Couscous With Turnips And Sweet Potatoes Recipes

COUSCOUS WITH TURNIPS AND SWEET POTATOES

Turnips store well and are a vegetable you can count on during the winter. They are rich in sulfuric compounds, particularly glucosinolates, that are believed to have antioxidant properties. They're also a very good source of potassium. When you can get them with the greens attached, they're a two-in-one crop, like beets, as their greens bring you a whole new set of nutrients - lots of calcium, vitamin K, vitamin A and beta carotene - and culinary possibilities. Turnip greens are similar in flavor to kale, perhaps a little more bitter, and with a more delicate texture. Winter turnips are not sweet and tender like young spring turnips. They stand up to longer cooking times, so they're perfect for soups, stews and gratins. But I found them equally welcome in a frittata and a stir-fry. This spicy, comforting couscous demands little in the way of prep time. It's the long simmer on the stove that results in the tasty broth. As it simmers, the sweet potato falls apart into small bits that tint the broth.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 1h15m

Yield 6 servings.

Number Of Ingredients 19

Couscous With Turnips and Sweet Potatoes image

Steps:

Combine all the ingredients except the chickpeas and chopped parsley or cilantro and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour. Taste and adjust salt. The stew should be spicy and flavorful. Stir in the chickpeas and parsley or cilantro and heat through.
Reconstitute and steam the couscous. Serve the couscous in wide bowls or mound onto plates and top with the stew and a generous amount of broth. Pass more harissa at the table.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 2 grams, Carbohydrate 78 grams, Fat 4 grams, Fiber 13 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 1430 milligrams, Sugar 7 grams

Ingredients

1 onion, chopped
1 leek, white and light green parts only, cut in thick slices and cleaned
4 large garlic cloves, minced
Salt, preferably kosher salt, to taste
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
1/2 teaspoon cayenne (more to taste)
A bouquet garni consisting of 8 sprigs each parsley and cilantro
1 tablespoon tomato paste
1 tablespoon harissa (more to taste), plus additional for serving
1 large sweet potato (about 10 ounces), peeled and cut in large dice
1 pound turnips, cut in wedges
1 large carrot, peeled and cut in thick slices
6 cups water
Salt to taste
1 can chickpeas, drained and rinsed, or 1.5 cups cooked chickpeas
1/2 chopped fresh parsley or cilantro, or a combination
1 1/2 to 2 cups couscous, preferably whole-wheat couscous (1/4 to 1/3 cup unreconstituted couscous per person)

TURNIP AND SWEET POTATO GRATIN

This warming potato gratin, a great addition to the holiday table, is so simple that you'll want to make it all year long.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h30m

Number Of Ingredients 8

Turnip and Sweet Potato Gratin image

Steps:

Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make 3 more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.
Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g

Ingredients

1 1/2 pounds turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds
Coarse salt and ground pepper
1/4 cup all-purpose flour
1 pound sweet potatoes (about 2 medium), peeled and cut into 1/4-inch-thick rounds
2 tablespoons unsalted butter, cut into pieces
3/4 cup low-sodium chicken or vegetable broth
1/4 cup dry white wine, such as Sauvignon Blanc
1 cup grated Gruyere cheese (4 ounces)

COUSCOUS WITH TURNIPS AND SWEET POTATOES

Categories Soup/Stew Vegetable Healthy Boil

Yield 6 servings

Number Of Ingredients 19

COUSCOUS WITH TURNIPS AND SWEET POTATOES image

Steps:

1. Combine all the ingredients except the chickpeas and chopped parsley or cilantro and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour. Taste and adjust salt. The stew should be spicy and flavorful. Stir in the chickpeas and parsley or cilantro and heat through. 2. Reconstitute and steam the couscous. Serve the couscous in wide bowls or mound onto plates and top with the stew and a generous amount of broth. Pass more harissa at the table. Yield: 6 servings. Advance preparation: The stew can be made a day ahead and reheated. Leftovers will keep for 3 or 4 days in the refrigerator. The couscous can be reconstituted up to a day ahead, then steamed before serving.

Ingredients

1 onion, chopped
1 leek, white and light green parts only, cut in thick slices and cleaned
4 large garlic cloves, minced
Salt, preferably kosher salt, to taste
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
1/2 teaspoon cayenne (more to taste)
A bouquet garni consisting of 8 sprigs each parsley and cilantro
1 tablespoon tomato paste
1 tablespoon harissa (more to taste), plus additional for serving
1 large sweet potato (about 10 ounces), peeled and cut in large dice
1 pound turnips, cut in wedges
1 large carrot, peeled and cut in thick slices
6 cups water
Salt to taste
1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
1/2 cup chopped fresh parsley or cilantro, or a combination
1 1/2 to 2 cups couscous, preferably whole-wheat couscous (1/4 to 1/3 cup unreconstituted couscous per person)

ISRAELI MOROCCAN COUSCOUS

The vegetables can be cubed, but will take longer to cook.

Provided by Cigall Daboosh Goldman

Categories 100+ Everyday Cooking Recipes Vegan Side Dishes

Time 55m

Yield 8

Number Of Ingredients 15

Israeli Moroccan Couscous image

Steps:

Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

Nutrition Facts : Calories 282.2 calories, Carbohydrate 55.2 g, Fat 2.8 g, Fiber 7.2 g, Protein 9.4 g, SaturatedFat 0.4 g, Sodium 634.3 mg, Sugar 7.5 g

Ingredients

1 tablespoon olive oil
1 onion, diced
3 cups vegetable broth
2 carrots, peeled and julienned
2 turnips, peeled and julienned
1 sweet potato, julienned
1 zucchini, julienned
1 red bell pepper, julienned
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can tomato sauce
¼ teaspoon ground cinnamon
½ teaspoon ground turmeric
1 pinch saffron
1 pinch curry powder
2 cups uncooked couscous

ISRAELI COUSCOUS WITH SWEET POTATO

From Christine Cushing's "Fearless in the Kitchen" (I love Cdn. cookbooks!) For Potpie. CC's comment: "Israeli couscous is one of my all-time favourite starches. Different from N. African couscous, Israeli couscous looks like pearls and has a chewier texture. The best way to add flavour to these little white balls is with sumac, which gives a pleasant tanginess. I've got to admit, I really love tang!"

Provided by Maxxr

Categories Southwest Asia (middle East)

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Israeli Couscous With Sweet Potato image

Steps:

Heat oil in medium saucepan over medium heat.
Cook shallots until soft but not browned, about 4 minutes.
Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
Add stock, salt and pepper.
Bring to boil. Cover and reduce heat to low.
Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
Remove from heat.
Let stand, covered, for 5 minutes.
Fluff with a fork before servings.

Nutrition Facts : Calories 514.7, Fat 12.9, SaturatedFat 2.1, Cholesterol 5.4, Sodium 285.3, Carbohydrate 81.5, Fiber 5.3, Sugar 4.2, Protein 16.3

Ingredients

3 tablespoons olive oil
2 shallots, chopped
1 sweet potato, small, peeled and sliced
1/2 teaspoon ground sumac
2 cups israeli couscous
3 cups chicken stock or 3 cups vegetable stock
salt
pepper, freshly ground, to taste

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Couscous With Turnips And Sweet Potatoes Recipes

COUSCOUS WITH TURNIPS AND SWEET POTATOES

TURNIP AND SWEET POTATO GRATIN

This warming potato gratin, a great addition to the holiday table, is so simple that you'll want to make it all year long.

COUSCOUS WITH TURNIPS AND SWEET POTATOES

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The vegetables can be cubed, but will take longer to cook.

ISRAELI COUSCOUS WITH SWEET POTATO

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