Couscous Vegetable Bake Recipes

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VEGETABLE COUSCOUS



Vegetable Couscous image

Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

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.

Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

ROASTED VEGGIES WITH COUSCOUS



Roasted Veggies with Couscous image

Light fluffy couscous with a touch of olive oil with roasted veggies. Dressed with olive oil and balsamic vinegar. A great vegetarian dish. A delight, summer or winter.

Provided by 747

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 8

Number Of Ingredients 9

1 large zucchini, thickly sliced
4 ounces button mushrooms, quartered
1 red bell pepper, chopped
1 tablespoon olive oil
3 cups water
1 teaspoon salt
2 tablespoons olive oil
2 cups couscous
2 tablespoons balsamic vinegar

Steps:

  • Preheat your grill to a high heat, outdoor or indoor.
  • Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
  • While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
  • Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.

Nutrition Facts : Calories 224 calories, Carbohydrate 36.8 g, Fat 5.5 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 301.4 mg, Sugar 2.1 g

ROASTED VEGETABLE COUSCOUS



Roasted Vegetable Couscous image

Roasted Vegetable Couscous is an easy side dish with complex flavor, with sweet roasted vegetables mixed with savory, fluffy couscous.

Provided by Beth - Budget Bytes

Time 55m

Number Of Ingredients 10

4 Roma tomatoes ($1.69)
2 zucchini ($1.23)
1 bell pepper ($1.00)
1 red onion ($0.69)
4 cloves garlic ($0.24)
2 Tbsp olive oil ($0.32)
2 pinches salt and pepper ($0.05)
2 cups couscous ($1.97)
3 cups vegetable broth ($0.39)
1/4 bunch parsley ($0.24)

Steps:

  • Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
  • Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
  • Place the vegetables in the oven and roast at 400ºF for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
  • While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
  • After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
  • Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!

Nutrition Facts : ServingSize 1 Cup, Calories 225.15 kcal, Carbohydrate 40.69 g, Protein 6.9 g, Fat 3.98 g, Fiber 3.75 g, Sodium 460.91 mg

CHEAT SHEET ROASTED VEGETABLE COUSCOUS



Cheat Sheet Roasted Vegetable Couscous image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup small broccoli florets (from about 1/2 head)
2 medium carrots, cut into 1/4-inch rounds (about 1 cup)
1 red bell pepper, cut into 1-inch chunks (about 1 cup)
1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups chicken stock
One 15.5-ounce can chickpeas, drained and rinsed
1 cup couscous
Pinch crushed red pepper flakes, for serving
Juice of 1/2 lemon
Fresh mint leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
  • Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
  • To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.

COUSCOUS WITH VEGETABLES



Couscous with Vegetables image

You won't need much time to whip up this colorful, hearty, low-fat side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 11

1/3 cup chopped green onion (4 medium)
1 garlic clove, finely chopped
2 teaspoons butter or margarine
1 1/2 cups water
1/2 teaspoon reduced-sodium chicken bouillon granules
1 cup uncooked couscous
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped (1 cup)
1 medium tomato, chopped (3/4 cup)

Steps:

  • Cook onions and garlic in butter in 2-quart saucepan, stirring frequently, until onions are tender.
  • Stir in water and bouillon granules. Heat to boiling; remove from heat. Stir in remaining ingredients.
  • Cover and let stand 5 minutes or until liquid is absorbed. Fluff lightly with fork.

Nutrition Facts : Calories 90, Carbohydrate 19 g, Cholesterol 5 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg

ROASTED-VEGETABLE COUSCOUS BOWL



Roasted-Vegetable Couscous Bowl image

Yes, you can cook couscous in the oven! It's added to the sheet pan after the chickpeas, cauliflower, and carrots spiced with ras el hanout have roasted for a spell. Feta, cilantro, and a squeeze of lemon help bring all the flavors together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 10

1 can (14 ounces) chickpeas, rinsed and drained
1 head cauliflower (1 1/2 pounds), trimmed and cut into quarters
8 ounces carrots (about 4), peeled and cut into 1-inch pieces
1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons ras el hanout (a Moroccan spice blend) or curry powder
1 lemon, halved
Kosher salt and freshly ground pepper
10 ounces couscous
4 ounces crumbled feta (1 cup)
1/4 cup cilantro leaves, roughly chopped

Steps:

  • Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss chickpeas, cauliflower, and carrots with oil and ras el hanout. Transfer to hot baking sheet with lemon halves, cut-sides up; season with salt and pepper. Roast until browned and mostly tender, 30 minutes. Remove from oven; reserve lemon.
  • Reduce heat to 350 degrees. Add couscous, 2 cups boiling water, and 1 teaspoon salt to baking sheet; stir. Wearing oven mitts, cover sheet with parchment-lined foil, crimping tightly around edges; carefully return to oven. Cook until liquid is absorbed, 10 minutes. Remove from oven and let cool, covered, 5 minutes. Remove foil; squeeze reserved lemon over couscous and fluff with a fork. Top with feta, cilantro, and a drizzle of oil; serve.

COUSCOUS VEGETABLE BAKE



Couscous Vegetable Bake image

Make and share this Couscous Vegetable Bake recipe from Food.com.

Provided by nataliegoes

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1/2 onion
2 garlic cloves
1 zucchini
1 (4 ounce) can green peppers
2 stalks celery
1/2 teaspoon basil
1 (14 1/2 ounce) can stewed tomatoes
1 (16 ounce) can black beans (drained and rinsed)
1/2 cup couscous
10 olives
1/4 cup parmesan cheese
1/2 cup cheddar cheese
1/2 cup breadcrumbs
1 teaspoon salt

Steps:

  • Put onion, zucchini, celery, olives and garlic into a food processor to chop up vegetables to desired size.
  • In a large frying pan or pot, warm up the olive oil. Add processed vegetables stirring for 5 minutes.
  • Stir in the tomatoes, beans, salt, couscous and Parmesan.
  • Spray a 10x10 casserole dish and heat oven to 350 degrees. Spoon mixture into casserole dish and cover with cheddar and bread crumbs. Cover dish with aluminum foil. Bake for 15 minutes. Remove aluminum and continue baking for and additional 15 minutes.

Nutrition Facts : Calories 413, Fat 11.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 1214.1, Carbohydrate 59.1, Fiber 11.8, Sugar 7.8, Protein 20.1

COUSCOUS BAKE



Couscous Bake image

Make and share this Couscous Bake recipe from Food.com.

Provided by Miss Annie

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 cups water
1/4 teaspoon garlic salt
1 cup couscous, uncooked
1 (15 ounce) can black beans, drained
1 cup frozen whole kernel corn, thawed
1 (8 ounce) can sliced water chestnuts, drained
1 (7 ounce) jar roasted red peppers, drained and cut into strips
1 (8 ounce) carton sour cream
2 tablespoons red wine vinegar
1 teaspoon cumin
1/4 teaspoon salt
5 green onions, sliced
1 (10 ounce) package fresh spinach

Steps:

  • Combine water and garlic salt in a large saucepan; bring to a boil.
  • Remove from heat, and stir in couscous.
  • Cover and let stand 5 minutes or until liquid is absorbed.
  • Stir in black beans and next 7 ingredients.
  • Spoon into a lightly greased 11 x 7 inch baking dish.
  • Bake at 350ºF for 25 minutes, or until heated through.
  • Sprinkle with sliced green onions.
  • Cut spinach into thin strips and serve couscous misture over spinach.

Nutrition Facts : Calories 517.3, Fat 13.8, SaturatedFat 7.2, Cholesterol 31.1, Sodium 953.5, Carbohydrate 84.1, Fiber 15.1, Sugar 4.3, Protein 19.6

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