Best Z Lammas Garden Vegetable Couscous Recipes

VEGETABLE COUSCOUS

Vegetable Couscous image

This easy one-pot Vegetable Couscous recipe is loaded with highly nutritious vegetables amongst other ingredients. It's Fluffy, fragrant, and tasty with a kiss of warm flavors.

Provided by Lola Osinkolu

Number Of Ingredients 13

Ingredients

1 Red bell pepper
1/2 Cup Onion (Chopped)
1/2 cup carrots (sliced)
1 Tbsp Olive Oil
1.25 Cup broth
1 cup peas (frozen)
2 Tbsp raisins
1/8 tsp cinnamon
1/4 Tsp Tumeric
3/4 cup couscous
Salt and pepper to taste
1/4 cup parsley (chopped fresh)
1/2 tsp Salt and Pepper to taste (crushed)

Steps:

Preheat the oil in a pan and stir fry the onions, bell peppers, and carrots in the oil for about 5 minutes
Stir in the crushed peppers, peas, raisins and cinnamon and season with salt, black pepper Tumeric and cinnamon
Add the broth and bring to a boil
Stir in the couscous cover immediately, turn off the heat off and let it stand for 5 minutes
Fluff with a fork and sprinkle the parsley over it.

Nutrition Facts : Calories 206 kcal, Carbohydrate 43 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 347 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

LAMMAS GARDEN VEGETABLE COUSCOUS

Lammas GARDEN VEGETABLE COUSCOUS image

I thnk this would be godd with orzo or another small pasta too.

Provided by Linda Rupp

Categories Pasta

Time 15m

Number Of Ingredients 7

Ingredients

1 c couscous or orzo pasta
1/2 orange bell pepper - chopped small
4 small scallions, white and light-green parts only
12 small yellow cherry tomatoes, halved
2 Tbsp olive oil
1 Tbsp lemon juice + zest for garnish
salt and pepper to taste

Steps:

1. Place couscous in a medium heatproof bowl. Pour 1 cup boiling water over the couscous, cover, and let stand 10 minutes. Fluff with a fork. Cut bell pepper into 1-inch-long matchsticks, and add to the warm couscous. Thinly slice the scallions crosswise, and add to the bowl. Add cherry tomatoes. In a small bowl, whisk olive oil and lemon juice together. Season with salt and pepper. Drizzle over couscous, vegetables, and toss. Garnish with lemon zest, if desired, and serve

SUMMER GARDEN COUSCOUS SALAD

Summer Garden Couscous Salad image

This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

3 medium ears sweet corn, husks removed
1 cup reduced-sodium chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, halved and sliced
1-1/2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, 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 water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

Nutrition Facts :