SEVEN-VEGETABLE COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
- For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
- To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
- table.
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.
VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
CUSCUS BIL KHODAR (VEGETABLE COUSCOUS)
Another of the Restaurant Al-Fassia of Marrakesh, Morocco's recipes picked up on a trip to Morocco several years ago.
Provided by Member 610488
Categories Yam/Sweet Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F
- Mix the first 5 ingredients in a large bowl then stir in 1/2 teaspoon salt. Place potato mixture on a baking sheet. Bake at 450F for 30 minutes or until the vegetables are tender, stirring occasionally.
- While potatoes are baking, bring broth to a boil in a medium saucepan. Stir in couscous and remaining 1/2 teaspoon salt. Remove from heat then cover and let stand 10 minutes. Fluff with a fork. Next, gently stir in chickpeas. Keep warm.
- Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion to pan and cook 12 minutes or until tender and golden brown, stirring occasionally. Add pine nuts and raisins then cook 2 minutes. Stir in cinnamon and cook an additional 30 seconds. Stir in honey, and remove from heat.
- Mound couscous in the middle of a serving tray. Place the roasted vegetables around base of couscous. Arrange 5 carrots vertically around couscous then spoon topping over top of couscous.
Nutrition Facts : Calories 458.5, Fat 10.8, SaturatedFat 1.2, Sodium 690.6, Carbohydrate 82, Fiber 11.9, Sugar 15.7, Protein 10.9
MEDITERRANEAN ROASTED VEGETABLE COUSCOUS
This is one of my favourite, quick and healthy evening meals. I chop all the vegetables up and pop them in the oven; the rest takes 5 minutes to pull together. I normally grill some lemony chicken to go with it, but it's delicious on its own.
Provided by Clare E-Foodie Jones
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
- When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
- Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
- In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
- Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 563.1, Fat 17.9, SaturatedFat 2.1, Cholesterol 2.7, Sodium 156.6, Carbohydrate 88.8, Fiber 11.6, Sugar 14.6, Protein 16.9
CAESAR SALAD FOR TWO
This is the "recipe" that a waiter performed tableside at a Spanish Bay restaurant in Pebble Beach several years ago. The measurements are very flexible. Egg substitute can be used for the raw egg.
Provided by Normaone
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mash together very thoroughly, the garlic and the anchovie fillets. Add lemon juice, Grey Poupon, and egg. Mix thoroughly. Add Worchestershire Sauce, vinegar and olive oil. Mix together. Just before eating the salad, add torn romaine, croutons and parmesan. Toss.
Nutrition Facts : Calories 63.2, Fat 3.4, SaturatedFat 1, Cholesterol 98.1, Sodium 258.4, Carbohydrate 3, Fiber 0.1, Sugar 0.8, Protein 5.2
COUSCOUS WITH VEGETABLES
This is a speedy, healthy (no added fat!)side dish. If you've never had couscous before, you should give it a try...it cooks really fast, and it has a nice, fluffy texture.
Provided by Aunt Cookie
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring the broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat.
- After five minutes, fluff couscous with a fork, cover again, and set aside.
- Combine chickpeas, vegetables, water, and sherry in a frying pan.
- Cover and cook 10 minutes over medium heat.
- Add seasonings and stir.
- To serve, ring couscous around a platter and mound the vegetable mixture in the center.
Nutrition Facts : Calories 194.1, Fat 0.8, SaturatedFat 0.1, Sodium 334.7, Carbohydrate 36, Fiber 4, Sugar 1.3, Protein 6.2
LIGHTLY SPICED VEGETABLE COUSCOUS
I really like couscous and this is one way I serve it. It is usually a side dish but sometimes I have it as my lunch.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 8m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Put vegetable stock, shallots, carrots and spices into a pot and bring to a rapid boil.
- Boil for two or three minutes until the carrots are becoming tender.
- Pour in couscous, cover and remove from heat.
- Let stand for about five minutes until all the liquid is absorbed and the couscous is tender.
- Put back onto a very low heat and just stir through the margarine until the couscous is fluffed up.
Nutrition Facts : Calories 354.4, Fat 0.8, SaturatedFat 0.1, Sodium 29.6, Carbohydrate 73.5, Fiber 5.2, Sugar 1.2, Protein 12
TAJINE BIL KHODAR (VEGETABLE TAGINE)
This delightful recipe is from Restaurant Al-Fassia in Marrakesh, Morocco and is one of the vegetarian dishes featured on the menu.
Provided by Member 610488
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Take one of the preserved lemons and dice it into 1/4 inch pieces and set aside. Slice the remaining preserved lemon into thin slices and set aside.
- Heat olive oil in a large Dutch oven or Moroccan tagine over medium heat. Add onions to pan and sauté 5 minutes or until translucent. Add vegetable broth, hot water, lemon juice and next 7 ingredients (through cinnamon) and bring to a boil.
- Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add diced lemon and artichokes to pan and simmer 5 minutes. Garnish with lemon slices. Serve the tagine over quick-cooking couscous.
Nutrition Facts : Calories 158.1, Fat 1.3, SaturatedFat 0.2, Sodium 220.6, Carbohydrate 35.1, Fiber 7.6, Sugar 9.8, Protein 4.2
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- To prepare couscous, combine the first 5 ingredients in a large bowl; stir in 1/2 teaspoon salt. Place potato mixture on a baking sheet. Bake at 450° for 30 minutes or until the vegetables are tender, stirring occasionally.
- Bring broth to a boil in a medium saucepan. Stir in couscous and remaining 1/2 teaspoon salt. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; gently stir in chickpeas. Keep warm.
- To prepare topping, heat 1 tablespoon oil in a medium skillet over medium heat. Add onion to pan; cook 12 minutes or until tender and golden brown, stirring occasionally. Add pine nuts and raisins; cook 2 minutes. Stir in cinnamon; cook 30 seconds. Stir in honey, and remove from heat.
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