VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
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.
VEGETABLE COUSCOUS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 entree servings
Number Of Ingredients 14
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.
25-MINUTE TUNISIAN VEGETABLE COUSCOUS
A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!
Provided by girlandagun
Categories World Cuisine Recipes African
Time 25m
Yield 6
Number Of Ingredients 20
Steps:
- Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
- Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
- Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 72.1 g, Cholesterol 0.7 mg, Fat 4.9 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 698.6 mg, Sugar 5.1 g
VEGETABLE COUSCOUS
Make and share this Vegetable Couscous recipe from Food.com.
Provided by bmcnichol
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, saute the carrots, onion and peppers in oil for 5-6 minutes or until crisp-tender.
- Add the next five ingredients and mix well.
- Stir in the couscous.
- Add broth and bring to a boil.
- Cover and remove from the heat and let stand for 5-8 minutes.
- Fluff with a fork and serve immediately.
Nutrition Facts : Calories 268.3, Fat 7.7, SaturatedFat 1.2, Sodium 309.8, Carbohydrate 41, Fiber 4.1, Sugar 3.3, Protein 8.3
COUSCOUS WITH VEGETABLES
This is a speedy, healthy (no added fat!)side dish. If you've never had couscous before, you should give it a try...it cooks really fast, and it has a nice, fluffy texture.
Provided by Aunt Cookie
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 194.1, Fat 0.8, SaturatedFat 0.1, Sodium 334.7, Carbohydrate 36, Fiber 4, Sugar 1.3, Protein 6.2
ROASTED VEG & COUSCOUS SALAD
Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet
Provided by Good Food team
Categories Lunch, Main course, Side dish
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
- Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
- In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.
Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium
More about "vegetable couscous recipes"
VEGETABLE COUSCOUS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- In a large saucepan, heat the oil over moderate heat. Add the onion, carrots, fennel, eggplant, garlic, and jalapeño. Cook, covered, until the vegetables start to soften, about 10 minutes. Stir in the tomato paste, coriander, caraway seeds, 2 teaspoons of the salt, and the black pepper. Cook, stirring, for 1 minute.
- Add 3 1/2 cups of the water and bring to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Add the chickpeas and simmer 2 minutes longer.
- Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 teaspoon salt and the couscous. Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork. Serve the stew with its broth over the couscous.
COUSCOUS WITH VEGETABLES - CANADA'S FOOD GUIDE
From food-guide.canada.ca
COUSCOUS SALAD WITH VEGETABLES - BELGIAN FOODIE
From belgianfoodie.com
MOROCCAN VEGETABLE COUSCOUS | GRADFOOD
From gradfood.com
MOROCCAN-STYLE VEGETABLE COUSCOUS - VEGETARIAN RECIPE
From toriavey.com
VEGETABLE COUSCOUS | PARENT CLUB
From parentclub.scot
COUSCOUS WITH VEGETABLES - A TASTY SIDE DISH, AND ...
From recipesformen.com
FISH AND VEGETABLE COUSCOUS - AFRIFOODNETWORK.COM
From afrifoodnetwork.com
VEGETABLE COUSCOUS PILAF RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
EASY HEALTHY ROASTED VEGETABLE COUSCOUS RECIPE ...
From dobbernationloves.com
SPRING VEGETABLE COUSCOUS - MRFOOD.COM
From mrfood.com
COUSCOUS WITH VEGETABLES - CANADA'S FOOD GUIDE
From food-guide.canada.ca
COUSCOUS RECIPES - BBC FOOD
From bbc.co.uk
ROASTED VEGETABLE COUSCOUS | DINNER RECIPES | GOODTOKNOW
From goodto.com
FALL VEGETABLE TAGINE WITH ISRAELI COUSCOUS
From more.ctv.ca
ROASTED VEGETABLE COUSCOUS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
COUSCOUS - WIKIPEDIA
From en.wikipedia.org
VEGETABLE COUSCOUS - MRFOOD.COM
From mrfood.com
MOROCCAN VEGETABLE COUSCOUS | CANADIAN LIVING
From canadianliving.com
VEGETABLE COUSCOUS WITH CITRUS VINAIGRETTE RECIPE | FOODAL
From foodal.com
HOW TO MAKE DELICIOUS VEGETABLE COUSCOUS, VEGETARIAN MEAL ...
From cookingnook.com
HOW TO COOK VEGETABLE COUSCOUS | ITALIAN FOOD ONLINE STORE
From italianfoodonlinestore.com
MOROCCAN SPICED VEGETABLE COUSCOUS - ERREN'S KITCHEN
From errenskitchen.com
ROASTED VEGETABLE COUSCOUS: VEGETARIAN DISH FOR EVERYBODY
From thesouthafrican.com
SPICED VEGETABLE COUSCOUS - READER'S DIGEST CANADA
From readersdigest.ca
VEGETABLE COUSCOUS WITH PORK SCALOPPINE | CANADIAN LIVING
From canadianliving.com
MOROCCAN COUSCOUS WITH SEVEN VEGETABLES - TASTE OF MAROC
From tasteofmaroc.com
VEGETABLE COUSCOUS RECIPE - GOOD FOOD
From goodfood.com.au
MOROCCAN VEGETABLE COUSCOUS BY GRAD FOOD - AFRICAN VIBES
From africanvibes.com
SEVEN VEGETABLE COUSCOUS - FOOD NETWORK
From foodnetwork.co.uk
HOW TO MAKE MOROCCAN 7 VEGETABLES COUSCOUS
From originalmoroccanfood.com
VEGETABLE COUSCOUS SALAD - FOOD - A FACT OF LIFE
From foodafactoflife.org.uk
COUSCOUS RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
VEGETARIAN COUSCOUS | RICARDO
From ricardocuisine.com
VEGETABLE COUSCOUS - LYONEQUIPMENT.COM
From lyonequipment.com
MELBA WILSON'S GRILLED VEGETABLE AND COUSCOUS SALAD ...
From people.com
VEGETABLE COUSCOUS - FOOD - A FACT OF LIFE
From foodafactoflife.org.uk
VEGETABLE COUSCOUS - CAMPBELLS FOOD SERVICE
From campbellsfoodservice.com
GREEK ROASTED VEGGIE COUSCOUS BOWLS ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
MOROCCAN VEGETABLES WITH COUSCOUS RECIPE - BBC FOOD
From bbc.co.uk
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #side-dishes #vegetables #easy #beginner-cook #low-fat #vegan #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #pasta-rice-and-grains #onions #peppers
You'll also love