Israel couscous or pearl couscous is meatier than regular couscous and has a pleasant chewy texture. Simmered in Tomato Bisque with Basil, it makes a tasty grain for this vegetarian bowl.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. In large saucepan, bring soup to simmer; stir in couscous, garlic, cumin and coriander. Cook, stirring every 5 minutes, for 18 to 20 minutes or until couscous is tender. Hold for service. (Makes 8 cups/2 L.)|
|2. Preheat oven to 425°F (220°C). Toss together eggplant, olive oil and za’atar seasoning. Arrange in single layer on parchment paper–lined baking sheets. Roast for 20 to 25 minutes or until very tender. Can be served hot or cold. Can be prepared 24 hours in advance and refrigerated. (Makes 4 cups/1 L.)|
|3. Whisk together tahini paste, yogurt and lemon juice until smooth. Stir in salt and cayenne. Can be prepared 24 hours in advance and refrigerated. (Makes 1 cup/250 mL.)|
- Serving: Spoon 1/2 cup (125 mL) couscous into serving bowl. Top with 1/4 cup (60 mL) eggplant, 1/2 cup (125 mL) cauliflower, 1/2 cup (125 mL) sliced beets and 1 tbsp (15 mL) almonds. Drizzle with 1 tbsp (15 mL) tahini sauce. Sprinkle with 1/4 tsp (1 mL) za’atar seasoning.