VEGETABLE COUSCOUS STEW
Steps:
- In a large saucepan, heat the olive oil over medium heat. Add onions and saute until softened, approximately 5 minutes. Season with salt and pepper. Add thyme, zucchini, squash, and mushrooms. Saute for 5 to 10 minutes. Add garlic and stir. Add tomatoes, stock, and garbanzo beans. Let simmer for 5 to 10 minutes. Add more stock if dry. Add 1/4 cup parsley, red wine vinegar, and basil. Taste and adjust seasonings.
- Add the raisins and remaining parsley to the prepared couscous, and stir to combine. Plate couscous and spoon stew over the top.
Nutrition Facts : Calories 451 calorie, Fat 6.8 grams, SaturatedFat 0.9 grams, Carbohydrate 79 grams, Fiber 12 grams, Protein 20 grams
JUST-ADD-WATER VEGETARIAN CURRIED COUSCOUS
Be the envy of your office, class or dorm. Just prep this Mediterranean-inspired instant cup the night before, then add hot water, wait a few minutes and eat!
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Pour the couscous into the bottom of a 16-ounce lidded heat-safe container, and top with the chickpeas, tomatoes, olives, carrots, cilantro, butter, curry powder, a heaping 1/4 teaspoon salt and harissa if using. Put the lemon wedge on top. Secure the lid, and refrigerate up to overnight.
- When ready to eat, remove the lemon wedge and set aside. Add 1/2 cup boiling water to the container, and stir just to allow the water to reach the bottom. Cover, and let sit until the couscous absorbs all the liquid, about 6 minutes. Uncover, squeeze the lemon wedge over the couscous and stir again. Eat hot.
VEGETABLE COUSCOUS WITH MOROCCAN PESTO
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the pesto:
- Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped. Add the olive oil and 1/2 teaspoon salt; process until smooth.
- Prepare the vegetables for the couscous: Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown. Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1 1/2 teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Remove the parsley and cinnamon.
- Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork. Top the couscous with the vegetables and pesto.
Nutrition Facts : Calories 525, Fat 29 grams, SaturatedFat 9 grams, Cholesterol 30 milligrams, Sodium 1,364 milligrams, Carbohydrate 60 grams, Fiber 11 grams, Protein 11 grams
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.
ALGERIAN VEGETABLE COUSCOUS
This recipe is from week five of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Algeria is my fifth stop. Couscous has been called the national dish of Algeria, and this version is fragrant and delicious.
Provided by GiddyUpGo
Categories African
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Slice the mushrooms, chop the onions and grate the carrots. Heat the oil in a large pain and saute until the vegetables soften.
- Add the spices, the couscous, the lemon zest and the raisins. Stir until everything is well incorporated, then add the stock and the lemon juice.
- Simmer for three minutes, then cover and remove from the heat source. Let stand for five minutes.
Nutrition Facts : Calories 226.5, Fat 5.6, SaturatedFat 0.9, Cholesterol 1.5, Sodium 86, Carbohydrate 38.6, Fiber 3, Sugar 10.2, Protein 6.9
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