VEGETABLE COUSCOUS
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
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
COUSCOUS WITH SPRING VEGETABLES
Steps:
- Following the basic recipe (page 112), put the couscous in a wide, ovenproof dish, add the same volume of salted water gradually, stirring so that it gets absorbed evenly. After about 10 minutes, when the couscous has become plump and almost tender, add 3 tablespoons olive oil and rub the couscous between your hands to air it and break up any lumps. This can be done in advance and then heated through 20 to 30 minutes before serving in an oven preheated to 400°F until it is steaming hot. For the broth, bring the stock to boiling point, then add the fava beans; the scallions, trimmed of their green ends and sliced; and the artichokes, cut in half or quartered, and cook for 10 minutes, or until tender. Season with salt and pepper, taking into consideration the saltiness of the bouillon cubes. Add the peas, and cook for 5 minutes, or until they are just tender. Stir in the herbs just before you are ready to serve.
- Before serving, fluff up the couscous with a fork, breaking up any lumps, and stir in the remaining olive oil. Arrange the vegetables on top and pass the broth around in a bowl for everyone to help themselves.
- variation
- You may like to melt into the couscous at the end 1/2 stick (4 tablespoons) of butter and omit the olive oil.
COUSCOUS WITH SPRING VEGETABLES
Quick-cooking couscous, green onions and red peppers are cooked in a blend of chicken broth, Dijon mustard and lemon peel for a tempting side dish.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 8 servings, about 1 cup each.
Number Of Ingredients 6
Steps:
- Bring broth to boil in medium saucepan on high heat. Stir in mustard until well blended.
- Add remaining ingredients; mix well. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed.
- Fluff with fork.
Nutrition Facts : Calories 160, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
SPRING-VEGETABLE COUSCOUS WITH CHICKEN
This one-pan dish would also be good with sugar snap peas added at the end.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 15m
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.
Nutrition Facts : Calories 377 g, Fat 13 g, Fiber 5 g, Protein 22 g
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