Poppadums With Vegetable Couscous Recipe
India meets Morocco with this tasty, quick and easy to make recipe combining poppadums, vegetables, couscous, dried fruits and nuts for a low calorie lunch.
8 large poppadums
2 tbsp. sunflower oil
2 cups mixed raw vegetables of choice
1 onion, finely chopped
1/2 cup dried apricots, prunes and figs, cored and coarsely chopped
1/4 cup walnuts, coarsely chopped
2 tbsp. pepper sauce
1 tsp. salt
1 tsp. black pepper
Preheat oven to 350 F (180 C). Fry raw vegetables of choice and onion in oil until softened. Add fruit and nuts. Mix well and fry for 2 minutes. Season with salt, black pepper and pour on pepper sauce. Mix well until heated through, about 2 minutes.
Meanwhile wrap poppadums in foil and heat in warm oven for 3 minutes. Remove and put vegetable filling in centers of each poppadum. Pull up edges of poppadums above mixture and crimp together or secure with cocktail sticks along seams. Put on silicon lined cookie sheet and bake for 15 minutes until crisp and golden. Serve hot alone or with a light salad.