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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
Ingredients
  • 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
Instructions
  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.
Notes
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.

 

Comments

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! :)

    Reply

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