The trick to making good couscous is in flavors with which you hydrate the miniature grains. Many use broth, but vegetarian broths don't provide the umami (delicious savoriness) that is satisfying. This recipe infuses the couscous with the flavors of late summer and serves as a wonderful base for a hearty light supper.
1 1/2 cups tomato juice (I use organic juice straight from my friends' farm)
1/2 cup water
1 heaping T sofrito (a cilantro pesto-type condiment)
2-3 garlic cloves, very thinly sliced
1 cup whole wheat couscous
1-2 cups of veggies to taste
Pour the couscous grains in a large bowl. Bring the tomato juice, water, sofrito and garlic to a simmer. Pour over your grains and let steep for 5 minutes and then fluff with a fork. Sofrito can be found pre-made in the Mexican part of your grocery. You may also have friends who make a fabulous sofrito and are willing to share. (I do make a wonderful sofrito, but the recipe was given to me as "top secret.")
As for veggies, I use what I have on hand. It always includes sun dried tomato, red pepper, often green olives, lemon zest, mushrooms, onion, artichoke hearts, garbanzos, chopped parsely, frozen corn and/or edamame. You certainly should heat the veggies if you like. I'll often blanch them when I boil the corn and edamame, just to soften the taste. When in the mood, I top it off with a bit of grilled shrimp.
You will be amazed at how wonderful this is.
