Anyone have a great vegetarian couscous recipe to share?

Question

I need to use this couscous up so any suggestions are welcome.

Answer 1

1/3 c olive or vegetable oil

1 onion, finely chopped

½ stick cinnamon

1 pound potatoes, cubed

3 c assorted vegetables, cleaned and cubed or sliced (eggplant, carrots, pumpkin, string beans, zucchini, tomato, peas, etc.)

1-5 t harissa (depending on your tolerance for spiciness)

2¾ c vegetable stock or water

5 c chick peas, soaked and cooked or canned

1 c couscous

2 t olive oil or melted butter

1 T parsley, chopped

1 T chopped coriander

black pepper



Directions Heat 1/3 c oil and sauté the onion and cinnamon over low heat, stiring occasionally, until onion is soft, about 5 minutes.

Add potatoes, eggplant, and carrots (if applicable). Cover and cook, stirring occasionally, for 10 minutes.

Bring stock or water to a boil.

Add pumpkin and Harissa to the cooking vegetables, then 2 c of the boiling stock, then the string beans, peas, zucchini, and chick peas.

Simmer, covered, for 15 minutes.

Meanwhile, put the couscous in the bowl and pour remaining ¾ c boiling stock over it. Stir in 2 t olive oil or butter and let stand for 10 minutes. Steam for 5 minutes.

Add tomato, parsley, and spices to the sauce and serve over the couscous.

Answer 2

Couscous Tabbouleh Salad

1 cup dry cous cous

1 cup water

1 tablespoon lemon juice

Zest of one lemon

1 english cucumber, diced, or one regular cucumber, seeded and diced

2 large tomatoes, diced

1 small bunch green onions, all of the white and the light green part, finely sliced

1/2 bunch flat leaf parsley, finely chopped

10 mint leaves, finely chopped

2 to 3 tablespoons olive oil

Salt and pepper to taste

Boil the water, remove from heat and add the 1 tablespoon of lemon juice and zest of a lemon, a dash of salt and the couscous.  Cover and let sit for 5 to 10 minutes until all liquid is absorbed.  After liquid has absorbed, remove cover, fluff with fork and allow to sit uncovered.  In a large bowl, place the cucumber, tomatoes, green onions, parsley and mint and mix to combine.  Add in the cooked cous cous, and add the olive oil.  If you need more acid than what is already in the cous cous, add some fresh lemon juice.  Season with salt and pepper if necessary and chill in the refrigerator for at least an hour.  Very good when the weather is hot!  I also often add in kalamata olives or feta cheese, and I serve it with pita and hummus.  

Answer 3

Rabbit stew.

Answer 4

I like to buy the boxed couscous and just make it according to the directions.  Then I add some chopped tomato, red pepper, artichoke hearts, and feta cheese.  I usually serve it room temperature, but it's good cold too (if you re-heat it, the cheese melts).  You could add tofu or other veggies as well.

Answer 5

I'm making a new recipe tonight that has couscous in it that looks yummy.  You cook up the couscous and add a little olive oil to it when its done.  You put that aside and fry up some strips of zucchini with a little fresh onion and garlic.  Then you add some diced tomatoes and cook that all together.  The recipe says you can also add garbanzo beans at this point but I forgot to buy some so we are leaving those out tonight.  Then you toss the veggie mix and the couscous together and serve with a little crumbled feta cheese on top!