Guest guest Posted March 20, 1999 Report Share Posted March 20, 1999 Here are several couscous dishes: * Exported from MasterCook * Aztec Couscous Recipe By : Lorna Sass' Short Cut Vegetarian Serving Size : 4 Preparation Time :0:00 Categories : Beans Salads Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup couscous 1/2 teaspoon ground cumin 1 teaspoon salt or to taste 1 cup to 1 1/4 cup water 1 3/4 cups black beans or 1 15 oz can 1 cup corn kernels 1/2 cup red onion -- finely chopped 1/4 cup fresh cilantro -- minced 1 jalapeno -- minced 3 tablespoons roasted garlic olive oil 3 tablespoons to 4 tbsp. freshly squeezed lime juice Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork. Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil Roasted Vegetables Over Couscous Recipe By : Serving Size : 4 Preparation Time :0:15 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh basil -- minced 2 tablespoons lemon juice 1 tablespoon olive oil 1/4 teaspoon salt 2 cloves garlic -- minced 2 medium zucchini -- cut into 1 " slices 1 medium red bell pepper -- cut into 1 " pieces 1 medium yellow bell pepper -- cut into 1 " pieces 1 medium red onion -- cut into 8 wedges 1 cup whole mushrooms -- halved 3 cups hot cooked couscous (w/salt) 1/2 cup crumbled feta cheese (optional) Preheat oven to 425 degrees F. Combine first five ingredients in a large bowl and stir well. Add zucchini, bell peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer on a shallow roasting pan. Bake for 25 to 30 minutes or until tender (stir every 10 minutes or so). Spoon roasted vegetables over couscous. Garnish with fresh basil sprigs if desired. Sprinkle with feta cheese if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Mole and Coconut Couscous Recipe By : Serving Size : 6 Preparation Time :0:20 Categories : Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- COUSCOUS: 1 cup uncooked couscous 1/2 cup coconut -- toasted* 1/2 teaspoon cinnamon MOLE: 1 tablespoon olive oil or oil 2 teaspoons minced garlic 2 15 oz cans black beans -- rinsed & drained 1 16 oz jar chunky salsa 1 1/2 teaspoons unsweetened cocoa 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon cinnamon TOPPING: 3 oz. shredded colby-Monterey Jack blend cheese -- (3/4 cup) 6 tablespoons sour cream 1/4 cup thinly sliced green onions 1 medium tomato -- seeded & chopped Cook couscous as directed on package. Stir in toasted coconut and 1/2 teaspoon cinnamon. Cover to keep warm. Heat oil in medium saucepan over medium heat until hot. Add garlic; cook and stir 1 minute. Stir in all remaining mole ingredients. Reduce heat to low; simmer 5 minutes or until thoroughly heated, stirring occasionally. To serve, fluff couscous with fork; spoon onto serving platter. Spoon mole mixture over couscous. Top with cheese, sour cream, onions and tomato. 6 (1 1/2-cup) servings - - - - - - - - - - - - - - - - - - NOTES : NOTES: To toast coconut, place in small skillet; cook and stir over low heat for 6 to 8 minutes or until light golden brown. * Exported from MasterCook * Red Beans & Couscous Recipe By : Southern Living Serving Size : 8 Preparation Time :0:10 Categories : Beans Grains Middle Eastern Quick & Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 14.5 oz can vegetable broth 1 14.5 oz can diced tomatoes 1 teaspoon salt 1/2 teaspoon crushed red pepper 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 10 ounces couscous 1 15.5 oz can red kidney beans -- rinsed & drained 2 tablespoons olive oil 4 green onions -- sliced 1/2 cup chopped green bell pepper 1/4 cup chopped fresh parsley 1 celery rib -- diced 2 cloves garlic -- minced Bring the first 6 ingredients to a boil in a large saucepan over medium-high heat. Remove from heat and stir in couscous. Let stand for 10 minutes. Fluff with a fork. Stir in kidney beans and remaining ingredients. Serve hot or slightly chilled. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2519 0 * Exported from MasterCook * Savory Stuffed Peppers Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Green peppers 2/3 cup Split peas 2 1/4 cups Water 1 package Vegetable broth 1/2 medium Onion -- chopped 1 cup Sliced mushrooms 2 To 3 cloves garlic -- minced 1 tablespoon Olive oil 1 tablespoon Balsamic vinegar 1/2 teaspoon Ground cumin 1/2 teaspoon Dried oregano 1/2 cup Couscous 2 medium Tomatoes -- seeded and Chopped Remove tops and seeds from green peppers. Stand pepper cups upright in an 8 " microwave-safe baking dish. Wash and pick over peas. Place in a medium saucepan with 1-1/4 cups of the water and the vegetable broth. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Meanwhile, in a large saucepan, saute onion, mushrooms and garlic in olive oil until onions are tender, 2 to 3 minutes. Remove from heat; stir in peas along with seasonings. Set aside. In a small saucepan, bring the remaining 1 cup water to a boil, add couscous and remove from heat. Cover; let stand for 5 minutes. Stir into pea- vegetable mixture along with half of the tomatoes. Stuff peppers with mixture. Cover and microwave on high for 5 minutes. Top with remaining tomatoes. Makes 4 servings. USA Dry Pea and Lentil Council, printed in the Kokomo Tribune, March 13, 1995 GENIE Food & Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda] Individual recipes copyrighted by originator. Formatted by Sue Smith, SueSmith9 using MMCONV. Archived through kindness of Karen Mintzias, km. 1.80á - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southwestern Stuffed Squash Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Veggies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 acorn or butternut squash, cut in half -- and seeded FILLING: 2 cups tomato juice 1 cup couscous 1 cup salsa 1/4 cup chopped black olives 1 4 oz. can chopped green chiles 1/4 cup chopped fresh cilantro 2 teaspoons ground cumin salt & pepper to taste grated Cheddar cheese (optional) Microwave squash on high for 4-5 minutes until slightly tender. To prepare filling, bring tomato juice to a boil in medium saucepan. Stir in couscous and reduce heat to simmer. Cook about 5 to 8 minutes until couscous in done. Remove couscous from heat and stir in remaining ingredients except cheese. Fill squash with about 1/2 cup of mixture. Place in a large casserole and bake at 325 degrees F for 20-25 minutes. Top each serving with grated cheese if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Vegetable Couscous Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1/2 cup zucchini -- cubed 1/2 cup yellow squash -- cubed 1/2 cup red bell pepper, seeded -- cut into 1 " squares 1/2 cup carrots -- sliced 1/2 onion -- chopped 2 cloves garlic -- minced 1/2 teaspoon ground cumin 1/2 teaspoon curry powder 1/4 teaspoon dried red pepper flakes freshly ground pepper to taste salt to taste 3 cups instant cooked couscous 1/2 cup vegetable broth 1/4 cup fresh parsley Heat oil in a large skillet and saute zucchini, squash, red bell pepper, carrots, onion, and garlic for 5 minutes over medium heat. Stir in spices and cook 5 more minutes. Add couscous and broth and cook 5 additional minutes. Garnish with parsley. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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