Veggie 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

HEALTHY VEGGIES AND COUSCOUS RECIPE BY TASTY



Healthy Veggies and Couscous Recipe by Tasty image

Here's what you need: potatoes, broccoli, red bell pepper, garlic powder, dried parsley, salt, pepper, olive oil, parmesan cheese, couscous

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

2 potatoes, cubed
½ head broccoli, cut into florets
1 red bell pepper, seeded and chopped
1 tablespoon garlic powder
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil, divided
½ cup parmesan cheese
1 cup couscous, cooked

Steps:

  • Preheat the oven to 350˚F (180°C).
  • Add the potatoes, broccoli florets, and red pepper to a baking sheet.
  • Sprinkle the garlic powder, parsley, salt, pepper, and 2 tablespoons of olive oil over the vegetables and toss to coat.
  • Bake for 25 minutes, until the vegetables are tender.
  • Sprinkle the Parmesan cheese over the vegetables.
  • Add the vegetables to a large bowl with the cous cous and remaining tablespoon of olive oil and toss to combine.
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 55 grams, Fat 14 grams, Fiber 5 grams, Protein 13 grams, Sugar 3 grams

ROASTED VEGGIES WITH COUSCOUS



Roasted Veggies with Couscous image

Light fluffy couscous with a touch of olive oil with roasted veggies. Dressed with olive oil and balsamic vinegar. A great vegetarian dish. A delight, summer or winter.

Provided by 747

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 8

Number Of Ingredients 9

1 large zucchini, thickly sliced
4 ounces button mushrooms, quartered
1 red bell pepper, chopped
1 tablespoon olive oil
3 cups water
1 teaspoon salt
2 tablespoons olive oil
2 cups couscous
2 tablespoons balsamic vinegar

Steps:

  • Preheat your grill to a high heat, outdoor or indoor.
  • Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
  • While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
  • Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.

Nutrition Facts : Calories 224 calories, Carbohydrate 36.8 g, Fat 5.5 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 301.4 mg, Sugar 2.1 g

VEGGIE COUSCOUS



Veggie Couscous image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
1/2 red onion, chopped
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1/2 cup dried cranberries
2 cups chicken broth
1 1/2 cups couscous

Steps:

  • Add the olive oil to a large, high-sided skillet over medium-high heat. Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes. Season with salt and pepper. Add the cranberries and chicken broth and bring to a boil. Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes.
  • Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature.

Nutrition Facts : Calories 253 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 318 milligrams, Carbohydrate 45 grams, Fiber 3.5 grams, Protein 7 grams, Sugar 8 grams

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

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.

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Top Asked Questions

How to cook couscous with vegetables?
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.
How do you make the perfect couscous salad?
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.
How do you make couscous with carrots celery and peppers?
Carrots, celery, peppers and zucchini add fresh crunch and bright color. 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.
What are some good recipes with couscous and pumpkin?
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.

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