CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS
A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.
Provided by justine
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
- Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 74.6 g, Fat 6.2 g, Fiber 14.7 g, Protein 16.5 g, SaturatedFat 0.6 g, Sodium 666.4 mg, Sugar 5.4 g
TOFU AND VEGETABLES STIR-FRY WITH COUSCOUS
This is a good idea for a high-protein recipe if you are vegan. I hope you enjoy it! You can serve this dish with rice or pasta instead of couscous.
Provided by Valeria Pinzon Rivera
Categories Main Dish Recipes Stir-Fry
Time 55m
Yield 4
Number Of Ingredients 21
Steps:
- Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
- While tofu is marinating, place broccoli and carrot in a microwave-safe bowl with 1 tablespoon water and 1 pinch salt. Cover and cook in the microwave for 2 1/2 minutes.
- Heat 1 tablespoon oil in a wok over high heat. Saute spinach, onion, cucumber, radish, nutmeg, and 1 pinch salt until spinach is wilted, about 1 minute. Add 1 tablespoon soy sauce, honey, peanut butter, ginger, and black pepper. Add cooked broccoli and carrot. Reduce heat to low and cover the wok.
- Place marinated tofu in a pan over medium heat. Add 1 tablespoon soy sauce. Cook until heated through, about 3 minutes. Add to vegetable mixture in the wok.
- Bring water to a boil in a saucepan. Add couscous, margarine, and garlic. Mix well, cover the saucepan, and let rest until water is absorbed, about 10 minutes.
- Serve couscous in a bowl topped with tofu mixture and pistachios.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 57.6 g, Fat 16.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 2.9 g, Sodium 644.3 mg, Sugar 10.8 g
VEGETABLE TOFU CURRY
This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made up of fat and liquid from pressed coconut meat and this recipe delivers its full range of flavors. When you melt the solids from a can of coconut milk and keep cooking until the liquid evaporates, the oil eventually separates out and delivers toasty nuttiness. Here, onion - any kind - tenderizes in that tasty fat, and curry powder becomes more fragrant in it. Tofu soaks up the curry sauce while vegetables steam over the mixture, then everything gets stirred together. Experiment with whatever vegetables you have on hand, cooking them until tender.
Provided by Genevieve Ko
Categories dinner, curries, vegetables, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
- Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
- Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
- Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.
VEGETABLE CURRY COUSCOUS
A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time.
Provided by Melissa Conger
Categories Side Dish Curry Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
- Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
- Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 41.3 g, Cholesterol 0.3 mg, Fat 3.5 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 288.3 mg, Sugar 16.7 g
MOROCCAN TOFU COUSCOUS
Make and share this Moroccan Tofu Couscous recipe from Food.com.
Provided by Vegan Courtney
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in skillet over medium heat.
- Add tofu; cook until tofu is firm, stirring constantly.
- Add vegetables, beans, bouillon, water, curry, and cumin.
- Bring to a boil.
- Reduce heat and simmer 8 minutes or until vegetables are done.
- Meanwhile, in a medium saucepan combine broth and margarine, bring to a boil.
- Stir in couscous.
- Cover; remove from heat.
- Let stand 5 minutes.
- Fluff with a fork before serving; spoon onto platter.
- Top with tofu mixture; sprinkle with parsley.
Nutrition Facts : Calories 329.1, Fat 7.9, SaturatedFat 1.3, Sodium 275.4, Carbohydrate 51.1, Fiber 8.7, Sugar 0.5, Protein 16.2
CURRIED VEGETABLES AND COUSCOUS
I saw a recipe in a cook book and made a bunch of changes to my liking. This is what I ended up with. Because cardamom is so expensive I used ground cinnamon instead. I also use extra-firm lite tofu to reduce fat. You could probably substitute apple juice for wine. My husband loved it. So did I.
Provided by Wileysmom
Categories Curries
Time 10h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a 4 quart crockpot combine potatoes, carrots, red onion, apple cubes, spices, tapioca, wine, water and bouillon cube.
- Cover and cook on low-heat setting 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- At the end of cooking time if using low-heat setting, turn to high and add tofu, zucchini, peas and raisins.
- Cover and cook for 30 minutes more. Serve over hot couscous.
Nutrition Facts : Calories 832.4, Fat 4.3, SaturatedFat 0.9, Sodium 311.2, Carbohydrate 168.2, Fiber 16.3, Sugar 24.5, Protein 28.4
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