VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
VEGETABLE COUSCOUS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 entree servings
Number Of Ingredients 14
Steps:
- Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.
SEVEN-VEGETABLE COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
- For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
- To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
- table.
HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS
This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
- Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
- To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
- Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
- Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.
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
CURRIED ROASTED VEGETABLE AND COUSCOUS SALAD
Toss curried roasted vegetable and couscous with mixed greens and a yogurt-lime dressing.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Toss the carrots and cauliflower with 3 tablespoons of the oil on a rimmed baking sheet. Combine the curry powder, 1/4 teaspoon each of the coriander and cumin, 3/4 teaspoon salt, and a few grinds of pepper and sprinkle over the vegetables. Spread in a single layer and roast, stirring once or twice, until crisp-tender and lightly charred in spots, 20 to 25 minutes. Transfer to a large bowl and let cool slightly.
- Bring 2/3 cup water to a boil. Add the couscous, the remaining 1/4 teaspoon each coriander and cumin, and a pinch of salt. Remove from the heat, cover, and let stand for 10 minutes.
- Stir together the yogurt, 1/4 cup water, lime juice, remaining 1 tablespoon oil, and 1/2 teaspoon salt.
- Mix the roasted vegetables with the couscous. Drizzle in half the dressing and toss to coat. Toss the greens in the remaining dressing with salt to taste and put on top of the couscous mixture.
VEGETABLE AND COUSCOUS
Make and share this Vegetable and Couscous recipe from Food.com.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- To make the couscous:.
- Heat oil in heavy large Dutch oven over low heat.
- Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper.
- Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat.
- Cover and let stand 10 minutes.
- Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.
- To make the harissa.
- Combine tomato paste, crushed red pepper and cayenne pepper in bowl.
- Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic.
- Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.).
Nutrition Facts : Calories 797.1, Fat 49.4, SaturatedFat 7, Cholesterol 2.7, Sodium 272.1, Carbohydrate 79.8, Fiber 8.5, Sugar 22.6, Protein 13.9
MINTED COUSCOUS WITH ROASTED VEGETABLES
Couscous, traditional Berber food, is one of North Africas' great dishes. Here, mixed with lemon juice and mint and served with roasted vegetables, it makes a memorable meal. This is a family favourite, my youngest DD in particular is a couscous addict! (Preparation time does not include 3 - 4 hours marinating time) From Linda McCartneys World of vegetarian Cooking
Provided by Karen Elizabeth
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Roasted vegetables:.
- Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours.
- Pre-heat the oven to 220c/425F/gas 7.
- Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
- Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
- Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
- Minted Couscous:.
- Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
- Add the olive oil, lemon juice and zest, and mix them in thoroughly.
- Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.
Nutrition Facts : Calories 716.8, Fat 43.6, SaturatedFat 6.1, Sodium 177.1, Carbohydrate 74.2, Fiber 11.9, Sugar 8.8, Protein 13.3
VEGETABLE COUSCOUS
Make and share this Vegetable Couscous recipe from Food.com.
Provided by bmcnichol
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, saute the carrots, onion and peppers in oil for 5-6 minutes or until crisp-tender.
- Add the next five ingredients and mix well.
- Stir in the couscous.
- Add broth and bring to a boil.
- Cover and remove from the heat and let stand for 5-8 minutes.
- Fluff with a fork and serve immediately.
Nutrition Facts : Calories 268.3, Fat 7.7, SaturatedFat 1.2, Sodium 309.8, Carbohydrate 41, Fiber 4.1, Sugar 3.3, Protein 8.3
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