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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

MOROCCAN-STYLE VEGETABLE COUSCOUS



Moroccan-Style Vegetable Couscous image

Make this sweet & spicy Moroccan-Style Vegetable Couscous as a festive vegan entree. Zucchini, sweet potatoes, chickpeas, dried fruit & spices.

Provided by Tori Avey

Categories     Side Dish

Time 1h30m

Number Of Ingredients 18

1 1/2 tbsp extra virgin olive oil
1 medium sweet onion, diced
2 tsp chopped garlic
2 tbsp tomato paste
1 tbsp harissa ((or substitute sambal oelek))
1/2 tsp cinnamon
1/4 tsp ginger
2 1/2 cups low sodium vegetable broth
2 lbs sweet potatoes (orange yams) (peeled and chopped into 1-inch chunks)
1 lb zucchini (about 4 medium zucchini) (cut into 1/2 inch rounds)
12 oz carrots (about 4 medium carrots) (peeled and cut into 1/2 inch chunks)
3 cups shredded cabbage
1/3 cup dried apricots
1/4 cup golden raisins
1/4 cup cilantro
Salt and black pepper to taste
1 3/4 cups cooked chickpeas ((or substitute 1 can chickpeas, drained))
10 oz couscous ((1 1/2 cups dry - for gluten free substitute quinoa))

Steps:

  • Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.
  • Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth. Bring to a boil.
  • Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
  • Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.
  • Meanwhile, prepare couscous according to package directions.Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve.

Nutrition Facts : Calories 503 kcal, Carbohydrate 99 g, Protein 15 g, Fat 5 g, Sodium 383 mg, Fiber 13 g, Sugar 23 g, ServingSize 1 serving

MOROCCAN SPICED VEGETABLE COUSCOUS



Moroccan Spiced Vegetable Couscous image

Throw together a deliciously spiced and super healthy dish in no time flat. This recipe is great as a side dish or vegetarian meal.

Provided by Erren Hart

Categories     Side Dish

Time 30m

Number Of Ingredients 19

2 tablespoons olive oil
1 medium red onion (chopped)
1 yellow bell pepper (chopped)
1 carrot (chopped into cubes)
2 cloves garlic (minced)
salt & pepper (to taste)
½ teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon turmeric
½ teaspoon celery salt
½ teaspoon ground cumin
⅛ teaspoon ground cinnamon
cayenne pepper (optional, to taste)
1 cup frozen peas
14 oz chickpeas (garbanzo beans) (one can, drained)
6 Peppadew Piquante peppers (chopped, mild or hot)
1½ cups chicken stock (or vegetable stock)
A good handful fresh parsley (chopped)
1 cup instant couscous

Steps:

  • In a medium-size skillet heat the oil over medium heat.
  • Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
  • Add the garlic, sauté another minute.
  • Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
  • Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
  • Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.

Nutrition Facts : Calories 472 kcal, Carbohydrate 77 g, Protein 17 g, Fat 10 g, SaturatedFat 1 g, Sodium 780 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving

SEVEN-VEGETABLE COUSCOUS



Seven-Vegetable Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 24

3 cloves garlic, smashed
2 small turnips, peeled and quartered
1 medium yellow onion, quartered lengthwise, root end intact
1 large carrot, peeled and cut into 2-inch chunks
1/2 fennel bulb, thickly sliced lengthwise, root end intact
1/3 cup golden raisins
1 tablespoon peeled, chopped, fresh ginger
1 tablespoon kosher salt
2 teaspoons each ground cumin, paprika, and sugar
1 1/2 teaspoons ground turmeric
1/8 teaspoon ground cloves
1 cinnamon stick, snapped in half
2 cups water
1 pound butternut squash
1 small zucchini, cut into 2-inch rounds
1 (15 1/2-ounce) can chickpeas, rinsed and drained
4 sprigs fresh flat-leaf parsley, tied together with kitchen string
1 cup canned whole peeled tomatoes, with their juices
2 cups cold water
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 1/2 cups uncooked couscous
1/2 cup sliced almonds, toasted
Harissa (Tunisian hot sauce)

Steps:

  • For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
  • For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
  • To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
  • table.

VEGETABLE COUSCOUS



Vegetable Couscous image

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

Provided by BurtonFanatic

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 small onion, chopped
3 garlic cloves, minced and pressed
2 medium green bell peppers, chopped
1 tablespoon olive oil
1 cup dry couscous
1 1/2 cups water
2 small tomatoes, cut into wedges

Steps:

  • Sauté onion, garlic and green pepper in oil in a large skillet until soft, then push to sides of pan.
  • In the center of the skillet, pour in the couscous.
  • Add the water to the couscous, stirring gently.
  • Top this mixture with tomato wedges and the cooked green peppers; cover pan for 3 minutes.
  • Add a little water and cook longer, if needed.
  • Couscous should be light and fluffy.

Nutrition Facts : Calories 222.9, Fat 3.9, SaturatedFat 0.6, Sodium 12.2, Carbohydrate 40.4, Fiber 4.1, Sugar 3.4, Protein 6.8

COUSCOUS WITH VEGETABLES



Couscous With Vegetables image

This is a speedy, healthy (no added fat!)side dish. If you've never had couscous before, you should give it a try...it cooks really fast, and it has a nice, fluffy texture.

Provided by Aunt Cookie

Categories     Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups vegetable broth
1 cup uncooked couscous
8 ounces canned chick-peas, drained
1 garlic clove, minced
1/2 cup onion, minced
2/3 cup yellow pepper, chopped
1 celery rib, chopped
1 small carrot, finely chopped
1/4 cup water
2 tablespoons sherry wine
1/4 teaspoon pepper
1/4 teaspoon allspice
1/8 teaspoon ground mace
1/2 teaspoon salt

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.

Nutrition Facts : Calories 194.1, Fat 0.8, SaturatedFat 0.1, Sodium 334.7, Carbohydrate 36, Fiber 4, Sugar 1.3, Protein 6.2

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