Vegetable Couscous With Black Olives Recipes

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VEGETABLE COUSCOUS WITH BLACK OLIVES



Vegetable Couscous with Black Olives image

Categories     Olive     Tomato     Side     Sauté     Vegetarian     Quick & Easy     Low/No Sugar     Couscous     Boil     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 11

1 cup water
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
2/3 cup couscous
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, chopped fine
1 plum tomato, seeded and cut into 1/2-inch dice
1/2 small zucchini, cut into 1/4-inch dice
3 Kalamata or other brine-cured black olives, pitted and cut into slivers
1 tablespoon chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
freshly ground black pepper to taste

Steps:

  • In a small saucepan bring water, salt, and 1 tablespoon oil to a boil and stir in couscous. Remove pan from heat and let couscous stand, covered, 5 minutes.
  • While couscous is standing, in a skillet sauté onion, garlic, tomato, and zucchini with salt to taste in remaining tablespoon oil over moderately high heat, stirring, until vegetables are tender, 3 to 4 minutes. Stir in olives, parsley, and pepper and remove skillet from heat.
  • Fluff couscous with a fork and stir into vegetables.

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO



Couscous with Olives and Sun-Dried Tomato image

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Provided by Erin C. David

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 50m

Yield 4

Number Of Ingredients 13

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

Steps:

  • Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
  • Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
  • Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
  • Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g

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

COUSCOUS WITH OLIVES AND LEMON



Couscous With Olives and Lemon image

From a saved page of an old Gourmet Magazine. I prefer to use Israeli couscous, the pearl type, however you need to check package directions for additional cooking time. This was a great side dish for "Recipe#60524" Marinated Lamb Chops. I also used kalamata olives and skipped the salt.

Provided by NurseJaney

Categories     Greek

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons garlic, minced
3 tablespoons olive oil
1 3/4 cups vegetable broth
1/4 teaspoon salt
1 1/2 cups couscous
16 black olives, pitted and coarsely chopped
1/2 cup flat leaf parsley, chopped
1 1/2 teaspoons lemon zest, finely grated

Steps:

  • Cook garlic in oil in 2-3 quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1-2 minutes.
  • Add water and salt and bring to boil.
  • Stir in remaining ingredients, cover pan and remove from heat.
  • Let stand 5 minutes.
  • Fluff with fork.

ROASTED VEGETABLE COUSCOUS WITH HUMMUS



Roasted Vegetable Couscous With Hummus image

Make and share this Roasted Vegetable Couscous With Hummus recipe from Food.com.

Provided by Annacia

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 red bell pepper
1 yellow bell pepper
2 garlic cloves, sliced thinly
1 small zucchini
1 small eggplant
6 small mushrooms, quartered
1 sprig fresh rosemary
1 red onion
1 tablespoon olive oil
2 cups whole wheat couscous
2 1/2 cups vegetable stock (or water)
1 cup garbanzo beans
1/2 lemon, juice of
4 green olives, pitted
1 garlic clove
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 425°.
  • Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 1 inch pieces.
  • Put into a roasting pan and add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly.
  • Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.
  • Meanwhile, prepare the couscous.
  • Boil the vegetable stock or water.
  • Add the couscous to stock (or water), swirl around a bit, cover, remove from heat and stand for 5 - 10 minutes.
  • Add freshly ground black pepper and salt to taste.
  • Fluff through so that the grains separate.
  • Do this a few times while waiting.
  • When ready add the cous cous to the pan with the vegetables and mix well.
  • Return to the oven for 5 more minutes.
  • TO MAKE HUMMUS:
  • Put the garbanzos in a bowl with a clove of garlic, lemon juice and the 4 green olives.
  • Season with black pepper and combine till smooth with a blender.
  • TO SERVE:
  • Divide between four plates.
  • Place Veggie mix over the hummus before serving warm or cold.

COUSCOUS WITH OLIVES AND LEMON



Couscous with Olives and Lemon image

Categories     Citrus     Olive     Side     Vegetarian     Quick & Easy     Vegan     Couscous     Parsley     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 teaspoons minced garlic
3 tablespoons olive oil
1 3/4 cups water
Rounded 1/4 teaspoon salt
1 1/2 cups couscous (10 oz)
16 oil-cured black olives, pitted and coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest

Steps:

  • Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add water and salt and bring to a boil. Stir in remaining ingredients, then cover pan and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a fork.

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