VEGETABLE CURRY WITH COUSCOUS
Give your skillet dinner an Indian twist. Here's a combination of veggies, couscous and peanuts ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook bell pepper in oil 4 to 5 minutes, stirring frequently, until tender.
- Stir in broth, curry powder, salt and vegetables. Heat to boiling. Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in raisins and chutney. Serve over couscous. Sprinkle with peanuts.
Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 22 g, TransFat 0 g
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.
CURRY VEGETABLES WITH COUSCOUS PARCHMENT PACK
Fiber-rich vegetables and chickpeas are cooked and served right in their parchment packets for a hearty vegetarian main that's easy to clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open it like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).
- Toss the cauliflower, butternut squash, chickpeas, diced tomatoes, olive oil, curry powder, garlic, ginger, and 2 1/2 teaspoons salt together in a large bowl. Divide the vegetables between the 4 sheets of parchment, placing them on one side of the fold. Drizzle 2 teaspoons water over each serving of vegetables.
- Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs and becomes golden, about 20 minutes.
- Meanwhile, place couscous in a heatproof bowl. Bring 1 cup of water to a boil and carefully pour over the couscous. Stir and cover with plastic wrap. After 5 minutes, uncover and fluff with a fork.
- Transfer each pack to a plate. Avoiding the hot steam, carefully cut open. Serve with couscous, yogurt and lime wedges.
Nutrition Facts : Calories 470, Fat 18 grams, SaturatedFat 2.5 grams, Sodium 900 milligrams, Carbohydrate 68 grams, Fiber 11 grams, Protein 16 grams
VEGETABLE CURRY COUSCOUS
A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time.
Provided by Melissa Conger
Categories Side Dish Curry Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
- Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
- Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 41.3 g, Cholesterol 0.3 mg, Fat 3.5 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 288.3 mg, Sugar 16.7 g
ONE-POT CURRIED CAULIFLOWER WITH COUSCOUS AND CHICKPEAS
This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings, including a tangy lime-yogurt sauce, crunchy sliced almonds, and fresh herbs.
Provided by Katherine Sacks
Categories No Meat, No Problem Dinner Vegetarian Cauliflower Curry Couscous Lentil Spinach Quick and Healthy Healthy
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5-8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
- Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
- Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Whisk lime juice, yogurt, and 3 Tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
- Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
- Do Ahead
- Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.
CHICKEN & VEGETABLE CURRY COUSCOUS
For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. -Elizabeth Hokanson, Arborg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink., Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
CURRIED COUSCOUS WITH CHICKPEAS
This makes a great lunch or snack and is low-fat. Great for bringing to work or school and can be eaten hot or cold. I like it with Braggs sprinkled on top (but I'm known to add braggs to any rice or couscous dish for extra flavour!). Could also add some cooked chicken to make a main dish, maybe with a side green salad or additional steamed veggies.
Provided by thepurpleturtle
Categories Lunch/Snacks
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
- Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
- Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
- Fluff with a fork and serve immediately or pack for tomorrow's lunch!
Nutrition Facts : Calories 537.4, Fat 7.7, SaturatedFat 1.1, Sodium 857.2, Carbohydrate 101.2, Fiber 13.2, Sugar 6.8, Protein 20.1
CURRIED VEGETABLE AND TOFU COUSCOUS
Categories Onion Soy Vegetable Side Sauté Steam Vegetarian Low/No Sugar Tofu Broccoli Bell Pepper Winter Vegan Cilantro Simmer Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Following package directions, prepare curried couscous. Add currants while couscous steams.
- Heat olive oil in very large heavy skillet over medium heat. Add tofu in single layer and cook without stirring until just golden, about 4 minutes. Turn tofu over and cook 2 minutes longer. Transfer tofu to couscous. Add broccoli, onion, and bell pepper to skillet; cook over medium-high heat 2 minutes without stirring. Continue to cook vegetables until crisp-tender, stirring constantly, about 4 minutes. Add 1/2 cup water; increase heat to high and bring to boil, stirring to scrape up browned bits. Mix in 1/2 cup cilantro. Season vegetables to taste with salt and pepper. Mix couscous, vegetables, and cooking liquid in large serving bowl. Garnish with remaining 1/4 cup cilantro and serve.
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- Place the couscous in a large bowl. Add the boiled water and a pinch of salt, cover with plastic wrap and let it sit for ten minutes. After the couscous has absorbed the water, fluff with a fork and keep warm.
- Meanwhile, preheat a large nonstick skillet over medium high heat with the oil. Add the onion and sauté until it begins to soften, about five to seven minutes. Add in the garlic, ginger, curry, cumin, salt and pepper, and stir until fragrant, about 30-60 seconds.
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