Couscous, rutabaga, and nutritional yeast should all be combined before a dressing is added. You’ve got a unique flavor combo! This is a fantastic vegetarian dish! This recipe is simple. For color and taste, other veggies or herbs may be added.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 rutabaga, peeled and cut into 1/4-inch chunks
- 2 cups water
- 1 tablespoon vegetable oil
- 1 ½ cups couscous
- ½ cup nutritional yeast
- ¼ cup vegetable oil
- ¼ cup apple cider vinegar
- 1 ½ teaspoons honey
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried dill weed
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 pinch salt to taste (Optional)
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. Add the rutabaga and steam until just tender, about 10 minutes.
- Bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.
- Whisk nutritional yeast, 1/4 cup vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.
- Stir couscous and rutabaga into the nutritional yeast dressing. Season with salt.
Reviews
I hadn’t ever used rutabaga and had never even heard of nutritional yeast, so I tried this. It was OK, but just didn’t float my boat. I tried it warm and I also tried it cold after the flavors had melded. Just “OK”.
Interestingly enough, this was delicious. I needed something to use up the GIANT rutabaga I bought to make soup and coincidentally had just bought some nutritional yeast. This was a great find! I was very skeptical when I made it, but it’s good! I think it’s best cold for lunches. I took the suggestions others made and added raisins, some parsely and a few carrot shreds.
This recipe is surprisingly tasty! The dressing is full of flavor. I added some fresh, chopped parsley for color as I agree with one of the other reviewers, without it, it just doesn’t look that appetizing.
Very, very good! And, a great way to use that one last rutabaga from our CSA share. Substituted (sorry) ground pine nuts for the nutritional yeast because I didn’t have any (heck, I never even heard of it!) which added a nice creamy element to the dressing. I also used tri-color couscous and added some shredded carrots for color because otherwise the dish is not very appealing. 🙂
Definitely a keeper— love the yeast flavor in the dressing—and so nutritional. Thanks for such a unique and delicious recipe!
What a fun way to use Rutabaga! I love the dressing, very very fresh tasting. I added some dried cranberries for color and a bit of a zing.
I love this stuff!