Saturday, July 18, 2009

Bell Pepper and 'Fresh Mozzarella' Couscous

This dish makes a perfect lunch for 1.

Bring 1/2 cup water to a boil in a saucepan, and gradually stir in 1/3 cup dry couscous and 1/8 tsp. salt. Remove from heat, cover, and let stand 5 minutes.

Fluff with a fork, then combine the couscous in a bowl with 1/4 cup chopped bottled roasted red bell pepper, 1/4 cup chopped canned artichoke hearts (rinsed and drained), 1/4 cup cubed vegan mozzarella (either Galaxy Foods or Vegan Gourmet works well here), 1 tablespoon chopped fresh basil, 1 tablespoon balsamic vinegar, 1 teaspoon olive oil, 1/8 tsp. black pepper and two, chopped and pitted kalamata olives.

Toss to combine, then cover and chill. The two-cup serving is 410 calories.

bottled roasted red bell pepper $2.49
canned artichoke hearts $2.69
basil $2.49
kalamata olives $5.99

No comments:

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance