Vegan Corn Couscous Recipes
VEGAN ACORN SQUASH STUFFED WITH ISRAELI COUSCOUS
A mouth-watering combination of the baked sweet acorn squash and Israeli couscous with veggies.
Provided by Sharone
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Place squash, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
- While the squash is baking, bring water and bouillon to a boil over medium-high heat. Add couscous and garlic, cover, and lower to a simmer. Cook until water has been absorbed, 8 to 10 minutes.
- Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, leek, and bell pepper; saute until tender, about 5 minutes. Add couscous and mix to combine.
- Remove squash from the oven and stuff with the couscous-veggie mixture.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 79.6 g, Fat 14.3 g, Fiber 7.8 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 66.5 mg, Sugar 7.1 g
BLACK BEAN AND COUSCOUS SALAD
This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.
Provided by Anonymous
Categories Salad 100+ Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
- In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
- Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g
ROASTED VEGETABLE COUSCOUS
Roasted Vegetable Couscous is an easy side dish with complex flavor, with sweet roasted vegetables mixed with savory, fluffy couscous.
Provided by Beth - Budget Bytes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
- Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
- Place the vegetables in the oven and roast at 400ºF for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
- While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
- After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
- Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!
Nutrition Facts : ServingSize 1 Cup, Calories 225.15 kcal, Carbohydrate 40.69 g, Protein 6.9 g, Fat 3.98 g, Fiber 3.75 g, Sodium 460.91 mg
More about "vegan corn couscous recipes"
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- Add beans and 1/4 cup of the salsa verde (green salsa) to a small saucepan over medium-low heat, cover, and cook until fully heated through, about 10 minutes.
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- Add the couscous to a bowl and then pour the boiling water over it. Cover with a cloth and leave for a few minutes. Then fluff it with a fork and add in the vegan butter and mix in and then add salt and pepper to taste.
- Add the lettuce, cucumber, cherry tomatoes, sun dried tomatoes, olives and sweet corn into a mixing bowl and toss together. Add in the couscous and toss.
- Add all the dressing ingredients except the water to a bowl or jug and whisk together. Add in just enough water to get it to the right consistency.
VEGAN MEXICAN COUSCOUS RECIPE - GREENBOWL2SOUL
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- Put couscous in a large bowl. Pour boiling water/ stock on couscous and cover the bowl with a lid. Let it stay like that for at least 5 minutes. After that remove the lid and fluff the couscous with a fork. Keep it aside.
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2020-01-13 Luckily, after some searching, we found a gluten free and vegan, corn-based couscous on Amazon. The couscous is made by Clearspring, …
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VEGAN COUSCOUS SALAD WITH CHICKPEAS RECIPE
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VEGAN COUSCOUS SALAD WITH CHARRED CORN - CHENéE TODAY
ISRAELI COUSCOUS WITH VEGGIES - VEGGIE CHICK
2019-08-25 In a large saucepan or pot, add the olive oil and bring to medium heat. (oil-free directions in notes section below). Add the couscous and sauté until couscous is lightly …
From veggiechick.com
Ratings 11Calories 246 per servingCategory Side Dish
From veggiechick.com
Ratings 11Calories 246 per servingCategory Side Dish
- To begin, toast the couscous. In a large saucepan or pot, add the olive oil and bring to medium heat. (oil-free directions in notes section below). Add the couscous and sauté until couscous is lightly browned (about 5 minutes), stirring frequently.
- Add 2 1/4 cups of vegetable stock and bring to a boil. Reduce heat to medium-low and cover. Simmer for about 8-10 minutes or until liquid is absorbed (be sure to keep an eye on it so it doesn't burn or stick to the pan). Remove from heat and set aside.
- In a large skillet, heat the remaining 2 tablespoons vegetable broth over medium heat. Add garlic, onion and carrots. Cook until the onions are translucent and the carrots are starting to get soft (but still a little crunchy), stirring occasionally, about 5-6 minutes. Remove from heat.
- To the large pot of cooked couscous, add the onion/carrot mixture, edamame, corn, parsley, salt and pepper. Stir until warm. Add 1 tablespoon lemon juice and nutritional yeast (optional) and stir. Let sit for at least 5 minutes to absorb flavors. Taste and add remaining 1 tablespoon lemon juice if desired and stir. Makes a total of 6 cups. Store in an airtight container in the fridge for 5-6 days.
SEVEN VEGETABLE COUSCOUS - THE VEGAN ATLAS
2019-08-21 Combine the couscous and water in a heatproof bowl. Cover and let stand until water is absorbed, about 15 minutes. Fluff with a fork, then stir in the vegan butter, turmeric, …
From theveganatlas.com
Reviews 2Servings 8Cuisine JewishCategory Jewish Vegan Recipes
From theveganatlas.com
Reviews 2Servings 8Cuisine JewishCategory Jewish Vegan Recipes
- Combine the couscous and water in a heatproof bowl. Cover and let stand until water is absorbed, about 15 minutes. Fluff with a fork, then stir in the vegan butter, turmeric, and salt. Cover and set aside.
- For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
- Add remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
- To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes and serve.
10 CRAVE-WORTHY VEGAN COUSCOUS RECIPES | GOURMANDELLE
From gourmandelle.com
Estimated Reading Time 5 minsPublished 2018-06-11
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- Moroccan-Style Vegetable Couscous. This yummy Moroccan vegetable couscous can be served as a vegan entree or you can serve it as a healthy side dish for your veggie meal.
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- In a medium pot over medium heat, add the couscous and olive oil (*if oil-free, you can skip this first step and go straight to adding boiling water to couscous). Cook in the oil for about 6-7 minutes, stirring occasionally until starting to brown.
- Meanwhile, in a small pot, boil 1 3/4 cups water. Add the boiling water to the couscous, reduce to medium heat, cover and simmer for about 8-10 minutes, until water is absorbed and couscous is soft.
- Meanwhile, in a Dutch oven or medium/large pot over medium-high heat, add the vegetable broth. When hot, add the garlic cloves and cook for 1 minute. Then add the broccoli and mushrooms. (If the vegetable broth is evaporated, add about 1-2 tablespoons water). Cook for 3-4 minutes, stirring occasionally until soft.
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2019-02-01 Heat your grill or oven to medium-high heat. Combine all of the sauce ingredients in a bowl and whisk until well combined. Taste, add more Harissa and/or salt to taste. Set aside. …
From healthyslowcooking.com
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From healthyslowcooking.com
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- If you are using wooden skewers soak them in warm water for 30 minutes before using. This prevents them from burning on the grill.
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From cooknourishbliss.com
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- Add the red onion, carrots and green beans to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the garlic, salt and pepper. Toss to combine then spread in an even layer.
- Bake for about 25 minutes, stirring once halfway through, until the veggies are tender. Remove from the oven and let cool for about 5 minutes.
- While the veggies are roasting, add the water to a small saucepan. Bring to a boil then stir in the couscous. Cover, remove from the heat and let sit for 5 minutes.
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From oliviascuisine.com
4.5/5 (11)Estimated Reading Time 4 minsServings 6Total Time 5 mins
From oliviascuisine.com
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- Combine the water, salt and butter in a saucepan. Bring to a boil and, when boiling, add the lemon juice.
- In the meantime, heat the olive oil, over medium heat, on a large sauté pan. Add the shallot and garlic and cook for a couple of minutes, until tender and fragrant. Then, add the corn and red pepper flakes and cook for another couple of minutes, until soft.
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VEGAN COUSCOUS SALAD WITH SALSA RECIPE - THE SPRUCE EATS
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COUSCOUS SALAD WITH BELL PEPPER, TOFU AND SWEET CORN - VEGAN
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Reviews 1Estimated Reading Time 3 mins
From rainbowplantlife.com
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CORN AND COUSCOUS SALAD - ANNABEL LANGBEIN – RECIPES
Boil corn in salted water for 3 minutes until tender. Slice the kernels off the corn cobs and place in a serving bowl with the couscous, carrot, almonds and coriander leaves / cilantro leaves. STEP 3. In a small jar shake together the oil, lemon juice and cumin with salt and ground black pepper to taste. Pour over the salad, toss and serve.
From langbein.com
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VEGAN CORN COUSCOUS RECIPES RECIPES RECIPES
CORN COUSCOUS. Make and share this Corn Couscous recipe from Food.com. Recipe From food.com. Provided by Noo8820. Time 10m. Yield 4 serving(s) Steps: Place the couscous,stock powder and water into a bowl.Cover and allow to stand for 5 mins.Fluff up with a fork. Melt the butter in a pan,add the spring onion and corn,cook 2 minutes.
From tfrecipes.com
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Here are 15 vegan couscous recipes. 1. Mushroom Couscous. Image Source. This delicious recipe uses pearled couscous. This is a fast and easy meal to prepare. It can be served as a flavorful main dish or a hearty side. Portobello mushrooms give it a lovely wholesome taste, and you can keep this vegan friendly by including vegetable broth. Only taking 20 minutes to …
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VEGAN CORN COUSCOUS RECIPES
Recipe From allrecipes.com. Provided by bekahc. Categories 100+ Everyday Cooking Recipes Vegan Side Dishes. Time 40m. Yield 4. Number Of Ingredients: 16. Steps: Bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
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From tfrecipes.com
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