COUSCOUS AND ZUCCHINI
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
- In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
- Fluff couscous with fork and fold in vegetables.
SAUTEED ZUCCHINI WITH CHERRY TOMATOES, GARLIC AND BASIL
Make and share this Sauteed Zucchini With Cherry Tomatoes, Garlic and Basil recipe from Food.com.
Provided by Hey Jude
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
- Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.
Nutrition Facts : Calories 83.9, Fat 7.1, SaturatedFat 1, Sodium 300.4, Carbohydrate 4.7, Fiber 1.4, Sugar 3.2, Protein 1.6
CHERRY TOMATO COUSCOUS SALAD
This fresh mediterranean couscous salad recipe is packed with raw & roasted cherry tomatoes, feta, chickpeas & herbs. Perfect for a picnic or packing for lunch! I like to roast the tomatoes in advance for quicker assembly.
Provided by Jeanine Donofrio
Categories Salad
Number Of Ingredients 11
Steps:
- Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
- Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
- In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.
COUSCOUS WITH ZUCCHINI & TOMATO
I found this in a flyer from Safeway, a great salad for lunch, you could cheat like I did and use chargrilled zucchini from a jar.
Provided by Mandy
Categories Grains
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the cous cous according to packet directions and place in a serving bowl.
- Stir in 3 tblsp olive oil & the lemon juice, set aside.
- Heat the reaming oil in a pan and fry the zucchini until golden, add to the cous cous.
- Fry the walnuts in the same pan for 1-2 mins, stirring regularly and then add to the cous cous with remaining ingredients.
- Stir well to combine and serve.
Nutrition Facts : Calories 559.6, Fat 31.1, SaturatedFat 3.6, Sodium 537.7, Carbohydrate 61.7, Fiber 8.9, Sugar 13.2, Protein 15
COUSCOUS WITH TOMATOES AND FETA
This couscous dish is fresh, bright & so flavorful! This dish can be served warm or cold.
Provided by Holly Nilsson
Categories Main Course Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Cook onion and garlic in oil over medium heat until tender, about 5-6 minutes.
- Add chicken broth, basil and a pinch of salt, bring to a boil. Stir in couscous, cover, remove from heat and let stand 5 minutes.
- Lift lid, stir in tomatoes, lemon juice and feta cheese. Garnish with fresh basil and parsley and serve.
Nutrition Facts : Calories 302 kcal, Carbohydrate 39 g, Protein 8 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 333 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ZUCCHINI COUSCOUS SALAD
This zucchini couscous salad is a delicious salad that tastes even better as a leftover. It is made with whole wheat couscous and grilled zucchini.
Provided by Olivia Ribas
Categories Salad
Time 25m
Number Of Ingredients 11
Steps:
- In a medium heatproof bowl, pour 1 cup boiling water over the couscous.
- Cover and let sit for 5 minutes.
- Uncover, fluff with a fork, and set aside to let cool for 5 minutes more.
- Heat a gas grill to medium-high. In a medium bowl, gently toss the zucchini with 1 tbs olive oil, salt, and pepper.
- Set the zucchini down on the grill and cook, flipping occasionally, until it is browned and softened but not mushy, about 5 to 7 minutes.
- In the same dish used to cook the couscous, add zucchini and all the remain ingredients. Stir really well along with the homemade vinaigrette.
- Taste and adjust the seasoning if you think it is necessary. Serve immediately.
Nutrition Facts : ServingSize 1 /4, Calories 220 kcal, Carbohydrate 16 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 392 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 3 g
COUSCOUS WITH ZUCCHINI
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
- Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
- Add the butter; stir and blend with a fork to separate the grains. Serve immediately.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams
PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES
This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark's pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit. You want the tomatoes to stay partially intact so that you don't just get skins floating in sauce, but you need to cook them long enough to achieve the caramelized flavor that makes a tomato sauce sweet. You can cook the couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.
Provided by Martha Rose Shulman
Categories main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
- In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
- Add couscous to the pan along with slivered basil, stir together, and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 6 grams, Carbohydrate 50 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1522 milligrams, Sugar 3 grams
COUSCOUS WITH ZUCCHINI AND CHERRY TOMATOES
Categories Tomato Vegetable Side Sauté Quick & Easy Zucchini Summer Healthy Couscous Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion and sauté until tender and golden, adding water if dry, about 6 minutes. Add garlic and sauté 1 minute longer. Add broth. Bring mixture to boil. Add zucchini and cook until crisp tender, about 3 minutes. Mix in thyme, then couscous and butter. Remove from heat. Cover and let stand until broth is absorbed, about 10 minutes.
- Fluff couscous with fork. transfer to serving bowl. Mix in tomatoes and serve.
More about "couscous with zucchini and cherry tomatoes food"
COUSCOUS WITH ZUCCHINI & CHERRY TOMATOES RECIPE - EATINGWELL
From eatingwell.com
Category Quick & Easy Pasta RecipesCalories 134 per servingTotal Time 20 mins
- Heat oil in a large saucepan over medium heat. Add onion and garlic; cook for about 6 minutes or until tender and golden, stirring occasionally. Add broth; bring to boiling.
- Add zucchini, 2 teaspoons thyme, and salt; cook for about 3 minutes or until the zucchini is crisp-tender. Stir in tomatoes and couscous. Remove from the heat. Cover and let stand for about 5 minutes or until the broth is absorbed.
COUSCOUS WITH ZUCCHINI AND CHERRY TOMATOES - COOK.ME RECIPES
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ISRAELI COUSCOUS WITH TOMATO AND OLIVES - JESSICA GAVIN
From jessicagavin.com
4.2/5 (52)Total Time 35 minsCategory SideCalories 305 per serving
- Bring water and ½ teaspoon salt to a boil in a medium saucepan. Add couscous and reduce heat to a simmer.
- Cover and cook until the water is absorbed, 10 minutes. Turn off the heat and let the couscous sit for 5 minutes, and then fluff with a fork.
- Combine the cut tomatoes, olives, shallots, garlic, red wine vinegar, and ½ teaspoon salt in a medium bowl.
PEARL COUSCOUS SALAD - THIS HEALTHY TABLE
From thishealthytable.com
4.8/5 (4)Total Time 30 minsCategory Side DishesCalories 229 per serving
- In a 2-quart saucepan, heat the couscous and one tablespoon of olive oil over medium-high heat for 5 minutes, toasting the couscous. Stir often.
- Add 1 3/4 boiling water to the couscous. Bring to a boil, then reduce heat. Let simmer, covered, for 12 minutes, or until all the water is evaporated.
- Meanwhile, coat zucchini and tomatoes with a tablespoon of olive oil and salt and pepper. Place on a jelly roll pan and bake for 15 to 20 minutes, or until the tomatoes have burst and the zucchini is lightly browned.
VEGETARIAN COUSCOUS WITH ZUCCHINI, CHICKPEAS, AND TOMATOES ...
From drugstoredivas.net
Reviews 13Total Time 20 minsEstimated Reading Time 3 mins
- Chop the bottoms off the green onions. Chop the green onions. Put the whites and half the greens onto a baking sheet. Set the rest of the green onions aside.
- Peel and dice the eggplant, zucchini, and three of the garlic cloves. Cut the tomatoes in half. Add all the vegetables to the baking sheet with the green onions. Drizzle with olive oil and top with salt and pepper. Stir.
ZUCCHINI AND COUSCOUS-STUFFED TOMATOES RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 133 per serving
- While couscous stands, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and onion, and sauté 4 minutes or until tender. Remove from heat, and stir in basil, 1/4 teaspoon salt, and pepper. Fluff couscous with a fork. Stir 3/4 cup couscous into zucchini mixture; reserve remaining couscous for another use.
- Cut tomatoes in half crosswise; remove and discard pulp and seeds from tomato halves. Place tomato halves in an 8-inch square baking dish, and sprinkle evenly with remaining 1/4 teaspoon salt. Spoon zucchini mixture evenly into tomato halves. Sprinkle each stuffed tomato half with 1 teaspoon cheese.
ISRAELI COUSCOUS SALAD WITH ZUCCHINI AND TOMATO - MARIE ...
From mariebostwick.com
Servings 8Estimated Reading Time 5 mins
- In a small bowl or large glass measuring cup, mix together vinegar, oil, and all other ingredients for the vinaigrette, whisking vigorously to combine. Set aside while making the salad.
- Put 1 T olive oil in a heavy-bottomed pot and place on the stove over medium heat. Pour couscous into the pot and stir to coat with oil. Cook for 3-4 minutes to toast, stirring frequently.
- Pour in broth. Bring couscous to a boil, then lower heat, cover couscous, and simmer for about 10 minutes. Check every few minutes, stirring to make sure couscous isn’t burning or sticking to the bottom.
- When couscous is al dente (cooked but still slightly firm, not mushy), fluff with a fork and set aside for five minutes while you chop and prepare vegetables.
PESTO COUSCOUS WITH ROASTED CHERRY TOMATOES - PITH AND RIND
From pithandrind.com
Servings 2Total Time 1 hr 20 minsCategory Salads
- Heat a ceramic pan over medium low heat. Add the couscous to the pan and toast, stirring constantly, until the couscous turns golden brown. Add the broth and a drizzle of olive oil.
- Add, to a blender or food processor, the basil, walnuts, garlic, lemon juice, olive oil, and salt. Process on low until rough-chopped.
COUSCOUS SALAD WITH ZUCCHINI AND ROASTED ALMONDS - FOOD & WINE
From foodandwine.com
5/5 Total Time 35 minsServings 6-8
- Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water. In a skillet, sauté the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper and let cool to room temperature. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.
- Stir in the zucchini, peas, almonds, scallions, parsley and mint. Season with salt, black pepper and crushed red pepper.
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