SQUASH WITH COUSCOUS
Raisin-accented couscous is the perfect accompaniment for this saucy squash, spiced with cinnamon, ginger, and cumin.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in ginger, cinnamon, cumin, and 1/2 teaspoon each salt and pepper; cook 1 minute. Add squash and tomato paste; cook 3 minutes more.
- Stir in broth and zest; simmer until squash is tender and sauce is thickened, 12 to 15 minutes. Season with salt and pepper.
- Meanwhile, bring 1 1/2 cups water to a boil with 1/4 teaspoon salt. Put couscous and raisins in a glass bowl; pour in boiling water. Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash and sauce.
ISRAELI COUSCOUS WITH SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.
CINNAMON ISRAELI COUSCOUS
Cinnamon adds warmth to quick and delicious Israeli couscous. Makes a nice Thanksgiving side dish and goes great with a caramel Porter or other seasonal dark beer.
Provided by Lenny
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
- Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 46.2 g, Fat 5.1 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 196.5 mg, Sugar 11 g
SAFFRON COUSCOUS
A light side dish or a great lunch box salad. The addition of saffron makes it just interesting enough!
Provided by toastyfrenchy
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Combine warm water and saffron together in a bowl.
- Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
- Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 42.7 g, Fat 7.3 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 236.3 mg, Sugar 7.2 g
SAFFRON ROASTED VEGETABLE COUSCOUS
Steps:
- SAFFRON ROASTED VEGETABLE COUSCOUS Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho chile-ginger sauce. Garnish with diced red pepper and cilantro.;
CINNAMON AND SAFFRON COUSCOUS WITH SQUASH
Steps:
- Prepare as above
COUSCOUS-STUFFED ACORN SQUASH
Our Test Kitchen combined this popular winter squash with couscous, cherries, walnuts and seasonings and served it in the shell. Even kids will like this flavorful and filling dish.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 40-45 minutes or until tender. , In a small saucepan, bring apple juice to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Scoop out squash, leaving a 1/4-in. shell. Cut pulp into 1/2-in. pieces; place in a bowl. Stir in the couscous, cranberries, walnuts and onion. Combine the butter, brown sugar, salt and cinnamon; drizzle over couscous mixture and toss gently. Spoon into squash shells. Serve immediately.
Nutrition Facts :
COUSCOUS WITH YELLOW SQUASH
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a saucepan. Add the onion, garlic, squash, salt and pepper. Cook, stirring, until wilted, but do not brown.
- Add the chicken broth and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes. Add the coriander and blend well with a fork.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 387 milligrams, Sugar 1 gram, TransFat 0 grams
SQUASH AND VEGGIE COUSCOUS
This simple, yet tasty side dish is a snap to whip up, and it's perfect when the veggies are in season. Try it with chicken, fish or even pork. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. , Meanwhile, in a large skillet, saute the squash, carrot, green pepper and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.,
Nutrition Facts : Calories 203 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 307mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
BAKED COUSCOUS WITH SUMMER SQUASH
Our family and friends love this low fat side dish. When I have a vegetarian here, I use vegetable broth instead of chicken. This recipe came from Cooking Light magazine.
Provided by WiGal
Categories Grains
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Bring 1 cup of broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork.
- Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside.
- Combine cheeses; set aside.
- Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper.
- Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.
- Top with remaining cheese mixture.
- Bake at 400°F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.
COUSCOUS WITH YELLOW SUMMER SQUASH
Make and share this Couscous With Yellow Summer Squash recipe from Food.com.
Provided by Outta Here
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a saucepan with a tight fitting lid.
- Add the onion, garlic, salt and pepper.
- Cook, stirring, until onions are softened. Stir in the squash.
- Add the chicken broth and bring to a boil.
- Add the couscous and blend well. Cover, remove from heat and let stand 5 minutes.
- Add the cilantro (or parsley) and blend well with a fork.
- Serve.
Nutrition Facts : Calories 239.8, Fat 7, SaturatedFat 2.5, Cholesterol 7.6, Sodium 53.8, Carbohydrate 36.6, Fiber 2.6, Sugar 1, Protein 7.5
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