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
RACHAEL RAY'S VEGETABLE COUSCOUS
Make and share this Rachael Ray's Vegetable Couscous recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 43m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place a large saucepan over med-high heat; add in the first 5 ingredients; season with salt and pepper.
- Saute and stir frequently for 7-8 minutes.
- Add in pumpkin and broth; stir to combine.
- Add in cumin and coriander; bring broth to a boil.
- Stir in couscous; cover and remove from heat.
- Let stand 5 minutes, then remove lid and fluff couscous using a fork.
- Remove bay leaf and add in chopped tomato, cilantro, and parsley.
- Toss mixture and transfer to a serving platter.
- Serve with warm Mediterranean flat breads.
Nutrition Facts : Calories 505.2, Fat 9.3, SaturatedFat 1.5, Sodium 857.4, Carbohydrate 85.3, Fiber 7.5, Sugar 4.7, Protein 19
POACHED CHICKEN AND VEGETABLES WITH COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings, plus 4 extra poached chicken breasts
Number Of Ingredients 11
Steps:
- Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley.
- Refrigerate or freeze the whole breast pieces for Portuguese Chicken.
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