Recipe: Eating on a Dime Vegetable couscous

Recipe: Eating on a Dime Vegetable couscous Delicious, fresh and tasty.

Vegetable couscous. Add broth; bring to a boil. Fluff with a fork and serve immediately. To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center.

Here, I've developed a vegetarian couscous entree that is savory and slightly sweet with a hint of spice.

Dried fruits, cinnamon, and harissa simmer together with vegetables and savory chickpeas.

Couscous is usually cooked in boiling water and seasoned after it is cooked, but this recipe adds extra flavor by steeping the couscous in chicken or vegetable broth.

You can have Vegetable couscous using 7 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Vegetable couscous

1. You need of Fish.

2. You need of Cabbage.

3. You need of Spinach.

4. You need of Roughly blended tomatoes,peppers and onions.

5. You need of Palm oil.

6. Prepare of Seasoning.

7. You need of Coucous.

Before you add any other ingredients your couscous already has great flavor from the broth.

All you need to do is add some vegetables and a few more flavorings and you're good.

Other delicious couscous recipes to try: Jollof Couscous - This couscous recipe is almost everything Jollof, the only difference is that this takes so much of a shorter time to put together.; Chicken and vegetable couscous - A blend of scotch bonnet, Garlic, Onion, bell peppers, and spices adds a touch Savory and spicy to this meal.

It's full of flavor and really quick to make, this meal.

Vegetable couscous step by step

1. Fry the fish in the oil and add in the blended veggies inside. Fry and add water according to pack instructions. When its boiling,add seasoning, cabbage and spinach. Then add in the couscous, turning it as your adding. Turn the heat to very low and allow to steam for 10mins..

2. Serve.

A quick, versatile way to prepare couscous with summer vegetables – zucchini, yellow squash, and bell peppers, with mushrooms and chickpeas.

This fragrant dish is seasoned with smoky paprika, cardamom, and orange zest.

To start, bring the cooking liquid (preferably a flavorful chicken or vegetable broth) to a boil in a medium pot.

Add a drizzle of olive oil, a pad of butter, and a little salt.

When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer.