MOROCCAN SPICED VEGETABLE COUSCOUS
Throw together a deliciously spiced and super healthy dish in no time flat. This recipe is great as a side dish or vegetarian meal.
Provided by Erren Hart
Categories Side Dish
Time 30m
Number Of Ingredients 19
Steps:
- In a medium-size skillet heat the oil over medium heat.
- Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
- Add the garlic, sauté another minute.
- Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
- Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
- Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.
Nutrition Facts : Calories 472 kcal, Carbohydrate 77 g, Protein 17 g, Fat 10 g, SaturatedFat 1 g, Sodium 780 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving
CINNAMON ISRAELI COUSCOUS
Cinnamon adds warmth to quick and delicious Israeli couscous. Makes a nice Thanksgiving side dish and goes great with a caramel Porter or other seasonal dark beer.
Provided by Lenny
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
- Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 46.2 g, Fat 5.1 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 196.5 mg, Sugar 11 g
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
ISRAELI SIMMERED VEGETABLES OVER SPICED COUSCOUS
This is a Recipezaar 2005 adoptee. It sounded like an easy vegetarian dinner that my whole family would like. The original stated that this recipe came from "The Vegetarian Gourmet's Easy Low-Fat Favorites".
Provided by Vina7737
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put cabbage wedges in a large soup pot.
- Put carrots, zucchini, onions, potatoes and chickpeas on top.
- Pour broth on top, and add garlic powder, salt and pepper.
- Bring to a boil.
- Reduce heat, cover, and simmer 30 minutes, or until vegetables are tender.
- When vegetables are almost ready, bring water to boil in a small saucepan.
- Stir in couscous, cinnamon and cumin.
- Cover and remove from heat.
- Let stand for 5 minutes.
- Fluff with a fork.
- Place a mound of couscous in the centre of each soup bowl.
- Arrange vegetables and chickpeas around couscous.
- Spoon broth on top.
- Sprinkle with salt and freshly ground black pepper.
Nutrition Facts : Calories 346.6, Fat 1.8, SaturatedFat 0.3, Sodium 338.9, Carbohydrate 72.3, Fiber 12.6, Sugar 9.8, Protein 12.8
SPICY VEGETABLE COUSCOUS
Make and share this Spicy Vegetable Couscous recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place pine nuts in frying pan and toast lightly for 1 minute.
- Add onion, chilli sauce, cumin and ginger and stir over a high heat for 5 minutes or until onions are soft.
- Add chickpeas, capsicum, spinach, zucchini, and carrot, and stir-fry for 4 minutes.
- Add remaining ingredients and cook for 4 minutes longer or until vegetables are soft.
- Meanwhile prepare couscous.
- Place couscous in a serving bowl, pour on boiling water, cover and set aside for 3 minutes.
- Use a fork to rake the couscous to separate grains.
- Top with vegetable mixture.
Nutrition Facts : Calories 502.4, Fat 3.7, SaturatedFat 0.4, Sodium 327.1, Carbohydrate 99.9, Fiber 12.5, Sugar 8.2, Protein 19.2
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