DIJON VEGGIES WITH COUSCOUS
Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side. -Juliana Dumitru, Fairview Park, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place an 18x12-in. piece of heavy-duty foil on a large baking sheet; set aside. , In a large bowl, combine the mushrooms, zucchini and red pepper. Combine the wine, mustard, oil, garlic, horseradish, salt and pepper; drizzle over vegetables. Toss to coat; transfer to baking sheet. Top with a second large piece of foil. Bring edges of foil pieces together; crimp to seal, forming a large packet., Bake at 350° for 20-25 minutes or until vegetables are tender. Open foil carefully to allow steam to escape., Meanwhile, in a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Transfer couscous and vegetables to a large serving bowl; toss to combine. Freeze option: Freeze cooled couscous mixture in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, adding 2-3 tablespoons water to moisten.
Nutrition Facts : Calories 182 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
ONE-POT ISRAELI COUSCOUS SHRIMP-AND-VEGGIE BOWLS
Cooking for a family can be time-consuming, but doing the dishes afterwards is what gets to me. Making one-pot meals has become one of my goals, and this is a favorite recipe from that challenge. This entire meal comes together in 30 minutes and tastes like a traditional couscous salad meets risotto-without all the work. Israeli couscous, a variety with bigger, more pearl-like grains than standard couscous-turns tender and creamy when slow-simmered in broth, and the shrimp and zucchini come out perfectly cooked. Everything is brought together with a bright and tangy vinaigrette, fresh herbs and Parmesan. Whether for dinner or lunch, my hope is that this recipe makes your day a little easier and a little more delicious.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a 10- to 12-cup Dutch oven or large saucepan with a tight-fitting lid over medium-high heat. Add the onion, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the onion and zucchini soften and the zucchini is just beginning to turn golden brown in spots, about 5 minutes.
- Reduce the heat to medium and stir in the garlic and couscous. Cook, stirring, until the couscous is toasted, about 2 minutes. Stir in the wine and cook, stirring and scraping the bottom of the pan, until the wine evaporates, about 1 minute. Stir in the broth and 1 teaspoon salt. Bring to a boil.
- While the broth comes to a boil, sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss. Lay the seasoned shrimp over the top of the couscous, cover the pot, and reduce the heat to low. Cook until the couscous absorbs most of the liquid and is tender and the shrimp is cooked through and bright pink, about 15 minutes.
- Remove the lid and increase the heat to medium. Simmer until any remaining liquid evaporates, about 1 minute. Remove from the heat.
- Whisk together the lemon zest and juice, orange juice, olive oil and 1/4 teaspoon each salt and pepper in a small bowl. Stir the vinaigrette into the couscous until combined. Stir in the tomatoes and herbs. Divide among 4 serving bowls and garnish with Parmesan.
COUSCOUS WITH VEGETABLES
Steps:
- Soak the couscous in cold water for 10 minutes to loosen the grains. Then steam over a saucepan of boiling water or stock for a further 5 minutes. This prevents the couscous from getting sticky and lumpy.
- Meanwhile burn the outside of the pepper over a naked gas flame. When the skin is black place pepper into plastic bag and seal. Rub from the outside to remove all the pepper skin.
- Roast the aubergine and zucchini in a preheated 220 degrees F oven.
- When all vegetables are ready finely chop them up and mix into the couscous. Add salt, tumeric, cumin, and black pepper, to taste. Steam for a further 5 minutes. Garnish with sliced tomatoes and serve.
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
SIMPLE VEGETABLE COUSCOUS
Categories Potato Tomato Vegetable Side Vegetarian Lunch Celery Turnip Zucchini Fall Winter Healthy Vegan Couscous Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 To 10 Side-Dish Servings
Number Of Ingredients 11
Steps:
- Bring water to boil in heavy large Dutch oven over high heat. Mix in paprika and cumin; season lightly with salt and pepper. Add turnip and carrot. Cover and cook 2 minutes. add zucchini, celery and potatoes. Cover and cook until vegetables are tender, about 10 minutes. Add tomatoes. Cook uncovered until tomatoes soften, about 2 minutes. Drain vegetable, reserving cooking liquid. Transfer vegetables to medium bowl and cover with foil to keep warm. Return cooking liquid to same pot and boil until reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
- Meanwhile, bring 4 1/2 cups vegetable broth and oil to boil in heavy large skillet. Mix in couscous; cover skillet. Remove from heat and let stand until couscous softens and absorbs broth, about 10 minutes. Fluff couscous with fork. Season with salt and pepper.
- Mound couscous on large platter. Top with vegetables. Drizzle sauce over.
CHICKEN DIJON & COUSCOUS
"After I created this savory entree, it quickly became a family favorite. It can be served with rice or other pasta, but try couscous for something different." -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Place chicken in an ungreased 11x7-in. baking dish. Pour wine over chicken; sprinkle with tarragon and pepper. Cover and bake at 400° for 15 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 170°. Remove chicken and keep warm, reserving the pan juices., For couscous, in a small saucepan, bring water to a boil. Stir in the couscous, butter, bouillon granules and tarragon. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork. , For sauce, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and mustard. Serve with chicken and couscous.
Nutrition Facts : Calories 486 calories, Fat 13g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 849mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 2g fiber), Protein 44g protein.
ROASTED VEGGIES WITH COUSCOUS
Light fluffy couscous with a touch of olive oil with roasted veggies. Dressed with olive oil and balsamic vinegar. A great vegetarian dish. A delight, summer or winter.
Provided by 747
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat your grill to a high heat, outdoor or indoor.
- Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
- While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
- Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.
Nutrition Facts : Calories 224 calories, Carbohydrate 36.8 g, Fat 5.5 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 301.4 mg, Sugar 2.1 g
SUMMER VEGETABLE STIR-FRY WITH COUSCOUS
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.
- Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork.
- Whisk 1 1/2 tablespoons oil and vinegar in small bowl. Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots; stir-fry 3 minutes. Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes. Add couscous and vinegar mixture; stir-fry 1 minute. Stir in basil and mint. Season with salt and pepper. Sprinkle with pine nuts.
HEALTHY VEGGIES AND COUSCOUS RECIPE BY TASTY
Here's what you need: potatoes, broccoli, red bell pepper, garlic powder, dried parsley, salt, pepper, olive oil, parmesan cheese, couscous
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚F (180°C).
- Add the potatoes, broccoli florets, and red pepper to a baking sheet.
- Sprinkle the garlic powder, parsley, salt, pepper, and 2 tablespoons of olive oil over the vegetables and toss to coat.
- Bake for 25 minutes, until the vegetables are tender.
- Sprinkle the Parmesan cheese over the vegetables.
- Add the vegetables to a large bowl with the cous cous and remaining tablespoon of olive oil and toss to combine.
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 55 grams, Fat 14 grams, Fiber 5 grams, Protein 13 grams, Sugar 3 grams
COUSCOUS WITH SPRING VEGETABLES
Quick-cooking couscous, green onions and red peppers are cooked in a blend of chicken broth, Dijon mustard and lemon peel for a tempting side dish.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 8 servings, about 1 cup each.
Number Of Ingredients 6
Steps:
- Bring broth to boil in medium saucepan on high heat. Stir in mustard until well blended.
- Add remaining ingredients; mix well. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed.
- Fluff with fork.
Nutrition Facts : Calories 160, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
DIJON SWORDFISH STEAKS
Make and share this Dijon Swordfish Steaks recipe from Food.com.
Provided by MixnVixn
Categories < 60 Mins
Time 52m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the marinade ingredients in a bowl. Reserve half for cooking process. Add swordfish to a shallow baking dish and cover with remaining marinade, toss til well coated. Cover and refrigerate for 30 minutes.
- Preheat the broiler. Brush broiler pan with olive oil or cooking spray to prevent sticking.
- Place steaks on prepared pan and broil on highest rack level, basting every two minutes. Flip over after 6 minutes and continue cooking another 6 minutes basting that side every two minutes.
- Serve with Mediterranean Style Couscous Salad w/ Roasted Veggies :).
Nutrition Facts : Calories 240.8, Fat 14.8, SaturatedFat 2.8, Cholesterol 74.8, Sodium 722.9, Carbohydrate 2.4, Fiber 0.7, Sugar 0.4, Protein 23.9
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