SPRING VEGETABLE COUSCOUS
This recipe is so tasty and refreshing-you will want to make it over and over. It's and easy Middle Eastern variation on Pasta Primavera and delicious . "This recipe is so easy and it won't let you down. Great when there is a cool breeze and when it's warm outside",says Mr Food. Recipe and photo from Mr. Food.
Provided by Pat Duran
Categories Other Main Dishes
Time 15m
Number Of Ingredients 10
Steps:
- 1. In a large skillet, melt butter over medium heat. Add zucchini, carrot, bell pepper, and onion and sauté for 5 minutes, or until crisp tender.
- 2. Add peas, water, salt and pepper; bring to a boil. Remove from heat and add couscous; mix well. Cover and allow to sit for 5 minutes, or until liquid is absorbed. Fluff lightly with a fork and serve.
- 3. Options: Can use and vegetable you have on hand; and any spiced you like. Sometimes I add celery and mushrooms and broccoli, nuts and cheese..cooked meat or fish may also be added....
SPRING-VEGETABLE COUSCOUS WITH CHICKEN
This one-pan dish would also be good with sugar snap peas added at the end.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 15m
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.
Nutrition Facts : Calories 377 g, Fat 13 g, Fiber 5 g, Protein 22 g
VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
TOASTED FENNEL CRUSTED TUNA WITH SAFFRON-RED PEPPER SAUCE AND SPRING VEGETABLE COUSCOUS
Steps:
- Place fennel seeds in a coffee grinder and coarsely grind and place on a large plate. Brush tuna with olive oil and season with salt and pepper to taste. Preheat saute pan or grill pan over high heat until smoking. Dredge one side of the tuna in the fennel seeds. Saute, fennel-side down for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness.
- Heat oil in a medium saute pan over medium heat. Add the onions and garlic and cook until soft. Add the red peppers, vinegar, water and saffron and bring to a simmer. Cook for 15 to 20 minutes. Place in a blender and blend until smooth, season with salt and pepper to taste.
- Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the couscous and cook until lightly golden brown. Cover with water and 2 tablespoons of salt. Cook until al dente, drain and place into a large bowl. Heat remaining 3 tablespoons of oil in a large saute pan and saute the vegetables until just cooked through. Add the vegetables and oil to the couscous. Whisk together the soy sauce and harissa and pour over the couscous and mix to combine. Season with salt and pepper to taste.
GRILLED VEGETABLE COUSCOUS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 small leek (halved lengthwise, dark green top discarded) and 8 ounces torn oyster mushrooms with olive oil; season with salt and pepper. Grill over medium-high heat, flipping, until charred, 6 to 8 minutes. Slice the leeks and the mushrooms. Cook 1 cup couscous as the label directs; fluff with a fork. Stir in the grilled vegetables and 1/4 cup chopped parsley. Top with toasted sliced almonds.
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SPRING VEGETABLE COUSCOUS | MRFOOD.COM
From mrfood.com
Category VegetablesEstimated Reading Time 1 min
- In a large skillet over medium heat, melt butter. Add zucchini, carrot, bell pepper, and onion; sauté 5 minutes or until crisp-tender.
- Add peas, water, salt, and black pepper; bring to a boil. Remove from heat and add couscous; mix well. Cover and allow to sit 5 minutes or until liquid is absorbed. Fluff lightly with a fork and serve.
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