Couscous With Seven Vegetables Recipes

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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.

MOROCCAN COUSCOUS WITH MEAT AND SEVEN VEGETABLES



Moroccan Couscous With Meat and Seven Vegetables image

This famous and delicious Moroccan dish features a mound of steamed couscous topped with seven different stewed vegetables and meat.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 2h30m

Yield 6

Number Of Ingredients 29

For the Meat:
2 lbs. 3 oz./1 kg. lamb or beef on the bone (cut into large pieces), or 1 whole chicken
1 large onion (coarsely chopped)
3 tomatoes (peeled and coarsely chopped)
1/4 cup vegetable oil
1 1/2 tbsp. salt
1 tbsp. black pepper
2 tsp. ginger
1 tsp. turmeric , or 1/4 tsp. Moroccan yellow colorant
About 2 1/2 qt./2 1/2 l. water
1 handful of fresh parsley and cilantro sprigs (tied into a bouquet)
Optional: 1/4 cup dry chickpeas (soaked overnight)
For the Couscous:
2 lbs. 3 oz./1 kg dry couscous (not instant)
1/4 cup/60 mL vegetable oil
Water
1 tbsp. salt
2 tbsp. unsalted butter
For the Vegetables:
1/2 small cabbage (cut into 2 or 3 sections)
3 to 4 turnips (peeled and halved)
10 carrots (peeled and halved)
1 to 2 tomatoes (peeled and quartered)
1 to 2 small onions (whole or halved)
Optional: 1/2 cup fresh fava beans
Optional: 1 to 2 jalapeño or chili peppers
1 small acorn squash (quartered), or a small section of pumpkin (cut into 3-inch pieces)
4 to 5 small zucchini (ends removed and halved)
Optional: 2 to 3 small sweet potatoes (peeled and halved)

Steps:

  • Gather the ingredients.
  • Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
  • Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)
  • Gather the ingredients.
  • While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)
  • Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
  • Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.
  • Pour the couscous back into the large bowl and break it apart.
  • When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
  • Gather the ingredients.
  • Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.
  • Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.
  • If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)
  • Gather the ingredients.
  • Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
  • Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.
  • Add the squash, zucchini, and sweet potatoes, if using, to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)
  • When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth-it should be salty and peppery-and adjust the seasoning if desired.
  • Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth .
  • To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.

Nutrition Facts : Calories 563 kcal, Carbohydrate 70 g, Cholesterol 24 mg, Fiber 12 g, Protein 15 g, SaturatedFat 5 g, Sodium 3020 mg, Sugar 14 g, Fat 27 g, ServingSize Generously serves 6 adults, UnsaturatedFat 0 g

SEVEN VEGETABLE COUSCOUS



Seven Vegetable Couscous image

Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it's a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it's as easy as can be to make.

Provided by Tara Parker-Pope

Time 1h

Yield 8 servings

Number Of Ingredients 20

1 1/2 cups couscous, uncooked
1 tablespoon vegan margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 15- to 16-ounce can chickpeas, drained and rinsed
1 1/2 cups diced ripe tomatoes
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Dried hot red pepper flakes, to taste, optional
Salt and freshly ground pepper, to taste
1/2 cup golden raisins (for garnish)
1/3 cup minced fresh parsley (for garnish)
Sliced or slivered toasted almonds (for garnish)

Steps:

  • Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
  • For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
  • Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
  • To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 518 milligrams, Sugar 6 grams, TransFat 0 grams

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

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.

SEVEN-VEGETABLE COUSCOUS WITH CHUNKY ONION HARISSA



Seven-Vegetable Couscous with Chunky Onion Harissa image

Categories     Onion     Tomato     Vegetable     Side     Hanukkah     Lima Bean     Squash     Winter     Healthy     Couscous     Bon Appétit

Yield Serves 8

Number Of Ingredients 27

For the couscous:
1/4 cup plus 1 tablespoon olive oil
2 large leeks (white and pale green parts only), minced
4 large garlic cloves, chopped
2 1/4 cups chicken stock or canned broth
1 cup raisins
1 cup 1/2-inch cubes peeled butternut squash
1 large yellow crookneck squash, cut into 1/2-inch cubes
1 large zucchini, cut into 1/2-inch cubes
3/4 cup frozen baby lima beans, thawed
1 teaspoon turmeric
1/2 teaspoon ground ginger
Pinch (generous) of cayenne pepper
1 cup diced seeded plum tomatoes
3/4 cup frozen peas, thawed
1/2 cup coarsely chopped fresh cilantro
1 1/2 cups (about 10 ounces) couscous
Lemon wedges
For the harissa:
1/4 cup tomato paste
1 tablespoon plus 1 teaspoon dried crushed red pepper
3/4 teaspoon cayenne pepper
1 cup olive oil
1/2 cup red wine vinegar
6 green onions, chopped
1 small red onion, chopped
2 large garlic cloves, minced

Steps:

  • To make the couscous:
  • Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.
  • Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.
  • To make the harissa
  • Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)

BARLEY COUSCOUS WITH SEVEN VEGETABLES



Barley Couscous with Seven Vegetables image

Traditionally, the Berbers first made couscous with barley, and barley couscous is still very popular, especially in the south of Morocco. It is now available in precooked form from some Middle Eastern stores. You can substitute ordinary couscous. You can make the broth with lamb, beef, or veal (preferably shoulder, neck fillet, or knuckle) and with a choice of vegetables. According to local lore, seven is a magic number that brings good luck. Onions, tomatoes, and chili peppers count as flavorings, so you must have seven more vegetables. I have listed eight, so drop one. The number of ingredients makes it seem a scary endeavor, but it is only a matter of throwing things into a pot, and it makes a spectacular one-dish meal for a large party. You will need a very big pot.

Yield serves 10

Number Of Ingredients 25

5 cups barley couscous
5 cups warm water
1 to 2 teaspoons salt
1/4 cup sunflower or vegetable oil
1 stick (1/2 cup) butter
3 pounds meat (see above)
3 large onions
3/4 cup chickpeas, soaked overnight
Black pepper
1/2 teaspoon saffron powder or threads
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 pound tomatoes, peeled and quartered
1 pound carrots, peeled and cut into strips
1 pound small turnips, halved
1 small white cabbage, cut in chunks
1 pound new potatoes
2 chili peppers (optional)
Salt
4 stalks celery, halved
1 pound orange pumpkin, cut in 1-inch pieces
1 pound zucchini
1/2 pound young fava beans (shelled weight), or frozen fava beans, defrosted
1/2 cup chopped coriander
1/2 cup chopped flat-leaf parsley

Steps:

  • Prepare the couscous in a large, round, ovenproof dish as described on page 112, leaving the final heating in the oven to be done 20 to 30 minutes before serving.
  • Cut the meat into 10 pieces and the onions into quarters, then into thick slices, and put them in a large pan with the drained chickpeas. Cover with about 6 pints of water, bring to the boil, and remove the scum. Add the pepper (no salt is added at this stage since it would stop the chickpeas from softening), saffron, cinnamon, and ginger and simmer, covered, for 1 hour.
  • Now put in the tomatoes, carrots, turnips, cabbage, potatoes, cut in half or left whole if small, and the whole chilies, if using. Add salt, and cook for 30 minutes, or until the meat is very tender.
  • Add the celery, pumpkin, zucchini, cut into fat slices or left whole if they are baby ones, fava beans, and herbs. Add more water, if necessary, taste, and adjust the seasoning, and cook 30 minutes more.
  • About 20 to 30 minutes before the end of the cooking time-when the last vegetables go in-put the couscous into the oven, preheated to 400°F, and heat through until it is steaming hot, taking it out and fluffing it with a fork after about 10 minutes. Before serving, fork the butter, cut into small pieces, into the couscous and fluff up the couscous as it melts in.
  • To serve, moisten the couscous with a little broth and shape it into a cone with a crater at the top. Arrange some meat in the crater and some vegetables down the sides, then pour a little broth over the mound. Bring the remaining broth, meat, and vegetables to the table in another bowl. Alternatively, bring the couscous to the table in one dish, and the broth with the meat and vegetables in another, and serve them directly into individual bowls or soup plates.
  • Use 2 chickens cut into pieces instead of the meat.
  • For a peppery sauce, pass around a bowl with 3 to 4 ladles of the hot broth mixed with 1 tablespoon or more harissa or 2 tablespoons paprika and 1 teaspoon or more chili pepper. Although this was originally a Tunisian and Algerian custom, not Moroccan, the French like it as do some of us now.

COUSCOUS WITH SEVEN VEGETABLES



Couscous With Seven Vegetables image

This is a simple recipe, it is made using onion, carrots, sweet potato, yellow summer squash, zucchini, green sweet pepper, and tomato into quick-cooking couscous. Cut veggies into coin like shapes. This recipe can also be made using artichoke hearts, turnips, cabbage, green beans or leeks, For a sweeter version, try a combination of seven dried and fresh fruits. This recipe comes from Better Homes and Gardens.

Provided by Barb G.

Categories     Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 15

1 1/2 cups slivered yellow onions
2 cloves garlic, minced
1 tablespoon olive oil
1 cup sliced carrot
1 cup peeled cubed sweet potato
2 teaspoons ground turmeric
2 teaspoons ground cumin
1/2 teaspoon salt
3/4 cup water
1 cup sliced summer squash
1 cup sliced zucchini
1 cup chopped green sweet pepper
3/4 cup cherry tomatoes, quartered
1 (10 ounce) package quick cooking couscous
1/2 cup snipped of fresh mint

Steps:

  • In a 4-quart Dutch oven cook onion and garlic in hot oil over medium heat until tender; Add carrots, sweet potato, turmeric, cumin, and salt.
  • Add water, bring to boiling, reduce heat; cook covered, for 5 minutes, stirring occasionally; add yellow summer squash, zucchini, and sweet pepper; cover and cook 5 minutes more or until vegetables are tender, stir in tomatoes.
  • Meanwhile, prepare couscous with opional salt according to package directions.
  • Transfer couscous to a large bowl; add vegetable mixture; stir gently, stir in mint, Serve Immediately.

Nutrition Facts : Calories 159.4, Fat 1.9, SaturatedFat 0.3, Sodium 139.9, Carbohydrate 31.1, Fiber 3.6, Sugar 3.2, Protein 5

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2013-07-29 Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until water is absorbed, about 10 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside. For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over moderate heat until translucent.
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COUSCOUS WITH 7 VEGETABLES RECIPES ALL YOU NEED IS FOOD
The 7 vegetables couscous is composed of semolina grains (granules of durum wheat), topped with vegetables cooked in a super tasty and comforting broth. Learn the recipe of Couscous With 7 Vegetables by vahchef. From vahrehvah.com Reviews 3.5 Total Time 20 minutes Calories 0 per serving. In a large saucepan, saute onion until lightly browned. Add vegetable …
From stevehacks.com


CHEAT'S COUSCOUS WITH SEVEN VEGETABLES RECIPE : SBS FOOD
1 swede, cut into large chunks; 1–2 parsnips, cut into large chunks; 1–2 carrots, cut into large chunks; 1–2 zucchini, cut into large chunks; small piece of pumpkin, skin on, cut into large ...
From sbs.com.au


MOROCCAN COUSCOUS RECIPE WITH BEEF AND SEVEN VEGETABLES
2022-03-15 Step 1: In the couscoussier lower utensil, over medium heat, add the meat with vegetables, olive, and vegetable oil. Then, add the chopped onion and pieces of the chopped tomato. Stir all the elements with salt, spices, and as soon as the meat takes a golden color, add about 3 liters of water, cover and bring to a boil.
From inmoroccotravel.com


SEVEN VEGETABLE COUSCOUS - RECIPE | SPICE TREKKERS
1. Put the chicken and chopped onion in a large pot with the ground spices, salt, and butter. Add 8 cups of water. 2. Bring to a boil and cover. 3. Reduce heat and simmer for 30 minutes, covered. 4. Add the remaining onions, eggplants, carrots, and turnips.
From spicetrekkers.com


COUSCOUS WITH SEVEN VEGETABLES - RECIPES LIST
Step 1 In a heavy stockpot, heat the butter with the oil over medium heat and saute the onions, stirring, for 5 minutes. Step 2 Add the chicken and the …
From recipes-list.com


MOROCCAN LAMB AND SEVEN-VEGETABLE COUSCOUS - RECIPE - FINECOOKING
Preparation. Pat the lamb dry with paper towels. Generously sprinkle with salt and pepper. In a large Dutch oven or other heavy-duty pot, heat the oil over medium-high heat until shimmering. Working in batches, add the meat in a single layer, and sear, adding more oil as needed, about 2 minutes per side.
From finecooking.com


COUSCOUS WITH SEVEN VEGETABLES AND CARAMELIZED ONIONS
Add the cabbage, winter squash and zucchini. Place the couscous steamer onto the top and steam for 20 to 30 minutes. For the onions, sauté the onions with olive oil, ginger, pepper, turmeric, saffron and cook for 20 minutes. Add the honey and stir together. To serve, remove 2 cups of the broth from the couscous pot.
From joanneweir.com


RECIPE DETAIL PAGE | LCBO
2. Add onion, carrots, turnips, red pepper 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. Serve with the turkey.
From lcbo.com


COUSCOUS WITH 7 VEGETABLES, COUSCOUS RECIPE - FOOD NEWS
Carefully add water to saucepan, Stir in parsley, basil, salt, oregano, and pepper. Step 3. Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper. Step 4. In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions.
From foodnewsnews.com


423 – COUSCOUS WITH SEVEN VEGETABLES / كسكس سبع خضار
2016-03-21 1- In the bottom of the couscous pot, combine the meat, olive oil, saffron, turmeric, ground ginger, pepper, and salt. Add the chopped onion, and mix. Brown the meat for a few minutes, then add the grated tomato and the fresh herbs. 2- Cover the meat with water. Drain the chickpeas and add them to the rest of the ingredients.
From cookingwithalia.com


COUSCOUS WITH SEVEN BLESSED VEGETABLES RECIPE - LOS ANGELES TIMES
2012-09-15 Add the chicken to the leek greens in the pot. Add the quartered onion, celery ribs and enough water to cover the ingredients, about 8 to 10 cups.
From latimes.com


TUNISIAN COUSCOUS - AFRICAN FOOD NETWORK
2022-06-23 Add the lamb meat and mix well so that the pieces are covered with the sauce. Cook for 5 minutes stirring regularly. Cover with water. Add the turnips and carrots, and cook on low/medium heat for 45 minutes. Meanwhile, prepare the couscous semolina as indicated on the package, with boiling water, salt, and oil.
From afrifoodnetwork.com


COUSCOUS WITH 7 VEGETABLES, COUSCOUS RECIPE | VAHREHVAH
2016-11-21 Method: In a large saucepan, saute onion until lightly browned. Add vegetable broth and bring to a boil. Transfer to a large pot and add carrots, turnips, and potato. Simmer 15 mins. Lower heat and add zucchini and pepper. Cook 20 mins. Now add beans, tomato sauce and spices. Cook til heated through.
From vahrehvah.com


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