VEGAN COUSCOUS SALAD
Steps:
- Pour couscous into a large salad bowl. Stir tomato paste and vegetable bouillon together in the cup you used to measure the couscous. Fill the measuring cup with boiling water and pour over couscous. Add another 1/2 cup of boiling water and stir. Cover bowl with a large plate and allow couscous to steam for 5 minutes. Fluff with a fork.
- Add tomatoes, cucumber, bell pepper, green onions, parsley, and basil. Stir together olive oil, white balsamic vinegar, salt, and pepper in a cup. Pour over couscous salad and mix well.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 20.4 g, Fat 5.3 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 46.1 mg, Sugar 2.3 g
SEVEN-VEGETABLE COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 24
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.
ROASTED VEG & COUSCOUS SALAD
Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet
Provided by Good Food team
Categories Lunch, Main course, Side dish
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
- Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
- In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.
Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium
VEGETABLE COUSCOUS
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
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
This easy one-pot Vegetable Couscous recipe is loaded with highly nutritious vegetables amongst other ingredients. It's Fluffy, fragrant, and tasty with a kiss of warm flavors.
Provided by Lola Osinkolu
Categories Lunch/Dinner
Number Of Ingredients 13
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.
Nutrition Facts : Calories 206 kcal, Carbohydrate 43 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 347 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
25-MINUTE TUNISIAN VEGETABLE COUSCOUS
A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!
Provided by girlandagun
Categories World Cuisine Recipes African
Time 25m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 72.1 g, Cholesterol 0.7 mg, Fat 4.9 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 698.6 mg, Sugar 5.1 g
EASY VEGAN COUSCOUS SALAD (MEDITERRANEAN-STYLE)
Ready in under 20 minutes, this Mediterranean-style vegan couscous salad is a quick and simple alternative to rice or other side dishes.
Provided by The Pesky Vegan
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- To a large bowl, add the diced red pepper, tomatoes, cucumber, and sliced olives.
- In a small mixing bowl, combine the lemon juice, lemon zest, olive oil, crushed garlic, salt, and pepper. If you have a large lemon with a lot of zest, start with around half then add more zest to taste later on.
- Heat a pan over low-medium heat and add the dried couscous to the dry pan. Toast for around 5 minutes or until golden brown, moving regularly to avoid burning.Note: I like to make couscous in a pan with a tight-fitting lid, as it lets me toast the couscous first. Toasting isn't necessary but adds extra flavour. If you don't want to do this, you can just add the dried couscous and liquid to a heat-proof bowl with a lid or cling film (plastic wrap) to create a tight fit.
- Once the couscous is toasted, remove the pan from the heat and pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).
- Once soft, fluff up the couscous lightly using a fork.
- Roughly chop the fresh basil. Add this to the bowl of veg along with the couscous and lemon dressing, then mix everything together well. Adjust the seasoning to taste and serve.
Nutrition Facts : Calories 248 kcal, Carbohydrate 37 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 554 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
VEGAN COUSCOUS SALAD
This is the best Mediterranean vegan couscous salad! Toasting the couscous first is a simple way to add an extra layer of flavour. Toss with your favourite vegetables and a simple dressing for a super quick vegan meal, potluck contribution or BBQ side dish!
Provided by Melissa
Categories Main Course Side Dish
Time 15m
Number Of Ingredients 13
Steps:
- Place the dry couscous in a dry pan over medium-low heat. Toast the couscous, stirring frequently and keeping an eye on it as it can burn quickly, until golden brown - 5 to 10 minutes.
- Take the pan off the heat and pour over the vegetable stock or water. Quickly place the lid on the pan. Allow to steam for 5 minutes. Remove the lid and rake a fork through the couscous to separate.
- Transfer to a large bowl. You can serve this salad warm or allow the couscous to cool first. Toss with the chopped vegetables and herb(s) of your choice.
- Serve the salad the Mediterranean way with olive oil, vinegar, salt and pepper on the side for each person to dress their salad how they like.
Nutrition Facts : Calories 340 kcal, Carbohydrate 46 g, Protein 10 g, Fat 13 g, SaturatedFat 2 g, Sodium 734 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
VEGETABLE COUSCOUS
A delicious and healthy vegetable couscous recipe. Easy to make as a side dish or vegetarian main course.
Provided by Karen Ciancio
Categories Main or Side
Time 25m
Number Of Ingredients 10
Steps:
- In a 2 quart saucepan over high heat, heat the broth to boiling. Remove it from the heat and stir in the couscous. Cover and let it stand (off the heat) for 5 (or up to 10 minutes) to allow the couscous to absorb the broth. Fluff it with a fork
- Meanwhile, heat the oil in a 10 inch skillet over medium heat. Once the oil is hot, cook the mushrooms, onions, peppers, ginger and garlic until the vegetables are tender-crisp. Stir the mixture often while it is cooking.
- When the vegetables are cooked, stir in the soy sauce and lemon juice. Pour it over the cooked couscous, mix it all together and heat it through.
Nutrition Facts : Calories 178 kcal, Carbohydrate 32 g, Protein 6 g, Fat 3 g, SaturatedFat 2 g, Sodium 297 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MOROCCAN-STYLE VEGETABLE COUSCOUS
Make this sweet & spicy Moroccan-Style Vegetable Couscous as a festive vegan entree. Zucchini, sweet potatoes, chickpeas, dried fruit & spices.
Provided by Tori Avey
Categories Side Dish
Time 1h30m
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.
- Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth. Bring to a boil.
- Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
- Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.
- Meanwhile, prepare couscous according to package directions.Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve.
Nutrition Facts : Calories 503 kcal, Carbohydrate 99 g, Protein 15 g, Fat 5 g, Sodium 383 mg, Fiber 13 g, Sugar 23 g, ServingSize 1 serving
MOROCCAN SPICED VEGETABLE COUSCOUS
Throw together a deliciously spiced and super healthy dish in no time flat. This recipe is great as a side dish or vegetarian meal.
Provided by Erren Hart
Categories Side Dish
Time 30m
Number Of Ingredients 19
Steps:
- In a medium-size skillet heat the oil over medium heat.
- Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
- Add the garlic, sauté another minute.
- Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
- Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
- Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.
Nutrition Facts : Calories 472 kcal, Carbohydrate 77 g, Protein 17 g, Fat 10 g, SaturatedFat 1 g, Sodium 780 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving
ROASTED VEGETABLE COUSCOUS
Roasted Vegetable Couscous is an easy side dish with complex flavor, with sweet roasted vegetables mixed with savory, fluffy couscous.
Provided by Beth - Budget Bytes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
- Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
- Place the vegetables in the oven and roast at 400ºF for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
- While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
- After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
- Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!
Nutrition Facts : ServingSize 1 Cup, Calories 225.15 kcal, Carbohydrate 40.69 g, Protein 6.9 g, Fat 3.98 g, Fiber 3.75 g, Sodium 460.91 mg
MOROCCAN VEGETABLES WITH COUSCOUS
Aubergines are wonderful roasted, serve with couscous and topped with chickpeas to make this flavourful vegetarian dish. With a GI of 43 this meal is high protein, low GI and provides 202 kcal per portion.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 21
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Cut the aubergines in half from top to bottom and score in a criss-cross pattern through the flesh. Place on a small baking tray and spray with oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.
- Meanwhile, spray a large non-stick frying pan with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until softened and lightly browned. Add the cumin, coriander, chilli and cinnamon and cook for a few seconds, stirring constantly.
- Pour the tomatoes into the pan. Add the pepper, courgette, chickpeas, coriander and stock. Season with a little salt and lots of ground black pepper and bring to a gentle simmer. Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick.
- Just before the sauce is ready, make the couscous. Dissolve the stock cube in 100ml/3½fl oz just-boiled water in a medium bowl. Stir in the couscous, cover and rest for three minutes. Add the lemon zest, coriander and season to taste. Toss well together, using a fork to break up the clumps of couscous.
- Divide the aubergines between four plates. Stir the lemon juice into the chickpeas and season to taste. Spoon the spiced chickpeas over the aubergines. Add the couscous and sprinkle with chopped nuts. Garnish with coriander and yoghurt.
Nutrition Facts : Calories 202kcal
VEGETARIAN COUS COUS
Steps:
- Saute onions with 1/4 cup of olive oil until golden brown. Cool and set aside. In a 3-4 quart heavy saucepan, bring the broth or water to a boil. Add cous cous, cover and remove from heat. Allow to sit for 5 minutes until cous cous absorbs all liquid. Add 1/4 cup of olive oil to cous cous along with onion and mix. Combine next 12 ingredients, add and mix thoroughly. Can be refrigerated all day up to this point. Just before serving, add diced tomatoes and mix. Sprinkle with almonds that have been toasted for 3-5 minutes at 400 degrees. Garnish with cilantro sprigs.
VEGETABLE COUSCOUS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 entree servings
Number Of Ingredients 14
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.
VEGETARIAN COUSCOUS
A colourful vegetarian couscous dish made with couscous, Campbell's vegetable broth, chickpeas, kidney beans, dried fruits & nuts & tomatoes.
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil over medium heat in a sauce pan. Add onions and peppers and sauté for 4 minutes or until the vegetables have softened and browned.
- Add garlic,chickpeas,red kidney beans,dried fruits & nuts and Greek seasoning to pan and continue to sauté for another 2 minutes.
- Add broth and bring to a boil over high heat.
- Add couscous,cover and turn off the heat and let sit for 10 minutes.
- After 10 minutes,fluff the couscous with a fork; add cherry tomatoes and parsley then stir to combine.
Nutrition Facts :
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- In a large saucepan, heat the oil over moderate heat. Add the onion, carrots, fennel, eggplant, garlic, and jalapeño. Cook, covered, until the vegetables start to soften, about 10 minutes. Stir in the tomato paste, coriander, caraway seeds, 2 teaspoons of the salt, and the black pepper. Cook, stirring, for 1 minute.
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