Zucchini Couscous Recipes
COUSCOUS WITH ZUCCHINI
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
- Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
- Add the butter; stir and blend with a fork to separate the grains. Serve immediately.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams
ZUCCHINI COUSCOUS
A very quick and easy side dish. It could also double as the base for a cold salad with the addition of other chopped veggies and oil based dressing!
Provided by yooper
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini into 1/4-inch dice.
- In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring until just tender, about 5 minutes.
- Add water and bring to a boil.
- Stir in couscous and remove skillet from heat.
- Let mixture stand, covered, for 5 minutes.
- Fluff couscous with a fork.
- Cover for 5 minutes.
COUSCOUS AND ZUCCHINI
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
- In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
- Fluff couscous with fork and fold in vegetables.
ZUCCHINI COUSCOUS
Categories Pasta Vegetable Side Vegetarian Quick & Easy Zucchini Summer Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish
Number Of Ingredients 5
Steps:
- Cut zucchini into 1/4-inch dice. In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring, until just tender, about 5 minutes. Add water and bring to a boil. Stir in couscous and remove skillet from heat. Let mixture stand, covered, 5 minutes. Fluff couscous with a fork.
CARROT ZUCCHINI COUSCOUS
Couscous is a nice change from rice and potatoes, and the vegetables make it a colorful addition to your plate. The quick-cooking convenience is also a plus!-Kim Wenzel, Jefferson, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the carrots, celery, red pepper and onion in butter until crisp-tender. Stir in the zucchini, basil, parsley and salt; saute 2 minutes longer. Add broth; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.
Nutrition Facts :
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ZUCCHINI COUSCOUS - OLGA'S FLAVOR FACTORY
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5/5 (1)Estimated Reading Time 2 minsCategory SidesTotal Time 27 mins
- Melt butter in a medium saucepan over medium heat. Add onions, season with 1/4 teaspoon salt and cook for about 5 min.
- Add zucchini, season with 1/4 teaspoon of salt and cook for another 3 min, until it begins to soften. Add garlic, cook for about 30 seconds – 1 min.
- Add wine and chicken broth. Bring to a boil. It should come to a boil right away, since you’re using warm/hot broth.
CURRIED ZUCCHINI & COUSCOUS RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 25 minsCategory Healthy Vegetarian Couscous RecipesCalories 251 per serving
- Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl.
- Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.
- Add the couscous and carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.
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