Spicy Spinach And Onion Couscous Recipes

SPINACH AND ONION COUSCOUS

Steps:

• In a saucepan, cook and stir onion and garlic in hot oil until tender.
• Add the broth and spinach; cook and stir frequently until the spinach thaws.
• Bring mixture to a boil and stir occasionally.
• Add in couscous; stir to combine.
• Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
• Add remaining ingredients; stir to combine.
• Serve immediately.

CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS

Steps:

• Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
• Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

SPICY SPINACH AND CHICKPEA CURRY SOUP WITH COUSCOUS

Steps:

• Heat the oil in a stock pot over medium high heat. Saute the onion and garlic until soft and translucent (about 2 minutes). Add the cayenne pepper and stir to coat.
• Reduce heat to medium and add broth, tomatoes, spinach, chickpeas--drained and rinsed, and all the spices. Stir to combine and return to a boil.
• Reduce heat to low and simmer for one hour or until chickpeas are softened.
• In a separate saucepan, bring water and oil, if using, to a boil. Stir in couscous and remove from heat. Cover and let sit for five minutes. Stir with a fork to fluff.
• Spread couscous in a bowl and top with the soup. Garnish with yogurt if you like.

LEMON SPINACH COUSCOUS

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• In a shallow pan, heat oil.
• Add spinach, lemon juice, pine nuts, and orange peel.
• Cook until spinach wilts slightly and changes color (about 1 minute).
• Remove from heat.
• Mix spinach mixture with couscous.
• Add freshly ground black pepper to taste.

SPINACH-PARMESAN COUSCOUS

Steps:

• Saute onion and garlic in hot oil in a large saucepan until tender.
• Add broth and spinach; cook until spinach thaws, stirring occasionally.
• Bring to a boil, stirring occasionally.
• Stir in couscous; cover, remove from heat, and let stand 5 minutes or until liquid is absorbed.
• Stir in cheese and remaining ingredients.
• Serve immediately.

SPICY VEGETABLE COUSCOUS

Steps:

• Place pine nuts in frying pan and toast lightly for 1 minute.
• Add onion, chilli sauce, cumin and ginger and stir over a high heat for 5 minutes or until onions are soft.
• Add chickpeas, capsicum, spinach, zucchini, and carrot, and stir-fry for 4 minutes.
• Add remaining ingredients and cook for 4 minutes longer or until vegetables are soft.
• Meanwhile prepare couscous.
• Place couscous in a serving bowl, pour on boiling water, cover and set aside for 3 minutes.
• Use a fork to rake the couscous to separate grains.
• Top with vegetable mixture.