VEGETABLE COUSCOUS SALAD
This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. -Patricia Levenson, SANTA ANA, California
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 272 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED SQUASH & COUSCOUS SALAD
A lovely light and warming salad recipe that you can get prepped and into the oven in a matter of minutes.
Provided by Laura Fyfe
Categories Mains Jamie Magazine Vegetables Christmas Dinner Party Couscous
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 190ºC/375°F/gas 5.
- Peel and chop the squash into large chunks, finely chop the chilli, then place into a roasting dish.
- Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil. Season with sea salt and roast for 45 to 50 minutes, or until cooked and lightly golden, turning halfway.
- Place the couscous in a bowl and pour over enough boiling water to sit 1cm above the couscous. Cover the bowl and leave for 10 minutes.
- Toast the pumpkin seeds in a dry frying pan.
- Uncover and fluff the couscous with a fork, stir in the lemon zest and juice, the roasted squash and 2 tablespoons of oil. Serve scattered with the pumpkin seeds.
Nutrition Facts : Calories 266 calories, Fat 13.2 g fat, SaturatedFat 1.8 g saturated fat, Protein 6 g protein, Carbohydrate 34.7 g carbohydrate, Sugar 11.5 g sugar, Sodium 0.5 g salt, Fiber 4.7 g fibre
TUSCAN COUSCOUS WITH LEMON BASIL DRESSING
Dinner ready in 20 minutes! Enjoy this lemon- basil dressed Italian pasta salad recipe made using couscous, vegetables and Progresso® cannellini beans.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 15
Steps:
- In 1 quart saucepan, heat water and 1/4 teaspoon salt to boiling. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with fork.
- Meanwhile, in small nonmetal bowl, combine all dressing ingredients; mix well.
- In large bowl, gently toss cooked couscous, beans, cucumber, olives and green onions. Pour dressing over couscous mixture; gently toss until coated.
- Just before serving, add tomatoes; toss gently. Serve warm.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 1 g, TransFat 0 g
BROILED VEGETABLES WITH TOASTED ISRAELI COUSCOUS
Categories Vegetable Side Broil Vegetarian Quick & Easy Lunch Vinegar Basil Bell Pepper Squash Healthy Couscous Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 10
Steps:
- Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.
- Preheat broiler. Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.
- Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total. Transfer to a cutting board, then broil remaining dressed vegetables in same manner. When cool, cut into 1-inch pieces.
- While vegetables are broiling, sauté onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and sauté, stirring, 2 minutes. Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes. Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste. Serve at room temperature.
CHEAT SHEET ROASTED VEGETABLE COUSCOUS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
- Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
- To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.
DICED LAMB WITH ROASTED VEGETABLES AND COUSCOUS
A home take on traditionally prepared North African lamb.
Provided by laughs and smiles
Categories World Cuisine Recipes African
Time 1h50m
Yield 2
Number Of Ingredients 16
Steps:
- Combine rosemary, mint, chile pepper, garlic, the juice from 2 of the limes, 2 tablespoons of the olive oil, and salt and pepper to taste. Add the lamb and coat well with the marinade; marinate at least 1 hour and up to overnight in the refrigerator.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the eggplant, red and yellow peppers, and onions with 3 tablespoons olive oil; toss to coat. Place vegetables on a large baking sheet in a single layer and roast until tender, about 20 minutes.
- Heat 1 tablespoon olive oil in skillet over medium heat. Remove lamb from marinade (discard marinade); cook and stir until no longer pink, about 10 minutes.
- Meanwhile, melt butter in a small saucepan over medium heat. Add couscous; stir briefly to coat well. Add water; cook and stir until just boiling. Cover; set aside until all the water is absorbed, about 10 minutes. Fluff couscous with a fork, and stir in the juice of 1 lime.
- Serve lamb and vegetables over couscous.
Nutrition Facts : Calories 1215.9 calories, Carbohydrate 135.8 g, Cholesterol 95.6 mg, Fat 54.5 g, Fiber 15.6 g, Protein 47.3 g, SaturatedFat 11.9 g, Sodium 85.7 mg, Sugar 10.3 g
BASIL CHICKEN COUSCOUS
Make and share this Basil Chicken Couscous recipe from Food.com.
Provided by Rifka
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven for 425°F.
- Combine the first five ingredients. Stir well, then mix in the zucchini, peppers, onions, garbanzo beans, raisins and mushrooms. After vegetables are coated well, put them into a shallow baking pan. Bake for 25 minutes or until vegetables are tender. Stir occasionally.
- While vegetables are baking, cook chicken breasts in a skillet using some olive oil, basil, and garlic seasoning to taste.
- Cook couscous according to package directions.
- When all ingredients are cooked, serve chicken and vegetables over couscous.
- (Note: To decrease preparation time, cut up vegetables beforehand. I cut all mine up then froze them until I wanted to make this recipe.).
Nutrition Facts : Calories 440.1, Fat 13.6, SaturatedFat 2.7, Cholesterol 61.7, Sodium 350.6, Carbohydrate 49, Fiber 6.2, Sugar 4.3, Protein 30.9
TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE
Steps:
- Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
- Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
- Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.
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