Early Autumn Roasted Vegetables With Couscous Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEAT SHEET ROASTED VEGETABLE COUSCOUS



Cheat Sheet Roasted Vegetable Couscous image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup small broccoli florets (from about 1/2 head)
2 medium carrots, cut into 1/4-inch rounds (about 1 cup)
1 red bell pepper, cut into 1-inch chunks (about 1 cup)
1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups chicken stock
One 15.5-ounce can chickpeas, drained and rinsed
1 cup couscous
Pinch crushed red pepper flakes, for serving
Juice of 1/2 lemon
Fresh mint leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
  • Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
  • To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.

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

ROASTED AUTUMN ROOT VEGETABLES



Roasted Autumn Root Vegetables image

Roasting brings out the great flavor of root vegetables. Good anytime, but especially in the fall when good roots are available at farmer's markets.

Provided by WillMetz

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

cooking spray
4 beets, peeled and cut into 3/4-inch cubes
2 new potatoes, peeled and cut into 3/4-inch cubes
2 parsnips, peeled and cut into 3/4-inch cubes
2 turnips, peeled and cut into 3/4-inch cubes
1 rutabaga, peeled and cut into 3/4-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
⅓ cup vegetable broth
2 tablespoons balsamic vinegar
1 pinch Italian seasoning, or to taste
1 (4 ounce) package goat cheese, crumbled

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Spray a baking sheet with cooking spray.
  • Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
  • Spread seasoned vegetables over prepared baking dish.
  • Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
  • Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
  • Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
  • Transfer roasted vegetables to a bowl and toss with goat cheese.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 16.3 g, Cholesterol 9 mg, Fat 6.3 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 126.8 mg, Sugar 6.5 g

COUSCOUS WITH ROASTED VEGETABLES



Couscous With Roasted Vegetables image

North African in Origin. This dish can be served at room temperature or warm. I got this recipe from my gourmet club, it was part of the Mediterranean menu. It was a hit that we love.

Provided by Shari Jones

Categories     Grains

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 small eggplant, peeled and cut into 3 X 1/2-inch sticks
2 red bell peppers, cut into 3 X 1/2-inch sticks
1 yellow bell pepper, cut into 3 X1/2-inch sticks
1 large red onion, sliced 1/2-inch thick
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon fresh basil, chopped
1/2 teaspoon fresh oregano, chopped
1/2 teaspoon fresh chives, chopped
4 garlic cloves, minced
salt and pepper
2 tablespoons butter
1 (5 5/8 ounce) box instant couscous with pine nuts (Near East brand)
2 cups low sodium chicken broth

Steps:

  • Vegetables-. Preheat oven to 425 degrees. Combine the first 4 ingredients in a large, shallow roasting pan. Whisk together the oil, vinegar, herbs, garlic, salt and pepper in a small bowl until blended. Drizzle the mixture over the vegetables and stir to coat. Roast uncovered, until the vegetables are tender, (about 20 minutes), stirring once halfway through the roasting time.
  • Couscous-. In a saucepan, heat butter, add couscous and stir to coat. Cook until it is starting to brown. Add seasoning package. Add boiling broth, stir, cover, and remove form the heat. Let stand for 5 minutes. Place in a serving bowl, fluff with a fork and arrange vegetables on top.

Nutrition Facts : Calories 325.6, Fat 27.3, SaturatedFat 4.6, Cholesterol 10.2, Sodium 65.1, Carbohydrate 18, Fiber 5.7, Sugar 6.8, Protein 7.3

ROASTED AUTUMN VEGETABLES



Roasted Autumn Vegetables image

It takes just half an hour-and no watching-to roast these tasty herb-buttered Brussels sprouts, parsnips, carrots and squash cubes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 7

1/2 cup butter or margarine
2 tablespoons chopped fresh sage leaves or 2 tablespoons dried sage leaves
2 garlic cloves, finely chopped
1 pound Brussels sprouts, cut in half
1 pound parsnip, peeled and cut into 2-inch pieces
1/2 pound baby-cut carrot, if desired
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (2 pounds)

Steps:

  • Heat oven to 375°F. Melt butter in 1-quart saucepan over medium heat. Stir in sage and garlic; remove from heat.
  • Place remaining ingredients in ungreased large roasting pan. Pour butter mixture over vegetables; stir to coat.
  • Cover and bake 25 to 35 minutes, stirring occasionally, until vegetables are crisp-tender.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg

ROASTED AUTUMN VEGETABLES



Roasted Autumn Vegetables image

Categories     Potato     Side     Roast     Butternut Squash     Fall     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 8

1 1/2 pounds small red potatoes
1 pound shallots (about 24), peeled and trimmed
5 tablespoons olive oil
1 bay leaf
1/4 teaspoon dried thyme, crumbled
4 garlic cloves, crushed
2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
fresh thyme sprigs for garnish if desired

Steps:

  • In a bowl toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt and pepper to taste. Spread the vegetables in an oiled large roasting pan and roast them in the middle of a preheated 375°F. oven, shaking the pan every 5 to 10 minutes, for 25 minutes. In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.

More about "early autumn roasted vegetables with couscous recipes"

COUSCOUS WITH ROASTED VEGETABLES [VEGAN] - ONE …
couscous-with-roasted-vegetables-vegan-one image
Place in the oven and roast for 12 minutes. Place the vegan chicken broth and the orange juice on the stove. Bring to a gentle boil. Chop and prepare your spices and herbs while the broth is on ...
From onegreenplanet.org


ROASTED VEGETABLE COUSCOUS BY KARYL'S KULINARY KRUSADE
roasted-vegetable-couscous-by-karyls-kulinary-krusade image
Transfer vegetables onto lined sheet pan, keeping everything in one layer. Roast for 15-20 minutes. I usually check at 15 minutes, just to be sure. Bring broth or water to a boil in a medium saucepan. Add couscous, garlic powder and …
From karylskulinarykrusade.com


AUTUMN PEARL COUSCOUS SALAD WITH ROASTED BUTTERNUT …
autumn-pearl-couscous-salad-with-roasted-butternut image
2020-05-17 Instructions. Position a rack in the center of the oven and preheat the oven to 425ºF. Place the diced butternut squash on a baking sheet, toss in olive oil, and sprinkle with salt and pepper. Spread squash out in an even …
From littlespicejar.com


ROASTED VEGETABLE COUSCOUS RECIPE | MYRECIPES
roasted-vegetable-couscous-recipe-myrecipes image
Instructions Checklist. Step 1. Preheat oven to 400°. Peel beets and carrots. Cut beets and carrots into 1-inch pieces, discarding beet stems. Toss with 1 Tbsp. olive oil, 1 tsp. kosher salt, and 1/4 tsp. black pepper. Place in a single layer in …
From myrecipes.com


ROASTED VEGETABLE COUSCOUS - MAMA LOVES TO COOK
roasted-vegetable-couscous-mama-loves-to-cook image
2020-04-16 Instructions. Pre-heat the oven to 200C / 400F. Prepare the vegetables and place in a roasting tin, pour over the olive oil and spices and mix well. Place the vegetables in the oven and bake for 45 minutes, stirring once. …
From mamalovestocook.com


ROASTED VEGETABLE COUSCOUS - VEGAN - BUDGET BYTES
roasted-vegetable-couscous-vegan-budget-bytes image
2018-09-10 Preheat the oven to 400ºF. Chop the vegetables into 1 to 1.5-inch pieces. Peel the garlic, but you can leave it whole so it roasts and becomes nice and sweet. Place the vegetables (and garlic) on a large baking sheet, drizzle …
From budgetbytes.com


PEARL COUSCOUS SALAD WITH ROASTED VEGETABLES - A RED SPATULA
2019-04-12 Ingredients. Pearl or Israeli Couscous- This couscous is fairly easy to find. I like to buy it in bulk bins though, it is so much cheaper. If you have this option, I recommend it. Vegetable Stock- A lot of the flavor in the couscous comes from the stock.; Vegetables for roasting- I used what I had on hand- butternut squash, zucchini, bell peppers, and onions.
From aredspatula.com


HARISSA ROASTED VEGETABLES WITH COUSCOUS - CAROLINE'S COOKING
2015-11-29 Instructions. Preheat the oven to 375F/190C. Cut the squash, pepper and carrots into large chunks. Put them in a roasting dish and stir through the harissa and 1tbsp of olive oil. Roast for around 15-20min then cut the zucchini into thick slices (or half-slices if larger) and add them to the roasting dish.
From carolinescooking.com


RAYS FOOD PLACE - RECIPE: EARLY AUTUMN ROASTED VEGETABLES WITH …
1: red bell pepper, cored, seeded and cut into large chunks
From gorays.com


ROASTED VEGGIES AND FETA WHOLE MEAL COUSCOUS
2016-05-27 Mix the roasted veggies with the fluffy couscous, season with a pinch of more coarse sea salt, chop some coriander or parsley, scatter the scrambled feta cheese and the roasted sunflower seeds all over it and will be all ready to be served and fully enjoyed. Sprinkle some coarse chopped coriander or parsley over.
From ramonascuisine.com


AUTUMN ROASTED VEGGIES - GIMME DELICIOUS
Preheat oven to 400 degrees. Place chopped veggies in an extra large bowl. Pour oil and spices onto veggies. Toss with hands to combine. Spread vegetables in an even layer on baking sheet (s) and bake at 400 degrees for 30-40 minutes, flipping halfway through cooking time.
From gimmedelicious.com


BASIL ROASTED VEGETABLES OVER COUSCOUS RECIPE | MYRECIPES
Preheat oven to 425°. Combine first 5 ingredients in a large bowl; stir well. Add zucchini, bell peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake at 425° for 35 minutes or …
From myrecipes.com


EARLY AUTUMN ROASTED VEGETABLES WITH COUSCOUS – RECIPES NETWORK
2018-08-25 Ingredients. 1 small to medium eggplant, cut into 1 to 1 1/2-inch wedges; 3 small zucchini, cut into 1 1/2-inch chunks; Salt; 2 medium onions, each cut into 4 wedges
From recipenet.org


EASY HEALTHY ROASTED VEGETABLE COUSCOUS RECIPE
2021-03-04 Drizzle vegetables with olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 45 minutes until tender, tossing once after 30 minutes of roasting. In a small mixing bowl whisk together remaining olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with salt. Set aside.
From dobbernationloves.com


ROASTED VEGETABLE AND CHICKPEA COUSCOUS - OLIVE TOMATO
2021-03-12 Preheat oven at 425 F (220 C). Mix the carrots, onions, and pepper with 2 tablespoons of olive oil. Spread on a pan in one layer and sprinkle with a pinch of kosher salt. Place in the oven and roast for 20-25 minutes tossing them halfway. In the meantime prepare the couscous or bulgur wheat.
From olivetomato.com


ROASTED WINTER VEGETABLES ON COUSCOUS | FOODLAND ONTARIO
In small saucepan, cover carrots with water, bring to a boil, reduce heat and simmer about 4 minutes or until partially cooked; drain. In large bowl, toss carrots, onions, parsnips, squash with garlic, thyme, rosemary and 2 tbsp (25 mL) oil to coat evenly.
From ontario.ca


EASY ROASTED FALL VEGETABLES WITH ROSEMARY - TASTE AND SEE
Preheat the oven to 425°. Line a large baking sheet with parchment paper. Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, rosemary and give them a good toss. Arrange the mixture in a single layer on the baking sheet. If …
From tasteandsee.com


WARM COUSCOUS AND ROASTED FALL VEGETABLES RECIPE
In 13x9-inch baking dish, toss squash, onion and garlic with oil; roast in 400℉ (200℃) 200C oven, turning once, for 20 to 30 minutes or until browned on edges and just tender. Transfer to large bowl; add chick-peas and sweet pepper. Meanwhile, in saucepan, bring stock and cumin to boil; stir in couscous and peas.
From recipeland.com


ROASTED VEGETABLE COUSCOUS RECIPE - ELIZABETHDHOKIA.COM
2015-01-02 Place the vegetables in the oven for 30 minutes and then remove the foil, gently toss and roast for a further 15-20 minutes until the vegetables are lightly browned. At the time the foil is removed prepare the couscous. Use a large bowl to place the couscous and mix the turmeric through and add the boiling stock. Use enough water to just about ...
From elizabethdhokia.com


ROASTED EGGPLANT AND ISRAELI COUSCOUS SALAD RECIPE 455
In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes. Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper ...
From recipes.servegame.org


ROASTED VEGETABLES WITH COUSCOUS AND SESAME DRESSING
2022-03-24 Toss all vegetables in olive oil and sprinkle with salt. Separate in sections on parchment lined baking sheets and roast in oven for 30-45 minutes until cooked through with charred spots. Set aside. Add sherry vinegar, sesame oil, brown sugar, ½ teaspoon salt, black pepper, Sriracha, and lime juice in a Mason jar.
From baked-theblog.com


EARLY AUTUMN ROASTED VEGETABLES WITH COUSCOUS RECIPE
1 sm to medium eggplant cut 1 1/2" wedges; 3 sm zucchini cut 1 1/2" chunks Salt as needed; 2 med onions each cut 4 wedges; 2 med carrots - (to 3) cut 1" pcs; 4 x sun-dry tomatoes (not packed in oil); 3 sm pattypan squash cut large chunks; 1 x red bell pepper cored, seeded, and cut into large chunks; 6 ounce green beans trimmed, and cut into thirds; 3 lrg celery stalk with …
From cookeatshare.com


HARVEST FRUIT COUSCOUS RECIPES
Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes. Add the almonds and hazelnuts and toss.
From recipes.servegame.org


ROASTED VEGETABLE COUSCOUS MEAL PREP - BUDGET BYTES
2019-04-23 Prepare the Roasted Vegetable Couscous first. Preheat the oven to 400ºF. Chop the Roma tomatoes, zucchini, and bell pepper into 1-inch pieces. Slice the red onion into 1/2-inch thick strips. Place the tomatoes, zucchini, bell pepper, onion, and …
From budgetbytes.com


AUTUMN ROASTED VEGETABLES (WITH APPLES AND PECANS) - COOKING …
Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Add Brussels sprouts and red onions to a large mixing bowl. Pour 2 Tbsp butter over top as well as 1 Tbsp lemon juice, toss while seasoning with salt to taste (about 1/4 tsp).
From cookingclassy.com


ROASTED AUTUMN VEGETABLE SOUP RECIPE
2017-03-07 Kale and Roasted Vegetable Soup Recipe. Simplyrecipes.com. A hearty winter soup recipe with kale, white beans, and roasted carrots, butternut squash, tomatoes,... 45 …
From crecipe.com


EARLY AUTUMN ROASTED VEGETABLES WITH COUSCOUS
1: red bell pepper, cored, seeded and cut into large chunks
From isabellasupermarket.iga.com


Related Search