Vegetable Couscous Recipe Recipe For Hand

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.

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:

• 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.

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.

VEGETABLE COUSCOUS

Steps:

• Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

SEVEN-VEGETABLE COUSCOUS

Steps:

• For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
• For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
• To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
• table.

QUINOA, COUSCOUS, AND FARRO SALAD WITH SUMMER VEGETABLES

Steps:

• Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
• Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
• Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
• Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

VEGETABLE COUSCOUS WITH SAFFRON AND HARISSA

Steps:

• Heat the olive oil in a large pan. Add the onion and garlic and cook gently for 5 minutes until soft. Add the cumin and paprika and cook, stirring for 1 minute.
• Add the tomatoes, stock, cinnamon stick, saffron, eggplants, zucchini, carrots, and season with salt. Bring to the boil, cover, lower the heat and cook gently for 20 minutes until the vegetables are just tender.
• Line a steamer or colander with a double thickness cheesecloth. Soak the couscous according to the instructions on the packet.
• Add the chickpeas and prunes to the vegetables, stir and cook for 5 minutes.
• Spread the couscous in the prepared steamer. Place the steamer on top of the vegetables, cover and cook for 5 minutes or until done.
• Stir the herbs into the vegetables. Heap the couscous on to a serving dish. Using a slotted spoon, remove the vegetables from the frying pan and add to the couscous. Spoon over a little sauce and toss gently. Stir the harissa into the remaining sauce and serve separately.

VEGETABLE COUSCOUS SALAD

Steps:

• In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.