Couscous With Vegetables Recipes

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.

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.

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.

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.

Steps:

• Soak the couscous in cold water for 10 minutes to loosen the grains. Then steam over a saucepan of boiling water or stock for a further 5 minutes. This prevents the couscous from getting sticky and lumpy.
• Meanwhile burn the outside of the pepper over a naked gas flame. When the skin is black place pepper into plastic bag and seal. Rub from the outside to remove all the pepper skin.
• Roast the aubergine and zucchini in a preheated 220 degrees F oven.
• When all vegetables are ready finely chop them up and mix into the couscous. Add salt, tumeric, cumin, and black pepper, to taste. Steam for a further 5 minutes. Garnish with sliced tomatoes and serve.

Steps:

• Cook onions and garlic in butter in 2-quart saucepan, stirring frequently, until onions are tender.
• Stir in water and bouillon granules. Heat to boiling; remove from heat. Stir in remaining ingredients.
• Cover and let stand 5 minutes or until liquid is absorbed. Fluff lightly with fork.

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.