SAFFRON, ZUCCHINI AND HERB COUSCOUS
Steps:
- Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.
- Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature.
COUSCOUS WITH ZUCCHINI & TOMATO
I found this in a flyer from Safeway, a great salad for lunch, you could cheat like I did and use chargrilled zucchini from a jar.
Provided by Mandy
Categories Grains
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the cous cous according to packet directions and place in a serving bowl.
- Stir in 3 tblsp olive oil & the lemon juice, set aside.
- Heat the reaming oil in a pan and fry the zucchini until golden, add to the cous cous.
- Fry the walnuts in the same pan for 1-2 mins, stirring regularly and then add to the cous cous with remaining ingredients.
- Stir well to combine and serve.
Nutrition Facts : Calories 559.6, Fat 31.1, SaturatedFat 3.6, Sodium 537.7, Carbohydrate 61.7, Fiber 8.9, Sugar 13.2, Protein 15
COUSCOUS AND ZUCCHINI
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
COUSCOUS WITH ZUCCHINI AND CHERRY TOMATOES
Categories Tomato Vegetable Side Sauté Quick & Easy Zucchini Summer Healthy Couscous Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion and sauté until tender and golden, adding water if dry, about 6 minutes. Add garlic and sauté 1 minute longer. Add broth. Bring mixture to boil. Add zucchini and cook until crisp tender, about 3 minutes. Mix in thyme, then couscous and butter. Remove from heat. Cover and let stand until broth is absorbed, about 10 minutes.
- Fluff couscous with fork. transfer to serving bowl. Mix in tomatoes and serve.
GREEN TOMATOES & ZUCCHINI PIZZA MY WAY TO HAVE FRIED GREEN TOMATOES
Make and share this Green Tomatoes & Zucchini Pizza my way to have fried green tomatoes recipe from Food.com.
Provided by Yvonne Tarver
Categories Vegetable
Time 55m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Wash and trim zucchini & green tomatoes (DO NOT PEEL).
- Cut zucchini & tomatoes into about 1/2" thick slices.
- Place in a plastic bag with the next 4 ingredients. Add salt & pepper and pour Italian dressing over. Shake well.
- Spray pie pan with Pam. Place 1- tortilla in bottom and pour veg in.
- Bake 30-minutes at 350.
- Turn oven to broil. Sprinkle bread crumbs and brown a little.
- Sprinkle cheese and melt until lightly browned. I searched the WWW for Fried Green Tomatoes and I came up with this.
- I made two in one day!
- Make 2 and slice into 4 pieces and voila! Arrange like a personal size pizza.
- Better than Pizza Hut!
COUSCOUS WITH TOMATOES, CAULIFLOWER, RED PEPPERS AND OLIVES
Cauliflower is one of the few cruciferous vegetables you find in North African tagines. The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
- Add the tomato paste, harissa, red bell pepper, cauliflower, olives and salt to taste. Bring back to a simmer and simmer 30 minutes, or until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
- Reconstitute and steam the couscous [ed: please link]. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams
COUSCOUS WITH ZUCCHINI
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
- Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
- Add the butter; stir and blend with a fork to separate the grains. Serve immediately.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams
ZUCCHINI COUSCOUS
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
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.
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