SPICED VEGETABLE COUSCOUS
This is a delicious one pot recipe for Couscous that I got from the Food and Drink Magazine, recipe by Lucy Waverman. It's a wonderful blend of flavours that my family really enjoys, I hope you do too! You can use vegetable stock if you'd like this recipe to be vegetarian. :)
Provided by Leslie
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chickpeas, carrots, zucchini, onions and olive oil in a pot, add stock, parsley, paprika, chili flakes and salt to taste.
- Bring to boil and sprinkle in couscous.
- Stir around, add raisins, cover and remove from heat, let sit 5 minutes, uncover and stir again.
SPICY VEGETABLE COUSCOUS
Make and share this Spicy Vegetable Couscous recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place pine nuts in frying pan and toast lightly for 1 minute.
- Add onion, chilli sauce, cumin and ginger and stir over a high heat for 5 minutes or until onions are soft.
- Add chickpeas, capsicum, spinach, zucchini, and carrot, and stir-fry for 4 minutes.
- Add remaining ingredients and cook for 4 minutes longer or until vegetables are soft.
- Meanwhile prepare couscous.
- Place couscous in a serving bowl, pour on boiling water, cover and set aside for 3 minutes.
- Use a fork to rake the couscous to separate grains.
- Top with vegetable mixture.
Nutrition Facts : Calories 502.4, Fat 3.7, SaturatedFat 0.4, Sodium 327.1, Carbohydrate 99.9, Fiber 12.5, Sugar 8.2, Protein 19.2
LIGHTLY SPICED VEGETABLE COUSCOUS
I really like couscous and this is one way I serve it. It is usually a side dish but sometimes I have it as my lunch.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 8m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Put vegetable stock, shallots, carrots and spices into a pot and bring to a rapid boil.
- Boil for two or three minutes until the carrots are becoming tender.
- Pour in couscous, cover and remove from heat.
- Let stand for about five minutes until all the liquid is absorbed and the couscous is tender.
- Put back onto a very low heat and just stir through the margarine until the couscous is fluffed up.
Nutrition Facts : Calories 354.4, Fat 0.8, SaturatedFat 0.1, Sodium 29.6, Carbohydrate 73.5, Fiber 5.2, Sugar 1.2, Protein 12
SPICY COUSCOUS AND VEGETABLES
Provided by Danny Boome
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste. Place in oven and roast for about 10 minutes. Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest and juice. Fluff the couscous with a fork and toss with roasted vegetables.
SPICY VEGETABLE COUSCOUS
Make and share this Spicy Vegetable Couscous recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium-size skillet heat the oil.
- Add green onions, sweet pepper, garlic, tomatoes and zucchini; saute 5 min, stirring.
- Remove from heat and keep warm.
- In a medium-size saucepan, combine the remaining ingredients, mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.
Nutrition Facts : Calories 275.9, Fat 2.1, SaturatedFat 0.3, Sodium 342.5, Carbohydrate 54.4, Fiber 7.2, Sugar 4.3, Protein 10.3
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.
VEGETABLE COUSCOUS WITH SAFFRON AND HARISSA
A spicy dish that can be uses as a main dish or as a side dish. I would probably just make the couscous according to the package directions instead of using the steamer method. It will save time.
Provided by Ck2plz
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large pan. Add the onion and garlic and cook gently for 5 minutes until soft. Add the cumin and paprika and cook, stirring for 1 minute.
- Add the tomatoes, stock, cinnamon stick, saffron, eggplants, zucchini, carrots, and season with salt. Bring to the boil, cover, lower the heat and cook gently for 20 minutes until the vegetables are just tender.
- Line a steamer or colander with a double thickness cheesecloth. Soak the couscous according to the instructions on the packet.
- Add the chickpeas and prunes to the vegetables, stir and cook for 5 minutes.
- Spread the couscous in the prepared steamer. Place the steamer on top of the vegetables, cover and cook for 5 minutes or until done.
- Stir the herbs into the vegetables. Heap the couscous on to a serving dish. Using a slotted spoon, remove the vegetables from the frying pan and add to the couscous. Spoon over a little sauce and toss gently. Stir the harissa into the remaining sauce and serve separately.
Nutrition Facts : Calories 673.8, Fat 14.5, SaturatedFat 2.2, Sodium 1554.1, Carbohydrate 121.4, Fiber 32.8, Sugar 27.5, Protein 24.6
SPICY VEGETABLE COUSCOUS
This is based on a recipe from Glamour's Gourmet On the Run cookbook, by Jane Kirby. I love this dish served with whole-wheat pita bread and Moroccan mint tea (you'll find several recipes for this tea on 'Zaar).
Provided by mersaydees
Categories Moroccan
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in large skillet over medium-high heat.
- Add onion and garlic to pan, and saute until tender but not brown.
- Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth.
- Turn heat up to high and bring to a boil.
- Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender yet firm when tested a fork.
- Add zucchini and garbanzo beans; cook until zucchini is just tender.
- Meanwhile, prepare couscous:.
- In a large saucepan, heat chicken broth and butter.
- Add couscous.
- Cover and remove from heat.
- Let stand 15 minutes.
- To serve, spoon some couscous on a warm plate; top with vegetables and their broth.
- Garnish with cilantro or parsley and sesame seeds.
Nutrition Facts : Calories 429.4, Fat 20.1, SaturatedFat 8.6, Cholesterol 30.5, Sodium 982.1, Carbohydrate 51.2, Fiber 6.1, Sugar 5.6, Protein 11.8
GRILLED HALLOUMI WITH SPICED COUSCOUS
Light but filling, this tangy vegetarian dish takes just 20 minutes to prepare - and leftovers will do for lunch
Provided by Good Food team
Categories Supper
Time 20m
Number Of Ingredients 10
Steps:
- Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
- Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
- Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
- Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.
Nutrition Facts : Calories 711 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 5.12 milligram of sodium
SPICED COUSCOUS
Make and share this Spiced Couscous recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast and chop cashews or pistachios.
- Melt 1/4 c butter in medium saucepan over low heat.
- Add spices and cook 2 minutes, stirring occasionally.
- Add stock and currants.
- Can be prepared 4 hours ahead, bring to boil.
- Mix in couscous and 2 tbsps.
- butter.
- Cover and remove from heat.
- Let stand 5 minutes.
- Fluff with fork; season with salt.
- Transfer couscous to bowl, add nuts and toss well.
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