Libyan Couscous With Chickpea Squash Zucchini And Eggplant Food

ISRAELI COUSCOUS WITH SQUASH

Steps:

• Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

COUSCOUS AND ZUCCHINI

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.

YELLOW SQUASH AND ZUCCHINI DELIGHT

Steps:

• In a large pot place zucchini, yellow squash, cabbage and onion. Pour broth over vegetables and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 20 to 30 minutes.

COUSCOUS WITH ZUCCHINI & TOMATO

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.

SAUTéED ZUCCHINI & CHICKPEAS

Steps:

• Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
• Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
• Add the chickpeas.
• Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
• To transport: Cool then place in an airtight container.
• To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
• Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.

EASY ZUCCHINI CHICKPEA CURRY

Steps:

• In a large pot over medium heat, pour in the oil and the chopped onion. Stir with a wooden spoon for a couple of minutes until the onions have browned.
• Then add the garlic, ginger, and red curry paste to the pot. Continue stirring until they are well-incorporated.
• Stir in the coconut milk, making sure to scrape the bottom of the pot and mix everything together.
• Now add in the chopped zucchini pieces. Put the lid on the pot and allow it to cook for 5 minutes. Remove the lid and stir.
• Pour the chickpeas and sugar into the pot and stir again. The curry should be gently bubbling in a simmer. Now add the spinach leaves on top and replace the lid. Cook for 2 more minutes. Stir to incorporate the spinach leaves with the rest of the ingredients.
• Add the soy sauce, chopped cilantro, and chives. Thoroughly stir once more and then serve.

LIBYAN COUSCOUS WITH CHICKPEA, SQUASH, ZUCCHINI, AND EGGPLANT

Steps:

• 1. Soak the chickpeas in water to cover by at least 1 inch, for 8 hours or overnight. This will yield 2 cups of reconstituted chickpeas. 2. Heat 3 Tablespoons of the olive oil in the bottom of a coucousier or stockpot. Add the onions and saute until golden. 3. Drain the chickpeas, add to the onions in the stockpot, and cover with 4 cups of water. Bring to a boil and simmer, covered, for 1 hour. 4. Add the carrots, squash, zucchini, eggplant, celery, cabbage, and potatoes to the stockpot. Then stir in the garlic, tumeric, 1/2 cup of the cilantro, 2 tablespoons of the snipped dill, and salt and freshly ground pepper. Mix well and bring to a boil. 5. Place the couscous in a cheesecloth-lined vegetable steamer or couscousier insert, and with your fingers, gently rub the grains to eliminate lumps. Set the insert in the couscousier or stockpot over the boiling vegetables. Cover, lower the heat and simmer for a half hour or until the vegetables are fork tender. Adjust the seasoning to taste. 6. Pour 1 cup of hot water slowly over the couscous into the pot, mixing it in with our fingers and the remaining 2 Tablespoons of oil, as it is absorbed, again, separating the grains. Continue to steam for another 15 minutes. 7. Transfer the couscous to the center of a large serving dish, and again separate the grains with your fingers to fluff it. Spoon the vegetables around the edge and sprinkle on the remaining 2 Tablespoons each of cilantro and dill

ZUCCHINI CURRY WITH CHICKPEAS

Steps:

• Heat the oil for a minute over medium heat in 12-inch lidded frying pan or medium pot. Add the onion and cook, stirring occasionally, until translucent, about five minutes.
• Add the ginger, garlic, jalapeño or cayenne, mustard seed, cumin, turmeric, coriander, and cinnamon and cook, stirring constantly, for one minute.
• Add the tomatoes, coconut milk, salt, and pepper and stir well. Raise the heat to high to bring to a boil, then reduce to a brisk simmer.
• Stir in the chickpeas and zucchini and simmer for about 20 minutes, until zucchini is tender but not falling apart.
• Remove from heat and stir in cilantro. Serve with basmati rice.

SPICED CHICKPEA AND ZUCCHINI SAUTE

Steps:

• In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
• Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
• Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.

CHICKPEA AND ZUCCHINI SAUTE WITH COUSCOUS

Steps:

• 1 Combine 1 1/2 cups of the broth, 1 teaspoon of the oil and 1/4 teaspoon of the salt in a medium saucepan
• 2 Bring to a boil over high heat, then add the couscous and stir to moisten
• 3 Cover and remove from the heat; let stand for 7 minutes (or longer) while you prepare the vegetables
• 4 Finely chop the onion to yield 1 cup
• 5 Trim the zucchini and cut in half lengthwise, then crosswise into thin slices to yield about 2 3/4 cups
• 6 Mince the garlic to yield about 2 teaspoons
• 7 Drain and rinse the chickpeas
• 8 Cut the grape tomatoes in half to yield 1 cup
• 9 Finely chop the mint and flat-leaf parsley to yield about 3/4 cup
• 10 Heat the remaining 2 tablespoons of the oil in a medium nonstick skillet over medium heat
• 11 Add the onion and cook for about 2 minutes, stirring
• 12 Add the garlic and za'atar; cook for 2 to 3 minutes, stirring occasionally, until the onion has softened
• 13 Add the chickpeas, zucchini, the remaining 1/4 cup broth, the remaining 1/2 teaspoon of salt and pepper to taste; mix well
• 14 Cover and reduce the heat to medium-low; cook for 5 to 7 minutes or until the zucchini is tender
• 15 Remove from the heat and lightly mash some of the chickpeas to create more texture, then add the tomatoes, mint and parsley, tossing to incorporate
• 16 Taste and add za'atar as needed
• 17 Uncover the couscous and fluff with a fork
• 18 Divide among individual wide, shallow bowls
• 19 Divide equal amounts of the chickpea-zucchini mixture over the couscous
• 20 Serve hot

BUTTERNUT SQUASH & CHICKPEA TAGINE

Steps:

• Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.