ROASTED GNOCCHI AND VEGGIE CHEAT SHEET
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add the gnocchi, green beans, pancetta, red pepper and onion to a large bowl and mix to combine. Spread the gnocchi mixture in a single layer on the prepared baking sheet and sprinkle with the salt and pepper. Cut 4 tablespoons of the butter into pieces and top the gnocchi mixture with the butter pieces and sage leaves. Place on the middle rack and bake, stirring halfway through, until the gnocchi are tender, 16 to 18 minutes.
- Melt the remaining 2 tablespoons butter and keep warm. When the gnocchi are tender, drizzle the mixture with the butter and gently stir to combine with a rubber spatula. Scoop the mixture into a large serving bowl and garnish with the Parmesan and basil.
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 VEGGIES WITH COUSCOUS
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
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
COUSCOUS WITH ROASTED VEGETABLES
North African in Origin. This dish can be served at room temperature or warm. I got this recipe from my gourmet club, it was part of the Mediterranean menu. It was a hit that we love.
Provided by Shari Jones
Categories Grains
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Vegetables-. Preheat oven to 425 degrees. Combine the first 4 ingredients in a large, shallow roasting pan. Whisk together the oil, vinegar, herbs, garlic, salt and pepper in a small bowl until blended. Drizzle the mixture over the vegetables and stir to coat. Roast uncovered, until the vegetables are tender, (about 20 minutes), stirring once halfway through the roasting time.
- Couscous-. In a saucepan, heat butter, add couscous and stir to coat. Cook until it is starting to brown. Add seasoning package. Add boiling broth, stir, cover, and remove form the heat. Let stand for 5 minutes. Place in a serving bowl, fluff with a fork and arrange vegetables on top.
Nutrition Facts : Calories 325.6, Fat 27.3, SaturatedFat 4.6, Cholesterol 10.2, Sodium 65.1, Carbohydrate 18, Fiber 5.7, Sugar 6.8, Protein 7.3
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
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