Couscous Stuffed
Couscous Stuffed Zucchini
 |
This healthy, delicious, stuffed zucchini recipe, is a quick fix, robust side dish. Actually, it is so hearty, you can even have it for lunch. Stuffed with fresh, healthy veggies, simple couscous, and the ever popular pairing of fragrant garlic and herbs. A quick and easy, stuffed zucchini recipe that is amazing!
Prep Time: 10-15 mins |
Ingredients to make Couscous Stuffed Zucchini
4 medium (12-inch) zucchini
1 yellow onion, finely chopped
1 clove
garlic, crushed
1 Tablespoon olive oil
1 cup cooked couscous
1 cup crushed tomatoes
Pinch dried basil leaves 1
1 Tablespoon fresh-minced parsley
Salt or salt substitute and freshly-cracked pepper to taste
Directions to make Couscous Stuffed Zucchini
Step 1:Preheat oven to 400 degrees. Simmer whole zucchini in salted water until soft for about IO minutes. Remove squash from water, slice lengthwise, and scrape pulp into mixing bowl.
Step 2:In a skillet, sout6 onions and garlic in oil until clear. Combine all ingredients, refill squash shells with mixture, and set on cookie sheet. Bake at 400 degrees for 10 minutes or until piping hot.
Image Source: foodistablog
Couscous Vegetable Ring
 |
Couscous Vegetable Ring – A ridiculous amount of vegetables and spice went into this tangy meal. It presents very well, as the vegetables are so colorful, and it smells absolutely divine! There is so much flavor in the veggies, due to our “best” blend of spices, we chose plain, white, couscous as it’s accompaniment. This quick, easy zucchini ring can be made any night, even after work.
Prep Time: 15-20 mins |
Ingredients to make Couscous Vegetable Ring
1 Onion, coarsely chopped
4 Garlic cloves, chopped
2 To 3 tablespoons olive oil
1 ts Cumin
1 ts Paprika
1/2 ts Curry powder
1/2 ts Coriander
1/4 ts Cinnamon
1/4 ts Turmeric
1/4 ts Powdered cloves
1/4 ts Ground coriander
1/4 ts Ground dried ginger
3 Tomatoes, chopped
6 c Broth Vegetable
1 sm Sweet potato, peeled, cut into 1 or 2 inch chunks
1 sm Carrot, peeled, cut into 1 inch pieces
1 md Or 2 smallish new potatoes, cut in chunks
1 sm – medium turnip, peeled, cut in 1 inch chunks
1/2 Head green cabbage, cut into chunks
1 Handful green beans, trimmed, cut into 2 inch lengths, OR: 1/2 c Frozen green bean
2 Zucchini, trimmed, cut into 1 inch chunks
1 Green pepper, stemmed, seeded, cut into strips
1 c Cooked, drained chick-peas, canned are fine
2 c Couscous grains
2/3 c Raisins
3 tb Butter
Directions to make Couscous Vegetable Ring
Step 1:Saute onion and garlic in olive oil until softened, then stir in spices and cook a few moments to bring out the flavors. Add tomatoes, broth, sweet potato, carrot and potatoes. Simmer for 15 minutes, then add remaining vegetables and simmer another 15 minutes, or until vegetables are tender. Add chick-peas and remove from heat.
Step 2:Combine couscous and raisins in a large bowl or saucepan. Remove 2 cups of the broth from the vegetable stew and bring to a boil, pour it over the couscous and raisins, cover, and let stand for 10 minutes. Add butter and fluff with a fork.
Step 3:To serve: Mound couscous on a platter, and ladle on vegetables and broth. Serve immediately.
Image Source: ukcider
Low Carb Egg White Omelette
Low Carb Zucchini Egg White Omelette
 |
This fabulous zucchini recipe is so versatile, you can eat it any time of day! A great breakfast, lunch, or dinner, it all depends how you serve it, and what you serve it with. Enjoy this one tonight!
|
How To Make Low Carb Zucchini Egg White Omelette Video
Image Source: joeysplanting
