COUSCOUS WITH TOMATOES, WHITE BEANS, SQUASH AND PEPPERS
This hearty vegetarian dish, served with couscous, can be made ahead and uses the bounty of vegetables from late summer and early fall. And when the weather turns cold and winter rolls in, canned tomatoes are a fine substitute. The hot and the sweet peppers contribute great contrasting flavors.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until onion is tender, about 5 minutes, and stir in the garlic, the spices and salt to taste. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 hour.
- Add the harissa, sweet and hot peppers, squash and salt to taste. Bring back to a simmer and simmer 45 minutes to an hour, until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
- Reconstituting and steaming the couscous: In a large microwave-safe bowl, combine the couscous and salt to taste. Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew. Stir well, or moisten your fingers and rub the couscous with them to evenly distribute the oil and broth. Add enough water to cover by 1/2 inch and let sit for 20 minutes, or until all of the liquid is absorbed. Stir every 5 minutes with a wooden spoon or rub the couscous between your moistened thumbs and fingers, so that the couscous doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. The traditional way to finish reconstituting the couscous is to place it above the simmering stew for 45 minutes. I find, however, that steaming it in a microwave results in perfectly fluffy couscous. Cover the bowl tightly with plastic and pierce the plastic with the tip of a paring knife. Heat at 100 percent power for 3 minutes. Remove from the microwave carefully and allow it to sit for 1 minute. Carefully remove the plastic and fluff with forks or a spoon. Cover again with plastic and microwave for 2 to 3 more minutes. Be very careful when you remove the plastic, as the couscous will be steamy. You can reconstitute the couscous a day ahead and reheat in the microwave shortly before serving.
- Reheat the stew and the couscous. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 3 grams, Carbohydrate 81 grams, Fat 5 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 725 milligrams, Sugar 8 grams
ISRAELI COUSCOUS WITH SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.
COUSCOUS WITH TOMATOES, CAULIFLOWER, RED PEPPERS AND OLIVES
Cauliflower is one of the few cruciferous vegetables you find in North African tagines. The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
- Add the tomato paste, harissa, red bell pepper, cauliflower, olives and salt to taste. Bring back to a simmer and simmer 30 minutes, or until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
- Reconstitute and steam the couscous [ed: please link]. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams
WHITE BEANS AND VEGGIES WITH COUSCOUS
My family loves the simplicity and full-flavors of this meatless entree. With its variety in taste and texture, we can see why they list it as their favorite! -Heather Savage, Wood River Junction, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute., Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine water, butter and salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork. Serve bean mixture with couscous. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 350 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 521mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
SQUASH AND VEGGIE COUSCOUS
This simple, yet tasty side dish is a snap to whip up, and it's perfect when the veggies are in season. Try it with chicken, fish or even pork. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. , Meanwhile, in a large skillet, saute the squash, carrot, green pepper and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.,
Nutrition Facts : Calories 203 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 307mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
ROASTED PECAN COUSCOUS WITH SUN DRIED TOMATOES AND MUSHROOMS
Roasted pecans, sauteed onion, mushrooms, and garlic marry beautifully with Parmesan, sun-dried tomato pesto, and couscous. If you wish, stir in cooked chicken and more veggies to make it a complete meal. I regularly add shelled edamame for a boost of meatless protein.
Provided by MRSKNIGHT
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Spread the pecan pieces onto a baking sheet and place in a cold oven.
- Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
- Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 38.8 g, Cholesterol 18.9 mg, Fat 31.3 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 222.2 mg, Sugar 5.3 g
COUSCOUS WITH TOMATOES AND SCALLION
This is a terrific, simple and quick side dish. I've also used this recipe to spice up a box the "Near East" brand flavored couscous as well. Simply use the amount of water specified on the box, and add the extra ingredients. It will still be ready in 5 minutes
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine canned tomatoes, scallion, pepper, garlic powder, water, and salt in a medium saucepan.
- Bring liquid to a boil.
- Stir in couscous.
- Cover pan and remove from heat.
- Let stand for 5 minutes.
- Remove lid and fluff couscous with fork.
- Stir in olives and fresh parsley and serve.
COUSCOUS WITH PEPPERS, TOMATOES, BEANS AND MINT
This makes a healthy lunch, transports well should you want to take it to work, and is rich in vitamin C, protein, fibre and iron. It is from my favorite detox book with Anita Bean.
Provided by scimietta99
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees C/400 degrees F or Gas mark 6.
- Prepare the peppers by removing the seeds and cutting them into wide strips. Place in a shallow roasting tin with the cherry tomatoes which have been cut in half. Add the olive oil and, with your hands, make sure everything is well coated.
- Roast in the oven for about 30 minutes until the vegetables are just slightly charred.
- Put couscous in a large bown and cover with the hot stock. Stir briefly and leave for about 5 minutes until all the liquid has been absorbed. Fluff up with a fork.
- Add the roasted veggies, the drained rinsed kidney beans and the fresh chopped mint (dried mint doesn't work in this recipe) and mix everything thoroughly. Season to taste.
Nutrition Facts : Calories 431.9, Fat 8, SaturatedFat 1.1, Sodium 13, Carbohydrate 74, Fiber 12.1, Sugar 3.5, Protein 17.3
COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND BEETS
Lovely vegetable dish that's great as the main course or as a side.
Provided by Kennedy Bryce Buhler
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
- Roast in the preheated oven until tender, about 30 minutes.
- Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.
Nutrition Facts : Calories 585.1 calories, Carbohydrate 85.6 g, Cholesterol 25.1 mg, Fat 22.9 g, Fiber 11.7 g, Protein 16.2 g, SaturatedFat 6.2 g, Sodium 663.1 mg, Sugar 17.2 g
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