Tunisian Style Squash With Couscous Recipes

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BAKED COUSCOUS WITH SUMMER SQUASH



Baked Couscous With Summer Squash image

Our family and friends love this low fat side dish. When I have a vegetarian here, I use vegetable broth instead of chicken. This recipe came from Cooking Light magazine.

Provided by WiGal

Categories     Grains

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

14 ounces reduced-sodium fat-free chicken broth or 14 ounces vegetable broth, DIVIDED
3/4 cup uncooked couscous
2 cups sliced yellow squash
1/2 cup sliced green onion
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 garlic clove, minced
1/4 cup shredded Fontina cheese
1/4 cup grated parmesan cheese
1/4 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°F.
  • Bring 1 cup of broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork.
  • Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside.
  • Combine cheeses; set aside.
  • Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper.
  • Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.
  • Top with remaining cheese mixture.
  • Bake at 400°F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.

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 ElizabethKnicely

Categories     Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 20

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
1/2 cup sliced baby portabella mushrooms
4 cups vegetable broth
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground cardamom
1/4 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 (optional)
1/2 teaspoon paprika (optional)
1 tablespoon finely chopped toasted almond (optional)

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 370.3, Fat 4, SaturatedFat 0.6, Sodium 345.1, Carbohydrate 71, Fiber 8.6, Sugar 4.5, Protein 13.1

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