Spicy Couscous And Vegetables Recipes

VEGETABLE COUSCOUS

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.

SPICY COUSCOUS AND VEGETABLES

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.

VEGETABLE COUSCOUS

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.

MOROCCAN-STYLE VEGETABLE COUSCOUS

Steps:

• Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.
• Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth. Bring to a boil.
• Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
• Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.
• Meanwhile, prepare couscous according to package directions.Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve.

MOROCCAN SPICED VEGETABLE COUSCOUS

Steps:

• In a medium-size skillet heat the oil over medium heat.
• Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
• Add the garlic, sauté another minute.
• Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
• Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
• Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.

SPICY VEGETABLE COUSCOUS

Steps:

• Heat oil in large skillet over medium-high heat.
• Add onion and garlic to pan, and saute until tender but not brown.
• Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth.
• Turn heat up to high and bring to a boil.
• Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender yet firm when tested a fork.
• Add zucchini and garbanzo beans; cook until zucchini is just tender.
• Meanwhile, prepare couscous:.
• In a large saucepan, heat chicken broth and butter.
• Add couscous.
• Cover and remove from heat.
• Let stand 15 minutes.
• To serve, spoon some couscous on a warm plate; top with vegetables and their broth.
• Garnish with cilantro or parsley and sesame seeds.

HEALTHY ROASTED VEGETABLE COUSCOUS

Steps:

• Preheat oven to 475F. Spray a baking sheet with non-stick cooking spray. Place bell pepper, carrots, parsnip, sweet potatoes, onions and zucchini on baking sheet.
• Drizzle with 1 tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 45 minutes until tender, tossing once after 30 minutes of roasting.
• While vegetables are roasting, in a small mixing bowl whisk together remaining 3 tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.
• Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.
• Add roasted vegetables, chickpeas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat. Sprinkle with sumac and serve warm.

SPICY VEGETABLE COUSCOUS

Steps:

• In a medium-size skillet heat the oil.
• Add green onions, sweet pepper, garlic, tomatoes and zucchini; saute 5 min, stirring.
• Remove from heat and keep warm.
• In a medium-size saucepan, combine the remaining ingredients, mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.

SPICY COUSCOUS

Steps:

• Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

MOROCCAN VEGETABLES WITH COUSCOUS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Cut the aubergines in half from top to bottom and score in a criss-cross pattern through the flesh. Place on a small baking tray and spray with oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.
• Meanwhile, spray a large non-stick frying pan with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until softened and lightly browned. Add the cumin, coriander, chilli and cinnamon and cook for a few seconds, stirring constantly.
• Pour the tomatoes into the pan. Add the pepper, courgette, chickpeas, coriander and stock. Season with a little salt and lots of ground black pepper and bring to a gentle simmer. Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick.
• Just before the sauce is ready, make the couscous. Dissolve the stock cube in 100ml/3½fl oz just-boiled water in a medium bowl. Stir in the couscous, cover and rest for three minutes. Add the lemon zest, coriander and season to taste. Toss well together, using a fork to break up the clumps of couscous.
• Divide the aubergines between four plates. Stir the lemon juice into the chickpeas and season to taste. Spoon the spiced chickpeas over the aubergines. Add the couscous and sprinkle with chopped nuts. Garnish with coriander and yoghurt.

KUSKSU (LIBYAN COUSCOUS WITH SPICY BEEF AND VEGETABLES)

Steps:

• Heat the oil in a Dutch oven over medium-high heat and fry the beef until nicely browned on all sides. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic and cook another minute.
• Add the chili powder, hararat, tomatoes, tomato puree, beef stock, salt, and brown sugar. Bring the mixture to a boil, reduce to a simmer, cover and cook for 30 minutes.
• Add the vegetables and garbanzo beans, return to a boil, reduce, cover and simmer for another 40 minutes until until the vegetables and beef are tender and the sauce has thickened.
• To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the tomato-based sauce over everything.