Vegetable Couscous Recipe Recipes Recipe For Hand

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VEGETABLE COUSCOUS



Vegetable Couscous image

Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

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.

Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

GRILLED VEGETABLE COUSCOUS



Grilled Vegetable Couscous image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 small leek (halved lengthwise, dark green top discarded) and 8 ounces torn oyster mushrooms with olive oil; season with salt and pepper. Grill over medium-high heat, flipping, until charred, 6 to 8 minutes. Slice the leeks and the mushrooms. Cook 1 cup couscous as the label directs; fluff with a fork. Stir in the grilled vegetables and 1/4 cup chopped parsley. Top with toasted sliced almonds.

VEGETABLE COUSCOUS



Vegetable Couscous image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 entree servings

Number Of Ingredients 14

2 tablespoon extra-virgin olive oil
1 bay leaf, fresh or dried
1 medium onion, chopped
1/4 zucchini, diced
1/4 yellow squash, diced
Salt and pepper
1/2 cup canned pumpkin
4 cups chicken or vegetable broth
1 1/2 teaspoons ground cumin, half a palm full
1 teaspoon coriander seeds, 1 /3 palm full
2 1/4 cups couscous
1 vine ripe plum tomato, seeded and finely chopped
2 tablespoons each chopped cilantro and flat-leaf parsley
Mediterranean flat bread, for passing

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.

CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS



Chicken and Summer Vegetable Stew with Couscous image

This recipe is sponsored by Do Good Chicken. Inspired by Moroccan tagine, this fragrant stew combines quick-cooking boneless chicken thighs and chickpeas with summer vegetables, such as zucchini, rainbow carrots and colorful cherry tomatoes. It's served over fluffy, buttery couscous and finished with a refreshing herb and nut topping. A little fire from harissa plus a dollop of cooling yogurt packs this dish with bright flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 24

3 cloves garlic, smashed
2 large rainbow carrots, peeled and cut into 1-inch chunks
1 medium yellow onion, cut into 6 wedges, root end kept intact
1 cinnamon stick, snapped in half
1/3 cup golden raisins
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon sugar
1 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1 pound boneless skinless chicken thighs, such as Do Good Boneless Skinless Chicken Thighs, cut into bite-size pieces
One 15 1/2-ounce can chickpeas, rinsed and drained
12 ounces assorted color cherry tomatoes
1 large zucchini, quartered lengthwise and cut into 1-inch chunks
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 1/2 cups couscous
1/2 cup cilantro leaves, roughly chopped
1/2 cup parsley leaves, roughly chopped
1/4 cup sliced almonds
1/4 cup salted shelled pistachios, crushed
1/4 cup golden raisins
Harissa and plain yogurt, for serving

Steps:

  • For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven 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 carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
  • For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
  • For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
  • To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.

VEGETABLE COUSCOUS: PAPA AL COUSCOUS



Vegetable Couscous: Papa al Couscous image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
5 whole garlic cloves, smashed
2 (about 3/4 pound) zucchini, cubed
4 medium-large tomatoes, or 8 large (about 2 pounds) plum tomatoes, cut into 1-inch pieces
1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled
1 teaspoon lemon pepper
1/2 teaspoon herbes de Provence
Salt and pepper
4 1/2 to 5 cups water
3 chicken bouillon cubes
2 bay leaves
1 cup couscous
1/2 lemon, juiced, or to taste
1/3 cup minced fresh parsley leaves
Extra-virgin olive oil, for drizzling

Steps:

  • In a casserole set over moderate heat, warm the oil until it is hot. Add the garlic cloves and cook, stirring, until golden. Add the zucchini and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, oregano, lemon pepper, herbes de Provence, and salt and pepper to taste, and cook the mixture, stirring occasionally for 5 minutes more. Add the water, bouillon cubes, bay leaves, and additional salt and pepper to taste, if desired, and simmer the mixture, stirring occasionally, for 15 minutes. Add the couscous and continue cooking, stirring occasionally, until it reaches porridge-like consistency, about 5 to 10 minutes. Add the lemon juice and parsley. Discard the bay leaves. Serve the couscous drizzled with the extra virgin olive oil and dusted with freshly ground pepper.

COUSCOUS WITH GRILLED VEGETABLES



Couscous with Grilled Vegetables image

"This hearty side is almost a meal in itself," says Kathy Herrala of Martinez, California. She grills garden-fresh vegetables, then adds them to couscous for an appealing dinner accompaniment.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 small zucchini, quartered lengthwise
1/2 medium eggplant, sliced widthwise 1/2 inch thick
1 medium sweet red pepper, quartered
1 small onion, sliced 1/2 inch thick
Cooking spray
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups reduced-sodium chicken or vegetable broth
1 package (10 ounces) couscous
1/2 cup chopped green onions
4-1/2 teaspoons lemon juice
2-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Steps:

  • Spritz vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare for indirect heat using a drip pan. , Arrange vegetables over drip pan and grill, covered, over indirect medium heat for 8-10 minutes or until tender, turning occasionally. Let stand until cool enough to handle., In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes or until liquid is absorbed. , Cut grilled vegetables into 1/2-in. pieces. Fluff couscous with a fork. Add the vegetables, green onions, lemon juice, thyme and remaining salt and pepper; toss until combined.

Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 384mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

COUSCOUS WITH VEGETABLES



Couscous With Vegetables image

This is a speedy, healthy (no added fat!)side dish. If you've never had couscous before, you should give it a try...it cooks really fast, and it has a nice, fluffy texture.

Provided by Aunt Cookie

Categories     Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups vegetable broth
1 cup uncooked couscous
8 ounces canned chick-peas, drained
1 garlic clove, minced
1/2 cup onion, minced
2/3 cup yellow pepper, chopped
1 celery rib, chopped
1 small carrot, finely chopped
1/4 cup water
2 tablespoons sherry wine
1/4 teaspoon pepper
1/4 teaspoon allspice
1/8 teaspoon ground mace
1/2 teaspoon salt

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.

Nutrition Facts : Calories 194.1, Fat 0.8, SaturatedFat 0.1, Sodium 334.7, Carbohydrate 36, Fiber 4, Sugar 1.3, Protein 6.2

SPICY VEGETABLE COUSCOUS



Spicy Vegetable Couscous image

This is based on a recipe from Glamour's Gourmet On the Run cookbook, by Jane Kirby. I love this dish served with whole-wheat pita bread and Moroccan mint tea (you'll find several recipes for this tea on 'Zaar).

Provided by mersaydees

Categories     Moroccan

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 medium onion, coarsely chopped
1 garlic clove, minced
1/2 medium turnip, diced (2 cups)
2 carrots, diagonally sliced
1 (8 ounce) can tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth
1 small zucchini, sliced
1/2 cup garbanzo beans (canned chick-peas)
1 1/2 cups chicken broth
4 tablespoons butter
1 cup couscous
fresh cilantro (to garnish) or parsley sprig (to garnish)
sesame seeds, for garnish

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.

Nutrition Facts : Calories 429.4, Fat 20.1, SaturatedFat 8.6, Cholesterol 30.5, Sodium 982.1, Carbohydrate 51.2, Fiber 6.1, Sugar 5.6, Protein 11.8

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