Couscous With Spring Vegetables Recipes

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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 COUSCOUS AND VEGETABLES



Spicy Couscous and Vegetables image

Provided by Danny Boome

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

1 small zucchini, halved and cut into slices
2 small red peppers, large dice
1 small eggplant, quartered and sliced
Olive oil, to taste
Salt and freshly ground black pepper
1 1/2 cups couscous
2 cups vegetable stock
1/2 teaspoon sea salt
1/2 teaspoon ground roasted cumin seeds
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 cup orange juice
1 tablespoon roughly chopped parsley
2 tablespoons roughly chopped cilantro
2 tablespoons olive oil
1/2 lemon, grated zest and juice

Steps:

  • Preheat oven to 375 degrees F.
  • Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste. Place in oven and roast for about 10 minutes. Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest and juice. Fluff the couscous with a fork and toss with roasted vegetables.

COUSCOUS WITH SPRING VEGETABLES



COUSCOUS WITH SPRING VEGETABLES image

Categories     Vegetable

Yield 6 servings

Number Of Ingredients 12

2½ cups barley couscous or ordinary couscous
2½ cups warm water with ½ to 1 teaspoon salt
6 tablespoons mild extra virgin olive oil
4½ cups stock made with 2 vegetable or chicken bouillon cubes
14 ounces young fava beans (shelled weight), or frozen fava beans, defrosted
½ pound scallions
14 ounces frozen artichokes or baby artichokes
salt and black pepper
14 ounces young peas (shelled weight), or frozen petits pois, defrosted
large handful of chopped flat-leaf parsley
large handful of chopped coriander
handful of chopped mint

Steps:

  • Put the couscous in a wide, ovenproof dish, and add the same volume of salted water gradually, stirring so that it gets absorbed evenly. After about 10 minutes, when the couscous has become plump and almost tender, add 3 tablespoons olive oil and rub the couscous between your hands to air it and break up any lumps. This can be done in advance and then heated through 20 to 30 minutes before serving in an oven preheated to 400°F until it is steaming hot. For the broth, bring the stock to boiling point, then add the fava beans; the scallions, trimmed of their green ends and sliced; and the artichokes, cut in half or quartered, and cook for 10 minutes, or until tender. Season with salt and pepper, taking into consideration the saltiness of the bouillon cubes. Add the peas, and cook for 5 minutes, or until they are just tender. Stir in the herbs just before you are ready to serve. Before serving, fluff up the couscous with a fork, breaking up any lumps, and stir in the remaining olive oil. Arrange the vegetables on top and pass the broth around in a bowl for everyone to help themselves. VARIATION: You may like to melt into the couscous at the end ½ stick (4 tablespoons) of butter and omit the olive oil.

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.

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

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

SPRING-VEGETABLE COUSCOUS WITH CHICKEN



Spring-Vegetable Couscous with Chicken image

This one-pan dish would also be good with sugar snap peas added at the end.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 15m

Number Of Ingredients 9

3 tablespoons unsalted butter
4 scallions, white and green parts separated, and thinly sliced crosswise
2 wide strips lemon zest, plus 1 tablespoon lemon juice
Coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup couscous
Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
2 tablespoons chopped fresh parsley

Steps:

  • In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

Nutrition Facts : Calories 377 g, Fat 13 g, Fiber 5 g, Protein 22 g

SUMMER VEGETABLE COUSCOUS WITH SPICY PESTO



Summer Vegetable Couscous With Spicy Pesto image

Hearty but not heavy, this stew uses lots of summer vegetables available from the farmers' market. It's a little complicated to put together, but both the vegetable stew and the couscous can be made in advance, even a day ahead, without suffering. (And if you are short on time, you can skip Step 1 - cooking the dried chickpeas - and use 2 cups canned chickpeas instead.) In season, look for other varieties of sweet peppers besides conventional bell peppers, and colorful tomatoes and onions as well. Even though the directions on most packaged couscous claim it can be cooked in less than 10 minutes, taking the time to steam it further makes it lighter and more digestible.

Provided by David Tanis

Categories     soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 32

1 cup dried chickpeas, soaked overnight in cold water
1 small onion stuck with 2 cloves
1 bay leaf
A short piece of cinnamon stick
1 medium carrot, peeled
Salt and pepper
3 tablespoons extra-virgin olive oil
1 large red onion, cut in 1/2-inch-thick slices
2 teaspoons grated or minced garlic
1 tablespoon tomato paste
1/2 teaspoon pimentón or paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon toasted ground cumin
1/2 teaspoon toasted ground coriander
2 cups sweet peppers (such as red and yellow bell, cubanelle, gypsy or corno di toro), cut in 1-inch cubes
4 cups zucchini, cut in 1-inch cubes
2 cups chopped ripe tomato
1/2 pound okra, left whole
2 tablespoons butter
2 cups corn kernels (from about 3 large ears)
Salt and pepper
2 cups couscous
1/2 teaspoon ground cinnamon
Pinch of crumbled saffron (optional)
1/2 teaspoon turmeric
4 cups roughly chopped cilantro, leaves and tender stems only
1 or 2 serrano chiles, roughly chopped, to taste
1 smashed garlic clove
1/2 teaspoon toasted ground cumin
1 cup extra-virgin olive oil
1/2 teaspoon salt
Juice of 1 lime

Steps:

  • Prepare the chickpeas for the stew: Put chickpeas in a medium saucepan and cover with water. Add onion stuck with cloves, bay leaf, cinnamon stick and carrot. Bring to a boil, then reduce heat and gently simmer for 45 minutes or so, until tender. Add 1/2 teaspoon salt and let chickpeas cool in their broth. May be cooked a day or 2 ahead. Alternatively, use 2 cups canned chickpeas.
  • Make the couscous: Melt butter in large saucepan over medium heat. Add corn kernels and season generously with salt and pepper, then sauté, stirring, for a minute or so. Add couscous, cinnamon, saffron (if using), turmeric and 3 cups water, bring to a boil, then lower heat and simmer for 1 minute, stirring. Put the lid on and turn off heat. Leave for 10 to 15 minutes, then fluff. Taste and adjust salt, then keep warm. Or, for lighter, more tender couscous grains, follow step 3 (optional).
  • Spread warm couscous on a baking sheet to let cool to room temperature, then rake with fingers to remove clumps. Sprinkle with 1/2 cup cold water. Then place couscous in top compartment of a steamer and put water in bottom compartment. To steam, bring water to a boil, then reduce heat but leave at a rapid simmer. Steam for 15 minutes, covered. Keep warm.
  • Make the stew: Heat olive oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add red onion and cook, stirring, for 5 minutes, until somewhat softened. Add garlic, tomato paste, pimentón, red pepper flakes, cumin and coriander and stir to coat.
  • Add sweet peppers, zucchini and tomatoes and season generously with salt. Add cooked chickpeas and 3 cups chickpea cooking liquid or water. Stir to combine, bring to a simmer and cover. Simmer for 10 minutes, then add okra, cover again and cook for 5 minutes more, until all vegetables are soft. Check seasoning of broth and adjust if necessary.
  • Meanwhile, make the pesto: Put cilantro, serrano chile, garlic, cumin, olive oil and salt in a food processor and pulse to a rough purée. Transfer to a small serving bowl. To keep green color, add lime juice just before serving.
  • To serve, ladle stew (with plenty of broth) into large wide bowls or deep plates. Nestle a large spoonful of couscous on the side. Pass the spicy pesto separately, telling everyone to add pesto to taste.

COUSCOUS WITH SPRING VEGETABLES



Couscous with Spring Vegetables image

Quick-cooking couscous, green onions and red peppers are cooked in a blend of chicken broth, Dijon mustard and lemon peel for a tempting side dish.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 8 servings, about 1 cup each.

Number Of Ingredients 6

1 can (14-1/2 oz.) chicken broth
3 Tbsp. GREY POUPON Dijon Mustard
1 pkg. (10 oz.) couscous
1 bunch green onions, sliced (about 1 cup)
1/2 cup chopped red peppers
1/2 tsp. grated lemon zest

Steps:

  • Bring broth to boil in medium saucepan on high heat. Stir in mustard until well blended.
  • Add remaining ingredients; mix well. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed.
  • Fluff with fork.

Nutrition Facts : Calories 160, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

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From simplyscratch.com


EASY VEGETABLE COUSCOUS RECIPE - NO SPOON NECESSARY
2020-06-14 Season water with salt. Add the couscous and return liquid to a simmer. Simmer, covered, for about 10 to 15 minutes or until the couscous is tender. Once cooked, drain the couscous in a colander. Pro-tip: For a more flavorful dish, toast the dry couscous in oil or butter prior to cooking it in water or broth!
From nospoonnecessary.com


ISRAELI COUSCOUS WITH SAFFRON, OLIVES, AND SPRING VEGETABLES
1. Prepare couscous according to package directions. Set aside. 2. Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned. 3. Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth.
From vegetariantimes.com


SPANISH COUSCOUS WITH AROMATIC VEGETABLES | COUSCOUS DE CEUTA …
2021-01-08 Instructions. Cut one zucchini into rounds that are a little over 1/2 inch (1.27 cm) thick, then cut each round into 9 evenly sized pieces to end up with cubes of zucchini, thinly slice 1 onion, thinly slice 3 cloves of garlic and finely grate 1 large tomato. Add 1/2 tsp cumin powder into a bowl, along with 1/2 tsp ginger powder, 1/4 tsp ...
From spainonafork.com


SPICY COUSCOUS AND VEGETABLES - FOOD NETWORK
1) Preheat the oven to 190C/Gas 5. 2) Place the cut vegetables on a baking sheet, drizzle with some olive oil and season with salt and pepper to taste. Place in the oven and roast for about 10 minutes. 3) Put the couscous in a heatproof bowl and stir in all of the spices and orange juice. Bring the vegetable stock to a boil and pour over the ...
From foodnetwork.co.uk


MR. FOOD: SPRING VEGETABLE COUSCOUS - CHANNEL3000.COM
2021-03-18 Mr. Food: Spring Vegetable Couscous. March 18, 2021 1:05 PM. Site staff, Posted: March 18, 2021 1:05 PM. by Site staff. The recipe for Spring Vegetable Couscous is available on mrfood.com ...
From channel3000.com


COUSCOUS WITH GARLIC SAUTéED SUMMER VEGETABLES - GOOD EATINGS
The couscous: 1,5 cup couscous, gluten free if required. 1 heaped tsp stock powder. 1 tsp olive oil. A pinch of salt. The vegetables: 2 fresh red onions with tops, or 1 red onion and 1-2 spring. onions. 2 courgettes, quarter cubes. 4 garlic cloves, sliced. 1 tbsp olive oil. 1,5 cup frozen peas. 150 g baby spinach. Salt and black pepper, to ...
From goodeatings.com


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