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
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
COUSCOUS WITH VEGETABLES
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.
COUSCOUS WITH VEGETABLES AND SALSA
Steps:
- Wash squash; cut in eighths.
- Peel potatoes and cut into large chunks. Steam squash and potatoes in steamer for 10 to 15 minutes.
- Remove tough stems from whole broccoli; cut whole broccoli or florets into bite-size pieces and add to squash and potatoes, and cook until tender.
- Mince garlic; mince jalapeno.
- Heat oil in nonstick skillet, and quickly saute garlic and jalapeno with cumin, coriander, fennel, cinnamon and cloves.
- Stir in tomato puree, crushed tomatoes, sugar, soy sauce and pepper, and simmer while the rest of the meal is prepared.
- Bring water to boil and cook couscous according to package directions.
- When vegetables are tender, drain; remove skin from squash and cut into bite-size pieces.
- When couscous is cooked, arrange in shallow serving bowl; top with vegetables and spoon the tomato salsa over the top. Serve with bread.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 3 grams, Carbohydrate 122 grams, Fat 4 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 659 milligrams, Sugar 18 grams, TransFat 0 grams
WINTER VEGETABLES WITH COUSCOUS
Make and share this Winter Vegetables With Couscous recipe from Food.com.
Provided by dandelionleaf
Categories One Dish Meal
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and chop rutabaga and carrots, boil in vegetable stock. After 10 min add chopped cabbage, ginger, garlic, cumin.
- Cover and simmer 5-10 minutes.
- Drain, reserving liquid - measure out 1 cup and add to couscous. Cover and steam 5 minutes.
- Add vegetables, mix and serve.
Nutrition Facts : Calories 209.7, Fat 0.8, SaturatedFat 0.2, Sodium 66.4, Carbohydrate 44.8, Fiber 8, Sugar 11.2, Protein 7.4
MINTED COUSCOUS WITH ROASTED VEGETABLES
Couscous, traditional Berber food, is one of North Africas' great dishes. Here, mixed with lemon juice and mint and served with roasted vegetables, it makes a memorable meal. This is a family favourite, my youngest DD in particular is a couscous addict! (Preparation time does not include 3 - 4 hours marinating time) From Linda McCartneys World of vegetarian Cooking
Provided by Karen Elizabeth
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Roasted vegetables:.
- Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours.
- Pre-heat the oven to 220c/425F/gas 7.
- Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
- Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
- Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
- Minted Couscous:.
- Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
- Add the olive oil, lemon juice and zest, and mix them in thoroughly.
- Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.
Nutrition Facts : Calories 716.8, Fat 43.6, SaturatedFat 6.1, Sodium 177.1, Carbohydrate 74.2, Fiber 11.9, Sugar 8.8, Protein 13.3
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