Notsospontaneouscouscous Recipes

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HEALTHY VEGGIES AND COUSCOUS RECIPE BY TASTY



Healthy Veggies and Couscous Recipe by Tasty image

Here's what you need: potatoes, broccoli, red bell pepper, garlic powder, dried parsley, salt, pepper, olive oil, parmesan cheese, couscous

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

2 potatoes, cubed
½ head broccoli, cut into florets
1 red bell pepper, seeded and chopped
1 tablespoon garlic powder
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil, divided
½ cup parmesan cheese
1 cup couscous, cooked

Steps:

  • Preheat the oven to 350˚F (180°C).
  • Add the potatoes, broccoli florets, and red pepper to a baking sheet.
  • Sprinkle the garlic powder, parsley, salt, pepper, and 2 tablespoons of olive oil over the vegetables and toss to coat.
  • Bake for 25 minutes, until the vegetables are tender.
  • Sprinkle the Parmesan cheese over the vegetables.
  • Add the vegetables to a large bowl with the cous cous and remaining tablespoon of olive oil and toss to combine.
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 55 grams, Fat 14 grams, Fiber 5 grams, Protein 13 grams, Sugar 3 grams

JAZZED UP COUSCOUS



Jazzed Up Couscous image

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

1 (10 ounce) box couscous
1 ½ cups boiling water
2 tablespoons olive oil
½ onion, diced
2 cloves garlic, minced
3 Roma (plum) tomatoes, diced
½ cup shredded Cheddar-Monterey Jack cheese blend

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

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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