Moroccan Lentil Balls and Couscous

Moroccan Lentil Balls and Couscous  adapted from Vegetarian Times: Fast and Easy

1 1/2 cups uncooked couscous

2 tbsp olive oil

1 diced onion

1 batch of lentil balls 

5 cloves of minced garlic

3 large chopped tomatoes

1 cup vegetable stock

1 cup halved dried apricots

1/2 cup pomegranate juice

3 tbsp tomato paste

2 tsp cinnamon

1 tsp cayenne pepper

salt and pepper

*Cook couscous according to package instructions.

*In a large saucepan, cook onion and garlic for 4-5 minutes.  Add lentil balls and cook an additional 5 minutes.

*Stir in remaining ingredients and cook for 10-12 minutes.

*Top couscous with lentil ball mixture and serve.

Nutty Pasta Toss

Nutty Pasta Toss  from the Garden Of Vegan

1 box of fettuccine noodles-cooked according to package instructions

1/2 cup of peanuts

1/4 cup fresh parsley

6 cloves of minced garlic

1 1/2 cups vegetable stock

salt and pepper

2 tbsp lemon juice

1 sliced small zucchini

24 halved cherry tomatoes

2 tbsp flax oil

*In a food processor, blend together the nuts, parsley, and garlic until minced.

*Add stock, salt and pepper, and lemon juice and blend until well combined.

*In a large saucepan, cook the zucchini, tomatoes, and nut sauce until zucchini is slightly tender.

*Toss mixture with pasta and flax oil, and serve.