3 tb Vegetable oil 1 md Yellow bell pepper, chopped 1 md Zucchini, sliced 1/2 c Thinly sliced Bermuda onion 8 ea Asparagus stalks 1 c Whole wheat couscous In a medium skillet, heat 1 tablespoon oil over moderate heat. Add pepper, zucchini, onion and asparagus and saute, stirring, for 5 minutes or until crisp-tender. In a medium saucepan, bring 1-1/4 cups water to a boil. Add remaining oil and couscous. Cover, remove from heat and let stand 5 minutes. Spoon couscous onto a serving platter and arrange vegetables on top.
How To make Couscous Primavera's Videos
Moroccan Couscous with Vegetables Recipe - CookingWithAlia - Episode 7
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How to make delicious vegetarian couscous.
How to Make Couscous with Chef Mourad Lahlou | Williams-Sonoma
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Watch as Chef Mourad Lahlou of Aziza restaurant demonstrates his method for preparing couscous using a traditional couscousier.
The product featured in this video can be purchased at Williams-Sonoma.
This cooking technique and the chef's instructions for how to hand-roll couscous can be found in the Mourad New Moroccan Cookbook:
Couscous Salad with Sun Dried Tomatoes and Feta
A 12 minute giant no-cook couscous salad with feta and sun dried tomatoes. A terrific side or satisfying lunch - and it keeps well for days!
Couscous Primavera
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☀️Creamy Pasta Primavera w/ Boursin Cheese ASMR
That baked feta pasta hack is the gift that keeps on giving! ✨
What you need: 1 zucchini 1 yellow squash 1 red onion 1 head (or bag) of raw broccoli 1 orange bell pepper 1 pint cherry tomatoes 3 cloves garlic EVOO 1 package Boursin cheese 1 lemon Small chunk of parm 1 lb pasta of choice (this is similar to cavatelli) Pasta water Basil (fresh)
I didn’t measure anything really. Add enough veggies to add a thick layer across the bottom (whatever your casserole dish can accommodate).
For this size dish I felt good using about 3/4 of the zucchini, yellow squash, and bell pepper. I added around 1/3 cup of chopped broccoli but would add more next time. This was around a cup of tomatoes, and I prob used 1/3 of a red onion. Again make your best judgments based on the size of your dish and your veg.
Once the veg is in, toss with garlic, red pepper flake and EVOO, add Boursin to the center and drizzle with EVOO, then bake at 425 F for 45 minutes. Remove from oven and add juice of half a lemon (or a whole if you love a lot of lemon — bonus points for adding the zest as well), some reserved salty, starchy pasta water, your Al dente pasta, some grated parm and a big handful of fresh basil and toss until creamy. Enjoy!
How To Make Couscous
To cook couscous, bring the liquid, olive oil or butter, and salt, if desired, to a boil in a medium saucepan.
Gradually stir in the couscous.
Remove the pan from the heat, cover with the lid, and let stand 5 minutes.
Before serving or using in a recipe, fluff the couscous with a fork.