MOROCCAN SPICED VEGETABLE COUSCOUS
Throw together a deliciously spiced and super healthy dish in no time flat. This recipe is great as a side dish or vegetarian meal.
Provided by Erren Hart
Categories Side Dish
Time 30m
Number Of Ingredients 19
Steps:
- In a medium-size skillet heat the oil over medium heat.
- Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
- Add the garlic, sauté another minute.
- Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
- Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
- Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.
Nutrition Facts : Calories 472 kcal, Carbohydrate 77 g, Protein 17 g, Fat 10 g, SaturatedFat 1 g, Sodium 780 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving
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
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
SPICY VEGETABLE COUSCOUS
Make and share this Spicy Vegetable Couscous recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium-size skillet heat the oil.
- Add green onions, sweet pepper, garlic, tomatoes and zucchini; saute 5 min, stirring.
- Remove from heat and keep warm.
- In a medium-size saucepan, combine the remaining ingredients, mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.
Nutrition Facts : Calories 275.9, Fat 2.1, SaturatedFat 0.3, Sodium 342.5, Carbohydrate 54.4, Fiber 7.2, Sugar 4.3, Protein 10.3
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.
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
SPICED COUSCOUS
Make and share this Spiced Couscous recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast and chop cashews or pistachios.
- Melt 1/4 c butter in medium saucepan over low heat.
- Add spices and cook 2 minutes, stirring occasionally.
- Add stock and currants.
- Can be prepared 4 hours ahead, bring to boil.
- Mix in couscous and 2 tbsps.
- butter.
- Cover and remove from heat.
- Let stand 5 minutes.
- Fluff with fork; season with salt.
- Transfer couscous to bowl, add nuts and toss well.
SPICY VEGETABLE COUSCOUS
This recipe was adapted from absinthebride's recipe on Group Recipe. There were certain ingredients in her version that our family doesn't like. The recipe is great and it is a nice accompaniment to Moroccan chicken or grilled chicken skewers. Don't be put off by the amount of ingredients. It really is an easy dish to prepare. Here is the original recipe link in case someone liked raisins and such... http://www.grouprecipes.com/11596/spicy-vegetable-couscous.html
Provided by Jencathen
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- It is best to prep all your vegetables and then make the couscous, then cook the vegetables.
- In a large skillet or wok or dutch oven, heat your oil and butter and add spices and garlic, whisking them together till blended, then add all three onions, letting them cook until yellow onions are translucent. Add some chicken stock or broth once onions are underway. You have to eyeball it for the amount of couscous and ingredients you end up having, I probably used a cup or a cup and a half.
- Add vegetables and olives. Stir and cook until vegetables are almost done.
- Add coucous and cook for about five more minutes, letting the couscous absorb some of the oil and butter and stock.
- Note: About the black olives. The original recipe took a large can of whole olives and added it. My kids won't eat olives that way so I bought a small can of sliced olives. You could add more depending on taste.
Nutrition Facts : Calories 340.4, Fat 7.9, SaturatedFat 2.5, Cholesterol 7.6, Sodium 397, Carbohydrate 57.5, Fiber 5.2, Sugar 2.7, Protein 10.2
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