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Send Recipes Or Recipe Requests To: – for Nov. 5, 2009


We’ve been talking lately about pasta as a popular durum wheat-based food, but what about couscous? Well, what about couscous, you may say. Most have heard of it, but few of us are familiar with it.

It surprises me that neither couscous, nor its cousin bulgur, has not become more popular. It is, after all, made with the fourth-largest grain crop grown in Western Canada. In North Africa, countries like Algeria, Morocco and Tunisia count on Canadian farmers to supply them with the durum needed for their dietary staple.

Couscous, by the way is coarsely ground semolina. It’s not to be confused with bulgur which is made from cracked durum that retains the bran.

What’s couscous got going for it? It’s as easy to cook as rice, and just as versatile. It makes a great salad or risotto yet it pairs fabulously with heavy dishes like meat stews. It has nutty texture and has all the goodness of any grain-based food.

You can usually find small packages of couscous in most grocery stores. Most packaged couscous is the “instant variety” and will cook very quickly in a pot on the stove by absorbing a boiling liquid.


Norma Bueckert of Winkler supplied us with several wonderful pumpkin recipes in October. This one sounds perfect for lunch boxes. Judging by the quantity of ingredients, you should get lots of cupcakes out of this recipe too! Thanks, Norma!

4 eggs

2 c. sugar

2 c. pumpkin

1-1/2 c. vegetable oil

3 c. flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

2 c. chocolate chips

Beat eggs, sugar, oil and pumpkin until smooth. Add dry ingredients. Blend in chips. Fill greased cupcake pans three-quarters full. Bake at 350F for 15 to 20 minutes. Do you have a favourite recipe for late autumn or early winter? Can we help you find a specific recipe? We love hearing from you each week!


“Food boredom” sets in during winter. If you’re looking for something unusual and flavourful to try, keep this recipe handy. It’s made available courtesy of Chicken Farmers of Canada.

1 lb. lean ground


1 tbsp. extra virgin

olive oil

3 cloves garlic, minced

1 c. red onion, diced

1 tbsp. paprika

2 tsp. cumin, ground

1 tsp. chili pepper


1/2 tsp. cinnamon,


2 tsp. coriander, ground

1 tbsp. ginger root,


1 can chickpeas with

juice (19 fl. oz./540 ml)

1 can diced tomatoes

(28 fl. oz./796 ml)

2 c. sweet potatoes,


1 c. red pepper, diced

1 tbsp. lemon juice

1/2 c. whole-wheat


1 c. water

1 c. frozen peas

1/2 tsp. salt

2 tbsp. mint, fresh

(for garnish)

Heat oil over medium heat in a non-stick skillet. Add garlic, onion and ground chicken and sauté for 5 minutes as you mix well to combine. Stir in spices and ginger and sauté another 2 minutes. Add to slow cooker. Stir in chickpeas with juice, tomatoes with juice, sweet potatoes, red pepper and lemon juice and stir. Cook on low setting for 6-8 hours. Stir in whole-wheat couscous, water and frozen green peas. Turn slow cooker to warm setting and let sit for 20 minutes. Season with salt and add additional water if too thick. Serve like chili in bowls. Garnish with fresh mint (optional).

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or e-mail

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Our recent call for pasta recipes was heeded by Eileen Campbell of Teulon this week who sends us this family favourite. Thanks, Eileen!


1 lb. lean ground beef

1 tsp. garlic salt

6 oz. broad noodles (or

use elbow macaroni)

1 small can or 1 c.

pizza sauce

(*see recipe below)

1 can or 2 cups

crushed tomatoes

1 c. grated cheese

(mozzarella is best)

2 tbsp. Parmesan

cheese for topping

Lightly brown ground beef with garlic salt, draining off any fat. Prepare noodles in salted water according to package directions. Mix pizza sauce with tomatoes. Drain noodles and spread half in bottom of large buttered casserole or baking dish. Add sauce to remaining noodles. Pour over noodles in dish. Sprinkle prepared hamburger over all. Press meat into sauce with the back of a spoon. Sprinkle cheeses on top and bake about 20 minutes at 350F or until cheese is melted and casserole is hot and bubbly.

*To make your own pizza sauce

1 small can tomato paste

1/2 c. water

1/2 tsp. each oregano, basil and garlic salt



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