Tuesday, December 16, 2008

From The Kitchen

Couscous Veggie Delight
© 12/15/08 Don Shetterly

A great vegetable and couscous dish.

Needed:
Large Glass Baking Dish
1 Box Couscous
2 10oz Cans of Cream Of Celery Soup (more or less to your liking)
2 (15oz) Cans Black Eyed Peas
6 oz container of Spicy Alfalfa & Radish Sprouts
11 oz Diced Squash
3 Medium Sized tomatoes
1 Green Pepper
Half of Celery Stalk
1 Head of Broccoli
1 Head of Cauliflower
2 Cups Cheddar Cheese


Directions
1. Cut up all vegetables (Cauliflower, Broccoli, Celery, Pepper, and Squash) and steam until softened.
2. Prepare couscous as directed on the box
3. Layer couscous in the bottom of the dish
4. Drain black eyed peas and layer over the top of the couscous
5. Dice tomatoes and layer on top of the black eyed peas
6. Spread the alfalfa sprouts on top of the tomatoes
7. Spread the Cream Of Celery Soup on top of the Alfalfa Sprouts
8. Spread steamed vegetables on top of the soup
9. Place the cheese on the top and spread out evenly
10. Bake at 350 degrees for about 30-40 minutes.


Note:
You could substitute about any vegetables that you like for any of these. This just happened to be what was available and things that we liked.

This recipe in these quantities is enough for a baking dish the size of 4 Liters. Adjust accordingly to your needs or freeze the leftovers.


Servings: Makes probably at least 8 servings.

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