Best Veggies And Couscous Recipes

WHITE BEANS AND VEGGIES WITH COUSCOUS

Steps:

• In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute., Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine water, butter and salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork. Serve bean mixture with couscous. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SESAME CRUSTED RED SNAPPER WITH GINGER DRESSED SNAPPY VEGGIES AND CURRY COUSCOUS WITH ALMONDS

Steps:

• In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper. In a slow steady steam, whisk in 3 tablespoons of vegetable oil. Add the radish, cucumber, yellow pepper and toss to coat. Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper.
• Place a medium saucepan on the stove. Add the sliced almonds and toast over moderate heat then remove from pan and reserve. Return pan to stove top and add the chicken broth, 1 tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon. Raise heat and bring broth up to a boil. When it boils, add couscous to the pot and stir to combine. Cover the pot and turn off the heat and let the couscous stand until ready to serve.
• With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Once the pan is hot, add the seasoned fish to the skillet skin side down. Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger dressed snappy veggies and prepare the couscous.
• To the marinating vegetables, add the watercress and basil. Toss to combine.
• Remove the lid on the couscous. Add scallions and toasted almonds and fluff couscous with a fork.
• To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside.

HEALTHY VEGGIES AND COUSCOUS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180°C).
• Add the potatoes, broccoli florets, and red pepper to a baking sheet.
• Sprinkle the garlic powder, parsley, salt, pepper, and 2 tablespoons of olive oil over the vegetables and toss to coat.
• Bake for 25 minutes, until the vegetables are tender.
• Sprinkle the Parmesan cheese over the vegetables.
• Add the vegetables to a large bowl with the cous cous and remaining tablespoon of olive oil and toss to combine.
• Enjoy!

SPICED COUSCOUS WITH GRILLED HALLOUMI AND STEAMED VEGGIES

Steps:

• Start by heating your oven to about 350°F Brush the tomatoes with the olive oil, season with salt and pepper and place on a baking tray.
• Bake for 10-15 minutes until soft.
• A few minutes after the tomatoes go in, place the broccoli and beans in a steamer and steam for about 6 minutes, or until just tender.
• At the same time as you start the broccoli cooking, mix the couscous and spices in a large bowl, pour over the hot stock, cover and leave for 5 minutes.
• Finally, heat up a frying pan or griddle and cook the halloumi for about 2 minutes on both sides until brown.
• Mix the broccoli and beans into the couscous along with the lemon juice.
• Pile onto places and place the tomatoes around the edge of the plate.
• Top with the halloumi, season and serve.

MOROCCAN RAMADAN COUSCOUS WITH MEAT AND VEGGIES

Steps:

• Mix all spices in a dish and set aside.
• Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
• Add onion and garlic. Sauté for 5 more minutes.
• Add water, spices, and tomato sauce. Cook for 5 minutes.
• Add carrots and potato pieces. Cook for 10 minutes.
• Add zucchini and bell pepper to stew. Cook for 20 minutes.
• Add the chickpeas and cook last 5-10 minutes.
• Meanwhile, prepare onion topping. Sauté onions to a light brown color.
• Add rest of topping ingredients and cook till caramelized and bubbly. Set aside.
• Boil the water for couscous. Add chicken base and butter.
• Add couscous. Make sure this is the last part of the recipe you make.
• Once the couscous is added, leave it alone for 5 minutes.
• Fluff couscous with fork. Time to eat!
• Serve any way you like. I plate the cousouse and top it with as much or as little stew as I want. Then I add the vegies that I want and top it all off with the sweet onion/raisin topping.

VEGGIES AND COUSCOUS

Steps:

• In a 1 quart microwave safe casserole stir together broth, carrot, red pepper, onion powder, garlic powder, and bottled hot pepper sauce.
• Microwave, covered, on 100% for 2 to 3 minutes or until carrots are just tender, stirring once.
• Stir in spinach, couscous, and lemon juice.
• Cook, covered, on high for 1 to 1 1/2 minutes more or until spinach is just wilted and couscous has absorbed liquid. Stir in tomatoes, Parmesan, and cilantro.
• Sprinkle with mozzarella cheese.
• Let stand, covered, 1 minute or until cheese is melted.

WHITE BEANS AND VEGGIES WITH COUSCOUS

Steps:

• In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute., Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine water, butter and salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork. Serve bean mixture with couscous. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.