SOUP FOR COUSCOUS
Meat-free vegetable broth for serving over couscous, also good on its own. Eggs can be added according to the number of people being served.
Provided by Tania Covo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 3
Number Of Ingredients 15
Steps:
- Chop all the vegetables into medium chunks.
- Heat the oil in a heavy pan, and saute the vegetables together with the salt, pepper, and hot sauce for 2 to 3 minutes.
- Add water, garbanzo beans, coriander, turmeric, and bouillon cube. Bring soup to the boil. Wash the eggs thoroughly, and add to the pan. Turn down the heat, and simmer for 30 minutes.
- Remove eggs, now hard-cooked; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.
Nutrition Facts : Calories 376.7 calories, Carbohydrate 43.8 g, Cholesterol 124 mg, Fat 18.3 g, Fiber 8.4 g, Protein 11.7 g, SaturatedFat 3.1 g, Sodium 1151.6 mg, Sugar 6 g
COUSCOUS PAELLA
Featuring fabulous seasoning and herbs-including coriander, turmeric and garlic-this shrimp paella makes eating healthy completely enjoyable.-Marcella Stevenson, Westminster, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet coated with cooking spray, saute red pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute longer. , Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter. , Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon.
Nutrition Facts : Calories 343 calories, Fat 7g fat (2g saturated fat), Cholesterol 172mg cholesterol, Sodium 841mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
VEGETABLE COUSCOUS PAELLA
Categories Onion Pasta Pepper Tomato Vegetable Vegetarian Low/No Sugar Dinner Saffron Artichoke Chickpea Pea Bell Pepper Fall Vegan Couscous Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 18
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
- Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.
NORTH AFRICAN COUSCOUS PAELLA
Make and share this North African Couscous Paella recipe from Food.com.
Provided by CarBroker
Categories African
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp or tofu and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute.
- Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
- Uncover the pan, and using a fork, fluff up the couscous and break up any lumps.
- Add salt and pepper to taste. Serve on a platter, topped with toasted almonds, parsley and lemon wedges.
Nutrition Facts : Calories 474.8, Fat 22.1, SaturatedFat 3.6, Cholesterol 78.5, Sodium 449.1, Carbohydrate 49.2, Fiber 8.4, Sugar 4.9, Protein 21.9
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