VEGETABLE COUSCOUS
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
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 GARLIC AND OLIVE OIL COUSCOUS
Make and share this Roasted Garlic and Olive Oil Couscous recipe from Food.com.
Provided by Kat2355
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil.
- Add couscous, butter and salt.
- Remove from heat and let stand 5 minutes.
- Topping: In a shallow pan, heat oil.
- Cook garlic until it begins to brown.
- Add rest of spices, cook for 30 second and remove from heat.
- (Alternately, you could use ready made"roasted garlic olive oil", and add the thyme and pepper).
- Mix topping with couscous, serve immediately.
GARLIC AND HOT SAUCE COUSCOUS
This couscous recipe is awesome. It uses two of my favorite ingredients, garlic and hot sauce. It makes a great side dish.
Provided by LunarMystic
Categories Weeknight
Time 10m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the 2 cups of water, add the oil and pour in the couscous. turn off the store set aside and keep covered for 5 minutes.
- After 5 minutes add the garlic and sriracha sauce. Add the parmegiano regiano.
- Gently fluff with a fork. Do not stir with a spoon. Add salt if needed.
COUSCOUS WITH THICK TOMATO VEGETABLE SAUCE
Provided by Marian Burros
Categories dinner, lunch, weekday, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Saute onions and garlic in hot oil in a nonstick skillet until onions soften and begin to brown.
- Add peppers, carrots and mushrooms and continue cooking over medium heat for 15 minutes.
- Add tomato puree, oregano, basil and water and cook over low heat for about 15 minutes longer, until flavors are well blended.
- Meanwhile, cook couscous, following directions on package. To serve, pour the sauce over the couscous.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 4 grams, Carbohydrate 90 grams, Fat 5 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 430 milligrams, Sugar 21 grams
JAZZED UP COUSCOUS
Super easy, super quick, and inexpensive, but it tastes like a million bucks! Couscous and tomatoes are combined with garlic, onions, and jack cheese! This dish smothers your tongue with flavor. Even my 13 month old loves it!
Provided by Nicole
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Stir together couscous and boiling water in a large, heatproof bowl. Cover with plastic wrap, and set aside for 10 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in onions and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the diced Roma tomatoes, and cook until the tomatoes release their juice and the mixture begins to thicken.
- Fluff the couscous with a fork, then fold in the tomato mixture and cheese. Serve immediately as the cheese is melting.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 60.4 g, Cholesterol 12.5 mg, Fat 11.3 g, Fiber 4.6 g, Protein 12.9 g, SaturatedFat 4 g, Sodium 98.6 mg, Sugar 2.4 g
SEVEN-VEGETABLE COUSCOUS WITH CHUNKY ONION HARISSA
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.)
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5/5 (8)Total Time 18 minsCategory Side DishCalories 295 per serving
- In a medium-sized saucepan, add 2 tablespoons of unsalted butter along with 1 small minced garlic clove. Bring the heat to medium-high and stir until the garlic becomes fragrant. About 1 minute.
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