Couscous Recipes With Vegetables Recipes Recipe For Deviled

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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

VEGETABLE COUSCOUS



Vegetable Couscous image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 entree servings

Number Of Ingredients 14

2 tablespoon extra-virgin olive oil
1 bay leaf, fresh or dried
1 medium onion, chopped
1/4 zucchini, diced
1/4 yellow squash, diced
Salt and pepper
1/2 cup canned pumpkin
4 cups chicken or vegetable broth
1 1/2 teaspoons ground cumin, half a palm full
1 teaspoon coriander seeds, 1 /3 palm full
2 1/4 cups couscous
1 vine ripe plum tomato, seeded and finely chopped
2 tablespoons each chopped cilantro and flat-leaf parsley
Mediterranean flat bread, for passing

Steps:

  • Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

VEGETABLE COUSCOUS



Vegetable Couscous image

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

Provided by bmcnichol

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium carrots
1 medium onion, diced
1/4 cup julienned yellow sweet pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 dash hot pepper sauce
1 cup uncooked couscous
1 1/2 cups chicken broth

Steps:

  • In a skillet, saute the carrots, onion and peppers in oil for 5-6 minutes or until crisp-tender.
  • Add the next five ingredients and mix well.
  • Stir in the couscous.
  • Add broth and bring to a boil.
  • Cover and remove from the heat and let stand for 5-8 minutes.
  • Fluff with a fork and serve immediately.

Nutrition Facts : Calories 268.3, Fat 7.7, SaturatedFat 1.2, Sodium 309.8, Carbohydrate 41, Fiber 4.1, Sugar 3.3, Protein 8.3

COUSCOUS WITH VEGETABLES



Couscous with Vegetables image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

12 ounces couscous (not instant)
1 large red or green pepper
1 large eggplant sliced 1/4-inch thick
1 large zucchini, sliced 1/4 inch thick
Salt
Turmeric
Cumin
Black pepper
2 tomatoes, sliced

Steps:

  • Soak the couscous in cold water for 10 minutes to loosen the grains. Then steam over a saucepan of boiling water or stock for a further 5 minutes. This prevents the couscous from getting sticky and lumpy.
  • Meanwhile burn the outside of the pepper over a naked gas flame. When the skin is black place pepper into plastic bag and seal. Rub from the outside to remove all the pepper skin.
  • Roast the aubergine and zucchini in a preheated 220 degrees F oven.
  • When all vegetables are ready finely chop them up and mix into the couscous. Add salt, tumeric, cumin, and black pepper, to taste. Steam for a further 5 minutes. Garnish with sliced tomatoes and serve.

VEGETABLE COUSCOUS: PAPA AL COUSCOUS



Vegetable Couscous: Papa al Couscous image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
5 whole garlic cloves, smashed
2 (about 3/4 pound) zucchini, cubed
4 medium-large tomatoes, or 8 large (about 2 pounds) plum tomatoes, cut into 1-inch pieces
1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled
1 teaspoon lemon pepper
1/2 teaspoon herbes de Provence
Salt and pepper
4 1/2 to 5 cups water
3 chicken bouillon cubes
2 bay leaves
1 cup couscous
1/2 lemon, juiced, or to taste
1/3 cup minced fresh parsley leaves
Extra-virgin olive oil, for drizzling

Steps:

  • In a casserole set over moderate heat, warm the oil until it is hot. Add the garlic cloves and cook, stirring, until golden. Add the zucchini and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, oregano, lemon pepper, herbes de Provence, and salt and pepper to taste, and cook the mixture, stirring occasionally for 5 minutes more. Add the water, bouillon cubes, bay leaves, and additional salt and pepper to taste, if desired, and simmer the mixture, stirring occasionally, for 15 minutes. Add the couscous and continue cooking, stirring occasionally, until it reaches porridge-like consistency, about 5 to 10 minutes. Add the lemon juice and parsley. Discard the bay leaves. Serve the couscous drizzled with the extra virgin olive oil and dusted with freshly ground pepper.

MOROCCAN VEGETABLES WITH COUSCOUS



Moroccan Vegetables with Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 large onion, chopped
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground coriander
2 teaspoon cumin
1 teaspoon cayenne
4 carrots, peeled and cut into 1" pieces
2 russet potatoes, peeled and cut into large chunks
1 small butternut squash, peeled, seeded, cut into 1" chunks
2 cups chopped whole plum tomatoes with juices
2 cups water
2 small zucchini, cut into 1" pieces
1 15-ounce can chickpeas
Salt and pepper
Tabasco to taste
1/2 cup chopped cilantro

Steps:

  • In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.

SAFFRON ROASTED VEGETABLE COUSCOUS



Saffron Roasted Vegetable Couscous image

Provided by Bobby Flay

Categories     side-dish

Yield 4 servings

Number Of Ingredients 11

2 red peppers, cut into 1-inch dice
1 yellow squash, cut into 1-inch dice
1 zucchini, cut into 1-inch dice
1/4 pound haricots verts, cut on the bias into 1-inch pieces
3 tablespoons olive oil
Salt and freshly ground pepper
3 cups vegetable stock
Pinch saffron
1 teaspoon salt
2 cups couscous
1/4 cup coarsely chopped flat leaf parsley

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.;

GRILLED VEGETABLE COUSCOUS



Grilled Vegetable Couscous image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 small leek (halved lengthwise, dark green top discarded) and 8 ounces torn oyster mushrooms with olive oil; season with salt and pepper. Grill over medium-high heat, flipping, until charred, 6 to 8 minutes. Slice the leeks and the mushrooms. Cook 1 cup couscous as the label directs; fluff with a fork. Stir in the grilled vegetables and 1/4 cup chopped parsley. Top with toasted sliced almonds.

VEGETABLE COUSCOUS



Vegetable Couscous image

Carrots and zucchini seasoned with turmeric, coriander and red pepper top off quick-cooking couscous.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 12

1 tablespoon olive or vegetable oil
1 medium onion, sliced
2 garlic cloves, finely chopped
4 medium carrots, sliced (2 cups)
2 medium zucchini, sliced (4 cups)
1 can (15 oz) Progresso™ chick peas (garbanzo beans), undrained
1 teaspoon ground coriander
1 teaspoon vegetable or chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper (cayenne)
6 cups hot cooked couscous

Steps:

  • Heat oil in 3-quart saucepan over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender.
  • Stir in remaining ingredients except couscous. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until vegetables are crisp-tender. Serve over couscous.

Nutrition Facts : Calories 330, Carbohydrate 67 g, Cholesterol 0 mg, Fiber 10 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg

COUSCOUS WITH GRILLED VEGETABLES



Couscous with Grilled Vegetables image

"This hearty side is almost a meal in itself," says Kathy Herrala of Martinez, California. She grills garden-fresh vegetables, then adds them to couscous for an appealing dinner accompaniment.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 small zucchini, quartered lengthwise
1/2 medium eggplant, sliced widthwise 1/2 inch thick
1 medium sweet red pepper, quartered
1 small onion, sliced 1/2 inch thick
Cooking spray
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups reduced-sodium chicken or vegetable broth
1 package (10 ounces) couscous
1/2 cup chopped green onions
4-1/2 teaspoons lemon juice
2-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Steps:

  • Spritz vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare for indirect heat using a drip pan. , Arrange vegetables over drip pan and grill, covered, over indirect medium heat for 8-10 minutes or until tender, turning occasionally. Let stand until cool enough to handle., In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes or until liquid is absorbed. , Cut grilled vegetables into 1/2-in. pieces. Fluff couscous with a fork. Add the vegetables, green onions, lemon juice, thyme and remaining salt and pepper; toss until combined.

Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 384mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

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 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

SPICY VEGETABLE COUSCOUS



Spicy Vegetable Couscous image

This is based on a recipe from Glamour's Gourmet On the Run cookbook, by Jane Kirby. I love this dish served with whole-wheat pita bread and Moroccan mint tea (you'll find several recipes for this tea on 'Zaar).

Provided by mersaydees

Categories     Moroccan

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 medium onion, coarsely chopped
1 garlic clove, minced
1/2 medium turnip, diced (2 cups)
2 carrots, diagonally sliced
1 (8 ounce) can tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth
1 small zucchini, sliced
1/2 cup garbanzo beans (canned chick-peas)
1 1/2 cups chicken broth
4 tablespoons butter
1 cup couscous
fresh cilantro (to garnish) or parsley sprig (to garnish)
sesame seeds, for garnish

Steps:

  • Heat oil in large skillet over medium-high heat.
  • Add onion and garlic to pan, and saute until tender but not brown.
  • Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth.
  • Turn heat up to high and bring to a boil.
  • Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender yet firm when tested a fork.
  • Add zucchini and garbanzo beans; cook until zucchini is just tender.
  • Meanwhile, prepare couscous:.
  • In a large saucepan, heat chicken broth and butter.
  • Add couscous.
  • Cover and remove from heat.
  • Let stand 15 minutes.
  • To serve, spoon some couscous on a warm plate; top with vegetables and their broth.
  • Garnish with cilantro or parsley and sesame seeds.

Nutrition Facts : Calories 429.4, Fat 20.1, SaturatedFat 8.6, Cholesterol 30.5, Sodium 982.1, Carbohydrate 51.2, Fiber 6.1, Sugar 5.6, Protein 11.8

VEGETABLE CURRY COUSCOUS



Vegetable Curry Couscous image

A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time.

Provided by Melissa Conger

Categories     Side Dish     Curry Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 16

1 teaspoon vegetable oil
½ small onion, chopped
1 small leek, cleaned and thinly sliced
1 stalk celery, thinly sliced
½ red bell pepper, chopped
3 cloves garlic, minced
1 ½ cups chicken stock
1 carrot, grated
2 tomatoes - peeled, seeded and chopped
½ cup couscous
¼ cup golden raisins
¼ cup dried currants
1 teaspoon curry powder, or to taste
1 pinch ground turmeric, or to taste
salt and ground black pepper to taste
2 tablespoons sliced almonds

Steps:

  • Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
  • Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
  • Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 41.3 g, Cholesterol 0.3 mg, Fat 3.5 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 288.3 mg, Sugar 16.7 g

ISRAELI COUSCOUS AND QUINOA SALAD



Israeli Couscous and Quinoa Salad image

A really light and delicious cold salad. You can use the vegetables shown here or get creative and add what you like, but the broth really is a must.

Provided by Pixelsicle

Categories     Salad     Grains     Quinoa Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 ⅔ cups chicken broth
1 cup pearl (Israeli) couscous
⅓ cup quinoa
2 tablespoons olive oil, or more to taste
1 ear fresh white corn, kernels cut from cob
2 spring onions, finely sliced
1 medium red bell pepper, chopped
1 tablespoon finely chopped flat-leaf parsley
¼ teaspoon garlic salt
salt and ground black pepper to taste

Steps:

  • Combine chicken broth, Israeli couscous, and quinoa in a saucepan. Bring to a low boil. Reduce heat to low and simmer until broth is absorbed, about 10 minutes. Spoon into a large dish. Gently spread out and let cool completely, about 15 minutes.
  • Drizzle olive oil over couscous. Fluff with a fork until incorporated. Add corn, spring onions, red bell pepper, parsley, garlic salt, salt, and pepper. Serve immediately or refrigerate until well chilled.

Nutrition Facts : Calories 202.2 calories, Carbohydrate 31.9 g, Cholesterol 1.7 mg, Fat 5.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 433.2 mg, Sugar 2 g

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

SPICY VEGETABLE COUSCOUS



Spicy Vegetable Couscous image

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

Provided by Missy Wombat

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon pine nuts
1 onion, sliced
1 tablespoon sweet chili sauce
1 teaspoon ground cumin
1 teaspoon fresh ginger or 1/2 teaspoon ground ginger
300 g chickpeas, drained (canned or freshly cooked dried chickpeas)
1 red capsicum, chopped
1/2-1 bunch spinach, leaves shredded
1 large zucchini, sliced
1 carrot, sliced
1 (440 g) can peeled tomatoes
1 tablespoon tomato paste
1/2 cup wine (optional)
cracked pepper
2 cups couscous
2 cups water

Steps:

  • Place pine nuts in frying pan and toast lightly for 1 minute.
  • Add onion, chilli sauce, cumin and ginger and stir over a high heat for 5 minutes or until onions are soft.
  • Add chickpeas, capsicum, spinach, zucchini, and carrot, and stir-fry for 4 minutes.
  • Add remaining ingredients and cook for 4 minutes longer or until vegetables are soft.
  • Meanwhile prepare couscous.
  • Place couscous in a serving bowl, pour on boiling water, cover and set aside for 3 minutes.
  • Use a fork to rake the couscous to separate grains.
  • Top with vegetable mixture.

Nutrition Facts : Calories 502.4, Fat 3.7, SaturatedFat 0.4, Sodium 327.1, Carbohydrate 99.9, Fiber 12.5, Sugar 8.2, Protein 19.2

TOFU AND VEGETABLES STIR-FRY WITH COUSCOUS



Tofu and Vegetables Stir-Fry with Couscous image

This is a good idea for a high-protein recipe if you are vegan. I hope you enjoy it! You can serve this dish with rice or pasta instead of couscous.

Provided by Valeria Pinzon Rivera

Categories     Main Dish Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 21

10 ounces tofu, cubed
2 tablespoons olive oil, divided, or as needed
1 teaspoon curry powder, or to taste
salt and ground pepper to taste
1 head broccoli, cut into florets
1 carrot, sliced
8 cups fresh spinach
1 onion, diced
½ cucumber, sliced
1 radish, sliced
1 pinch ground nutmeg, or to taste
2 tablespoons soy sauce, divided, or to taste
1 tablespoon honey, or to taste
1 tablespoon peanut butter
1 pinch ground ginger, or to taste
1 pinch ground black pepper to taste
1 cup water
1 cup couscous
1 tablespoon vegan margarine
1 clove garlic, minced
1 tablespoon pistachio nuts, or to taste

Steps:

  • Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
  • While tofu is marinating, place broccoli and carrot in a microwave-safe bowl with 1 tablespoon water and 1 pinch salt. Cover and cook in the microwave for 2 1/2 minutes.
  • Heat 1 tablespoon oil in a wok over high heat. Saute spinach, onion, cucumber, radish, nutmeg, and 1 pinch salt until spinach is wilted, about 1 minute. Add 1 tablespoon soy sauce, honey, peanut butter, ginger, and black pepper. Add cooked broccoli and carrot. Reduce heat to low and cover the wok.
  • Place marinated tofu in a pan over medium heat. Add 1 tablespoon soy sauce. Cook until heated through, about 3 minutes. Add to vegetable mixture in the wok.
  • Bring water to a boil in a saucepan. Add couscous, margarine, and garlic. Mix well, cover the saucepan, and let rest until water is absorbed, about 10 minutes.
  • Serve couscous in a bowl topped with tofu mixture and pistachios.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 57.6 g, Fat 16.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 2.9 g, Sodium 644.3 mg, Sugar 10.8 g

COUSCOUS WITH SEVEN VEGETABLES



Couscous With Seven Vegetables image

This recipe is another Lucy Waverman recipe from Food and Drink Magazine. She says "It's good luck to have 7 vegetables in a CousCous Dish". Hmmm....maybe coriander is the 7th veggie? So I guess this will be a lucky recipe, enjoy! ;) Use vegetable stock to make this a vegetarian dish.

Provided by Leslie

Categories     Grains

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 cup chopped red onion
1/4 cup diced carrot
1/2 cup diced turnip
1/2 cup diced red pepper
1/2 cup diced zucchini
2 cups couscous
1/2 cup fresh peas or 1/2 cup frozen peas
salt
3 tablespoons chopped fresh coriander

Steps:

  • Heat chicken stock in a pot over medium heat. Add cumin, paprika, black pepper, cinnamon and turmeric and simmer together for 2 minutes.
  • Add onion, carrots, turnips, red pepper, peas and zucchini and simmer 5 to 7 minutes or until vegetables are softened. Turn heat to high and bring to boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover and fluff with a fork. Season with salt and sprinkle with coriander.

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From vahrehvah.com


ONE POT SAUSAGE AND COUSCOUS | RECIPELION.COM
2022-04-12 This easy, 25 minute, One Pot Sausage and Couscous dinner is a great way to get a delicious dinner on the table fast! It’s a hearty and flavorful couscous dish made with lean Italian chicken sausage and spinach, and garnished with toasted pine nuts. I love simple meals with as little cleanup as possible, which is why I'm such a fan of this quick and tasty sausage …
From recipelion.com


VEGETABLE COUSCOUS RECIPE | MYRECIPES
Recipes; Vegetable Couscous; Vegetable Couscous. Rating: Unrated. Be the first to rate & review! Carrots, fennel, zucchini, and chickpeas in a broth spicy with jalapeños, caraway, and coriander make for a full-flavored vegetarian couscous. If you want to introduce meat, sautéed merguez the hot North African sausages are a great way to go. Recipe by Food & Wine …
From myrecipes.com


COUSCOUS-VEGETABLE SALAD RECIPE - BETTYCROCKER.COM
Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.
From cookbookrecipes.wew.selfip.com


VEGETARIAN COUSCOUS | RICARDO
Preparation. In a fondue pot, above the flame, combine the chicken broth, harissa, chickpeas, and olive oil. Cover and bring to a boil. It may take up to 30 to 45 minutes. Add the remaining ingredients and stir. Turn off the heat. Cover and let the couscous rest for about 5 minutes. Fluff the couscous with a fork.
From ricardocuisine.com


COUSCOUS RECIPE WITH VEGETABLES - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Couscous Recipe With Vegetables are provided here for you to discover and enjoy ... Healthy Recipes Using Canned Pumpkin Is Banana Milk Healthy Herbalife Formula 1 Healthy Meal Healthy Chicken Scallopini Recipe Easy Recipes. Easy Prime Rib Rub Recipe Easy Pear Bars Easy Autumn Pear Cake Easy Pear Freezer Jam Impossibly …
From recipeshappy.com


VEGETABLE COUSCOUS RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Vegetable Couscous Recipe are provided here for you to discover and enjoy ... Healthy Snack Recipes For Teenagers Healthy Diets For Teen Girls Healthy Simple Recipes For Dinner Simple Healthy No Cook Meals Easy Healthy No Cook Meals Healthy Bolognese Recipe Healthy Yogurt Recipes For Breakfast Healthy Yogurt Bowl …
From recipeshappy.com


VEGETABLE COUSCOUS - FREE HEALTHY RECIPES AND COOKING TIPS
Remove it from the heat and stir in the couscous. Cover and let it stand (off the heat) for 5 (or up to 10 minutes) to allow the couscous to absorb the broth. Fluff it with a fork. Meanwhile, heat the oil in a 10 inch skillet over medium heat. Once the oil is hot, cook the mushrooms, onions, peppers, ginger and garlic until the vegetables are ...
From cookingnook.com


COUSCOUS WITH VEGETABLES RECIPES | SPARKRECIPES
Full ingredient & nutrition information of the Moroccan Chickpeas and Vegetables with Couscous Calories. Very Good 4.0/5. (1 rating) Herbed Couscous and Vegetables. In a medium saucepan cook mushrooms in hot olive oil till tender. Carefully add water to saucepan, Stir in parsley, basil, salt, oregano, and pepper.
From recipes.sparkpeople.com


GRILLED VEGETABLES AND CHICKPEAS WITH COUSCOUS RECIPE ...
Served over couscous, this vegetable-bean combination makes a complete one-dish meal with rich flavors of the Middle East. Add the Grilled Onion Raita (page 178) as a side dish, or serve with hot pepper sauce.
From myrecipes.com


COUSCOUS RECIPE | MYRECIPES
Bring vegetable broth to a boil in a saucepan. Add couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
From myrecipes.com


CURRIED VEGETABLES ON COUSCOUS RECIPE | MYRECIPES
Recipes; Curried Vegetables on Couscous; Curried Vegetables on Couscous. Rating: 3 stars. 2 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1 Read Reviews Add Review 2 Ratings This high-flavor dish combines fresh vegetables with curry, cumin, cayenne, and chutney. Recipe by Oxmoor House September 2012 Pin Print More. …
From myrecipes.com


VEGETABLE COUSCOUS RECIPE 2022 EASY RECIPE TOP
30m 4 A very healthy option, the vegetable couscous It is a tasty dish and not as difficult to prepare as it seems.. Ingredients. 500 gr. couscous; 1 onion; 1 Red pepper; 1 green pepper; two tomatoes; two carrots; 1 zucchini; 1.5 liters of vegetable broth; Pepper
From easyrecipe.top


COUSCOUS WITH HARVEST VEGETABLES RECIPE | MYRECIPES
Recipes; Couscous with Harvest Vegetables; Couscous with Harvest Vegetables. Rating: 4 stars. 1 Ratings. 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 1 Rating 1 Review Homemade Harissa Paste also pairs well with this dish. Serve it on the side. Prep: 20 minutes; Cook: 40 minutes. By Sara Foster and Kim …
From myrecipes.com


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