Recipes for Steam Cooking

StarterS, SoupS and SaladS
15
MOROCCAN SALAD
INGREDIENTS
1 – 10 oz. box couscous
2 cups chicken broth
1 unpeeled eggplant, cut into
¾” pieces
½ cup olive oil + additional
1 red bell pepper
2 cloves garlic, crushed
Juice of 1 lemon
2 tomatoes, chopped
4 green onions, sliced
1 – 15 oz. can garbanzo beans, drained
½ cup chopped fresh parsley
4 oz. feta cheese, crumbled
Salt and pepper to taste
Red lettuce leaves
Toasted pita wedges
SETTINGS
Couscous
STEAM, 210° – 212ºF
5 minutes
Cooking Pan – Half Size
Eggplant
TRUE CONV, 425°F, Preheat
12 minutes
Perforated + Baking Pan
11
33
Combine couscous and broth in solid half-size baking pan. Cook as indicated.
Remove from oven and allow to cool.
Meanwhile, in a plastic bag toss diced eggplant with a little olive oil to coat. Place in per-
forated full size steam oven pan. Preheat oven to 425ºF. Roast as indicated or until lightly
browned.
Meanwhile, blister the skin of the bell pepper by placing atop a gas cooktop burner and
turning until evenly blackened and bubbly. Let cool, then remove skin and dice.
Combine the ½ cup olive oil, garlic, lemon juice; mix with cooked, cooled couscous, egg-
plant and red pepper. Add tomatoes, green onions, drained garbanzos,
parsley and feta. Mix gently to distribute the dressing and season to taste with salt and
pepper.
Serve on red lettuce leaves, scooping up salad with toasted pita bread wedges.
VARIATION:
For a vegan version substitute vegetable broth and soy-based cheese that has been brined
in green olive juice.
Serves 6