Couscous Recipes #2

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* Exported from MasterCook *

 

Grilled Mediterranean Vegetables with Couscous

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 baby or Japanese eggplants, ends trimmed -- halved

lengthwise

2 small zucchini, ends trimmed -- halved lengthwise

2 small yellow squash, ends trimmed -- halved lengthwise

1 large red bell pepper -- quartered

1 large yellow bell pepper -- quartered

2 to 3 tbsp. garlic infused olive oil*

1 14.5 oz can vegetable broth

1 cup couscous

salt & freshly ground pepper to taste

1 tablespoon porcini, basil, or rosemary

infused olive oil (optional)

 

Preheat grill. Brush both sides of eggplants, squash, and bell peppers

with garlic oil. Arrange vegetables on grill rack over medium-hot coals. Grill

until tender, turning once, about 10-12 minutes.

Meanwhile, bring broth to a boil in a medium saucepan. Stir in couscous;

remove from heat. Cover and let stand until liquid is absorbed, about 5

minutes.

Spoon couscous onto 4 serving plates and top with grilled vegetables.

Season with salt & pepper to taste. Drizzle with flavored oil if desired.

 

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NOTES : *If garlic infused olive oil is not available, substitute 3 tbsp. olive

oil combined with 2 cloves of minced garlic.

* 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

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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.

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2519 0

 

* Exported from MasterCook *

 

Spicy Vegetable Couscous

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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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.

 

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