Couscous With Sweet Potatoes And Yellow Squash Food

ROASTED SWEET POTATOES YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to Roast 375 degrees. Spray a large roasting pan with cooking spray.
• Scatter all the vegetables, season on top with garlic powder, crushed red pepper flakes, salt, and pepper. Drizzle over them with olive oil and scatter pieces of prosciutto and butter on top.
• Roast in the oven for 20 minutes. Gently, pull the pan out a little and shake the pan to flip the vegetables over, or use a spatula to turn them over. Then continue to roast for an additional 15 to 20 minutes, or until the vegetables are golden brown and tender.
• Turn off oven, and scatter on top with grated Parmigiana cheese. Place them back into the oven for 1 to 2 minutes more until the cheese has slightly melted on top. The cheese will be transparent on top, but you can add more if desired.
• Remove and transfer to a serving platter. Serve warm.
• Serves 6 to 8

VEGETABLE COUSCOUS SALAD

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.

COUSCOUS WITH TOMATOES, WHITE BEANS, SQUASH AND PEPPERS

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until onion is tender, about 5 minutes, and stir in the garlic, the spices and salt to taste. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 hour.
• Add the harissa, sweet and hot peppers, squash and salt to taste. Bring back to a simmer and simmer 45 minutes to an hour, until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
• Reconstituting and steaming the couscous: In a large microwave-safe bowl, combine the couscous and salt to taste. Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew. Stir well, or moisten your fingers and rub the couscous with them to evenly distribute the oil and broth. Add enough water to cover by 1/2 inch and let sit for 20 minutes, or until all of the liquid is absorbed. Stir every 5 minutes with a wooden spoon or rub the couscous between your moistened thumbs and fingers, so that the couscous doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. The traditional way to finish reconstituting the couscous is to place it above the simmering stew for 45 minutes. I find, however, that steaming it in a microwave results in perfectly fluffy couscous. Cover the bowl tightly with plastic and pierce the plastic with the tip of a paring knife. Heat at 100 percent power for 3 minutes. Remove from the microwave carefully and allow it to sit for 1 minute. Carefully remove the plastic and fluff with forks or a spoon. Cover again with plastic and microwave for 2 to 3 more minutes. Be very careful when you remove the plastic, as the couscous will be steamy. You can reconstitute the couscous a day ahead and reheat in the microwave shortly before serving.
• Reheat the stew and the couscous. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

COUSCOUS WITH LENTILS AND CABBAGE

Steps:

• Rinse the lentils in a colander, drain and then cook about 20 minutes until soft in a pot of boiling salted water.
• Ina saucepan, bring the broth to a boil. Remove from the heat, stir in the couscous, cover and let stand until the liquid ahs been absorbed and the couscous is tender, about 10 minutes.
• Drain the lentils well. Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop. Loosen the couscous with a fork and mix with the lentils and raisins. Stir in 2 tablespoons of lemon juice, olive oil, curry powder and the chile and season with salt and pepper.
• Rinse the cabbage and cut into strips. Heat the canola oil in a skillet and saute the cabbage briefly until crisp. Season with salt and pepper and drizzle with the remaining lemon juice. Divide the cabbage among bowls and top with the couscous. Garnish with chile peppers and lemon slices.

YELLOW LENTIL COUSCOUS

Steps:

• Soak currants in a bowl of hot water soak, drain later.
• Briefly rinse lentils with cold water in a colander. Then bring lentils to a boil in a pot with broth, turmeric and season with some salt. Simmer for about 10 minutes over low heat until tender. Drain and let cool in a bowl. Toast cumin seeds and coriander seeds in a frying pan, then crush in a mortar and mix with lentils.
• Coarsely chop macadamia nuts and toast in a dry frying pan until golden brown.
• Rinse lime in hot water, wipe dry and finely grate zest. Squeeze juice from lime. Rinse mint, shake dry, pluck leaves from stem and chop finely.
• Rinse snow peas and pull threads. Rinse tomatoes and cut in half. Peel shallot, finely chop and sauté in a pan with 1 tablespoon hot oil. Add snow peas and tomato and cook for 1-2 minutes. Then add tomato mixture, nuts, drained currants and spices to the lentils, mix and season with lime juice, olive oil and salt.
• For the dip, mix yogurt in a bowl with mint and 1 teaspoon lime zest.
• Serve couscous in a bowl and with yogurt dip.

ISRAELI COUSCOUS WITH SQUASH

Steps:

• Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

MOROCCAN CHICKPEA & SWEET POTATO STEW

Steps:

• Heat the coconut oil in a large pan. Sauté the onion and the garlic for about 2 minutes. Then add the sweet potatoes and cook for about 3-4 minutes.
• Then add the eggplant and cook for 3 more minutes. Stir in the ras el hanout coconut oil and allow to melt. Season with the remaining spices (cinnamon, cumin, and turmeric) and stir in the diced tomatoes. Season with salt, pepper, and if using red pepper flakes. Cook for about 10-12 minutes or until the sweet potatoes are tender.
• While the chickpea & sweet potato stew is cooking prepare the couscous according to the instructions on the package.
• Serve over couscous and top with vegan yogurt or sour cream as well as some fresh cilantro. Enjoy!

ONE POT MOROCCAN CHICKEN STEW WITH SWEET POTATO & COUSCOUS

Steps:

• Add coconut oil to a large dutch oven or pot over medium high heat. Once coconut oil is melted, add in chicken thighs and generously season with salt and pepper. Brown chicken thighs for about 3-4 minutes per side. You do not need to cook completely. Remove chicken and transfer to a plate.
• Add in garlic, onion, carrot, cauliflower florets and diced sweet potato. Cook for 6-8 minutes, stirring frequently, until onion begins to soften.
• Next stir in spices: ground turmeric, cumin, cinnamon. Let spices cook for 30 more seconds to enhance flavors, then add the chicken thighs back into the pot. Slowly add in chicken broth, then couscous and salt and pepper. Stir to combine and make sure the chicken is well coated with the broth. Bring to to a boil, then cover, reduce heat to low and simmer for 15 minutes. After 15 minutes remove the lid, stir and allow to simmer uncovered for 10-15 more minutes or until most of the liquid is absorbed. At this point, you can remove the chicken and shred then add back to the pot, or you can leave as is and serve with larger chicken pieces (and eat with a fork and knife). I like to shred the chicken but either way this recipe is simply fabulous.
• Next, gently stir in the chopped pistachios, parsley and dried cherries. Taste and adjust seasonings as necessary, adding more salt and pepper if desired. Serve with extra parsley + a few crushed pistachios on top. Serves 6. Enjoy!

COUSCOUS WITH YELLOW SQUASH

Steps:

• Heat the butter and oil in a saucepan. Add the onion, garlic, squash, salt and pepper. Cook, stirring, until wilted, but do not brown.
• Add the chicken broth and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes. Add the coriander and blend well with a fork.

MOROCCAN COUSCOUS WITH ROASTED SWEET POTATOES, CHICKPEAS AND HERB YOGHURT

Steps:

• Preheat the oven to 250°C and line two baking trays with baking paper.
• Cut the sweet potatoes lengthwise into wedges. In a bowl, mix the sweet potato wedges, 1 tablespoon olive oil, the thyme leaves and the chilli flakes.
• In a second bowl mix the chickpeas with 1 tablespoon olive oil, smoked paprika and some salt.
• Place the sweet potatoes on one of the prepared baking trays so that they do not lie on top of each other and season with salt and pepper to taste. Then roast in the oven for 20-25 minutes in the upper third until they are soft and slightly brown at the corners.
• In the meantime, place the chickpeas on the second baking tray. Once the sweet potatoes have been roasted for about 10 minutes, add the chickpeas in the oven. Roast everything until the vegatables are chrisp on the outside. Afterwards take the baking trays out of the oven and put them aside.
• While the vegetables are roasting, place the couscous with the vegetable stock and harissa in a bowl. Pour 1.5 times the amount of boiling water over it. Leave to soak for 5 to 10 minutes until all the water has been absorbed. Stir occasionally.
• In the meantime prepare the yoghurt sauce. Chop the herbs finely and mix with the remaining ingredients in a bowl and season with salt and pepper.
• Cut the pomegranate into quarters and remove the pomegranate seeds. My tip: fill a large bowl with water and dissolve the seeds under water. This will help you to avoid red splashes on your clothes and the fine skin will also be easier to remove from the seeds.
• Arrange the couscous on a plate. Place roasted sweet potatoes and the chickpeas on top. Then spread the yoghurt sauce over it and garnish with fresh mint and pomegranateseeds.

SQUASH AND VEGGIE COUSCOUS

Steps:

• In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. , Meanwhile, in a large skillet, saute the squash, carrot, green pepper and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.,

COUSCOUS WITH YELLOW SUMMER SQUASH

Steps:

• Heat the butter and oil in a saucepan with a tight fitting lid.
• Add the onion, garlic, salt and pepper.
• Cook, stirring, until onions are softened. Stir in the squash.
• Add the chicken broth and bring to a boil.
• Add the couscous and blend well. Cover, remove from heat and let stand 5 minutes.
• Add the cilantro (or parsley) and blend well with a fork.
• Serve.

ROAST SQUASH AND FETA COUSCOUS

Steps:

• Heat the oven to 200C
• Peel and chop the squash and onion into bitesized pieces.
• Put the butternut squash, onion and garlic cloves into the roasting tin - drizzle over the olive oil and season with sea salt and blak pepper.
• Roast in the oven for around 25 minutes or until everything is tender.
• Prepare the couscous as per the packet instructions.
• Once the butternut squash is ready - remove the garlic cloves and squeeze them from the skins.
• Stir the garlic back into the roast vegetables.
• Lightly toast the pine nuts in a dry frying pan until light brown.
• Mix the roast butternut squash, couscous, pine nuts, feta and torn basil leaves together.
• Divide between bowls and eat.

MOROCCAN BUTTERNUT SQUASH & SWEET POTATO TAGINE

Steps:

• Start by preparing your rice, as it takes longer than the vegetables. Follow instructions on the package of rice.
• Add oil to a tagine or skillet and heat to medium-high.
• Sauté onion and sweet potato for 3 minutes.
• Add butternut squash, stir.
• Add ¼ cup vegetable broth, all the spices and salt, stir, cover tagine and cook 5 minutes
• Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice and dried apricots.
• Continue to cook 5 to 8 minutes until butternut squash and sweet potato are soft but not mushy.

CHILI-ROASTED SWEET POTATO AND PEARL COUSCOUS SALAD

Steps:

• Preheat oven 425 deg F.
• Cook pearl couscous according to package instructions.
• Arrange potatoes on a baking sheet lined with parchment paper.
• Sprinkle on chili powder (the more you add the spicier it will be), a dash of salt and brush or spray a small amount of oil on potatoes.
• Tent the baking sheet with aluminum foil and bake for 15 min.
• Remove foil and bake another 10-15 min until the potatoes are fork tender and lightly roasted but not mushy. (depending on the thickness of your sweet potato you will need to keep and eye on them and adjust cooking time accordingly)
• Arrange the greens on a platter with apples, cranberries and couscous.
• Combine the apple cider vinegar, shallot, maple syrup, and olive oil and whisk together.
• Add dressing to the salad and toss to combine.
• Top with sweet potato wedges and a bit of crumbled goat cheese.

RECIPE: COUSCOUS SALAD WITH BUTTERNUT SQUASH AND CRANBERRIES

Steps:

• Arrange a rack in the middle of the oven and heat to 425°F. Place the squash cubes and onion slices on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, sprinkle with a big pinch of salt, and toss to combine. Spread into an even layer.
• Roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Set aside to cool before combining with other ingredients.
• Meanwhile, cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients.
• Heat 1 tablespoon of the oil in a large saucepan over medium heat until shimmering. Add the couscous and cook, stirring occasionally, until toasted and light golden-brown, about 3 minutes. Add the water and a big pinch of salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Drain the couscous through a fine-mesh strainer.
• Whisk the vinegar, remaining 2 tablespoons oil, zest, coriander, cinnamon, nutmeg, cumin, and 1/2 teaspoon of salt together in a large bowl. Add the squash, onions, couscous, garbanzo beans, and drained cranberries. Gently stir to combine. Sprinkle with the goat cheese and gently fold them into the salad. Taste to check seasoning and add salt if needed. Serve at room temperature or cold.

SWEET POTATO AND KALE COUSCOUS

Steps:

• Preheat oven to 400 degrees F.
• Toss sweet potato with 1 tbsp. olive oil, chili powder, cumin, garlic powder, kosher salt, and black pepper to taste. Spread potatoes evenly onto a baking sheet lined with a silicone mat or sprayed well with cooking spray. Bake in preheated oven for 20 minutes.
• Carefully stir mushrooms in with sweet potatoes, and bake an additional 10 minutes.
• Meanwhile, heat remaining 1 tbsp. olive oil in a skillet over medium heat. Add garlic, and saute 1-2 minutes, just until fragrant. Add baby kale, sprinkle with a pinch of salt, and stir to coat with oil. Cook until barely wilted, about 2-3 minutes. Pour in broth or water, and bring to a simmer. Stir in couscous, turn off heat, and cover. Let stand 5 minutes.
• Stir sweet potatoes and mushrooms into couscous, and serve.

SWEET AND NUTTY MOROCCAN COUSCOUS

Steps:

• Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

VEGGIES WITH ISRAELI COUSCOUS

Steps:

• 1. Place the oil in a large saucepan. Wilt the onion, zucchini, and garlic for 8 to 10 minutes over medium-low heat, stirring until tender. Add broth; cook 2 minutes. Stir in tomatoes, salt and pepper. Cook 1 minute more, stirring.
• 2. Add the couscous, basil, and parsley. Stir well, adjust the seasonings and heat through. Serve immediately.