My So Called Vegan Life

Best Mother-in-law EVER!

August 17, 2008 at 9:59 pm (Uncategorized) (couscous, vegetarian times)

So I really am pretty darn lucky.  Not only do I have the sweetest, most loveliest husband, but he has the greatest mom EVER!  We just got back from spending a week with Eric’s parents in Northern California.  My mother-in-law, who likes to be called Granny (yes, I realize this is a huge hint as to her wishes), has been a vegetarian for many years, around 15 I believe.  She always cooks great, delicious meals, and makes them vegan when I’m in town.  She even requests that I send her a list of items of things she can get at the grocery store for me.  How sweet!  She is so accommodating with my restrictive diet.

On one of our last days in California, she made this yummy dinner of corn, Avocado Chimichurri Bruschetta (p. 84 Vegetarian Times Sept 08), and Southwestern Couscous Salad.  The bruschetta was a hit!!  It’s in the latest edition of Vegetarian Times.  Eric has already asked me to make them for us.  They were so flavorful and delicious.  Corn on the cob is always so refreshing during the summer.  Yum!  Her Couscous Salad is a staple that we’ve had many times.  It gets even better the next day.  It would be a great thing to make on the weekend and eat for lunch all week.

Granny’s Southwestern Couscous Salad

1 1/2 cup water

1 cup uncooked couscous

2 cups Green Giant American Mixture- corn, red & green peppers (16 0z. and drained)

1 (15 oz) can black beans (rinsed & drained)

1/2 cup chopped seeded tomato

1/4 cup sliced green onions

1/4 cup chopped fresh parsley

Dressing:

1/3 cup olive oil

1/4-1/3 cup lime juice

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon cumin

1/3 teaspoon cayenne pepper

Cook couscous in boiling water.  Remove from heat.  Cover, allow to stand 5 minutes.  In large bowl, combine all salad ingredients, toss to combine.  Combine all dressing ingredients in a jar.  Shake well and pour over salad.  Toss to coat.  Refrigerate.