Couscous Recipes Allrecipes Recipe For Zucchini

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COMPANY COUSCOUS



Company Couscous image

Couscous is the best! It is fast and tastes great. This recipe is savory and goes great with chicken.

Provided by NTREMPE

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 12

1 cup couscous
1 cup boiling water
3 tablespoons olive oil
1 clove garlic, minced
¼ cup diced red bell pepper
4 green onions, sliced
1 cup cherry tomatoes
1 cup fresh basil leaves
1 pinch salt
1 pinch ground black pepper
1 dash balsamic vinegar
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.
  • While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.

Nutrition Facts : Calories 299 calories, Carbohydrate 38 g, Cholesterol 5.5 mg, Fat 12.4 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 196 mg, Sugar 2 g

25-MINUTE TUNISIAN VEGETABLE COUSCOUS



25-Minute Tunisian Vegetable Couscous image

A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

Provided by girlandagun

Categories     World Cuisine Recipes     African

Time 25m

Yield 6

Number Of Ingredients 20

1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
½ cup sliced baby portabella mushrooms
4 cups vegetable broth
½ teaspoon smoked sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese
½ teaspoon paprika
1 tablespoon finely chopped toasted almonds

Steps:

  • Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
  • Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
  • Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 72.1 g, Cholesterol 0.7 mg, Fat 4.9 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 698.6 mg, Sugar 5.1 g

COUSCOUS AND ZUCCHINI



Couscous and Zucchini image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

10 ounces couscous
2 cups boiling water
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
1 zucchini, diced
1 tablespoon green onion, sliced
2 tablespoons mint, sliced thin
Salt

Steps:

  • Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
  • In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
  • Fluff couscous with fork and fold in vegetables.

COUSCOUS WITH SPICED ZUCCHINI



Couscous with Spiced Zucchini image

Categories     Side     Quick & Easy     Low/No Sugar     Mint     Zucchini     Fall     Couscous     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 13

1 cup reduced-sodium chicken broth
1 teaspoon salt
3/4 cup plain couscous
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb zucchini, cut into 1/2-inch cubes
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice

Steps:

  • Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
  • Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.

COUSCOUS WITH ZUCCHINI



Couscous With Zucchini image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon garlic, chopped fine
2 tablespoons onion, chopped fine
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3/4 cup zucchini, cut into 1/4-inch cubes
Salt and freshly ground pepper to taste
1 cup water
1 cup quick-cooking couscous
1 tablespoon butter

Steps:

  • Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
  • Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
  • Add the butter; stir and blend with a fork to separate the grains. Serve immediately.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams

ZUCCHINI COUSCOUS



Zucchini Couscous image

A very quick and easy side dish. It could also double as the base for a cold salad with the addition of other chopped veggies and oil based dressing!

Provided by yooper

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs zucchini (about 3 large)
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 cup boiling water
2/3 cup couscous

Steps:

  • Cut zucchini into 1/4-inch dice.
  • In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring until just tender, about 5 minutes.
  • Add water and bring to a boil.
  • Stir in couscous and remove skillet from heat.
  • Let mixture stand, covered, for 5 minutes.
  • Fluff couscous with a fork.
  • Cover for 5 minutes.

ISRAELI MOROCCAN COUSCOUS



Israeli Moroccan Couscous image

The vegetables can be cubed, but will take longer to cook.

Provided by Cigall Daboosh Goldman

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 55m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, diced
3 cups vegetable broth
2 carrots, peeled and julienned
2 turnips, peeled and julienned
1 sweet potato, julienned
1 zucchini, julienned
1 red bell pepper, julienned
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can tomato sauce
¼ teaspoon ground cinnamon
½ teaspoon ground turmeric
1 pinch saffron
1 pinch curry powder
2 cups uncooked couscous

Steps:

  • Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
  • Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
  • Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
  • Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

Nutrition Facts : Calories 282.2 calories, Carbohydrate 55.2 g, Fat 2.8 g, Fiber 7.2 g, Protein 9.4 g, SaturatedFat 0.4 g, Sodium 634.3 mg, Sugar 7.5 g

ZUCCHINI COUSCOUS



Zucchini Couscous image

Categories     Pasta     Vegetable     Side     Vegetarian     Quick & Easy     Zucchini     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a side dish

Number Of Ingredients 5

1 1/2 pounds zucchini (about 3 large)
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 cup boiling water
2/3 cup couscous

Steps:

  • Cut zucchini into 1/4-inch dice. In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring, until just tender, about 5 minutes. Add water and bring to a boil. Stir in couscous and remove skillet from heat. Let mixture stand, covered, 5 minutes. Fluff couscous with a fork.

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