veggie experiment: days 22 and 23

FALAFEL AND SPICED COUSCOUS SALAD
the falafel is from allrecipes.com (i broiled them instead of frying them) and the couscous from cooks.com (adding more of each spice than called for is better). i was surprised i was able to make something taste so authentic--although i'm not sure i shaped them right. anyway, i love the way the house smells now, after cooking them.

sean's falafel with cucumber sauce

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying

1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise

Directions

In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.

Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.

In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

spiced couscous salad with vegetables

2 teaspoons olive oil
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon garlic powder (or 1 clove minced)
1/2 teaspoon ground or grated ginger
1/2 tsp salt
1/2 cup chopped white or yellow onions
1 large carrot or 2 small carrots, peeled and sliced
1 small yam, peeled and cut into 1/2 inch chunks
1 zucchini, unpeeled and cut into 1/2 inch chunks
1 celery stalk, sliced
1/2 cup chopped mushrooms
1/3 cup raisins
1/3 cup chopped green onions
1 cup chicken broth
1 cup couscous

This is a great side dish with an Eastern flavor. Because the pasta is cooked in the vegetable broth, it's also a good way to enjoy cooked vegetables while still getting the nutrients that steaming removes.

With the addition of chopped peanuts or walnuts, and the substitution of water if chicken broth is objectionable, this can be a complete and healthy vegetarian meal.

Heat the olive oil and spices over medium heat, stirring occasionally. Add the white onions and sauté until soft, 2-3 minutes. Add the chicken broth, carrots and yam - cover and let steam for 5-6 minutes. Add celery, zucchini, mushrooms and raisins and steam for 3-5 more minutes.

When the vegetables are at the desired tenderness (al dente vegetables add texture to the soft couscous), strain them and reserve 1 cup of the broth/spice liquid. Keep the vegetables warm, and bring the 1 cup of liquid to a boil.

Add the couscous and cover with tin foil for 5 minutes. Uncover, fluff with a fork and mix in the vegetables. Sprinkle the green onions on top for garnish.