MUSHROOM VEGGIE COUSCOUS
In her Howell, Michigan kitchen, Ann Berger dresses up quick-cooking couscous with mushrooms, green onions and carrot. Seasoned with white wine, thyme and garlic, it's a comforting menu addition that complements most any main course.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring broth and wine or additional broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, in a large nonstick skillet, saute onion and garlic in oil for 2 minutes. Add mushrooms; cook and stir 2 minutes longer. Add the carrot, green onions, parsley, salt, thyme and pepper; cook and stir for 2 minutes or until vegetables are tender. Fluff couscous with a fork; stir into vegetable mixture. Sprinkle with almonds.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
SQUASH AND VEGGIE COUSCOUS
This simple, yet tasty side dish is a snap to whip up, and it's perfect when the veggies are in season. Try it with chicken, fish or even pork. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. , Meanwhile, in a large skillet, saute the squash, carrot, green pepper and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.,
Nutrition Facts : Calories 203 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 307mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
VEGGIE COUSCOUS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add the olive oil to a large, high-sided skillet over medium-high heat. Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes. Season with salt and pepper. Add the cranberries and chicken broth and bring to a boil. Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes.
- Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature.
Nutrition Facts : Calories 253 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 318 milligrams, Carbohydrate 45 grams, Fiber 3.5 grams, Protein 7 grams, Sugar 8 grams
VEGGIE COUSCOUS QUICHE
Tomato, green onions and broccoli bring red and green color to this sunrise specialty, giving it Christmasy flair. It also gets an interesting taste twist from nutmeg.-Julie Kirkpatrick, Billings, Montana
Provided by Taste of Home
Time 1h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk egg and onion salt. Add couscous and cheese; stir until blended. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 5 minutes., For filling, in a large bowl, whisk eggs and cream. Stir in the broccoli, mushrooms, 1/2 cup cheese and nutmeg. Pour into crust. Bake for 45-55 minutes or until a knife inserted in the center comes out clean., Sprinkle with tomato, onions and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 281 calories, Fat 15g fat (8g saturated fat), Cholesterol 217mg cholesterol, Sodium 423mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.
ONE-POT ISRAELI COUSCOUS SHRIMP-AND-VEGGIE BOWLS
Cooking for a family can be time-consuming, but doing the dishes afterwards is what gets to me. Making one-pot meals has become one of my goals, and this is a favorite recipe from that challenge. This entire meal comes together in 30 minutes and tastes like a traditional couscous salad meets risotto-without all the work. Israeli couscous, a variety with bigger, more pearl-like grains than standard couscous-turns tender and creamy when slow-simmered in broth, and the shrimp and zucchini come out perfectly cooked. Everything is brought together with a bright and tangy vinaigrette, fresh herbs and Parmesan. Whether for dinner or lunch, my hope is that this recipe makes your day a little easier and a little more delicious.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a 10- to 12-cup Dutch oven or large saucepan with a tight-fitting lid over medium-high heat. Add the onion, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the onion and zucchini soften and the zucchini is just beginning to turn golden brown in spots, about 5 minutes.
- Reduce the heat to medium and stir in the garlic and couscous. Cook, stirring, until the couscous is toasted, about 2 minutes. Stir in the wine and cook, stirring and scraping the bottom of the pan, until the wine evaporates, about 1 minute. Stir in the broth and 1 teaspoon salt. Bring to a boil.
- While the broth comes to a boil, sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss. Lay the seasoned shrimp over the top of the couscous, cover the pot, and reduce the heat to low. Cook until the couscous absorbs most of the liquid and is tender and the shrimp is cooked through and bright pink, about 15 minutes.
- Remove the lid and increase the heat to medium. Simmer until any remaining liquid evaporates, about 1 minute. Remove from the heat.
- Whisk together the lemon zest and juice, orange juice, olive oil and 1/4 teaspoon each salt and pepper in a small bowl. Stir the vinaigrette into the couscous until combined. Stir in the tomatoes and herbs. Divide among 4 serving bowls and garnish with Parmesan.
CHICKEN AND VEGGIE COUSCOUS
Make and share this Chicken and Veggie Couscous recipe from Food.com.
Provided by Jencathen
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a 12-inch skillet over med-high heat.
- Add chicken and cook until well browned on all sides.
- With a slotted spoon, remove chicken to a plate.
- Reduce heat to medium. Cook carrots, zucchini, and onions in drippings for 5 minutes.
- Add garlic and cook 2 minutes more, stirring frequently.
- Grab a pot because this makes a lot. Transfer your carrots, zucchini, and onions to it.
- Stir chicken broth, pepper sauce, curry powder, salt and chicken.
- Bring to a boil, add couscous, cover and remove from heat for 5 minutes.
- Stir in almonds and parsley.
Nutrition Facts : Calories 514.1, Fat 25, SaturatedFat 4.7, Cholesterol 72.6, Sodium 599.8, Carbohydrate 37.9, Fiber 5.2, Sugar 4.1, Protein 34.1
GREEK STYLE GRILLED PORK LOIN SERVED OVER ROASTED GARLIC AND FRESH VEGGIE COUSCOUS
Very easy recipe with a very big taste. Use premarinated pork loin and box of couscous mix. I usally have veggies left over from pasta salad so I just bag them up and save for this dish. We grill out all year long and in the summer we eat alot of couscous and pasta! Everyone loves this recipe and if you have leftovers serve cold pork loin on top of couscous.
Provided by Barbara Mayo @joyouscook
Categories Pork
Number Of Ingredients 13
Steps:
- Prepare medium to hot fire in a charcoal grill (with cover). Make sure you oil the grill with olive oil (I use as paper towel to rub oil onto warm grill) if using a gas grill preheat to medium of medium high or 300 degrees. . I use charcoal and wood chips for all my grilling.
- Remove pork loin from package and place on platter rub olive oil all over the loin cover with plastic wrap.
- Boil 1 ½ cups water on stovetop in small pot. Pour couscous into large bowl add ground black pepper, and Greek Seasoning then pour boiling water over couscous cover with plastic wrap and set aside for 5 minutes then flake with fork cover and place in frig until all veggies have been prepared. I do my couscous the day before so the veggies have time to flavor the couscous.
- Quarter cherry tomatoes, chop cucumber,red onion,fresh basil leaves and mint leaves, I used canned sliced black olives add all to the cooled couscous and mix well. Add 1/4 cup extra virgin olive oil mix well.Cover with plastic wrap and return to frig. While you grill pork loin.
- Place pork loin in center of grill turn every 15 minutes on every side. On my grill it took 45 minutes Close grill last 15 minutes Note: You could do the same recipe on a large grill pan on your stovetop too! Remove pork loin from grill when done and cover with a piece of foil to tent pork loin to rest
- Plating begins with 2-3 large spoons of couscous in a dinner size pasta plate with sides or just a dinner plate. Slice 4 slices of pork loin and place on top of couscous drizzle a bit of extra virgin olive oil on top of meat and garnish with fresh mint.
LEMON VEGGIE COUSCOUS
Steps:
- In a small saucepan, bring 1 1/4 cups reduced-sodium chicken broth to boiling. Remove from heat; stir in 1 cup whole wheat couscous. Cover and let stand 5 minutes. Meanwhile, in a medium skillet cook 3/4 cup chopped zucchini and 1/3 cup chopped red onion in 2 teaspoons hot olive oil over medium heat for 3 to 5 minutes or until tender. Add zucchini mixture to couscous along with 1/4 cup chopped jarred roasted red sweet pepper, 1 tablespoon snipped fresh oregano, and 2 teaspoons finely shredded lemon peel. Season to taste with freshly ground black pepper.
VEGGIE COUSCOUS QUICHE RECIPE
Tomato, green onions and broccoli bring red and green color to this sunrise specialty, giving it Christmasy flair. It also gets an interesting taste twist from nutmeg.-Julie Kirkpatrick, Billings, Montana
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a large bowl, whisk egg and onion salt. Add couscous and cheese; stir until blended. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 5 minutes.
- For filling, in a large bowl, whisk eggs and cream. Stir in the broccoli, mushrooms, 1/2 cup cheese and nutmeg. Pour into crust. Bake for 45-55 minutes or until a knife inserted in the center comes out clean.
- Sprinkle with tomato, onions and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
- Yield: 6 servings.
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