Best Zucchini Carrrot Couscous Recipes

25-MINUTE TUNISIAN VEGETABLE COUSCOUS

25-Minute Tunisian Vegetable Couscous image

A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

Provided by girlandagun

Categories World Cuisine Recipes African

Time 25m

Yield 6

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
½ cup sliced baby portabella mushrooms
4 cups vegetable broth
½ teaspoon smoked sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese
½ teaspoon paprika
1 tablespoon finely chopped toasted almonds

Steps:

Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 72.1 g, Cholesterol 0.7 mg, Fat 4.9 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 698.6 mg, Sugar 5.1 g

VEGETABLE COUSCOUS

Vegetable Couscous image

Carrots and zucchini seasoned with turmeric, coriander and red pepper top off quick-cooking couscous.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, sliced
2 garlic cloves, finely chopped
4 medium carrots, sliced (2 cups)
2 medium zucchini, sliced (4 cups)
1 can (15 oz) Progresso™ chick peas (garbanzo beans), undrained
1 teaspoon ground coriander
1 teaspoon vegetable or chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper (cayenne)
6 cups hot cooked couscous

Steps:

Heat oil in 3-quart saucepan over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except couscous. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until vegetables are crisp-tender. Serve over couscous.

Nutrition Facts : Calories 330, Carbohydrate 67 g, Cholesterol 0 mg, Fiber 10 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg

COUSCOUS AND ZUCCHINI

Couscous and Zucchini image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

10 ounces couscous
2 cups boiling water
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
1 zucchini, diced
1 tablespoon green onion, sliced
2 tablespoons mint, sliced thin
Salt

Steps:

Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
Fluff couscous with fork and fold in vegetables.

RED LENTIL, ZUCCHINI & COUSCOUS SOUP

Red Lentil, Zucchini & Couscous Soup image

Don't let the name turn you off! This soup has a nice thick consistency that is nice and flavorful. A perfect blend of vegetables, legumes and grains. I personally do not like the texture of couscous when eaten like rice or pasta yet I LOVE this soup! Leftovers freeze well. Recipe from "Meal Lean i Yum!"

Provided by LUv 2 BaKE

Categories Lentil

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, chopped
1 stalk celery, chopped
1 teaspoon olive oil
4 medium carrots, grated
2 medium zucchini, grated
1 cup red lentil, rinsed and drained
6 cups vegetable broth or 6 cups water
1 teaspoon salt, to taste (optional)
1/2 teaspoon ground pepper
1/2 teaspoon dried basil
1/3 cup couscous

Steps:

Grate carrots and zucchini, set aside.
Heat oil in a 5 quart soup pot; add onions and celery; saute on medium-high heat for 5 to 7 minutes or until golden.
If vegetables begin to stick, add a tbsp or two of water.
Add all ingredients except couscous to the pot, increase to high heat to bring to a boil.
Reduce heat and simmer partially covered for 45 minutes, stirring occasionally.
Add couscous and simmer an additional 10 minutes.
If soup is too thick, thin it with a little bit of water.
Adjust seasonings to taste.
Yield 8 servings - per serving: 134cal, 1g fat, 8g protein, 24g carb, 3mg iron, 8g fibre.

ZUCCHINI COUSCOUS

Zucchini Couscous image

A very quick and easy side dish. It could also double as the base for a cold salad with the addition of other chopped veggies and oil based dressing!

Provided by yooper

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs zucchini (about 3 large)
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 cup boiling water
2/3 cup couscous

Steps:

Cut zucchini into 1/4-inch dice.
In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring until just tender, about 5 minutes.
Add water and bring to a boil.
Stir in couscous and remove skillet from heat.
Let mixture stand, covered, for 5 minutes.
Fluff couscous with a fork.
Cover for 5 minutes.