1 small zucchini, scrubbed, trimmed, and julienned
Zest and juice of 1 lemon
3 tablespoons olive oil
1/2 cup loosely packed fresh basil leaves, thinly sliced*
Salt and pepper, to taste
BRING water to boil in medium saucepan. Stir in couscous, salt and dried tomato strips, cover and remove from heat; let stand 5 minutes. Fluff couscous with a fork and gently fold in zucchini. Let stand about 10 minutes
WHISK together lemon zest and juice, olive oil, basil and salt and pepper to taste in a large serving bowl. Add couscous to bowl and stir gently to combine. Serve, or refrigerate to serve cold.
*To slice fresh basil, stack the leaves together and roll up tightly. Using a sharp knife, cut the stack into thin shreds. Basil can also be hand-torn.
2 bell peppers, cut in half through the stem, seeds removed
2 cups prepared Best-Dressed Couscous
1 cup drained canned chickpeas, rinsed*
1/4 cup olives, preferably Kalamata, coarsely chopped
HEAT oven to 375 degrees.
LIGHTLY oil a small baking dish to hold the pepper halves. Arrange the peppers, cut side-up, in dish.
COMBINE prepared couscous, chickpeas and olives in a bowl. Evenly divide the mixture among the four pepper halves, and drizzle with a bit of olive oil. Cover the dish tightly with foil and bake for about 30 minutes until heated through and peppers are just softened. Carefully remove foil from dish and serve.
*A can of chickpeas typically contains about 1 1/2 cups drained chickpeas. Reserve the remaining chickpeas and toss into a salad.
Quinoa with Fresh Spinach
2 cups water
1/2 teaspoon salt
1 cup quinoa
3 cups fresh spinach leaves, coarsely chopped
BRING water and salt to boil in a medium saucepan. Stir in quinoa, reduce heat to simmer and cover. Cook for 10 to15 minutes, until most of liquid is absorbed and the grains appear to have 'popped' open and are slightly translucent.
REMOVE from heat, gently stir in spinach and cover for a few minutes to wilt spinach. Serve.
Leftover quinoa can be transformed into a pizza crust, or really the base of a pizza casserole. Eat the "slices" with a fork. Top with sauce, cheese and favorite pizza toppings.
2 cups prepared quinoa, as in recipe above
1 cup canned diced tomato (Hamilton recommends "Pomi" chopped tomato, in a box)
1 tablespoon olive oil
1 clove garlic, crushed
1/4 teaspoon oregano, crumbled
Salt and pepper to taste
1 cup shredded mozzarella cheese
Pizza toppings such as thinly sliced zucchini, mushrooms, fresh spinach leaves, pepperoni slices
HEAT oven to 375 degrees.
LIGHTLY oil a 9-inch glass pie dish with olive oil. Spread quinoa evenly in dish, going up sides to form a "crust."
COMBINE diced tomato, 1 tablespoon olive oil, garlic, oregano, salt and pepper in a small mixing bowl.
TOP crust with 1 cup of sauce, spreading to edge, then sprinkle with cheese and add desired toppings. Bake for 20-25 minutes, until cheese is melted and a little golden on top.
COOL slightly, cut into wedges and serve.