HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish
Provided by Mary Cadogan
Categories Side dish
Time 10m
Yield Serves 10, as a side
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium
COUSCOUS WITH SPICED RED SAUCE, CHICKPEAS, AND ALMONDS
This simple and satisfying dish makes use of pantry staples: canned chickpeas, slivered almonds, and golden raisins.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Place couscous in a small bowl. Cover with 1 cup boiling water. Cover bowl with plastic wrap; let couscous sit 10 minutes to soften. Fluff with a fork, and set aside.
- Heat sauce, cinnamon, and cumin in a saucepan over medium heat. Add chickpeas, raisins, and almonds, and heat until hot. Season with salt and pepper. Serve couscous topped with sauce, and garnish with parsley, if using.
MOROCCAN SPICED VEGETABLE COUSCOUS
Throw together a deliciously spiced and super healthy dish in no time flat. This recipe is great as a side dish or vegetarian meal.
Provided by Erren Hart
Categories Side Dish
Time 30m
Number Of Ingredients 19
Steps:
- In a medium-size skillet heat the oil over medium heat.
- Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
- Add the garlic, sauté another minute.
- Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
- Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
- Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.
Nutrition Facts : Calories 472 kcal, Carbohydrate 77 g, Protein 17 g, Fat 10 g, SaturatedFat 1 g, Sodium 780 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving
PEARL COUSCOUS WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups pearl couscous in boiling salted water, 4 to 5 minutes; drain. Cook 1 small diced red onion, 3 chopped garlic cloves and 1 teaspoon chopped rosemary in olive oil in a large skillet over medium-high heat until softened, 4 minutes. Add 1 cup packaged strained tomatoes, 1/4 cup water and 1/2 teaspoon kosher salt. Simmer until thick, 5 minutes. Stir in the couscous and 1 tablespoon chopped parsley; season with salt and pepper. Top with more parsley.
SPICED CAULIFLOWER "COUSCOUS"
Provided by Jeanine Donofrio
Yield serves 2-3
Number Of Ingredients 15
Steps:
- Ahead of time: toast your hazelnuts and pine nuts and roast your chickpeas.
- Make your sauce by stirring together the coconut milk, turmeric, curry powder, a pinch of cinnamon and a pinch of salt.
- Pulse cauliflower in a food processor until it's "riced" (ie, the size of couscous). Careful not to overmix, you don't want to puree the cauliflower at all.
- Heat oil in a large skillet over medium heat. Add the cauliflower "couscous" and a few good pinches of salt. Let it gently toast for a minute or so and stir. you should see a few of the bits turning golden brown. (Careful not to overcook you want the pieces tender and not mushy). Toss again and add the nuts and spices and chickpeas. Cook until the spices become fragrant (about 30 seconds more) and remove from heat.
- Toss cauliflower mix with half the sauce, (not too much so it stays fluffy), and top with fresh cilantro Taste and adjust seasonings and serve it with the rest of the sauce on the side.
SCALLION COUSCOUS
This simply-seasoned couscous goes well with a leg of lamb or grilled kebabs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 6
Steps:
- Stir couscous into boiling water. Cover and let steam, off heat, until tender, about 5 minutes. Fluff with a fork and add scallions, olive oil, and lime juice. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 226 g, Fat 7 g, Fiber 2 g, Protein 6 g
SPICY VEGETABLE COUSCOUS
Make and share this Spicy Vegetable Couscous recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place pine nuts in frying pan and toast lightly for 1 minute.
- Add onion, chilli sauce, cumin and ginger and stir over a high heat for 5 minutes or until onions are soft.
- Add chickpeas, capsicum, spinach, zucchini, and carrot, and stir-fry for 4 minutes.
- Add remaining ingredients and cook for 4 minutes longer or until vegetables are soft.
- Meanwhile prepare couscous.
- Place couscous in a serving bowl, pour on boiling water, cover and set aside for 3 minutes.
- Use a fork to rake the couscous to separate grains.
- Top with vegetable mixture.
Nutrition Facts : Calories 502.4, Fat 3.7, SaturatedFat 0.4, Sodium 327.1, Carbohydrate 99.9, Fiber 12.5, Sugar 8.2, Protein 19.2
COUSCOUS & ROASTED SPICED CHICKPEAS & PINE NUTS
This is a great flavourful vegetarian dish or serve along side meat or seafood. You can use regular couscous but the large grain Israeli couscous is the best I think. If you use the Israeli couscous increase the water to 3 cups and cook till done, drain if necessary, I slightly saute the spinach for mine.
Provided by Kermit in Huntsville
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400°F.
- Combine first seven ingredients (1 tablespoon oil) and mix thoroughly.
- Place on parchment lined baking sheet.
- Bake for 20 minutes shaking pan as needed till crispy.
- Combine the couscous of your choice as directed on the package.
- Combine remaining 2 tablespoons of oil, lemon zest, lemon juice, honey, mint, and shake well.
- Add arugula or spinach to the hot couscous.
- Mix the vinaigrette with the couscous mixture.
- Divide among bowls,.
- Sprinkle on the chick peas over top and also the pine nuts.
- Enjoy!
MOROCCAN-STYLE VEGETABLE COUSCOUS
Make this sweet & spicy Moroccan-Style Vegetable Couscous as a festive vegan entree. Zucchini, sweet potatoes, chickpeas, dried fruit & spices.
Provided by Tori Avey
Categories Side Dish
Time 1h30m
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.
- Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth. Bring to a boil.
- Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
- Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.
- Meanwhile, prepare couscous according to package directions.Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve.
Nutrition Facts : Calories 503 kcal, Carbohydrate 99 g, Protein 15 g, Fat 5 g, Sodium 383 mg, Fiber 13 g, Sugar 23 g, ServingSize 1 serving
MOROCCAN VEGETABLES WITH COUSCOUS
Aubergines are wonderful roasted, serve with couscous and topped with chickpeas to make this flavourful vegetarian dish. With a GI of 43 this meal is high protein, low GI and provides 202 kcal per portion.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 21
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Cut the aubergines in half from top to bottom and score in a criss-cross pattern through the flesh. Place on a small baking tray and spray with oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.
- Meanwhile, spray a large non-stick frying pan with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until softened and lightly browned. Add the cumin, coriander, chilli and cinnamon and cook for a few seconds, stirring constantly.
- Pour the tomatoes into the pan. Add the pepper, courgette, chickpeas, coriander and stock. Season with a little salt and lots of ground black pepper and bring to a gentle simmer. Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick.
- Just before the sauce is ready, make the couscous. Dissolve the stock cube in 100ml/3½fl oz just-boiled water in a medium bowl. Stir in the couscous, cover and rest for three minutes. Add the lemon zest, coriander and season to taste. Toss well together, using a fork to break up the clumps of couscous.
- Divide the aubergines between four plates. Stir the lemon juice into the chickpeas and season to taste. Spoon the spiced chickpeas over the aubergines. Add the couscous and sprinkle with chopped nuts. Garnish with coriander and yoghurt.
Nutrition Facts : Calories 202kcal
MOROCCAN-SPICED SALMON WITH VEGETABLE COUSCOUS
A quick Moroccan-spiced marinade adds incredible flavor to salmon filets in this fresh, fast dish. While the salmon marinates and cooks, cook a colorful mix of vegetables to stir into couscous. It's a colorful meal that is loaded with vegetables and wholesome ingredients. To adjust the servings in this recipe, click on the number next to servings.
Provided by Jess Smith via Inquiring Chef
Categories Main
Time 55m
Number Of Ingredients 18
Steps:
- In a shallow baking dish, whisk together vinegar, 2 Tbsp olive oil, Moroccan spice blend, and honey. Add salmon filets to the dish and turn them to coat.
- Leave salmon flesh-side down in marinade and refrigerate for 20 minutes while the oven heats.
- Preheat oven to 450°F / 232°C.
- While oven is heating, melt butter in a saucepan. Add carrots, zucchini, and red onion with a pinch of salt. Sauté over medium heat until carrots are very tender, 10 to 14 minutes.
- Pour stock over vegetables and bring to a boil. Add ground cumin and saffron. When stock is boiling, stir in couscous and salt. Remove from heat. Cover with a lid and let sit until ready to serve (at least 10 minutes).
- Remove salmon from the refrigerator.
- Line a sheet pan with foil. Spray it with nonstick cooking spray or brush with some oil.
- Place salmon flesh-side up on the prepared sheet pan (discard marinade). Season salmon with some salt and pepper.
- Bake salmon until it flakes easily with a fork, 10 to 15 minutes (depending on thickness).
- While salmon roasts, fold golden raisins and lemon juice into couscous.
- Serve salmon over couscous with toasted nuts, parsley, and yogurt.
COUSCOUS WITH CHICKPEAS & PISTACHIOS
You can make the couscous an hour ahead and keep it in a covered stainless-steel bowl over a pot simmering water.
Provided by Arlene Jacobs
Categories Side dishes
Yield six to eight.
Number Of Ingredients 7
Steps:
- Heat the oven to 325°F. On a baking sheet, toast the pistachios or almonds until golden brown, 12 to 15 minutes.
- In a small sauté pan, heat 2 tablespoons of the olive oil and sauté the red pepper until slightly soft, 3 to 4 minutes.
- In a medium pan, bring 3 cups water to a boil. Add 1 teaspoon salt and the remaining 2 tablespoons olive oil. Pour in the couscous, turn off the heat, cover, and set aside for 5 minutes.
- Add the red pepper, pistachios, chickpeas, and Tabasco to the couscous and fluff with a fork. Season with salt to taste.
Nutrition Facts : ServingSize six to eight., Calories 250 kcal, Fat 80 kcal, SaturatedFat 1 g, TransFat 9 g, Carbohydrate 35 g, Fiber 4 g, Protein 7 g, Sodium 250 mg, UnsaturatedFat 7 g
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- 1 Preheat oven to 190°C. Place chicken between 2 pieces of baking paper and flatten with a rolling pin. In a bag, place chicken with ground spice, lemon, oil, herbs and onions. Shake to evenly coat ingredients.
- 2 In an ovenproof dish, place chicken. Bake for 30-35 minutes, turning once. Five minutes before chicken is cooked, prepare couscous following packet instructions. Warm or toast pita breads.
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5/5 Published 2021-10-22Total Time 20 mins
- Garlic Tofu. Do you love the taste of soy sauce-flavored dishes but aren’t a huge fan of meat? If so, this is the recipe for you. This garlic tofu side dish has just enough flavor to give you that ‘umami’ hit.
- Pasta with Green Sauce. This is a great dish if you’re looking for something easy to make and is also packed with flavor. Pasta is one of the most versatile ingredients in cooking, so it goes well with a range of toppings.
- Chickpea Salad. Do you like the idea of adding roasted vegetables to your couscous, but you’re not sure what they should be? This chickpea salad is worth trying out.
- Roasted Vegetables. This is another side dish that will go perfectly with your couscous. Roasting vegetables has become increasingly popular because it’s a simple and effective way to prepare foods.
- Spiced Sweet Potato Fries. There are so many ways that you can serve fries. If you’re looking for a tasty way to serve them with your couscous, then these spiced sweet potato fries are worth trying.
- Mashed Chickpeas and Broccoli Dish. By combining two healthy ingredients in one recipe, you’re bound to end up with a tasty dish. This mashed chickpea and broccoli side is another great example of how versatile vegetables can be when it comes to cooking.
- Roasted Leg of Lamb. This roasted leg of lamb is another great example of how delicious eating healthy can be. Not only will it leave you feeling satisfied, but it’s also high in protein, which makes it perfect for vegetarians and meat-eaters alike.
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- For the chickpeas: Preheat a cast iron or skillet over medium high heat with olive oil, Saute the onions and garlic for 2 minutes until softened and slightly golden, then add in the chickpeas and spice. Sauté the chickpeas until the spice is toasted and fragrant and then add the water (or stock). Bring it to a boil and turn off the heat. Add int he fresh herbs.
- For the Couscous: In a large bowl (or pot), add the couscous and boiling water. Cover it tightly for 10-15 mins until all the liquid gets absorbed. Then uncover the couscous, add the fresh herbs, olive oil and sumac.
- Serve the bowl (or bowls) with couscous on one side, chickpeas on the other and the dressing over the top.
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