Quick Vegetable Couscous Recipes

VEGETABLE COUSCOUS

Vegetable Couscous image

Carrots and zucchini seasoned with turmeric, coriander and red pepper top off quick-cooking couscous.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, sliced
2 garlic cloves, finely chopped
4 medium carrots, sliced (2 cups)
2 medium zucchini, sliced (4 cups)
1 can (15 oz) Progresso™ chick peas (garbanzo beans), undrained
1 teaspoon ground coriander
1 teaspoon vegetable or chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper (cayenne)
6 cups hot cooked couscous

Steps:

Heat oil in 3-quart saucepan over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except couscous. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until vegetables are crisp-tender. Serve over couscous.

Nutrition Facts : Calories 330, Carbohydrate 67 g, Cholesterol 0 mg, Fiber 10 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg

VEGETABLE COUSCOUS

Vegetable Couscous image

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

Ingredients

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

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

VEGETABLE COUSCOUS

Vegetable Couscous image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 entree servings

Number Of Ingredients 14

Ingredients

2 tablespoon extra-virgin olive oil
1 bay leaf, fresh or dried
1 medium onion, chopped
1/4 zucchini, diced
1/4 yellow squash, diced
Salt and pepper
1/2 cup canned pumpkin
4 cups chicken or vegetable broth
1 1/2 teaspoons ground cumin, half a palm full
1 teaspoon coriander seeds, 1 /3 palm full
2 1/4 cups couscous
1 vine ripe plum tomato, seeded and finely chopped
2 tablespoons each chopped cilantro and flat-leaf parsley
Mediterranean flat bread, for passing

Steps:

Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

25-MINUTE TUNISIAN VEGETABLE COUSCOUS

25-Minute Tunisian Vegetable Couscous image

A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

Provided by girlandagun

Categories World Cuisine Recipes African

Time 25m

Yield 6

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
½ cup sliced baby portabella mushrooms
4 cups vegetable broth
½ teaspoon smoked sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese
½ teaspoon paprika
1 tablespoon finely chopped toasted almonds

Steps:

Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 72.1 g, Cholesterol 0.7 mg, Fat 4.9 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 698.6 mg, Sugar 5.1 g

VEGETABLE COUSCOUS

Vegetable Couscous image

This easy one-pot Vegetable Couscous recipe is loaded with highly nutritious vegetables amongst other ingredients. It's Fluffy, fragrant, and tasty with a kiss of warm flavors.

Provided by Lola Osinkolu

Categories Lunch/Dinner

Number Of Ingredients 13

Ingredients

1 Red bell pepper
1/2 Cup Onion (Chopped)
1/2 cup carrots (sliced)
1 Tbsp Olive Oil
1.25 Cup broth
1 cup peas (frozen)
2 Tbsp raisins
1/8 tsp cinnamon
1/4 Tsp Tumeric
3/4 cup couscous
Salt and pepper to taste
1/4 cup parsley (chopped fresh)
1/2 tsp Salt and Pepper to taste (crushed)

Steps:

Preheat the oil in a pan and stir fry the onions, bell peppers, and carrots in the oil for about 5 minutes
Stir in the crushed peppers, peas, raisins and cinnamon and season with salt, black pepper Tumeric and cinnamon
Add the broth and bring to a boil
Stir in the couscous cover immediately, turn off the heat off and let it stand for 5 minutes
Fluff with a fork and sprinkle the parsley over it.

Nutrition Facts : Calories 206 kcal, Carbohydrate 43 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 347 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

SIMPLE VEGETABLE COUSCOUS

Simple Vegetable Couscous image

Categories Potato Tomato Vegetable Side Vegetarian Lunch Celery Turnip Zucchini Fall Winter Healthy Vegan Couscous Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 8 To 10 Side-Dish Servings

Number Of Ingredients 11

Ingredients

4 1/2 cups water
2 tablespoons paprika
1 1/2 teaspoons ground cumin
1 large turnip, peeled, cut into 3/4-inch pieces
3 medium zucchini, cut into 3/4-inch-thick rounds
3 celery stalks, cut into 3/4-inch lengths
2 medium potatoes, peeled, cut into 3/4-inch pieces
3 medium tomatoes, halved, seeded, cut into 3/4-inch pieces
4 1/2 cups canned vegetable broth
2 tablespoons olive oil
4 cups couscous (about 24 ounces)

Steps:

Bring water to boil in heavy large Dutch oven over high heat. Mix in paprika and cumin; season lightly with salt and pepper. Add turnip and carrot. Cover and cook 2 minutes. add zucchini, celery and potatoes. Cover and cook until vegetables are tender, about 10 minutes. Add tomatoes. Cook uncovered until tomatoes soften, about 2 minutes. Drain vegetable, reserving cooking liquid. Transfer vegetables to medium bowl and cover with foil to keep warm. Return cooking liquid to same pot and boil until reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
Meanwhile, bring 4 1/2 cups vegetable broth and oil to boil in heavy large skillet. Mix in couscous; cover skillet. Remove from heat and let stand until couscous softens and absorbs broth, about 10 minutes. Fluff couscous with fork. Season with salt and pepper.
Mound couscous on large platter. Top with vegetables. Drizzle sauce over.

QUICK MOROCCAN VEGETABLE COUSCOUS

Quick Moroccan Vegetable Couscous image

Categories Vegetable Vegetarian Quick & Easy Raisin Almond Spice Healthy Vegan Couscous Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 9

Ingredients

1/3 cup sliced almonds
1 tablespoon olive oil
3 cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 cup dry white wine
1/3 cup golden raisins
3/4 cup canned vegetable broth
1 5- to 7-ounce box couscous and lentil mix or other couscous blend

Steps:

Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
Meanwhile, prepare couscous according to package directions.
Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.

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