Couscous Veggie Surprise Recipe For Lasagna

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VEGAN COUSCOUS SALAD



Vegan Couscous Salad image

This is a great couscous recipe with lots of vegetables. If you are not vegan, you can add some feta cheese to the recipe, but it tastes great without. I often make it for potlucks or parties.

Provided by kfeg4321

Categories     Salad     Grains

Time 30m

Yield 8

Number Of Ingredients 13

1 cup couscous
1 tablespoon tomato paste
1 tablespoon vegetable bouillon
1 ½ cups boiling water
2 tomatoes, cubed
½ cucumber, finely diced
1 yellow bell pepper, finely chopped
3 green onions, chopped
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Pour couscous into a large salad bowl. Stir tomato paste and vegetable bouillon together in the cup you used to measure the couscous. Fill the measuring cup with boiling water and pour over couscous. Add another 1/2 cup of boiling water and stir. Cover bowl with a large plate and allow couscous to steam for 5 minutes. Fluff with a fork.
  • Add tomatoes, cucumber, bell pepper, green onions, parsley, and basil. Stir together olive oil, white balsamic vinegar, salt, and pepper in a cup. Pour over couscous salad and mix well.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 20.4 g, Fat 5.3 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 46.1 mg, Sugar 2.3 g

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

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.

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

VEGAN COUSCOUS SALAD



Vegan Couscous Salad image

This is the best Mediterranean vegan couscous salad! Toasting the couscous first is a simple way to add an extra layer of flavour. Toss with your favourite vegetables and a simple dressing for a super quick vegan meal, potluck contribution or BBQ side dish!

Provided by Melissa

Categories     Main Course     Side Dish

Time 15m

Number Of Ingredients 13

1 cup (180 g) dry couscous (- $0.52)
1 cup (250 ml) vegetable stock or water (- $0.32)
1 cup (150 g) quartered cherry tomatoes (- $0.53)
1 can (14-oz / 400 g ) chickpeas, (drained and rinsed - $0.65)
1/2 cup (75 g) diced red pepper (- $0.14)
1/2 cup (80 g) diced cucumber (- $0.15)
1/2 cup (35 g) Mediterranean black olives, ( pitted and sliced (like Kalamata or Spanish) - $0.21)
1/4 cup (30 g) diced red onion (- $0.08)
2 tablespoons fresh chopped herb of your choice (parsley, basil, cilantro, oregano, mint, etc. - $0.10)
Olive oil (to taste - $0.40)
Balsamic vinegar (to taste - $0.24)
Salt (to taste - $0.03)
Pepper (to taste - $0.03)

Steps:

  • Place the dry couscous in a dry pan over medium-low heat. Toast the couscous, stirring frequently and keeping an eye on it as it can burn quickly, until golden brown - 5 to 10 minutes.
  • Take the pan off the heat and pour over the vegetable stock or water. Quickly place the lid on the pan. Allow to steam for 5 minutes. Remove the lid and rake a fork through the couscous to separate.
  • Transfer to a large bowl. You can serve this salad warm or allow the couscous to cool first. Toss with the chopped vegetables and herb(s) of your choice.
  • Serve the salad the Mediterranean way with olive oil, vinegar, salt and pepper on the side for each person to dress their salad how they like.

Nutrition Facts : Calories 340 kcal, Carbohydrate 46 g, Protein 10 g, Fat 13 g, SaturatedFat 2 g, Sodium 734 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

COUSCOUS LASAGNA



Couscous Lasagna image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 11

1 cups whole wheat couscous
5.5 cups vegetable stock
0.5 teaspoons salt
1 tablespoons olive oil
1 units onion
3 cloves garlic
28 ounces tomatoes
1 teaspoons dried basil
5 cups spinach
1 units black pepper
1 cups mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F. Spray 9x13" pan with cooking spray.
  • Combine couscous, boiling stock, and salt in a large bowl and let stand for 5 minutes. Fluff with a fork.
  • Saute onion and garlic in olive oil until the onion is translucent. Add the drained diced tomatoes and cook for about 10 minutes more.
  • Stir the tomato/onion/garlic mixture into the couscous. Add reserved tomato juice, basil, raw spinach, and pepper. Mix until well combined.
  • Spread half the couscous mixture in the 9 x 13 pan. Sprinkle on the light mozzarella cheese, then top with the remaining half of the couscous. Cover the dish with foil, and bake at 375 degrees for about 30 minutes, until hot and bubbly.
  • If you like mushrooms, you could add 1/2 a pound or so of sliced fresh mushrooms to the onions and garlic as they saute in the olive oil.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

VEGETABLE COUSCOUS "EN CREPINETTE"



Vegetable Couscous

Provided by Cat Cora

Categories     side-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
6 large leaves savoy cabbage
6 large leaves kale
2 cups diced carrots, baby squash, baby beets, zucchini, cauliflower
1 cup couscous
2 tablespoons olive oil, plus extra for searing
1 tablespoon finely chopped fresh oregano, savory, and thyme
2 teaspoons sea salt
1 teaspoon coarse ground black pepper
1/4 cup halved cherry tomatoes
2 tablespoons red wine vinegar

Steps:

  • Preheat oven to 400 degrees F.
  • Bring a large pot of water to a boil and add kosher salt, to taste. Quickly blanch cabbage leaves and kale leaves until softened, about 2 to 3 minutes. Remove and cool. Blanch the vegetables in the same water, about 3 to 4 minutes or until tender.
  • In a small pot, bring 2 cups of water to a boil. In a medium bowl pour in the couscous and cover with the hot water. Place plastic over the top of the bowl and let sit until the couscous absorbs the water, about 15 to 20 minutes. Season the couscous with olive oil, herbs, salt and pepper. Add in the vegetables and tomatoes. Season with the red wine vinegar.
  • Lay out the cabbage and kale leaves and overlap them. Place a spoon of the couscous in the center and wrap like a burrito. Wrap with plastic and refrigerate for 1 hour.
  • In a large saute pan, heat enough olive oil to lightly cover the bottom of the pan over high heat. Sear the couscous crepinette on all sides until lightly browned, about 5 to 6 minutes. Let rest. Serve.

ISRAELI COUSCOUS LASAGNA



ISRAELI COUSCOUS LASAGNA image

Categories     Pasta     Bake     Vegetarian     Dinner

Yield 6 squares

Number Of Ingredients 13

Couscous
2 cups Israeli couscous
2 1/2 cups water
Sauce
1 large eggplant
2 red bell peppers
1 sweet white onion
2 cloves garlic, minced
Spray olive oil
Salt and pepper
1/2 tsp red pepper flakes
Juice 1/2 lemon
1 small ball fresh mozzarella, thinly sliced (7 oz, soft Buffalo di Mozarella from Trader Joe's)

Steps:

  • Slice eggplant in 1/2 inch thick strips lengthwise. Sprinkle liberally on each side with salt. Place eggplant on a clean towel. Cover with another towel and top with a weighted skillet (fill with heavy kitchen bottles or weights or bricks). Let sit about 1 hour. Preheat oven to 400 degrees. After eggplant has sat, rinse off and blot dry with a towel. Dice eggplant slices into 1/2 inch cubes. Dice bell peppers and onion into 1/2 ince dice as well. Place diced veggies in a bowl and toss with garlic. Spread on a large baking sheet and spray generously with olive oil. Sprinkle with salt and pepper and toss together again. Place in oven and roast veggies for about 45 minutes. Bring water and couscous to a boil in a medium saucepan with a sprinkle of salt. Once boiling, reduce to a simmer and cover. Cook until water is absorbed, about 10 minutes. Remove roasted veggies to the bowl of a food processor or blender. Add in lemon juice, a little more salt and pepper, and red pepper flakes. Blend until smooth. Turn oven down to 350 degrees. Spray the bottom of a medium baking dish with olive oil. Remove 1/2 of couscous from the saucepan and spread into the bottom of the dish. Spread 1/2 eggplant spread (it will be kind of thing, you can make it easier to spread my adding a little water and blending if you want) and then top with 1/2 sliced mozarella. Add next layer of couscous, spread, and cheese. Put lasagna dish into oven and bake for 10 minutes, until warmed through and cheese is melted.

VEGETABLE COUSCOUS LASAGNA RECIPE



Vegetable Couscous Lasagna Recipe image

Provided by marinels

Number Of Ingredients 7

CHOP:
2 cups parmesan couscous-prepare as directed on box; add 1/4 cup finely chopped sun dried tomatoes to the water when preparing.
2 medium onions
garlic to taste
1 large zucchini
1 large yellow summer squash
12 oz. fresh mushrooms

Steps:

  • Saute onions and garlic in 1 tbsp OO until tender Add chopped zucchini, summer squash and mushrooms and saute for 10-15 mins. Add (1) 28 oz. can delmonte diced tomatoes with basil and oregano and1/2 cup dry white wine. Also 1/4 cup frest basil. Simmer 10 mins. Mix 8 oz. shredded fontina cheese with 1/2 cup Parmesan cheese. Add approx. 2 oz. of the cheese mixture to the prepared couscous for flavor. Using 9x11 pan, take 1/2 of the couscous mixture and pat into pan to make a firm layer for vegetable mixture. Add 1/2 veggie mixture over the couscous and then the second layer of couscous over the veggie mixture. Add remaining veggie mixture and cover with the remaining cheese mixture. Bake on 350 degrees for 35-40 mins. or until cheese is golden. Do not over bake because it can get dry. Can also use other veggies.

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