ISRAELI MOROCCAN COUSCOUS
The vegetables can be cubed, but will take longer to cook.
Provided by Cigall Daboosh Goldman
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
- Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
- Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
- Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 55.2 g, Fat 2.8 g, Fiber 7.2 g, Protein 9.4 g, SaturatedFat 0.4 g, Sodium 634.3 mg, Sugar 7.5 g
COUSCOUS WITH TURNIPS AND SWEET POTATOES
Turnips store well and are a vegetable you can count on during the winter. They are rich in sulfuric compounds, particularly glucosinolates, that are believed to have antioxidant properties. They're also a very good source of potassium. When you can get them with the greens attached, they're a two-in-one crop, like beets, as their greens bring you a whole new set of nutrients - lots of calcium, vitamin K, vitamin A and beta carotene - and culinary possibilities. Turnip greens are similar in flavor to kale, perhaps a little more bitter, and with a more delicate texture. Winter turnips are not sweet and tender like young spring turnips. They stand up to longer cooking times, so they're perfect for soups, stews and gratins. But I found them equally welcome in a frittata and a stir-fry. This spicy, comforting couscous demands little in the way of prep time. It's the long simmer on the stove that results in the tasty broth. As it simmers, the sweet potato falls apart into small bits that tint the broth.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Combine all the ingredients except the chickpeas and chopped parsley or cilantro and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour. Taste and adjust salt. The stew should be spicy and flavorful. Stir in the chickpeas and parsley or cilantro and heat through.
- Reconstitute and steam the couscous. Serve the couscous in wide bowls or mound onto plates and top with the stew and a generous amount of broth. Pass more harissa at the table.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 2 grams, Carbohydrate 78 grams, Fat 4 grams, Fiber 13 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 1430 milligrams, Sugar 7 grams
MOROCCAN COUSCOUS WITH ROASTED SWEET POTATOES, CHICKPEAS AND HERB YOGHURT
The combination of nutty couscous, roasted sweet potatoes and spicy chickpeas is sensational. The yoghurt sauce with lemon and fresh herbs adds a Mediterranean flair to this dish.
Provided by Imke Leber
Categories Main Dish
Time 25m
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 Person, Calories 1000 kcal, Carbohydrate 136 g, Protein 23 g, Fat 43 g, SaturatedFat 10 g, Sodium 648 mg, Fiber 19 g, Sugar 29 g
ROOT VEGETABLE TAGINE WITH SWEET POTATOES, CARROTS, TURNIPS, AND SPICE-ROASTED CHICKPEAS
Provided by Molly Stevens
Categories Roast Low Fat Low Cal High Fiber Dinner Chickpea Root Vegetable Carrot Turnip Sweet Potato/Yam Healthy Low Cholesterol Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 teaspoon salt.
- Mix lemon slices, lemon juice, and 4 teaspoons coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop. DO AHEAD: Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.
- Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and sauté until beginning to soften, about 5 minutes. Add toasted spice blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.
- Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.
COUSCOUS WITH TURNIPS AND SWEET POTATOES
Steps:
- 1. Combine all the ingredients except the chickpeas and chopped parsley or cilantro and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour. Taste and adjust salt. The stew should be spicy and flavorful. Stir in the chickpeas and parsley or cilantro and heat through. 2. Reconstitute and steam the couscous. Serve the couscous in wide bowls or mound onto plates and top with the stew and a generous amount of broth. Pass more harissa at the table. Yield: 6 servings. Advance preparation: The stew can be made a day ahead and reheated. Leftovers will keep for 3 or 4 days in the refrigerator. The couscous can be reconstituted up to a day ahead, then steamed before serving.
SWEET VEGETABLE COUSCOUS
Make and share this Sweet Vegetable Couscous recipe from Food.com.
Provided by drhousespcatcher
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Place saffron into the boiling water to infuse.
- Heat the oil in a large saucepan then add the onion, garlic and chilies and cook gently for five minutes.
- Add the ground ginger, cinnamon and other spices except the saffron, and gently cook for 1 to 2 mins more.
- Add the tomatoes, stock, saffron, carrots, turnips, sweet potatoes, raisins, cover and cook 25 minutes.
- Add the zucchini, chickpeas, parsley and coriander and cook for 10 mins more.
- Prepare the couscous according to manufacturer's directions. Serve with the veggie mixture on top.
Nutrition Facts : Calories 267.4, Fat 3.5, SaturatedFat 0.5, Sodium 306.7, Carbohydrate 55.6, Fiber 9.1, Sugar 18.9, Protein 7.1
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- Mix lemon slices, lemon juice, and 4 teaspoons coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop. DO AHEAD Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.
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- Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.
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