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.
Recipe by Cooking With MicheleĀ® at http://cookingwithmichele.com/2012/03/whole-wheat-couscous-timbale-with-toastedsesame-oil-and-vegetables/