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 ElizabethKnicely
Categories Onions
Time 25m
Yield 6 serving(s)
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 370.3, Fat 4, SaturatedFat 0.6, Sodium 345.1, Carbohydrate 71, Fiber 8.6, Sugar 4.5, Protein 13.1
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
TUNISIAN COUSCOUS WITH FENNEL, RED PEPPERS AND GARLIC
A Paula Wolfert recipe. The melange of dill and fennel, celery leaves, red pepper flakes, and spices makes for a light and delicious couscous. Since this type of couscous tends to be slightly dry, you may want to serve it with glasses of buttermilk, the traditional way. I adapted the recipe to make without a couscousier.
Provided by Elmotoo
Categories Grains
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Wash the greens under running water. Drain and roughly chop. Wash and chop the scallions and leeks. Steam greens, scallions, and leeks, covered, for 10 minutes. Remove from the heat and allow to cool, uncovered. When cool enough to handle, squeeze out the excess moisture and set aside.
- Heat the olive oil in a 10- or 12-inch skillet and add the onion. Cook 2 to 3 minutes to soften, then add the tomato paste and cook, stirring, until the paste glistens. Add the crushed garlic, paprika, salt, coriander or tabil, caraway and red pepper flakes and cook slowly until the mixture is well blended. Add 1 cup water, cover, and cook for 15 minutes.
- Remove the skillet from the heat. Stir the dry couscous into the contents of the skillet and stir until well blended. Stir in the steamed greens, leeks and scallions and mix well. Fold in the green chili, red pepper and garlic cloves. Add 1c water, cover & cool on low for 10 minutes.
- Turn out the couscous onto a large, warm serving dish. Use a long fork to break up lumps; fish out the whole garlic cloves and red pepper slices, reserving them. Stir 1 cup water into the couscous, taste for seasoning, and cover with foil. Set it in a warm place for 10 minutes before serving.
- Decorate the couscous with the red pepper slices in a star pattern and place the whole garlic cloves on top. Serve with glasses of buttermilk.
Nutrition Facts : Calories 718.7, Fat 28.6, SaturatedFat 4, Sodium 1295.5, Carbohydrate 99.5, Fiber 9.9, Sugar 5.9, Protein 16.9
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 African Recipes
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
TUNISIAN COUSCOUS
Make and share this Tunisian Couscous recipe from Food.com.
Provided by me2006
Categories Grains
Time 1h50m
Yield 4 cups, 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion and olive oil in a saucepan over medium heat.
- Add tomato paste, chickpeas, and 1 cup of water, and allow to boil for 15 minutes.
- Cut vegetables, place them into pot, add 4 1/4 cup of water, and bring to a boil. Allow to cook for 30-45 minutes, or until veggies are cooked.
- To prepare couscous, place it into a colander or sifter, replacing about 1 cup water with tomato sauce. (NOTE: I used couscous that only needed to sit in hot water for 5 minutes to cook. When doing so, I used 1 cup water and 1 cup of the sauce).
- Place couscous in a large bowl, pour some of the sauce over it, and arrange vegetables on top.
Nutrition Facts : Calories 873.4, Fat 12.3, SaturatedFat 1.7, Sodium 629.3, Carbohydrate 165.2, Fiber 20.8, Sugar 11, Protein 28.1
VEGETABLE COUSCOUS
Make and share this Vegetable Couscous recipe from Food.com.
Provided by BurtonFanatic
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sauté onion, garlic and green pepper in oil in a large skillet until soft, then push to sides of pan.
- In the center of the skillet, pour in the couscous.
- Add the water to the couscous, stirring gently.
- Top this mixture with tomato wedges and the cooked green peppers; cover pan for 3 minutes.
- Add a little water and cook longer, if needed.
- Couscous should be light and fluffy.
Nutrition Facts : Calories 222.9, Fat 3.9, SaturatedFat 0.6, Sodium 12.2, Carbohydrate 40.4, Fiber 4.1, Sugar 3.4, Protein 6.8
MEDITERRANEAN ROASTED VEGETABLE COUSCOUS
This is one of my favourite, quick and healthy evening meals. I chop all the vegetables up and pop them in the oven; the rest takes 5 minutes to pull together. I normally grill some lemony chicken to go with it, but it's delicious on its own.
Provided by Clare E-Foodie Jones
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
- When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
- Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
- In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
- Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 563.1, Fat 17.9, SaturatedFat 2.1, Cholesterol 2.7, Sodium 156.6, Carbohydrate 88.8, Fiber 11.6, Sugar 14.6, Protein 16.9
More about "25 minute tunisian vegetable couscous recipes"
FRUITS AND VEGETABLES -- 25-MINUTE TUNISIAN VEGETABLE COUSCOUS
From chinesemenu.com
TUNISIAN CUISINE: A HARISSA VEGETABLE COUSCOUS RECIPE
From outpostmagazine.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS - REVIEW BY …
From allrecipes.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS | COUSCOUS RECIPES, …
From pinterest.co.uk
25 MINUTE TUNISIAN VEGETABLE COUSCOUS RECIPE
From crecipe.com
VEGETABLE COUSCOUS RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS - REVIEW BY J
From allrecipes.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS GOOD RECIPES
From familytopsecretrecipes.blogspot.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS | RECIPE | COUSCOUS …
From pinterest.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS - AFRICAN
From worldrecipes.org
TUNISIAN COUSCOUS RECIPE VEGETABLE - SOLERANY.COM
From solerany.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS | MIRACLERECIPES
From miraclerecipes.wordpress.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS RECIPE - FOOD.COM
From pinterest.ca
COUSCOUS FROM TUNISIA - THE COMMON INGREDIENT
From thecommoningredient.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS GOOD RECIPES
From homemaderecipeszero.blogspot.com
FOODIE RECIPES: 25-MINUTE TUNISIAN VEGETABLE COUSCOUS
From foodie-recipes.blogspot.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS RECIPE - FOOD.COM
From pinterest.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS
From mylifestylehealthy.blogspot.com
TUNISIAN COUSCOUS WITH MEAT AND VEGETABLES - SCIENCE & CRUMBS
From scienceandcrumbs.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS
From bambangrecipes.blogspot.com
25 MINUTE TIMER RECIPE 25 MINUTE TUNISIAN VEGETABLE COUSCOUS
From webetutorial.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS | RECIPESTY
From recipesty.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS
From hanabirecipes.blogspot.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS RECIPE - FOOD NEWS
From foodnewsnews.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS | VEGETABLE COUSCOUS …
From pinterest.ca
FRINKFOOD - 25-MINUTE TUNISIAN VEGETABLE COUSCOUS
From frinkfood.com
TUNISIAN COUSCOUS WITH VEGETABLES - NOUR ZIBDEH
From nourzibdeh.com
TUNISIAN COUSCOUS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TUNISIAN COUSCOUS RECIPE - FOOD NEWS
From foodnewsnews.com
25-MINUTE TUNISIAN VEGETABLE COUSCOUS TASTY RECIPES
From recipesenak.blogspot.com
ART OF FOOD: 25-MINUTE TUNISIAN VEGETABLE COUSCOUS
From foodart182.blogspot.com
WORLD BEST VEGETABLE RECIPES: 25-MINUTE TUNISIAN VEGETABLE …
From bestvegetablerecipes.blogspot.com
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #salads #vegetables #easy #diabetic #dinner-party #summer #vegetarian #dietary #seasonal #inexpensive #carrots #onions #squash #presentation #served-cold #3-steps-or-less
You'll also love