Best Spiced Couscous With Grilled Halloumi And Steamed Veggies Recipes

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MOROCCAN SPICED VEGETABLE COUSCOUS



Moroccan Spiced Vegetable Couscous image

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

2 tablespoons olive oil
1 medium red onion (chopped)
1 yellow bell pepper (chopped)
1 carrot (chopped into cubes)
2 cloves garlic (minced)
salt & pepper (to taste)
½ teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon turmeric
½ teaspoon celery salt
½ teaspoon ground cumin
⅛ teaspoon ground cinnamon
cayenne pepper (optional, to taste)
1 cup frozen peas
14 oz chickpeas (garbanzo beans) (one can, drained)
6 Peppadew Piquante peppers (chopped, mild or hot)
1½ cups chicken stock (or vegetable stock)
A good handful fresh parsley (chopped)
1 cup instant couscous

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

GRILLED HALLOUMI AND VEGETABLES



Grilled Halloumi and Vegetables image

Halloumi is a firm, white, brined cheese traditionally made from a mixture of goat's and sheep's milk. (Though today, cow's milk is often used.) Like other low-fat cheeses, it is perfect for grilling. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn't melt; it just warms up invitingly.

Provided by Martha Rose Shulman

Categories     lunch, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

3/4 pound halloumi
2 sweet red peppers
1 large zucchini
1 Japanese eggplant
1 bunch scallions, trimmed
Salt and pepper
About 1/4 cup olive oil
2 teaspoons fresh thyme or crumbled dried mint
1/2 to 1 teaspoon sumac (optional)

Steps:

  • Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- to 1/3-inch-thick rounds.
  • Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.
  • Grill vegetables until tender and nicely charred, turning occasionally. If you'd like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.
  • Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.
  • Remove cheese to the platter with vegetables and drizzle with olive oil. Sprinkle cheese and vegetables with herbs and sumac, if you'd like, and serve.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 943 milligrams, Sugar 13 grams

CHEAT'S EASY SPICED COUSCOUS WITH FRUIT AND NUTS - IN A JAR!



Cheat's Easy Spiced Couscous With Fruit and Nuts - in a Jar! image

A Brilliant and easy accompaniment to a Fragrant Tagine, Stew or Curry. It's a cheat's recipe as you can pre-mix all the dry ingredients together & store in a jar ready for use at the drop of a hat. Just add hot water or hot stock and voila, a wonderful fruity, spiced couscous! It can be used cold for picnic & buffet salads - cold cuts of meat, such as diced cooked chicken breast can be added too. Also a great veggie main course - just add chargrilled vegetables and mix through - serve with flatbreads, pitta bread & harissa dressing for an extra kick!

Provided by French Tart

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

250 g couscous
1 1/2 tablespoons olive oil or 4 ounces melted butter
4 teaspoons ras el hanout spice mix or 1 teaspoon ground cumin
1 teaspoon ground coriander, Cilantro
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 tablespoon pine nuts, lightly toasted under a grill
6 -8 soft dried apricots, chopped finely
2 tablespoons golden sultana raisins
1 tablespoon dried onion flakes
1 tablespoon garlic granules, NOT salt
300 ml hot vegetable stock, made with salt free cube if possible such as Marigold Swiss Vegetable
1 ounce butter (to garnish)
2 tablespoons chopped fresh coriander, cilantro

Steps:

  • Mix all the dry ingredients together.
  • (The amounts can be doubled or even quadrupled for long term storage of up to 6 -9 months.).
  • When you are ready to prepare the couscous, measure out the correct serving of dry ingredients into a large bowl, preferably the one you will be serving it from. The dry & wet combination is given above in the ingredients.
  • Add the olive oil or butter & mix thoroughly.
  • Add the boiling stock and mix thoroughly - place a clean tea towel over the top of the bowl and leave for 5 minutes.
  • Fluff up the couscous after 5 minutes & add more liquid if needed.
  • Add a knob of butter or a teaspoon of live oil - mix & sprinkle with freshly chopped coriander - cilantro before serving.
  • You could also add more nuts or fruit as a garnish if you wish.
  • This is a basic recipe - all kinds of dried fruit and nuts can be used such as: almonds, cashew nuts, dried cherries or cranberries, dried banana or coconut. It will depend on what you will be serving it with!

Nutrition Facts : Calories 402.7, Fat 13, SaturatedFat 4.6, Cholesterol 15.2, Sodium 61.4, Carbohydrate 63, Fiber 5, Sugar 9.3, Protein 9.6

COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADS OF HERBS



Couscous with Grilled Summer Vegetables and Loads of Herbs image

This couscous recipe is quite different from the norm because instead of boiling or steaming the couscous you just feed it from ray with a really tasty dressing. This means it keeps a slight bite which I think is mote interesting for salad.

Provided by Jamie Oliver

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

9 ounces couscous
1/2 pint cold water
3 red peppers
1 handful asparagus, trimmed and peeled if necessary
2 or 3 small firm patty pan squash
1 small bunch spring onions, trimmed and finely sliced
2 to 4 fresh red chilies, seeded and finely sliced
3 good handfuls mixed fresh herbs (best are coriander, mint, flat leaf parsley)
1 recipe olive oil and lemon juice dressing, recipe follows
Salt and freshly ground black pepper
Red wine vinegar
2 tablespoons lemon juice
5 tablespoons best quality olive oil
1 level teaspoon salt
1 level teaspoon freshly ground black pepper

Steps:

  • Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop. On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.
  • Mix together all the ingredients

SPICED GRILLED HALLOUMI



Spiced Grilled Halloumi image

The play between salty, hot cheese and sweet, juicy tomatoes is what makes this dish sizzle. Halloumi is a springy Cypriot cheese that bronzes when hit with intense heat, but you must pat it dry before grilling. Pile the singed cheese atop sliced tomatoes, which are seasoned here with salt and olive oil to concentrate their flavor. The salt will also extract water from the tomatoes, creating a light dressing. Finally, for texture, everything is sprinkled with a combination of crushed coriander and cumin seeds, red-pepper flakes and a touch of sugar. (You could also use a store-bought or homemade dukkah if you have it on hand.) Serve with grilled bread or pita, or embellish with herbs, cucumbers, grilled peppers, lentils, beans or grains.

Provided by Ali Slagle

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 pounds ripe tomatoes (any variety), sliced 1/2-inch thick
Kosher salt
Extra-virgin olive oil
1 (8- to 9-ounce) package halloumi, sliced 1/4- to 1/3-inch thick
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon red-pepper flakes, plus more as needed
1/4 teaspoon granulated or Demerara sugar, plus more as needed

Steps:

  • Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking.
  • While the grill is heating, arrange the tomatoes on a platter with an edge to prevent leaking and season with 1/2 teaspoon salt. Drizzle with olive oil. Set aside. Pat halloumi dry and drizzle with olive oil to coat on both sides. Set aside.
  • In a small skillet over medium-low heat, toast the coriander seeds, cumin seeds and red-pepper flakes, shaking often, until fragrant, 1 to 2 minutes. Transfer to a cutting board and smash with the side of your knife until cracked. (You can also do this with a mortar and pestle.) Transfer to a small bowl, add the sugar, and rub with your fingers to further crush the seeds.
  • When you're ready to grill, take the halloumi, tomatoes, seeds, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the cheese over the flame, flipping halfway through, until well browned and it releases easily from the gates, 4 to 6 minutes total. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) If the cheese sticks to the grates, give it another minute on the heat. Transfer the cheese to the tomatoes, then sprinkle with the seeds. Season to taste with more red-pepper flakes, sugar and olive oil.

SPICED VEGETABLE COUSCOUS



Spiced Vegetable Couscous image

This is a delicious one pot recipe for Couscous that I got from the Food and Drink Magazine, recipe by Lucy Waverman. It's a wonderful blend of flavours that my family really enjoys, I hope you do too! You can use vegetable stock if you'd like this recipe to be vegetarian. :)

Provided by Leslie

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup canned chick-peas, rinsed
1/2 cup finely chopped carrot
1/2 cup finely chopped zucchini
1/2 cup chopped green onion
2 tablespoons olive oil
1 1/2 cups vegetable stock or 1 1/2 cups water
2 tablespoons chopped parsley
1 teaspoon paprika
1/4 teaspoon chili flakes
salt
1 cup couscous
1/2 cup raisins

Steps:

  • Combine chickpeas, carrots, zucchini, onions and olive oil in a pot, add stock, parsley, paprika, chili flakes and salt to taste.
  • Bring to boil and sprinkle in couscous.
  • Stir around, add raisins, cover and remove from heat, let sit 5 minutes, uncover and stir again.

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