Lightly Spiced Vegetable Couscous Recipes
SPICY VEGETABLE COUSCOUS
Make and share this Spicy Vegetable Couscous recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place pine nuts in frying pan and toast lightly for 1 minute.
- Add onion, chilli sauce, cumin and ginger and stir over a high heat for 5 minutes or until onions are soft.
- Add chickpeas, capsicum, spinach, zucchini, and carrot, and stir-fry for 4 minutes.
- Add remaining ingredients and cook for 4 minutes longer or until vegetables are soft.
- Meanwhile prepare couscous.
- Place couscous in a serving bowl, pour on boiling water, cover and set aside for 3 minutes.
- Use a fork to rake the couscous to separate grains.
- Top with vegetable mixture.
Nutrition Facts : Calories 502.4, Fat 3.7, SaturatedFat 0.4, Sodium 327.1, Carbohydrate 99.9, Fiber 12.5, Sugar 8.2, Protein 19.2
LIGHTLY SPICED VEGETABLE COUSCOUS
I really like couscous and this is one way I serve it. It is usually a side dish but sometimes I have it as my lunch.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 8m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Put vegetable stock, shallots, carrots and spices into a pot and bring to a rapid boil.
- Boil for two or three minutes until the carrots are becoming tender.
- Pour in couscous, cover and remove from heat.
- Let stand for about five minutes until all the liquid is absorbed and the couscous is tender.
- Put back onto a very low heat and just stir through the margarine until the couscous is fluffed up.
Nutrition Facts : Calories 354.4, Fat 0.8, SaturatedFat 0.1, Sodium 29.6, Carbohydrate 73.5, Fiber 5.2, Sugar 1.2, Protein 12
SPICY COUSCOUS AND VEGETABLES
Provided by Danny Boome
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
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