Cuscus Bil Khodar Vegetable Couscous Recipes

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VEGETABLE COUSCOUS



Vegetable Couscous image

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

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

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

TAJINE BIL KHODAR (VEGETABLE TAGINE)



Tajine Bil Khodar (Vegetable Tagine) image

This delightful recipe is from Restaurant Al-Fassia in Marrakesh, Morocco and is one of the vegetarian dishes featured on the menu.

Provided by Member 610488

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 preserved lemons, in water (can be made ahead of time or purchased)
1 teaspoon olive oil
2 1/3 cups yellow onions, finely chopped
2 cups vegetable broth, boiling
1 cup hot water
1/4 cup lemon juice
1 teaspoon ras el hanout spice mix
1/4 teaspoon kosher salt
1 lb carrot, peeled and chopped into 1 inch pieces
1/2 lb turnip, peeled and chopped into 1 inch pieces
1/2 lb yukon gold potato, peeled and cut into 1 1/2 inch chunks
1/2 lb sweet potato, peeled and cut into 1 1/2 inch chunks
1 teaspoon ground cinnamon
1 (9 ounce) package frozen artichoke hearts, thawed

Steps:

  • Take one of the preserved lemons and dice it into 1/4 inch pieces and set aside. Slice the remaining preserved lemon into thin slices and set aside.
  • Heat olive oil in a large Dutch oven or Moroccan tagine over medium heat. Add onions to pan and sauté 5 minutes or until translucent. Add vegetable broth, hot water, lemon juice and next 7 ingredients (through cinnamon) and bring to a boil.
  • Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add diced lemon and artichokes to pan and simmer 5 minutes. Garnish with lemon slices. Serve the tagine over quick-cooking couscous.

Nutrition Facts : Calories 158.1, Fat 1.3, SaturatedFat 0.2, Sodium 220.6, Carbohydrate 35.1, Fiber 7.6, Sugar 9.8, Protein 4.2

CUSCUS BIL KHODAR (VEGETABLE COUSCOUS)



Cuscus Bil Khodar (Vegetable Couscous) image

Another of the Restaurant Al-Fassia of Marrakesh, Morocco's recipes picked up on a trip to Morocco several years ago.

Provided by Member 610488

Categories     Yam/Sweet Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

5 cups sweet potatoes, peeled and diced
2 cups parsnips, peeled and diced
1 1/2 tablespoons olive oil
1 teaspoon ras el hanout spice mix
3 carrots, peeled and cut crosswise into 2 inch pieces
1 teaspoon kosher salt
1 1/4 cups vegetable broth
1 cup uncooked couscous
1 (15 ounce) can garbanzo beans, rinsed and drained
1 tablespoon olive oil
1 yellow onion, cut into 1/4-inch-thick slices then separated into rings
1/4 cup pine nuts
1/4 cup raisins
1 teaspoon ground cinnamon
1 tablespoon honey

Steps:

  • Preheat oven to 450°F
  • Mix the first 5 ingredients in a large bowl then stir in 1/2 teaspoon salt. Place potato mixture on a baking sheet. Bake at 450F for 30 minutes or until the vegetables are tender, stirring occasionally.
  • While potatoes are baking, bring broth to a boil in a medium saucepan. Stir in couscous and remaining 1/2 teaspoon salt. Remove from heat then cover and let stand 10 minutes. Fluff with a fork. Next, gently stir in chickpeas. Keep warm.
  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion to pan and cook 12 minutes or until tender and golden brown, stirring occasionally. Add pine nuts and raisins then cook 2 minutes. Stir in cinnamon and cook an additional 30 seconds. Stir in honey, and remove from heat.
  • Mound couscous in the middle of a serving tray. Place the roasted vegetables around base of couscous. Arrange 5 carrots vertically around couscous then spoon topping over top of couscous.

Nutrition Facts : Calories 458.5, Fat 10.8, SaturatedFat 1.2, Sodium 690.6, Carbohydrate 82, Fiber 11.9, Sugar 15.7, Protein 10.9

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