Here’s a delicious, substantial grain dish that’s ready in minutes, leaving you plenty of time to build a meal around it.

　　

Ingredients

4 to 6 servings

　　1 cup couscous, preferably whole wheat

　　1 natural, salt-free vegetable bouillon cube

　　1 cup frozen green peas, thawed

　　2 tablespoons fragrant nut oil (such as walnut) or flaxseed oil

　　1/2 cup chopped cashews

　　1 teaspoon good-quality curry powder, or more to taste

　　1 teaspoon grated fresh or jarred ginger, or more to taste

　　1/2 teaspoon turmeric

　　1/2 cup raisins, dried cherries, or dried cranberries

　　2 scallions, thinly sliced

　　Salt and freshly ground pepper to taste

　　

Step 1

Combine the couscous with 2 cups water and the bouillon cube in a wide skillet or stir-fry pan. Bring to a simmer, then cover and let stand off the heat for 5 to 10 minutes, or until the water is absorbed.

　　

Step 2

Add the remaining ingredients, stir together well, then cook, stirring frequently, for 2 to 3 minutes longer. Transfer to a serving bowl, and serve at once.

　　

Menu Suggestions

Step 3

An Indian-style legume or vegetable dish goes well with this easy grain preparation. Just ahead in this chapter, you’ll find Chana Masala (page 99), a curried chickpea dish. Add a salad of diced tomatoes and cucumbers (with chopped fresh dill or cilantro, if you’d like) in a creamy vegan dressing, and pass around some chutney (store-bought or Apricot Chutney, page 225).

　　

Step 4

This also teams well with earthy lentil dishes like Stewed Lentils with Soy Sausage (page 108) or Lentils with Greens and Sun-Dried Tomatoes (page 111). The tomato and cucumber salad described above will complement this meal as well.

　　

Step 5

See the menu with Black and White Beans with Citrus and Mint (page 102).

　　

nutrition information

Step 6

Calories: 414

　　

Step 7

Total Fat: 16g

　　

Step 8

Protein: 11g

　　

Step 9

Carbohydrates: 59g

　　

Step 10

Fiber: 6g

　　

Step 11

Sodium: 90mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).