VEGETABLES COUSCOUS RECIPE RECIPES

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MOROCCAN COUSCOUS RECIPE | ALLRECIPES



Moroccan Couscous Recipe | Allrecipes image

This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.

Provided by BenevolentEmpress

Categories     Side Dish    Vegetables    Squash    Summer Squash

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 19

1?¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
? teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
½ cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1?½ cups chicken broth
½ cup orange juice
1?½ cups couscous
3 tablespoons chopped fresh mint

Steps:

  • Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
  • Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

Nutrition Facts : Calories 245.6 calories, CarbohydrateContent 48.1 g, FatContent 2.6 g, FiberContent 5.2 g, ProteinContent 8.4 g, SaturatedFatContent 0.3 g, SodiumContent 263.3 mg, SugarContent 9.6 g

VEGETABLE COUSCOUS RECIPE: HOW TO MAKE IT



Vegetable Couscous Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 13

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

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, FatContent 8g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 513mg sodium, CarbohydrateContent 43g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 8g protein. Diabetic Exchanges 2 starch

MOROCCAN VEGETABLES WITH COUSCOUS RECIPE - BBC FOOD
Aubergines are wonderful roasted, serve with couscous and topped with chickpeas to make this flavourful vegetarian dish. With a GI of 43 this meal is _protein_low_GI_diet">high protein, low GI
From bbc.co.uk
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MOROCCAN COUSCOUS RECIPE (WITH ROASTED VEGGIES) - COOKING ...
2017-04-22 · My Favorite Couscous Recipe! There aren’t many recipes I post I tell you that you have to try but please let this be one of them! I’m head over heels in love with this delicious Moroccan Couscous with Roasted Vegetables, Chick Peas, and Almonds! I love the blend of moroccan flavors here and I also really love all the texture going on (think itty bitty couscous, soft roasted veggies ...
From cookingclassy.com
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MOROCCAN COUSCOUS WITH SEVEN VEGETABLES - COUSCOUS BIDAOUI ...
2020-09-25 · Couscous with Seven Vegetables is also referred to as Couscous Bidaoui, in reference to the Arabic name for Casablanca, where this version of the dish originated. The recipe here is as authentic as it gets. Meat or chicken is stewed with a variety of vegetables in ample broth generously seasoned with ginger, pepper and turmeric.
From tasteofmaroc.com
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MOROCCAN COUSCOUS RECIPE | INA GARTEN | FOOD NETWORK
Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil.
From foodnetwork.com
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COUSCOUS WITH LENTILS AND VEGETABLES - A FAMILY FEAST®
2014-01-13 · We’ve made quite a few of the recipes that are included in the Simple Start program – including our adapted version of this delicious couscous with lentils and vegetables! It’s made with whole wheat couscous and has lentils for protein, plus a healthy serving of vegetables including red onion, mushrooms and tomatoes.
From afamilyfeast.com
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SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES RECIPE ...
35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
From allrecipes.com
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LEMON COUSCOUS RECIPE (10 MINUTE SIDE DISH!) - COOKING CLASSY
This simple couscous recipe is just one of those must have recipes! And really after you’ve made it a few times you won’t need a recipe at all. It’s so straightforward, easy to memorize and also easy to switch things up with other ingredients you have on hand (see ideas below). With it’s delicious flavor and 10 minutes to finish it will quickly become a weeknight staple! Pair with ...
From cookingclassy.com
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TOASTED ISRAELI COUSCOUS RECIPE | CLAIRE ROBINSON | FOOD ...
Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the ...
From foodnetwork.com
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