VEGETABLE COUSCOUS RECIPES RECIPES

VEGETABLE COUSCOUS RECIPE | MYRECIPES

Vegetable Couscous Recipe | MyRecipes image

Carrots, fennel, zucchini, and chickpeas in a broth spicy with jalapeños, caraway, and coriander make for a full-flavored vegetarian couscous. If you want to introduce meat, sautéed merguez the hot North African sausages are a great way to go.

Provided by MyRecipes

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup cooking oil
1 large onion, cut into thin slices
4 carrots, cut into thin slices
1 fennel bulb, cored and cut into 1-inch pieces
1 eggplant (about 3/4 pound), cut into 1/2-inch pieces
4 cloves garlic, minced
1 jalapeño pepper, including seeds and ribs, cut diagonally into thin slices
¼ cup tomato paste
2 teaspoons ground coriander
1?½ teaspoons caraway seeds
2?¼ teaspoons salt
¼ teaspoon fresh-ground black pepper
5?½ cups water
1?? cups drained and rinsed chickpeas (one 15-ounce can)
1?? cups couscous

Steps:

In a large saucepan, heat the oil over moderate heat. Add the onion, carrots, fennel, eggplant, garlic, and jalapeño. Cook, covered, until the vegetables start to soften, about 10 minutes. Stir in the tomato paste, coriander, caraway seeds, 2 teaspoons of the salt, and the black pepper. Cook, stirring, for 1 minute.
Add 3 1/2 cups of the water and bring to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Add the chickpeas and simmer 2 minutes longer.
Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 teaspoon salt and the couscous. Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork. Serve the stew with its broth over the couscous.
Wine Recommendation: California chardonnays (and those from Washington State or Oregon) are earthy, rich, and slightly exotic just like this dish. As you sip a chilled glass, the wine will also provide a cooling edge to the spice and heat of the food.

25-MINUTE TUNISIAN VEGETABLE COUSCOUS RECIPE | ALLRECIPES

25-Minute Tunisian Vegetable Couscous Recipe | Allrecipes image

A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

Provided by girlandagun

Categories World Cuisine African

Total Time 25 minutes

Prep Time 12 minutes

Cook Time 13 minutes

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
½ cup sliced baby portabella mushrooms
4 cups vegetable broth
½ teaspoon smoked sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese
½ teaspoon paprika
1 tablespoon finely chopped toasted almonds

Steps:

Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

Nutrition Facts : Calories 386.5 calories, CarbohydrateContent 72.1 g, CholesterolContent 0.7 mg, FatContent 4.9 g, FiberContent 8.8 g, ProteinContent 13.6 g, SaturatedFatContent 0.7 g, SodiumContent 698.6 mg, SugarContent 5.1 g

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