Spring Vegetable Couscous Recipes

SPRING VEGETABLE COUSCOUS

Steps:

• Gently heat the oil in a large, wide saucepan, ideally with a lid. Add the garlic and cook until translucent. Add the turnip roots and salt. Stir, then reduce the heat to low, cover and leave to sweat for a good 10-15 minutes, stirring occasionally.
• Stir in the beans plus all the liquor from the can. Simmer, then add the tomato purée, grape juice or vinegar, dill, saffron and water or stock. Simmer until the turnips are tender. Add the carrots, asparagus and spring onions and simmer for a few minutes until tender.
• Meanwhile, put the couscous in a bowl and pour over 400ml boiling water, cover and leave for 5 minutes or according to pack instructions. Fluff up with a fork, then season well and stir in the butter.
• Remove the vegetables from the heat. Fold in the turnip tops and season. Spoon the couscous into serving bowls and ladle over the vegetables and stock.

SPRING VEGETABLE RAGOûT WITH BROWN BUTTER COUSCOUS

Steps:

• In a medium saucepan, bring 2 1/2 cups water to a rapid boil. Add salt and couscous, stirring as water returns to boil. Turn down heat to a bare simmer, cover and cook for 5 minutes. Turn off heat and leave covered for 10 minutes. Dump couscous on a baking sheet or large platter, and spread out. Taste for salt and add more if necessary. Fluff, smash any large clumps and leave to cool, uncovered.
• Set up a steamer with a fine mesh basket, with water simmering on low heat, for eventual steaming of couscous. About 30 minutes before serving, put couscous in the steamer basket and raise heat to maintain a rapid simmer. Do not cover. (This extra steaming step produces lighter, fluffier couscous.)
• Make the green sauce: Put cilantro, salt, Serrano chile and olive oil in a blender or food processor. Pulse briefly, then purée into a paste. Add 1/4 cup water, and purée again. Taste and adjust seasoning. Transfer to a small bowl and stir in lime juice.
• Make the ragoût: Put 2 tablespoons olive oil in a deep, wide skillet or Dutch oven over medium-high heat. When oil is hot, add coriander and cumin. Let sizzle for a few seconds, then onions and cook, stirring, until beginning to soften, about 5 minutes.
• Add leeks and season well with salt and pepper. Stir and cook onion-leek mixture until leeks are soft but still bright green, about 5 minutes.
• Add zucchini, season with salt and stir to coat. Add 3 cups water, raise heat to a boil, cover and cook for 2 minutes. Add asparagus and peas, cover and cook for another 2 minutes.
• Add favas, if using, and spinach, cover and cook 1 minute. Turn off heat. (Spinach will continue to cook.)
• Finish the couscous: Set a wide skillet over high heat. When pan is hot, add cold butter and let it sizzle and foam, turning rust-brown but no darker. Add preserved lemon and the saffron and its water to stop the browning. Turn off heat. Add hot couscous to pan and stir to incorporate all elements. Transfer to a warm serving bowl.
• Gently fold vegetables together, then lift from pot and transfer to a deep serving platter, using tongs or slotted spoon. Stir 2 tablespoons green sauce into liquid remaining in pot, then spoon liquid over vegetables. Garnish with cilantro sprigs. Pass remaining green sauce at the table.

SPRING VEGETABLE COUSCOUS

Steps:

• 1. In a large skillet, melt butter over medium heat. Add zucchini, carrot, bell pepper, and onion and sauté for 5 minutes, or until crisp tender.
• 2. Add peas, water, salt and pepper; bring to a boil. Remove from heat and add couscous; mix well. Cover and allow to sit for 5 minutes, or until liquid is absorbed. Fluff lightly with a fork and serve.
• 3. Options: Can use and vegetable you have on hand; and any spiced you like. Sometimes I add celery and mushrooms and broccoli, nuts and cheese..cooked meat or fish may also be added....

SPRING VEGETABLES WITH COUSCOUS

Steps:

• Cook the couscous as per the package instruction; make sure to add salt.
• While couscous is cooking, in a large skillet heat the olive oil on a medium heat.
• Add onions and cooking them until translucent, around 5 minutes.
• Next add the leek, carrots, asparagus and peppers along with dash of salt and cook for a minute.
• Stir in the spices(cumin powder, turmeric, chile flakes and ginger powder) and harissa paste. Add salt and pepper as per your taste preference. Cook the veggies with spice mix for 5 minutes.
• Raise the heat to medium high, add chickpeas and vegetable broth and bring it to boil.
• Once the mix comes to boil, reduce heat to low heat. Cover the skillet and let everything cook for 8 to 10 minutes. There should be some liquid left by end of cooking time.
• Taste the spice level as well as salt and pepper, add more if needed.
• Turn off the heat and garnish with chopped parsley and mint.
• Serves the vegetables with the some liquid on a bed of warm couscous.

SPRING-VEGETABLE COUSCOUS WITH CHICKEN

Steps:

• In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

COUSCOUS WITH SPRING VEGETABLES

Steps:

• Bring broth to boil in medium saucepan on high heat. Stir in mustard until well blended.
• Add remaining ingredients; mix well. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed.
• Fluff with fork.