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
AINSLEY'S SPICY CASABLANCA COUSCOUS
We are big couscous fans in my house and this recipe that my husband found from Ainsley Harriot is really tasty. Great as a snack on it's own or as an accompaniment to roasted veggies or grilled meats and fish.
Provided by Noo8820
Categories Moroccan
Time 15m
Yield 1 bowl
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of the oil in large pan. add the cumin,garlic,coriander and paprika and fry over a gentle heat for 1 min,stirring.
- Add the stock and saffron and bring to the boil. Add the spring onion and then pour in the couscous in a steady stream and give it a quick stir.
- Cover the pan with a tight fitting lid, remove from the heat and set aside for 5 minutes, to allow the grains to swell and absorb the stock.
- If you are serving this warm, stir in the rest of the oil and the remaining ingredients now. Otherwise allow the couscous to cool and chill in the fridge for 1 hour before adding the other ingredients for a yummy cold couscous salad.
Nutrition Facts : Calories 1633.4, Fat 69.2, SaturatedFat 7.8, Cholesterol 10.7, Sodium 560.1, Carbohydrate 211.2, Fiber 19.3, Sugar 11.3, Protein 48.6
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 COUSCOUS
Steps:
- Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.
SPICED COUSCOUS AND CHICKEN
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid.
- Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.
- Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.
- Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
- Per serving: Calories 441; Fat 20 g (Saturated 7 g); Cholesterol 91 mg; Sodium 853 mg; Carbohydrate 42 g; Fiber 8 g; Protein 28 g
COUSCOUS WITH MOROCCAN SPICES
A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East.
Provided by pattikay in L.A.
Categories Moroccan
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
- Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
- Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
- Simmer the sauce for 10 minutes.
- Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
- If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
- To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
- Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
- Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
- (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).
SPICY COUSCOUS SALAD
This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Side dish
Time 10m
Number Of Ingredients 9
Steps:
- Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.
Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.14 milligram of sodium
SPICY CHICKEN COUSCOUS
This quick one-pot Moroccan dish is perfect for a summer supper
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
- Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
- Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.
Nutrition Facts : Calories 486 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.56 milligram of sodium
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
SPICY CHICKEN WITH COUSCOUS
This is a deliciously spicy low fat chicken dish. You control the spiciness with strength of the curry powder you add. You can even leave out the chicken to use it as a side dish.
Provided by Rogue Red
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1/2 the oil in a frying pan and add the diced chicken.
- Cook until browned and put aside.
- Heat the rest of the oil in the frying pan and add the onions, zucchini, coriander, cumin and curry powder.
- Cook until the onion is transparent and the zucchini is soft.
- Add the chicken and the canned tomatoes and simmer on low heat for 10 minutes.
- Meanwhile prepare the couscous.
- Add the sugar to the chicken mixture and simmer for 2 minutes.
- Serve over the couscous or mix together and serve.
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