Vegetable Stew With Couscous Recipes

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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

VEGETABLE COUSCOUS STEW



Vegetable Couscous Stew image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion, chopped
Coarse grained salt and cracked black pepper
1 teaspoon fresh thyme leaves
3 zucchini, cut into 3/4-inch cubes
3 yellow squash, cut into 3/4-inch cubes
1 pound mushrooms, cut into 3/4-inch cubes
1 clove garlic, minced
4 tomatoes, peeled and diced, or 1 (14-ounce) can diced tomatoes
3 cups chicken or vegetable stock
1 (19-ounce) can garbanzo beans
1/4 cup chopped parsley, plus 1 tablespoon
2 tablespoons red wine vinegar
2 tablespoons fresh basil
2 cups couscous, prepared according to package instructions
1/2 cup raisins, soaked in boiling water for 5 minutes and drained

Steps:

  • In a large saucepan, heat the olive oil over medium heat. Add onions and saute until softened, approximately 5 minutes. Season with salt and pepper. Add thyme, zucchini, squash, and mushrooms. Saute for 5 to 10 minutes. Add garlic and stir. Add tomatoes, stock, and garbanzo beans. Let simmer for 5 to 10 minutes. Add more stock if dry. Add 1/4 cup parsley, red wine vinegar, and basil. Taste and adjust seasonings.
  • Add the raisins and remaining parsley to the prepared couscous, and stir to combine. Plate couscous and spoon stew over the top.

Nutrition Facts : Calories 451 calorie, Fat 6.8 grams, SaturatedFat 0.9 grams, Carbohydrate 79 grams, Fiber 12 grams, Protein 20 grams

MOROCCAN VEGETABLE STEW WITH COUSCOUS



Moroccan Vegetable Stew With Couscous image

Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.

Provided by Annacia

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 medium carrots, sliced 1/4 to 1/2 inch thick
1 1/2 lbs butternut squash, peeled and cut into 1 inch cubes
1 medium onion, chopped
1 (15 ounce) can garbanzo beans, drained
1 (14 ounce) can stewed tomatoes
1/2 cup pitted prunes, chopped
1/2 teaspoon cinnamon (more if you like)
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup couscous
1 cup vegetable broth
2 tablespoons chopped cilantro or 2 tablespoons parsley

Steps:

  • In a nonstick skillet, heat oil over medium high heat.
  • Add carrots, squash, and onion and cook until golden, about 10 minutes.
  • Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
  • Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
  • Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
  • Stir cilantro into stew.
  • Spoon stew over couscous to serve.

Nutrition Facts : Calories 448.1, Fat 5.3, SaturatedFat 0.7, Sodium 878.9, Carbohydrate 89.9, Fiber 12.8, Sugar 10.2, Protein 14.1

HEARTY VEGETARIAN STEW WITH COUSCOUS



Hearty Vegetarian Stew with Couscous image

This stew is a very tasty, easy-to-make vegetarian dish that could also easily be combined with lots of different meats or fish.

Provided by martvangee

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h

Yield 6

Number Of Ingredients 19

1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
4 medium potatoes, peeled and cut into 2-inch pieces
1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
2 cups vegetable broth
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons grated lime zest
1 ¾ cups water
1 (10 ounce) package dry couscous
salt to taste
1 tablespoon salted butter
6 tablespoons chopped fresh cilantro, divided
6 tablespoons chopped fresh mint, divided
6 tablespoons plain yogurt
6 wedge (blank)s lime wedges

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Cook onion and garlic in the hot oil until softened, about 5 minutes. Add potatoes, squash, beans, tomatoes with juice, vegetable broth, cumin, and coriander; bring to a boil. Reduce heat and simmer until squash and potatoes are soft enough to eat, 30 to 50 minutes.
  • Ten minutes before the stew is finished cooking, bring 1 3/4 cups water to a boil in a saucepan. Stir in couscous; cover, and remove from the heat. Let stand for 5 minutes, then season with salt and stir in butter.
  • Remove stew from the heat and stir in lime zest, 1/2 of the cilantro, and 1/2 of the mint.
  • Serve stew next to couscous on a plate with a tablespoon of yogurt. Sprinkle with remaining cilantro and mint and serve with a lime wedge.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 89.2 g, Cholesterol 7.1 mg, Fat 6.2 g, Fiber 11 g, Protein 14 g, SaturatedFat 2 g, Sodium 441.3 mg, Sugar 7.1 g

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 STEW WITH COUSCOUS



Vegetable Stew with Couscous image

Categories     Soup/Stew     Vegetable     Stew     Vegetarian     Raisin     Butternut Squash     Winter     Healthy     Vegan     Chard     Mustard Greens     Couscous     Gourmet

Yield Serves 2

Number Of Ingredients 12

1 tablespoon olive oil
1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 2-inch cubes
1 medium onion, cut into 6 wedges
1 cup water
2/3 cup couscous
2 teaspoons minced fresh parsley leaves
1/2 pound mushrooms, halved
1 cup low-salt chicken broth or vegetable broth
1/4 cup apple cider or juice
2 teaspoons all-purpose flour
1/4 cup raisins
1/4 pound mustard greens or Swiss chard, stems and center ribs discarded and greens washed, spun dry, and coarsely chopped (about 2 cups)

Steps:

  • In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook squash and onion with salt to taste, stirring occasionally, until browned lightly, about 5 minutes. Reduce heat to moderately low and cook mixture, covered, stirring occasionally, about 5 minutes, or until squash is almost tender.
  • While squash mixture is cooking, in a small saucepan bring water to a boil. Stir in couscous and let stand, covered, off heat 5 minutes. Stir in parsley and salt to taste and keep warm, covered.
  • Add mushrooms to squash mixture and sauté over moderately high heat, stirring occasionally, until mushrooms are golden. In a large measuring cup stir together broth, cider or juice, and flour. Stir broth mixture and raisins into vegetable mixture and simmer over moderate heat until sauce is thickened slightly, about 2 minutes. Place mustard greens or chard on top of stew and add salt to taste. Simmer stew, covered, 1 minute, or until greens are wilted.
  • Serve stew with couscous.

MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS



Moroccan Chickpea and Vegetable Stew with Couscous image

This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.

Provided by ciao4293

Categories     Stew

Time 29m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
2 cups zucchini, cubed
1 cup onion, chopped
1/2 cup carrot, chopped
1 tablespoon garlic, minced
1 cup chicken broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
2 (15 1/2 ounce) cans chickpeas, drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous

Steps:

  • Heat the oil in a large skillet on medium high heat.
  • Add the zucchini, onion, carrot and garlic.
  • Saute 5 minutes.
  • (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
  • Cover, reduce the heat, and simmer for 8 minutes or until tender.
  • Stir occasionally.
  • While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
  • Cover and let stand for 5 minutes.
  • Serve stew over couscous.

Nutrition Facts : Calories 358.9, Fat 4.8, SaturatedFat 0.7, Sodium 781.1, Carbohydrate 67, Fiber 10.2, Sugar 6.4, Protein 13.5

CHICKEN & VEGETABLE STEW WITH WHOLEMEAL COUSCOUS



Chicken & vegetable stew with wholemeal couscous image

Make a superhealthy start to the week with this hearty and wholesome one-pot

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

1 tbsp olive oil
2 skinless chicken breasts , cut into chunks
1 small onion , sliced
1 garlic clove , crushed
pinch each paprika and saffron
50g baby sweetcorn , halved
50g asparagus tips
50g peas
50g cherry tomatoes , halved
150ml chicken stock
140g wholemeal couscous

Steps:

  • Heat the oil in a pan, cook the chicken for 5-6 mins, then remove with a slotted spoon. Add onion and cook for 2-3 mins before adding the garlic, paprika, saffron, sweetcorn, asparagus, peas and tomatoes. Cook for 2-3 mins more. Return the chicken to the pan, pour in the stock, then cover and simmer for 15 mins.
  • Meanwhile, cook the couscous following pack instructions. To serve, fluff the couscous with a fork and divide between 2 bowls before spooning over the stew.

Nutrition Facts : Calories 347 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.2 milligram of sodium

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