2 tb Olive oil 1/2 c Diced yellow summer squash 1/2 c Diced zucchini 1/2 c Diced red onion 1 Clove minced garlic 1 c Cooked garbanzos 1/2 ts Ground cumin 1/2 ts Curry powder 1/2 ts Dried red pepper flakes 1/2 ts Salt Pepper to taste 3 c Cooked couscous (cook in -chicken broth not water) 1/4 c Chopped fresh parsley 1. Heat oil in a large skillet, and saut! squash,zucchini,red onion,and garlic for 5 min. 2. stir in garbanzos and spices. Then gently stir in the cooked couscous. Cook until hot, about 8 min. Garnish with parsley before serving. serves 4
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TASTEBUD | Spicy Vegetable Couscous
A spicy side or a meat-free main? You decide. Give your couscous some ????with our all-new TASTEBUD SPICY seasoning. Gluten free and and no added MSG, it's all you need to add some honest to goodness flavour to your dish.
Slimming World Syn-free roasted vegetable couscous recipe - FREE
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Preheat the oven to 200°c /fan 180c / gas 6 Put all the chopped vegetables on a large non-stick baking tray. Spray with low-calorie cooking spray and roast for 20-25 minutes.
Put the couscous in a large bowl and pour over the boiling stock. Cover and leave for 10 mins. Fluff up the grains with a fork.
Add the cooked vegetables to the couscous and mix well.
Mixed Vegetable Couscous (Easy Meals)
To get the recipe click here..................
Quick & Easy Moroccan Couscous (Vegan)
This delicious couscous is delicious, healthy and ridiculously easy to make. Use it as meal prep for the week, it stores really well in tupperwares :) Or use as a side dish for some more moroccan veggies!
Ingredients:
2 tablespoons extra virgin olive oil ½ red pepper (small dice) 1/2 red onion (small dice) 1 small courgette (small dice) 1 tsp salt
1 cup dried cous cous ¼ cup raisins
1.25 cups of boiling water 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground cinnamon 1 tsp turmeric 1 tsp black pepper 2 cloves garlic (grated) 2 tbsp lemon juice 1 tbsp extra virgin olive oil
1 cup grated carrot 1 cup canned chickpeas (rinsed and drained)
1/2 cup of fresh coriander (chopped) 1/2 cup fresh mint (chopped) 1/2 cup fresh parsley (chopped) Pinch salt
1/2 cup toasted flaked almonds 1/2 cup pomegranate seeds
Method:
1 Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃
2 Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried cous cous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.
3 Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.
4 Scatter over the almonds, pomegranate and remaining herbs and serve.