Vegetable Couscous quesadilla and Tomatillo salsa

Ingredients for Vegetable Couscous quesadilla :

Whole grain tortilla or Chapathi
Couscous - 3/4 cup
Vegetables of your choice - I used : Beans, carrot, peas, corn and green bell pepper,
Cheese - of your choice - I used: Sharp Cheddar cheese, Grated
Salt - to taste
Pepper - to taste
Olive oil - 1 Tbs
Cumin - 1 tbs

Ingredients for Tomatillo Salsa:

Tomatillos - 4,  husked and rinsed
Jalapeno Chile - 1
Pepper - 1 tbs, freshly ground
Garlic -  2 cloves
Juice of 1 lime
1 tbs of Salt
Basil or cilantro - 1/2 cup roughly chopped

Easy Steps: 

Salsa:

1. Preheat the broiler, place tomatillos on cooking sheet.
2. Turn tomatillos when they start to blister and blacken.
3. Remove from broiler once the other side blisters, and let cool
4. Remove the blackened spots. 
5. Grind the tomatillos , jalapeno, lime juice, salt and garlic to make chunky puree.
6. Place a puree in a bowl, add chopped cilantro or basil and stir to mix.
7. Cover and let stand until ready to serve.

Quesadilla:

1. Cook the couscous according to the package instruction. OR check my other recipe for cooking instruction. and set aside
2. Chop the vegetables.
3. Heat oil in a pan, add  cumin.
4. Add all other vegetables and cook on a  low flame until tender.
5. add salt and pepper to taste.
6. Now add the cooked couscous and mix well.
7. Place tortilla or chapathi on the pancake pan. Turn the heat to low.
8. Spread desired amount of cheese on and couscous mixture and freshly prepared tomatillo salsa.
9. Spread another round of cheese if you like.
10. Place another tortilla carefully over the stuffing's.
11. Once the below tortilla turns brown, carefully flip to cook another side.
12. Once the other side of the quesadilla turns brown, take it out from the heat.
13. Run the pizza cutter in the middle of the quesadilla to divide.
14. Serve warm with tomatillo salsa, sour cream and freshly shredded lettuce.
15. Enjoy

◦

Vegetable Couscous quesadilla and Tomatillo salsa