Couscous pilaf with saffron \"cream\"

1 Servings

Ingredients

Quantity Ingredient
⅔ cup Diced red bell pepper
⅓ cup Chopped onion
¼ cup Diced celery
½ teaspoon Cayenne pepper
¼ teaspoon Ground cinnamon
2 tablespoons Chopped fresh tyme; ( or dried to taste ) or / instead 4 tablespoons chopped fresh mint
Salt/pepper to taste
1½ cup Uncooked couscous
3 cups Veggie stock or bullion
1 cup Non fat cream cheese
⅔ cup Non fat yogurt
2 Pinches crushed saffron threads

Directions

PILAF

SAFFRON "CREAM

I made this last night and found it very satisfying ! The original recipe was in Vegetarian Times but I did modifications to my taste and left out any oil called for. Quick, easy and tasty this is enough for 4 servings.

Pilaf: In small amount of water (¼ cup or less) saut‚ pepper, onions and celery until crisp tender and all water has evaporated then add and stir in cayenne and cinnamon. Pour in stock or bullion and bring to a boil. Stir in couscous, cover and remove from the heat. Let sit for 10-15 min until all liquid has absorbed and grains are swelled. If any liquid remains place pot on low heat and briefly cook until all liquid has absorbed. Season with salt, pepper and thyme or mint. Saffron "Cream" Combine in a blender or food processor.

serve " cream " along with pilaf and a wild greens salad .

Tho the cream is not vegan, I am sure you could find a substitute using other ingredients with all the ingenious minds this list shares !! ENJOY !! Posted to fatfree digest by "Ross, Lynne" <Lynne.Ross@...> on Aug 20, 1998, converted by MM_Buster v2.0l.

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