Couscous With Sweet Potatoes And Yellow Squash Recipes

COUSCOUS WITH YELLOW SUMMER SQUASH

Steps:

• Heat the butter and oil in a saucepan with a tight fitting lid.
• Add the onion, garlic, salt and pepper.
• Cook, stirring, until onions are softened. Stir in the squash.
• Add the chicken broth and bring to a boil.
• Add the couscous and blend well. Cover, remove from heat and let stand 5 minutes.
• Add the cilantro (or parsley) and blend well with a fork.
• Serve.

COUSCOUS WITH SWEET POTATOES AND YELLOW SQUASH

Steps:

• Use fork to break up tomatoes in the can and set aside.
• Cut sweet potato in 1" cubes. Peel carrot and cut diagonally into 1" lengths. Cut squash into thick slices and set aside.
• Heat oil in large saucepan over medium heat for about 30 seconds. Cook onions until they begin to brown.
• Stir in garlic, then tomatoes, water, cinnamon, turmeric, cumin, salt and pepper.
• Add sweet potato and carrots. Raise heat and bring to a boil. Reduce heat to low, cover and cook 15 minutes.
• Add squash and chick peas. Cook 15 minutes or until sweet potatoes are tender.
• Cook couscous while vegetables simmer.
• Fluff couscous and ladle vegetables and broth over couscous.

COUSCOUS WITH YELLOW SQUASH

Steps:

• Heat the butter and oil in a saucepan. Add the onion, garlic, squash, salt and pepper. Cook, stirring, until wilted, but do not brown.
• Add the chicken broth and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes. Add the coriander and blend well with a fork.

ISRAELI COUSCOUS WITH DICED SWEET POTATO AND SUMAC

Steps:

• In a medium saucepan saute shallots in butter until golden, about 3 to 4 minutes. Add the sweet potato and couscous and continue cooking for 2 more minutes or until they are both golden. Add the stock and spices and bring to a boil. Cover and reduce to low heat. Simmer for about 12 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork and serve with lamb.

ISRAELI COUSCOUS WITH SQUASH

Steps:

• Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND BEETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
• Roast in the preheated oven until tender, about 30 minutes.
• Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.