Spicy Couscous And Vegetables Recipes

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SPICY VEGETABLE COUSCOUS



Spicy Vegetable Couscous image

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

1 tablespoon pine nuts
1 onion, sliced
1 tablespoon sweet chili sauce
1 teaspoon ground cumin
1 teaspoon fresh ginger or 1/2 teaspoon ground ginger
300 g chickpeas, drained (canned or freshly cooked dried chickpeas)
1 red capsicum, chopped
1/2-1 bunch spinach, leaves shredded
1 large zucchini, sliced
1 carrot, sliced
1 (440 g) can peeled tomatoes
1 tablespoon tomato paste
1/2 cup wine (optional)
cracked pepper
2 cups couscous
2 cups water

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

SPICY VEGETABLE COUSCOUS



Spicy Vegetable Couscous image

This is based on a recipe from Glamour's Gourmet On the Run cookbook, by Jane Kirby. I love this dish served with whole-wheat pita bread and Moroccan mint tea (you'll find several recipes for this tea on 'Zaar).

Provided by mersaydees

Categories     Moroccan

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 medium onion, coarsely chopped
1 garlic clove, minced
1/2 medium turnip, diced (2 cups)
2 carrots, diagonally sliced
1 (8 ounce) can tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth
1 small zucchini, sliced
1/2 cup garbanzo beans (canned chick-peas)
1 1/2 cups chicken broth
4 tablespoons butter
1 cup couscous
fresh cilantro (to garnish) or parsley sprig (to garnish)
sesame seeds, for garnish

Steps:

  • Heat oil in large skillet over medium-high heat.
  • Add onion and garlic to pan, and saute until tender but not brown.
  • Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth.
  • Turn heat up to high and bring to a boil.
  • Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender yet firm when tested a fork.
  • Add zucchini and garbanzo beans; cook until zucchini is just tender.
  • Meanwhile, prepare couscous:.
  • In a large saucepan, heat chicken broth and butter.
  • Add couscous.
  • Cover and remove from heat.
  • Let stand 15 minutes.
  • To serve, spoon some couscous on a warm plate; top with vegetables and their broth.
  • Garnish with cilantro or parsley and sesame seeds.

Nutrition Facts : Calories 429.4, Fat 20.1, SaturatedFat 8.6, Cholesterol 30.5, Sodium 982.1, Carbohydrate 51.2, Fiber 6.1, Sugar 5.6, Protein 11.8

SPICY VEGETABLE COUSCOUS



Spicy Vegetable Couscous image

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

1/2 teaspoon vegetable oil
2 green onions, chopped
1 sweet red pepper
1 garlic clove, minced
2 tomatoes, chopped
1 zucchini, diced
1 cup chickpeas, cooked
1 cup boiling water
1/4 teaspoon salt
1/2 teaspoon curry powder
1 teaspoon ground cumin
2 tablespoons fresh parsley
1/8 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon cayenne
1 cup couscous

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

SPICY COUSCOUS AND VEGETABLES



Spicy Couscous and Vegetables image

Provided by Danny Boome

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

1 small zucchini, halved and cut into slices
2 small red peppers, large dice
1 small eggplant, quartered and sliced
Olive oil, to taste
Salt and freshly ground black pepper
1 1/2 cups couscous
2 cups vegetable stock
1/2 teaspoon sea salt
1/2 teaspoon ground roasted cumin seeds
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 cup orange juice
1 tablespoon roughly chopped parsley
2 tablespoons roughly chopped cilantro
2 tablespoons olive oil
1/2 lemon, grated zest and juice

Steps:

  • Preheat oven to 375 degrees F.
  • Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste. Place in oven and roast for about 10 minutes. Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest and juice. Fluff the couscous with a fork and toss with roasted vegetables.

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