Squash And Veggie Couscous Recipes

MOROCCAN COUSCOUS WITH ROASTED VEGETABLES.

Steps:

• Preheat the oven to 392F / 200C.Add the butternut squash, red onions and pepper to a large baking tray. Season with salt and pepper and drizzle over 1 and a half tablespoons of olive oil.Toss the vegetables then bake in the oven for 20 minutes.
• After 20 minutes remove the tray from the oven then add the zucchini/courgette. Toss all the vegetables together then return the tray to the oven and bake for a further 20 minutes. The vegetables should be soft and slightly charred on the edges.
• While the veggies are roasting, make the couscous.
• Add the couscous to a large bowl, pour in the vegetable stock, stir, then cover the bowl with cling film or something similar. Leave for 10 minutes
• While the couscous is doing its magic and the veggies are roasting, make the dressing.Add all the spices, lemon zest and lemon juice to a bowl, whisk in the 1/4 cup of extra virgin olive oil. Set aside until you are ready to use it.
• When the couscous is ready, use a fork and scrape the couscous to loosen it up. It should be nice and fluffy.
• Now add the chickpeas and the dressing to the couscous, stir well.
• Add the veggies and the chopped apricots and stir again.
• Finally, add the herbs and mix well. Season with salt and pepper to taste.
• Serve with blanched almond slivers and pomegranate arils/seeds.

STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 200 degrees C (390 Fahrenheit).
• Cut the butternut squash in half lengthwise.
• Scoop out the seeds and place the two halves on a baking tray.
• Bake for an hour until the flesh is soft.
• Heat up the oil in a pan and add the onion chopped finely.
• Fry for 2-3 minutes until it softens, then add the chopped courgette and red pepper, give them a good stir, add the vegetable stock and boil for 15 minutes.
• Use a spoon to scoop out the flesh from the butternut squash, leaving about 1 1/2 cm around the edges.
• You can add some of the flesh to the pan. I enjoyed the rest of it on its own, it's super delicious!
• Take the pan off the heat, add the couscous and place a lid on the pan.
• After 5 minutes, remove the lip the fluff the couscous up with a fork.
• Season with salt and pepper and mix in the tomato purée.
• Stuff the butternut squash halves with the couscous, sprinkle some grated cheese over, and bake in the oven for a further 5-10 minutes.
• Garnish with freshly chopped parsley.

VEGETABLE COUSCOUS SALAD

Steps:

• In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

ROASTED VEG & COUSCOUS SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
• Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
• In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

ROASTED SQUASH & COUSCOUS SALAD

Steps:

• Preheat the oven to 190ºC/375°F/gas 5.
• Peel and chop the squash into large chunks, finely chop the chilli, then place into a roasting dish.
• Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil. Season with sea salt and roast for 45 to 50 minutes, or until cooked and lightly golden, turning halfway.
• Place the couscous in a bowl and pour over enough boiling water to sit 1cm above the couscous. Cover the bowl and leave for 10 minutes.
• Toast the pumpkin seeds in a dry frying pan.
• Uncover and fluff the couscous with a fork, stir in the lemon zest and juice, the roasted squash and 2 tablespoons of oil. Serve scattered with the pumpkin seeds.

SQUASH AND VEGGIE COUSCOUS

Steps:

• In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. , Meanwhile, in a large skillet, saute the squash, carrot, green pepper and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.,

HEARTY VEGETARIAN STEW WITH COUSCOUS

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook onion and garlic in the hot oil until softened, about 5 minutes. Add potatoes, squash, beans, tomatoes with juice, vegetable broth, cumin, and coriander; bring to a boil. Reduce heat and simmer until squash and potatoes are soft enough to eat, 30 to 50 minutes.
• Ten minutes before the stew is finished cooking, bring 1 3/4 cups water to a boil in a saucepan. Stir in couscous; cover, and remove from the heat. Let stand for 5 minutes, then season with salt and stir in butter.
• Remove stew from the heat and stir in lime zest, 1/2 of the cilantro, and 1/2 of the mint.
• Serve stew next to couscous on a plate with a tablespoon of yogurt. Sprinkle with remaining cilantro and mint and serve with a lime wedge.

VEGAN ACORN SQUASH STUFFED WITH ISRAELI COUSCOUS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Place squash, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
• While the squash is baking, bring water and bouillon to a boil over medium-high heat. Add couscous and garlic, cover, and lower to a simmer. Cook until water has been absorbed, 8 to 10 minutes.
• Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, leek, and bell pepper; saute until tender, about 5 minutes. Add couscous and mix to combine.
• Remove squash from the oven and stuff with the couscous-veggie mixture.

ROASTED ROOT VEGETABLE & SQUASH STEW WITH HERBY COUSCOUS

Steps:

• Preheat the oven to 200ºC/gas 6.
• Deseed the squash and roughly chop along with the sweet potato. Peel and chop the carrots, then trim and chop the celeriac.
• Put the chopped vegetables on a roasting tray, then toss in 2 tablespoons of oil, the red wine vinegar, thyme and a pinch of sea salt and black pepper.
• Roast for 40 minutes, or until the vegetables are just cooked.
• Heat 2 tablespoons of oil in a large saucepan over a medium heat. Peel and finely slice the onion, pick and chop the rosemary leaves, then add to the pan along with the bay leaf and flour.
• Stir well, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the onion is soft.
• Stir in the tomato purée and cook for another 2 minutes.
• Pour in the tinned tomatoes and 400ml of the stock, bring to the boil, then reduce the heat and simmer for 20 minutes.
• Take the roasted veg out of the oven, stir them into the sauce, and simmer for another 10 minutes.
• To prepare the couscous, tip the grains into a small heatproof bowl with a pinch of salt and pepper. Add the remaining hot stock, cover and leave for 5 minutes.
• Once cooked, pick, roughly chop and stir in the parsley leaves, add a squeeze of lemon juice, then fluff up with a fork.
• Season the stew to taste and serve with the herby couscous.

ROASTED ZUCCHINI AND SQUASH

Steps:

• Preheat the oven to 425 degrees Farenheit.
• Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
• Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
• Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.

MOROCCAN VEGETABLES WITH COUSCOUS

Steps:

• In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.

VEGGIE COUSCOUS

Steps:

• Add the olive oil to a large, high-sided skillet over medium-high heat. Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes. Season with salt and pepper. Add the cranberries and chicken broth and bring to a boil. Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes.
• Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature.