ROASTED INDIAN-SPICED VEGETABLES
These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.
Provided by France C
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
- Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g
INDIAN SPICED WHOLE WHEAT COUSCOUS WITH CHICKPEAS
Last night, this was my "quick and simple dinner for ONE" using only ingredients that I had on hand in the pantry : >
Provided by Kozmic Blues
Categories Curries
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring vegetable stock, olive oil and spices to a boil.
- Add couscous, chickpeas, cover and remove from heat.
- Let stand for 7-8 minutes.
Nutrition Facts : Calories 139.1, Fat 2.4, SaturatedFat 0.3, Sodium 308.3, Carbohydrate 24.7, Fiber 4.8, Sugar 0.5, Protein 5.3
SPICY VEGETABLE COUSCOUS
Make and share this Spicy Vegetable Couscous recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place pine nuts in frying pan and toast lightly for 1 minute.
- Add onion, chilli sauce, cumin and ginger and stir over a high heat for 5 minutes or until onions are soft.
- Add chickpeas, capsicum, spinach, zucchini, and carrot, and stir-fry for 4 minutes.
- Add remaining ingredients and cook for 4 minutes longer or until vegetables are soft.
- Meanwhile prepare couscous.
- Place couscous in a serving bowl, pour on boiling water, cover and set aside for 3 minutes.
- Use a fork to rake the couscous to separate grains.
- Top with vegetable mixture.
Nutrition Facts : Calories 502.4, Fat 3.7, SaturatedFat 0.4, Sodium 327.1, Carbohydrate 99.9, Fiber 12.5, Sugar 8.2, Protein 19.2
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
SPICY VEGETABLE COUSCOUS
This is based on a recipe from Glamour's Gourmet On the Run cookbook, by Jane Kirby. I love this dish served with whole-wheat pita bread and Moroccan mint tea (you'll find several recipes for this tea on 'Zaar).
Provided by mersaydees
Categories Moroccan
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in large skillet over medium-high heat.
- Add onion and garlic to pan, and saute until tender but not brown.
- Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth.
- Turn heat up to high and bring to a boil.
- Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender yet firm when tested a fork.
- Add zucchini and garbanzo beans; cook until zucchini is just tender.
- Meanwhile, prepare couscous:.
- In a large saucepan, heat chicken broth and butter.
- Add couscous.
- Cover and remove from heat.
- Let stand 15 minutes.
- To serve, spoon some couscous on a warm plate; top with vegetables and their broth.
- Garnish with cilantro or parsley and sesame seeds.
Nutrition Facts : Calories 429.4, Fat 20.1, SaturatedFat 8.6, Cholesterol 30.5, Sodium 982.1, Carbohydrate 51.2, Fiber 6.1, Sugar 5.6, Protein 11.8
SPICED VEGETABLE COUSCOUS
This is a delicious one pot recipe for Couscous that I got from the Food and Drink Magazine, recipe by Lucy Waverman. It's a wonderful blend of flavours that my family really enjoys, I hope you do too! You can use vegetable stock if you'd like this recipe to be vegetarian. :)
Provided by Leslie
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chickpeas, carrots, zucchini, onions and olive oil in a pot, add stock, parsley, paprika, chili flakes and salt to taste.
- Bring to boil and sprinkle in couscous.
- Stir around, add raisins, cover and remove from heat, let sit 5 minutes, uncover and stir again.
INDIAN SPICED VEGETABLE AND COUSCOUS POT
Steps:
- Heat a deep nonstick skillet or pot (choose one that has a tightfitting lid) over medium-high heat with the EVOO. When the EVOO ripples, stir in the ginger, cumin, red pepper flakes, and garlic, then add the cauliflower. Stir and sear the cauliflower, caramelizing it at the edges, 2 or 3 minutes, then push it to the side of the pan. Add the eggplant and onion and let them sit for 3 minutes or so; they will caramelize bit as well at their edges. Toss to combine the vegetables and add the chickpeas. In a small dish mix the coriander, turmeric, allspice, and salt. Stir in the spices and chicken stock and combine well. Bring the stock up to a bubble, 1 minute. Stir in the couscous and place a lid on the pan. Turn the heat off and let the pot stand for 5 minutes, covered. Remove the lid and fluff the mixture with a fork. Top each portion liberally with either torn or shredded basil or chopped cilantro.
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