Mediterranean Couscous And Vegetables Food

VEGETABLE COUSCOUS

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.

MEDITERRANEAN ROASTED VEGETABLE COUSCOUS

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.

MEDITERRANEAN COUSCOUS

Steps:

• Combine all ingredients EXCEPT couscous in a pot. Bring to a boil uncovered.
• Remove from heat and immediately stir in couscous. Let stand 5 minutes, covered.
• Fluff with a fork **Important** or it turns to a brick!
• Can be served hot or chill to make a wonderful salad.

MEDITERRANEAN COUSCOUS AND VEGETABLES

Steps:

• In a medium-sized saucepan, bring the chicken broth to boiling.
• Add in couscous; remove from heat, cover and set aside for about 10 minutes or until all the liquid is absorbed.
• Meanwhile in a skillet heat oil over medium heat.
• Add in zucchini, green and red bell peppers, onion and garlic; cook stirring until veggies are crisp-tender, about 4-5 minutes (don't over cook the veggies!).
• Stir in the chickpeas, tomato and olives; stir until just heated through.
• Transfer the couscous mixture to a large bowl and fluff with a fork.
• Add in the veggie mixture with the lemon juice, salt and pepper to the couscous mixture and toss well to combine.
• Cover the bowl and refrigerate for minimum of 2 hours or more.

MEDITERRANEAN COUSCOUS SALAD WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
• Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.
• Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

HEALTHY COUSCOUS WITH ROASTED MEDITERRANEAN VEGETABLES (WW)

Steps:

• Heat the oven to 350°F or 180°C.
• Put the olive oil and garlic in a roasting/ baking pan.
• Finely dice the red onion into small chunks and add to the pan. Stir and cook in the oven for 5 minutes.
• Meanwhile, finely dice the yellow bell pepper and zucchini. Add these to the pan, with the Cavenders seasoning. Stir, cover with aluminum foil and bake for a further 20 minutes.
• After 20 minutes, remove the foil and put the veggies back in the oven for a further 10 minutes until just starting to char around the edges.
• While the veggies finish cooking, make the couscous- heat the chicken broth in a jug or bowl, add the couscous and cover with the foil. Let sit until done.
• When cooked, fluff the couscous with a fork.
• Remove the veggies from the oven, add the couscous, stir and serve hot!