As I knit the current assignment, I watch the cooking channel on television. And I see all kinds of recipes that could be veganized with little trouble. This past week I saw Ina Garten make a couscous dish that looked like something I'd enjoy eating. So I began changing it.
COUSCOUS WITH CURRENTS AND NUTS
2 Tbs. vegan margarine
3/4 cup diced green onions, both white and green parts
3 cups No-Chicken or Vegetable broth
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups couscous
1/2 cups toasted nuts
1/2 cup dried currents
2 Tbs. minced fresh parsley
Fluff the couscous with a fork, gently separating the grains. Using a spoon makes a clumpy mess. Use a fork and be gentle. You want the grains to be separate, like a great pot of rice would be.
How To Toast Nuts
I keep all my fresh nuts in the freezer so they won't go rancid before I finish using them. If you've had nuts go bad, you know what I'm talking about. And since nuts are pricey, I do all I can to keep them edible. Toasting them is easy. Put the allotted amount in a dry skillet, turn the heat on medium, give the pan a shake now and then and let your nose be your guide. When you begin to smell them, they are done. Allow to cool enough to handle and then chop them to the desired size. You can also put the nuts on a dry sheet pan and roast them in the oven. It's been my experience that I tend to forget them and they burn. Hence the skillet method for me.
If you've never toasted the nuts before using them, do this taste test. Eat an untoasted nut and then a toasted one. Your palate will immediately note the difference and you'll be a fan of using toasted nuts in everything, from couscous to cakes to cookies and all recipes in between. The taste test is what convinced me.