Vegetable Couscous. Roasted Vegetable Couscous is an easy side dish with complex flavor, with sweet This Roasted Vegetable Couscous is the perfect side dish for the transitional season, when the markets are still full. Sweet & spicy Moroccan-Style Vegetable Couscous, a festive vegan entree. Zucchini, sweet potatoes, chickpeas, dried fruit & spices.
Made from semolina wheat, couscous is nutty, sweet, and versatile — it also happens to be incredibly quick-cooking. If couscous is not available, this easy dish can be served over whole grains, such as millet, quinoa, or brown rice. Bring the vegetable stock or water to a boil and stir in the salt and the couscous. You can cook Vegetable Couscous using 34 ingredients and 9 steps. Here are the ingredients and how to achieve it.
Ingredients of Vegetable Couscous
- It’s of For the stew:.
- It’s 1 of large aubergine, cut into 5 cm cubes.
- Prepare 2 of medium onions, peeled and quartered.
- Prepare 1 of swede, peeled and cut into 5 cm cubes.
- Prepare 4 sticks of celery cut into 5 cm pieces.
- It’s 4 of medium carrots, peeled and cut into 5 cm pieces.
- It’s 1 of large leek, sliced into 5 cm pieces.
- Prepare 1 of red and 1 green pepper, cut into 5 cm squares.
- You need 4 of tomatoes, quartered.
- It’s 150 g of green beans.
- Prepare 2 of medium courgettes, sliced 2 cm thick.
- Prepare 2 tablespoons of ras el hanout spice mix.
- You need 1 teaspoon of spicy harissa (add more to taste).
- Prepare 1/2 teaspoon of ground cinnamon.
- It’s 1 of bay leaf.
- Prepare 2 of large cloves of garlic, peeled and finely chopped.
- You need 2 of chicken or vegetable stock cubes, dissolved in 750 ml of boiling water.
- It’s of Olive oil for frying.
- You need of Salt and black pepper.
- You need of For the couscous:.
- You need 750 ml of boiling water.
- It’s 500 g of medium couscous.
- It’s 1 teaspoon of salt.
- Prepare 1 tablespoon of olive oil.
- Prepare of Optional:.
- You need 1 of x 400g can of chickpeas, drained and rinsed.
- It’s 1 tablespoon of each of chopped fresh coriander, parsley and mint.
- It’s of For the spicy sauce:.
- It’s 3 of – 4 ladles of broth from the vegetable stew.
- It’s 2 tablespoons of tomato purée.
- You need 1/2 teaspoon of sugar.
- It’s 1 teaspoon of pomegranate molasses.
- It’s 1 tablespoon of harissa, more (or less) if you prefer.
- Prepare to taste of Salt.
Israeli couscous is cooked similarly to regular couscous. Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds. There aren't many recipes I post I tell you that you have to try but please let this be one of. Vegetable Couscous from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource.
Vegetable Couscous instructions
- To make the stew: In a big saucepan, fry the aubergine in a little olive oil until it begins to brown and is almost cooked through. Remove to a dish and place to one side..
- Pour some more olive oil into the pan and add the other vegetables, except for the green beans and the courgettes. Fry over a high heat until they show small patches of colour. Add the stock..
- Add all of the spices and the garlic. Mix well..
- Add the fried aubergine, the green beans and the courgettes, then continue to simmer very gently until the beans and courgettes are tender..
- Make the couscous as per the packet, adding the salt, olive oil (and the chickpeas if using)..
- To make the spicy sauce: Put the 3 – 4 ladles of stock from the vegetables into a saucepan, add the tomato purée, the sugar, the pomegranate syrup and the harissa to taste. Season with salt, simmer for about 5 minutes..
- To serve: Fluff up the couscous with a fork and, if you wish, add the chopped fresh herbs and mix well..
- Spoon some couscous onto each plate, make a well in the centre and ladle on the vegetable stew..
- Add the meat, fish, chicken or sausages if you’re serving them, and pass round the spicy sauce..
Mix vegetables and couscous together, add lemon juice and remaining olive oil and fluff with a fork before serving. Add fresh coriander and fresh mint and stir through. Roasted vegetable couscous is instant a favorite. Vegetables are tossed in a flavorful olive oil, roasted until caramelized and tossed with couscous. I've been obsessed with two things since.