Couscous Veggie Surprise Recipes

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Steps:

• Soak the couscous in cold water for 10 minutes to loosen the grains. Then steam over a saucepan of boiling water or stock for a further 5 minutes. This prevents the couscous from getting sticky and lumpy.
• Meanwhile burn the outside of the pepper over a naked gas flame. When the skin is black place pepper into plastic bag and seal. Rub from the outside to remove all the pepper skin.
• Roast the aubergine and zucchini in a preheated 220 degrees F oven.
• When all vegetables are ready finely chop them up and mix into the couscous. Add salt, tumeric, cumin, and black pepper, to taste. Steam for a further 5 minutes. Garnish with sliced tomatoes and serve.

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.

Steps:

• Bring the broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat.
• After five minutes, fluff couscous with a fork, cover again, and set aside.
• Combine chickpeas, vegetables, water, and sherry in a frying pan.
• Cover and cook 10 minutes over medium heat.
• Add seasonings and stir.
• To serve, ring couscous around a platter and mound the vegetable mixture in the center.

Steps:

• Preheat your grill to a high heat, outdoor or indoor.
• Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
• While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
• Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.

Steps:

• Combine lentils and water in a medium sized pot and bring to a boil over a high flame.
• Reduce flame to low, cover, and simmer.
• After 10 minutes, uncover, add 1/2 teaspoon salt (or to taste), and the shredded carrots and cabbage.
• Replace cover, and simmer again.
• After 5 more minutes, uncover again, add the frozen peas, cover, and simmer for a further 5 minutes.
• Now remove from flame, drain, and reserve the lentil-veggie water.
• If necessary, add some additional water to bring the reserved water to 3/8 cup quantity.
• In a separate saucepan, bring this water to a boil, add the couscous, stir once, switch off burner, cover, and let it sit for 5 minutes.
• After 5 minutes, uncover, and fluff up the couscous with a fork.
• Toss with 1/2 teaspoon butter, if desired.
• Meanwhile, spray a non-stick saucepan with cooking spray and saute the onions in it over a medium flame until translucent, about 3-4 minutes.
• Now add the drained lentil-veggie mixture, soy sauce, cinnamon, pepper, paprika and saute on a low flame until the mixture is fairly dry.
• Mix in with the cooked couscous, and eat immediately!