Couscous with Black Beans and Veggies

Green Gazpacho Soup

Italian Potato Salad

Savory Summer Pancakes

CousCous with Black Beans and Veggies
Corn, black beans, and cumin contribute a Mexican flavor to couscous, the Mediterranean staple. Citrus flavors add interest in this quick meal that takes advantage of couscous’ five minute preparation time and the convenience of frozen vegetables and canned black beans. This recipe can easily be varied by replacing the corn and peppers with any frozen vegetable mix that comes without its own sauce.
Serves 4

9 oz. frozen corn kernels

8 oz. frozen pepper stir-fry mix (1/2 bag)

1 cup stock or water

1 15 oz. can black beans, drained and rinsed

2-1/4 cups stock or water, boiling

1-1/2 cups couscous, uncooked

1/4 cup orange juice

1/4 cup lemon juice

1 Tbs. olive oil

1/4 tsp. salt

1/4 tsp. ground cumin

Black pepper to taste

Place frozen vegetables and 1 cup stock or water in a saucepan and bring to a boil. Cover and cook for 5 minutes. Add rinsed and drained black beans, stir well, and cook for 5 minutes more.

In a separate container, add the 2¼ cups of boiling stock or water to the couscous, cover, and let sit for 5 minutes. Fluff with a fork.

Add remaining ingredients to the pan of vegetables and beans and bring to a boil, stirring well. Pour sauce over couscous, mix well, and serve.

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Green Gazpacho Soup
Traditional gazpacho is a tomato-based soup with garlic, onions, peppers, and cucumbers. This beautiful green variation leaves out the tomato, but keeps the traditional use of day-old bread, another form of Mediterranean frugality. Do not be put off by the number of ingredients; it goes together quickly. This soup can be stored in the refrigerator for up to 2 days.

Serves 6

4 slices firm-textured bread, crusts removed

2 cloves garlic, peeled

1/4 cup fresh parsley leaves

1/4 cup fresh cilantro leaves

4 scallions, coarsely chopped (1/2 cup)

1 cucumber, peeled, seeded, and chopped

1 green pepper, cored, seeded, and chopped

1/2 lb. seedless green grapes, cut in half (1 cup)

1 stalk celery, chopped

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. cayenne

2 Tbs. fresh lemon juice

1 Tbs. white wine vinegar

3/4 cup nonfat plain yogurt

1 cup defatted, reduced-sodium vegetable stock

Salt and freshly ground black pepper

In a small bowl, cover bread with water and let stand for 5 minutes. Remove bread and squeeze out excess moisture.
In a food processor or blender, combine the moistened bread, garlic, parsley, and cilantro; purée until smooth. Set aside about one-third of the scallions, cucumbers, green peppers, and grapes.

Add the remaining vegetables and grapes to the food processor, along with celery, cumin, coriander, cayenne, lemon juice, and vinegar; process until smooth.

Transfer the mixture to a large bowl and stir in yogurt, stock, and the reserved vegetables and grapes. Season to taste with salt and pepper. Cover and refrigerate until chilled, at least 1 hour, before serving.
—Eating Well Magazine, July/August 1993

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Italian Potato Salad
Serves 6-8

2 lbs. new potatoes scrubbed and quartered

1/2 lb. young carrots, cut into coins

1/2 lb. snap beans, cut into 1” lengths

2 small zucchini, sliced

1 small yellow summer squash, sliced

1 red onion, thinly sliced

2 Tbs. balsamic vinegar

1 Tbs. olive oil

1 garlic clove, minced

1 Tbs. lemon juice

Salt and freshly ground black pepper to taste

In a large saucepan, cook potatoes, carrots, and beans in sufficient water to cover, approximately 10 minutes. Drain well.

In a separate pan, steam zucchini and summer squash for 5 minutes.

Transfer cooked vegetables to a large bowl. Add red onion slices and splash vegetables with balsamic vinegar. Toss gently and let cool, approximately 15 minutes.

Mix olive oil, garlic, and lemon juice in a small bowl. Whisk well and drizzle over salad. Season with salt and pepper and serve.

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Savory Summer Pancakes

Serves 4 (Makes 8 pancakes)

2 summer squash (about 3/4 lb.), grated

1 carrot, grated

1 egg white

3 Tbs. freshly grated Parmesan cheese

2 Tbs. whole-wheat flour

2 garlic cloves, finely chopped

1/4 tsp. salt

freshly ground black pepper

1 tsp. vegetable oil

Combine all ingredients except oil and mix well.

Heat a large nonstick skillet over medium heat. Add the oil and spread it over the bottom. Drop four 2-tablespoon mounds of the pancake mixture into the skillet, allowing ample room between them.

With a spatula, spread out each mound to form a pancake about 3 inches in diameter. Cook until they are lightly browned, about 3 minutes per side. Transfer to a cookie sheet and keep them warm. Cook four more pancakes the same way.

Serve with other vegetables, meat, applesauce, chutneys, or a salad.

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