I'll add a few new ones.
Baked Couscous and Zucchini
14 oz vegetable broth
3/4 c couscous
4 c chopped zucchini
1 sm onion chopped
2 t garlic
2 T fresh basil
1 T fresh oregano
1 c shredded italian cheese blend (mozzarella, provolone, parmesan, romano, fontina, asiago))
1 egg beaten
salt and pepper
preheat oven to 350
Boil 1 c salted veg. broth, add couscous, cover and remove from heat, let sit 5 min.
In a little olive oil over med-high heat, saute onion a few minutes, add zucchini and saute till mostly cooked adding garlic in the last minute. Salt and pepper. Stir in herbs and remove from heat.
Combine couscous and vegetables, half of the cheese, egg and the rest of the vegetable broth (6 oz).
Pour into a casserole dish and top with the remaining cheese and bake for 30 minutes.
If you use dried herbs just add less and add them when you begin sauteing. I actually have no idea how much garlic I use but it's a lot- I LOVE garlic. I just put the 2 tsp as a starting point for the recipe. I usually use whole wheat couscous but bought a mixed couscous- spinach, carrot and wheat- the last time and it was so pretty and colorful. Not much difference in taste. Also use what ever cheese you prefer. I've also used colby jack and cheddar jack and thyme instead of basil and oregano. I've made this with yellow squash, broccoli, broccoli and carrot and even mixed frozen vegetables and it's always delicious.
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White Bean Pilaf
1 tbsp Butter
2 oz Orzo
1/2 c Onion chopped
1/2 c Carrot diced
14 oz Vegetable broth
2 c Instant brown rice
15 oz White beans drained and rinsed
1/4 c Sliced almonds
3/4 c Water
1 tbs Soy sauce
in large saucepan melt butter and saute onion and carrot.
add orzo and saute
stir in broth, rice, beans, almonds, soy sauce and water
bring to a boil, cover and simmer 20-25 min