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.
GLAZED ZUCCHINI AND CARROTS
Steps:
- Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
- Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.
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.
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
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
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
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
ZUCCHINI CARROT CASSEROLE
While trying to figure out what the heck to do with a 9 pound zucchini one day a couple of years ago, I discovered this recipe in my Company's Coming Vegetables cookbook. The title is somewhat uninspired and I actually called it something else so people would eat it! Try using Cheddar cheese soup instead of mushroom soup or just adding shredded Cheddar for a cheesy vegetable casserole.
Provided by Swan Valley Tammi
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt first amount of margarine in frying pan. Saute zucchini, carrot and onion until tender. (This may have to be done in batches) Add more margarine if necessary.
- Stir in soup, milk, bouillon, first amount of stuffing mix and salt. Transfer to 2 quart casserole dish.
- Melt remaining margarine in small saucepan and stir in remaining stuffing mix. Scatter over top of casserole.
- Bake uncovered at 350F for about 25 minutes.
Nutrition Facts : Calories 191.2, Fat 17, SaturatedFat 3.4, Cholesterol 2.2, Sodium 537.8, Carbohydrate 8.7, Fiber 1.4, Sugar 3.1, Protein 2.3
QUICK COUSCOUS WITH RAISINS AND CARROTS
I make this when I need a quick side dish for chicken or pork. If you make couscous (a Middle Eastern pasta) a pantry staple, you usually have all the ingredients on hand! Add other veggies (zucchini, corn, peas, etc.) to make it your own.
Provided by Melissa Hamilton
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
- Stir in the raisins, and serve hot.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 4.9 g, Sodium 76 mg, Sugar 5.3 g
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CURRIED ZUCCHINI & COUSCOUS - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 25 minsAuthor Eatingwell Test KitchenCalories 251 per serving
- Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl.
- Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.
- Add the couscous and carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.
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