Sunday, July 4, 2010

Rachel’s Vegan Israeli Couscous!


  • 2 Tbsp Smart Balance

  • 1 1/2 Cups Israeli Couscous

  • 1 3/4 vegetable broth

  • 1 large bay leaf

  • 1/2 cup chopped onion

  • 1 Tbsp cinnamon

  • 1/2 cup chopped fresh flat leaf parsley

  • 1/2 cup chopped fresh mint

  • 1/2 cup red bell pepper chopped

  • 1/2 cup Greek Lemon Dressing*

  • 1/2 tsp salt and pepper

  • *Greek Lemon Dressing:

  • 1/3 cup lemon juice

  • 2 garlic cloves

  • 1 cup olive oil

  • 1/2 tsp salt


Melt smart balance butter on high heat in skillet with onion & cinnamon. Once it is brown, add the couscous and mix constantly until slightly brown. Slowly add broth and bring to a boil, then simmer covered until couscous and soaked up the broth and is soft but still has a bite.

Mix rest of ingredients together in a bowl. Oui!