• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Whole Wheat Couscous Timbale with Toasted Sesame Oil and Vegetables

March 26, 2012 | Pasta & Pizza, Vegetables

Whew – the name of this recipe is a mouthful, isn’t it? I read recently about how a recipe’s title can make or break how people relate to the recipe and therefore decide to cook it. For me, I just want to be sure the title conveys the essence of what’s in the dish. Key to me here is the fact that I used a whole grain pasta, that there is a distinct flavor of toasted sesame oil, and that the dish has vegetables in it (for those of us trying to sneak them in wherever we can!).I was inspired to make this after reading Lori Lynn’s post for Couscous Salad Timbales. Her’s is quite different – different ingredients and different flavor profiles – but her idea for presenting the dish as a timbale seems to be a bit brilliant. I certainly didn’t need to do this for my lunch – I could have eaten it straight out of the pot since it’s just me and Ellie here during the day. But it literally takes 2 seconds to push the mixture into a small custard dish and unmold it onto a plate for when you want a pretty presentation for a dinner party. The couscous is a nice healthy vegetarian lunch or side dish. The timbale is just entertaining brilliance. Your guests will think you channeled Martha Stewart!

Whole Wheat Couscous Timbale with Toasted Sesame Oil and Vegetables
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 2
  • ½ cup whole wheat couscous
  • 2 teaspoons toasted sesame oil
  • ¼ cup diced red pepper
  • ¼ cup diced onion
  • ¼ cup edamame beans (shelled)
  • 1 tablespoon ponzu sauce
  • Salt and pepper, to taste
  • 2 lemon wedges
  1. Combine couscous, ½ teaspoons sesame oil, and just over ½ cup boiling water. Cover and let couscous absorb the water, then fluff with a fork. While couscous is cooking, Heat remaining teaspoon of oil in a small nonstick skillet and saute pepper, onion, and edamame until just tender.Add ponzu sauce, toss together for a few seconds, and then combine with cooked couscous. Season with salt and pepper to taste. Divide between two small custard dishes, pressing the couscous into them. Unmold onto two plates and serve with lemon wedges to squeeze over the top.
You can really dress this dish up with anything you like - other vegetables, herbs, or spices. Just keep the ratios about the same as you need enough couscous in relation to other ingredients so that the timbales will hold together.



One Response | TrackBack URL | Comments Feed

  1. Great recipe. I love whole wheat couscous and yes, I could jut eat it straight out of the pot! :)


Leave a Reply

Rate this recipe:  

About Michele

Restaurant Reviews

  • coohills denver chefs up front poached egg on brioche with truffles
  • union-square-cafe-new-york
  • the kitchen upstairs boulder
  • spuntino denver tuna salad
  • opus denver asparagus salad
  • guard-and-grace-denver-logo
  • 12 manhattan new york the modern moma brie souffle

My Cookbooks


Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon baking balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime link meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter


Help End Hunger

Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School

MyFreeCopyright.com Registered & Protected