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
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.
GARDEN-VEGETABLE COUSCOUS
You can use any variety of bell pepper or cherry tomato in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Place couscous in a medium heatproof bowl. Pour 1 cup boiling water over the couscous, cover, and let stand 10 minutes. Fluff with a fork.
- Cut bell pepper into 1-inch-long matchsticks, and add to the warm couscous. Thinly slice the scallions crosswise, and add to the bowl. Add cherry tomatoes.
- In a small bowl, whisk olive oil and lemon juice together. Season with salt and pepper. Drizzle over couscous, vegetables, and toss. Garnish with lemon zest, if desired, and serve.
MOROCCAN VEGETABLES WITH COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.
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
SIMPLE VEGETABLE COUSCOUS
Categories Potato Tomato Vegetable Side Vegetarian Lunch Celery Turnip Zucchini Fall Winter Healthy Vegan Couscous Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 To 10 Side-Dish Servings
Number Of Ingredients 11
Steps:
- Bring water to boil in heavy large Dutch oven over high heat. Mix in paprika and cumin; season lightly with salt and pepper. Add turnip and carrot. Cover and cook 2 minutes. add zucchini, celery and potatoes. Cover and cook until vegetables are tender, about 10 minutes. Add tomatoes. Cook uncovered until tomatoes soften, about 2 minutes. Drain vegetable, reserving cooking liquid. Transfer vegetables to medium bowl and cover with foil to keep warm. Return cooking liquid to same pot and boil until reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
- Meanwhile, bring 4 1/2 cups vegetable broth and oil to boil in heavy large skillet. Mix in couscous; cover skillet. Remove from heat and let stand until couscous softens and absorbs broth, about 10 minutes. Fluff couscous with fork. Season with salt and pepper.
- Mound couscous on large platter. Top with vegetables. Drizzle sauce over.
COUSCOUS WITH GRILLED VEGETABLES
"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
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
MOROCCAN VEGETABLE COUSCOUS WITH LAMB SHANKS
Moroccan fez style couscous made with seven vegetables. Delicious and filling. This can be a meal in itself! This is also delicious with chicken!
Provided by Alskann
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- In a saucepan cover chickpeas with water and cook, covered, until tender.
- Drain, cool and remove skins.
- In bottom of a Couscoussier (or double stock pot w/steamer), preheat 5 tablespoons of butter and oil over medium heat until hot.
- Add lamb, salt, spices, onions, herb sprigs and tomatoes; cover and simmer, stirring occasionally for 10 minutes.
- Add 3 quarts water and chickpeas; cover and simmer over low heat, 1 1/2 hours.
- Cut meat into chunks, discarding bones.
- Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
- In a separate saucepan cover squash with broth from lamb stew and simmer until tender.
- To lamb broth add zucchini, chili pepper, and raisins.
- Top with colander containing couscous, cover and steam 20 minutes.
- Dot couscous with remaining butter during last 5 minutes of steaming.
- To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter.
- Spread out to form a large well in center.
- With a slotted spoon transfer meat and vegetables into well.
- Add drained squash.
- Strain broth, adjust seasoning to taste and moisten couscous and vegetables with broth.
Nutrition Facts : Calories 1323.8, Fat 43.2, SaturatedFat 15.2, Cholesterol 181.7, Sodium 326.7, Carbohydrate 161.6, Fiber 20.6, Sugar 33.1, Protein 74.1
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