Not So Spontaneous Couscous Recipes

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SPONTANEOUS COUSCOUS



Spontaneous Couscous image

Very quick and very easy to prepare. Originally from the Student's Vegetarian Cookbook. Can be eaten warm, or as a cold salad.

Provided by Moody

Categories     Lunch/Snacks

Time 24m

Yield 1 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
1 garlic clove, minced
1 cup onion, chopped
1/2 cup frozen corn
1/2 medium tomatoes, chopped
1/4 cup couscous
1/2 cup water
1 teaspoon parsley, chopped
1 teaspoon Tabasco sauce
1/8 teaspoon cayenne

Steps:

  • Saute the garlic and onions in oil on medium low heat for 10 minutes, or until onions are slightly browned, stirring occasionally.
  • Add corn, tomatoes, couscous and water.
  • Cover and cook on low heat for 5 to 8 minutes, or until all the water is absorbed and the couscous is soft.
  • Add parsley, Tabasco and cayenne.
  • Salt and pepper to taste, if desired.

Nutrition Facts : Calories 356.3, Fat 5.8, SaturatedFat 0.9, Sodium 51, Carbohydrate 69.2, Fiber 7.8, Sugar 8.5, Protein 10.6

NOT SO SPONTANEOUS COUSCOUS



Not so Spontaneous Couscous image

A woman I work with makes this for us for lunch all the time and I love it. So essentially I'm ripping off her own 'Spontaneous Couscous' combination.

Provided by Moody

Categories     Lunch/Snacks

Time 28m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1/2 cup red onion, julienned
1/2 cup zucchini, raw, diced
1/2 cup carrot, raw, diced
1/2 cup corn, frozen sweet
1/4 cup celery, diced
1/2 cup red pepper, diced
1/4 cup almonds, sliced
1/2 cup raisins
1/4 cup spring onion, greens only, sliced
1/2 cup garbanzo beans, cooked
1/2 cup water
1/4 cup couscous
salt & freshly ground black pepper

Steps:

  • Saute the onion in the oil in a medium sized pan, for about 10 minutes, on medium-low heat until the onions are lightly browned.
  • Add corn, couscous, beans, raisins and water.
  • Cover and cook on low heat 5-8 minutes, or until all the water is absorbed and couscous is soft.
  • Add everything else: the zucchini, carrots, green onions, celery, red pepper and almonds.
  • Season with salt and pepper. Mix well.
  • Serve warm, or even better, refrigerate and serve next day cold.
  • You can substitute other beans.
  • Turtle beans work well.
  • Navy beans too.

Nutrition Facts : Calories 516.5, Fat 17.7, SaturatedFat 1.9, Sodium 288.4, Carbohydrate 83.9, Fiber 11.2, Sugar 29.2, Protein 13.7

NOT SO SPONTANEOUS COUSCOUS



Not so Spontaneous Couscous image

A woman I work with makes this for us for lunch all the time and I love it. So essentially I'm ripping off her own 'Spontaneous Couscous' combination.

Provided by Moody

Categories     Lunch/Snacks

Time 28m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1/2 cup red onion, julienned
1/2 cup zucchini, raw, diced
1/2 cup carrot, raw, diced
1/2 cup corn, frozen sweet
1/4 cup celery, diced
1/2 cup red pepper, diced
1/4 cup almonds, sliced
1/2 cup raisins
1/4 cup spring onion, greens only, sliced
1/2 cup garbanzo beans, cooked
1/2 cup water
1/4 cup couscous
salt & freshly ground black pepper

Steps:

  • Saute the onion in the oil in a medium sized pan, for about 10 minutes, on medium-low heat until the onions are lightly browned.
  • Add corn, couscous, beans, raisins and water.
  • Cover and cook on low heat 5-8 minutes, or until all the water is absorbed and couscous is soft.
  • Add everything else: the zucchini, carrots, green onions, celery, red pepper and almonds.
  • Season with salt and pepper. Mix well.
  • Serve warm, or even better, refrigerate and serve next day cold.
  • You can substitute other beans.
  • Turtle beans work well.
  • Navy beans too.

Nutrition Facts : Calories 516.5, Fat 17.7, SaturatedFat 1.9, Sodium 288.4, Carbohydrate 83.9, Fiber 11.2, Sugar 29.2, Protein 13.7

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