On Saturday night, SheWhoMustbeFed and The VegHead had a bean tagine, with a side dish of cous cous and stir fried broccoli spears. Thus yielding some left over cous cous. There are few better ways to create the two cups full of cooked cous cous thaqt you will need for this dish. Remember that and you’re life will be moderately more glorious.
Cous cous layer:
- 2 cups of cooked cous cous
- 1/2 cup of oats
- 2 tablespoons of hemp seeds
- 1 tablesoon of dried italian herbs
- fresh rosemary and thyme – chopped
- a few thin slices of onion – chopped
- 1 clove of glaric – crushed
- a generous amount of olive oil
Regular readers may notice that al that was basically a stuffing recipe, only made with cous cous, hemp seeds, and oats rather than bread crumbs.
- 1 cup of giant backed beans
- 1 cup of chopped cauliflower florets
- teaspoon of paprika
- 1/4 teaspoon of spanish smoked paprika
Making a party in your baking dish…
- Mix up each layers worth of ingredients into seperate bowls
- In a baking dish, dvide the mixtures into 4 even layers (meaning two layers of each), starting with a layer of the beans and cauliflower.
- Mix about one tablespoon of pesto with an equal amount of water. Evenly spoon over the top of the last layer
- Bake in a covered dish, on high for 45+ minutes
- Server with roasted or steamed vegetables, and a boat of gravy if you’re feeling indulgent.