon for 3 minutes. 4. During this time pour the couscous into a bowl. Add the turmeric and 7 fl. oz [200 ml] of boiling water, stir well with a fork, and let sit. 5. Add the lemon juice and remainder of the coconut milk to the wok, and stir for 1 minute. 6. Then turn the heat off and take the wok off the heat. 7. Divide the shredded lettuce into two plates. 8. Gently fluff up the couscous with a fork, evenly spoon it on top, and sprinkle the paprika over it. 9. Spoon the mushrooms and tomatoes onto the center. 10. Sprinkle the pine nuts and currants on top. Tip: Crush the garlic and let it sit for at least 5 minutes to get the most of its health-promoting benefits. Reciped Adaped from Vegan.Thank you
Posted on: Fri, 27 Jun 2014 08:45:58 +0000
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