Couscous Recipes Allrecipes Recipes Recipe For Potato

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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

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

CARIBBEAN COUSCOUS



Caribbean Couscous image

An unusual combination of ingredients. It's worth the effort.

Provided by MJodyH

Categories     Side Dish

Time 50m

Yield 4

Number Of Ingredients 15

½ cup chopped pecans
2 tablespoons oil
1 (4 ounce) can mushrooms, drained and liquid reserved
1 large sweet potato, peeled and grated
1 ½ cups vegetable stock
1 orange, zested and juiced
2 green onions, sliced
¼ jalapeno pepper, seeded and chopped
½ teaspoon poultry seasoning
½ teaspoon ground cumin
1 pinch ground allspice
¾ cup couscous
⅓ cup chopped dried mixed fruit
¼ cup shredded coconut
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spread pecans onto a baking sheet.
  • Bake in the preheated oven until pecans are toasted and fragrant, 3 to 5 minutes. Remove from oven and set aside to cool.
  • Heat oil and mushroom liquid together in a large skillet over low heat. Cook and stir sweet potato in the oil mixture until tender, 20 minutes, adding a small portion of the vegetable stock if liquid is needed. Stir mushrooms, vegetable stock, orange zest, orange juice, green onions, jalapeno pepper, poultry seasoning, cumin, and allspice into sweet potato mixture; cover skillet and simmer for flavors to blend, about 5 minutes.
  • Remove skillet from heat and stir couscous, dried fruit, and coconut into sweet potato mixture. Cover skillet and let stand until couscous has absorbed all the liquid, about 5 minutes. Fold pecans and cilantro into couscous mixture.

Nutrition Facts : Calories 467 calories, Carbohydrate 63.8 g, Fat 21.1 g, Fiber 8.7 g, Protein 9 g, SaturatedFat 5.3 g, Sodium 365.6 mg, Sugar 7.6 g

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

HEALTHY VEGGIES AND COUSCOUS RECIPE BY TASTY



Healthy Veggies and Couscous Recipe by Tasty image

Here's what you need: potatoes, broccoli, red bell pepper, garlic powder, dried parsley, salt, pepper, olive oil, parmesan cheese, couscous

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

2 potatoes, cubed
½ head broccoli, cut into florets
1 red bell pepper, seeded and chopped
1 tablespoon garlic powder
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil, divided
½ cup parmesan cheese
1 cup couscous, cooked

Steps:

  • Preheat the oven to 350˚F (180°C).
  • Add the potatoes, broccoli florets, and red pepper to a baking sheet.
  • Sprinkle the garlic powder, parsley, salt, pepper, and 2 tablespoons of olive oil over the vegetables and toss to coat.
  • Bake for 25 minutes, until the vegetables are tender.
  • Sprinkle the Parmesan cheese over the vegetables.
  • Add the vegetables to a large bowl with the cous cous and remaining tablespoon of olive oil and toss to combine.
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 55 grams, Fat 14 grams, Fiber 5 grams, Protein 13 grams, Sugar 3 grams

CHICKEN WITH COUSCOUS



Chicken with Couscous image

A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!

Provided by Julianne Ture

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 13

3 ¼ cups low-sodium chicken broth
1 cup quick-cooking couscous
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into cubes
1 pinch ground black pepper
½ cup finely chopped jalapeno chile peppers
1 carrot, thinly sliced
1 zucchini, diced
3 green onions, thinly sliced
1 ½ teaspoons grated fresh ginger root
1 ½ teaspoons curry powder
½ teaspoon ground coriander seed
1 teaspoon cornstarch

Steps:

  • In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
  • Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
  • Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
  • In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 40.6 g, Cholesterol 75.2 mg, Fat 11.5 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 2.4 g, Sodium 176.6 mg, Sugar 2.9 g

SWEET AND NUTTY MOROCCAN COUSCOUS



Sweet and Nutty Moroccan Couscous image

I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

Provided by Christina S.

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

2 cups vegetable broth
5 tablespoons unsalted butter
⅓ cup chopped dates
⅓ cup chopped dried apricots
⅓ cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
½ cup slivered almonds, toasted

Steps:

  • Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g

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