Veggie Couscous Food

VEGETABLE COUSCOUS

Steps:

• Preheat the oil in a pan and stir fry the onions, bell peppers, and carrots in the oil for about 5 minutes
• Stir in the crushed peppers, peas, raisins and cinnamon and season with salt, black pepper Tumeric and cinnamon
• Add the broth and bring to a boil
• Stir in the couscous cover immediately, turn off the heat off and let it stand for 5 minutes
• Fluff with a fork and sprinkle the parsley over it.

VEGETABLE COUSCOUS

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.

VEGETABLE COUSCOUS

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.

VEGGIE COUSCOUS

Steps:

• Add the olive oil to a large, high-sided skillet over medium-high heat. Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes. Season with salt and pepper. Add the cranberries and chicken broth and bring to a boil. Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes.
• Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature.

VEGGIE COUSCOUS SALAD

Steps:

• From the Detroit News:.
• Trim ends off beans, cut into 1/4-inch pieces and put into a heavy, 2-quart saucepan. Steam or cook over medium heat until crisp tender, about 7 to 8 minutes. Drain well and set aside on a plate. (If they stay in the hot pan, they will continue to cook.)
• Chop onion, seed and chop jalapeno peppers finely and mince garlic.
• Heat oil in large, heavy, nonstick skillet or wok; add onion, peppers and garlic and stir-fry until onion is translucent but not brown, about 2 minutes.
• Bring chicken broth or water to a boil in same pan in which beans were cooked. Stir in couscous, allow to return to a boil and immediately turn off heat and cover. Let stand 10 minutes then fluff with a fork.
• Cut zucchini into small dice and add to onion.
• Cut corn from cob and chop tomatoes; add both to pan. Cook just until zucchini is crisp tender.
• Return cooked green beans to pan long enough to heat through. Season with freshly ground black pepper.
• Just before serving, lightly stir in chopped basil or cilantro, if desired. Serve immediately over couscous.

VEGGIES AND COUSCOUS

Steps:

• In a 1 quart microwave safe casserole stir together broth, carrot, red pepper, onion powder, garlic powder, and bottled hot pepper sauce.
• Microwave, covered, on 100% for 2 to 3 minutes or until carrots are just tender, stirring once.
• Stir in spinach, couscous, and lemon juice.
• Cook, covered, on high for 1 to 1 1/2 minutes more or until spinach is just wilted and couscous has absorbed liquid. Stir in tomatoes, Parmesan, and cilantro.
• Sprinkle with mozzarella cheese.
• Let stand, covered, 1 minute or until cheese is melted.

COUSCOUS WITH VEGETABLES

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.