Vegetable Couscous Papa Al Couscous Recipes

VEGGIE COUSCOUS

Steps:

• Add the olive oil to a large, high-sided skillet over medium-high heat. Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes. Season with salt and pepper. Add the cranberries and chicken broth and bring to a boil. Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes.
• Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature.

SIMPLE VEGETABLE COUSCOUS

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.

COUSCOUS WITH VEGETABLES

Steps:

• Bring the broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat.
• After five minutes, fluff couscous with a fork, cover again, and set aside.
• Combine chickpeas, vegetables, water, and sherry in a frying pan.
• Cover and cook 10 minutes over medium heat.
• Add seasonings and stir.
• To serve, ring couscous around a platter and mound the vegetable mixture in the center.

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.

ROASTED VEGGIES WITH COUSCOUS

Steps:

• Preheat your grill to a high heat, outdoor or indoor.
• Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
• While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
• Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.

COUSCOUS WITH VEGETABLES

Steps:

• Cook onions and garlic in butter in 2-quart saucepan, stirring frequently, until onions are tender.
• Stir in water and bouillon granules. Heat to boiling; remove from heat. Stir in remaining ingredients.
• Cover and let stand 5 minutes or until liquid is absorbed. Fluff lightly with fork.

25-MINUTE TUNISIAN VEGETABLE COUSCOUS

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.

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.