Vegetable Couscous Pilaf Food

EASY COUSCOUS PILAF

Steps:

• In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
• Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.

COUSCOUS PILAF

Steps:

• Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
• Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
• Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
• Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.

VEGETABLE COUSCOUS PILAF

Steps:

• In a large, deep skillet, heat the olive oil.
• Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes.
• Add the yellow squash, zucchini, onion and garlic and season with salt and pepper.
• Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes.
• Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant.
• Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes.
• Stir in the stock and apricots and season with salt and pepper.
• Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes.
• Fluff with a fork, stir in the almonds and cilantro and serve.
• Serve with plain yogurt & a citrusy Sauvignon Blanc.

COUSCOUS PILAF

Steps:

• Dissolve chicken bouillon cubes in 2 ½ cups water in large saucepan.
• Bring to a boil; add carrots and onion.
• Cover and reduce heat to low.
• Boil 15 minutes or until carrots are done.
• Add salt, pepper, and couscous.
• Cook, uncovered, 1 minute.
• Add butter.
• Cook and stir 2 minutes.
• Cover and let stand 10 minutes.
• Stir and serve.

ISRAELI COUSCOUS PILAF

Steps:

• Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
• Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.