Harvest Vegetable Couscous
Harvest Vegetable Couscous is a hearty and flavorful dish, perfect for autumn dinners. This meal combines fluffy couscous with a variety of seasonal vegetables, making it a nutritious and vibrant addition to any fall gathering. The warm flavors of roasted vegetables and aromatic herbs come together to create a comforting and satisfying dish that highlights the best of the harvest season.
| Ingredients | Quantity |
|---|---|
| Couscous | 1 cup |
| Vegetable broth | 1 1/4 cups |
| Olive oil | 2 tablespoons |
| Carrot | 1, diced |
| Zucchini | 1, diced |
| Bell pepper | 1, diced |
| Red onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Fresh thyme | 1 tablespoon |
| Fresh parsley | 2 tablespoons, chopped |
| Salt | 1/2 teaspoon |
| Pepper | to taste |
Cooking Instructions:
- In a saucepan, bring vegetable broth to a boil and stir in the couscous. Remove from heat, cover, and let sit for about 5 minutes.
- In a large skillet, heat olive oil over medium heat. Add carrots, zucchini, bell pepper, red onion, and garlic; sauté for about 7-10 minutes until the vegetables are tender.
- Fluff the couscous with a fork and add it to the skillet with the sautéed vegetables. Mix in thyme, parsley, salt, and pepper.
- Serve warm, garnished with additional herbs if desired. Enjoy your harvest vegetable couscous!
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Spiced Pumpkin and Chickpea Couscous
Spiced Pumpkin and Chickpea Couscous is a delicious and warming dish that perfectly embodies the flavors of autumn. This meal combines the earthy sweetness of pumpkin with nutty chickpeas and fragrant spices, creating a delightful fusion of taste and texture. It’s an excellent vegetarian option that’s packed with protein and vibrant flavors, making it a great centerpiece for any fall dinner.
| Ingredients | Quantity |
|---|---|
| Couscous | 1 cup |
| Vegetable broth | 1 1/4 cups |
| Pumpkin puree | 1 cup |
| Chickpeas (canned or cooked) | 1 cup |
| Olive oil | 2 tablespoons |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Paprika | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Pepper | to taste |
| Fresh parsley | 2 tablespoons, chopped |
Cooking Instructions:
- In a saucepan, bring the vegetable broth to a boil and stir in the couscous. Remove from heat, cover, and let it sit for about 5 minutes.
- In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent, about 3-4 minutes.
- Add pumpkin puree, chickpeas, cumin, cinnamon, paprika, salt, and pepper to the skillet, cooking for an additional 5 minutes until warmed through.
- Fluff the couscous and mix it into the pumpkin and chickpea mixture, stirring well to combine.
- Serve warm, garnished with fresh parsley. Enjoy your spiced pumpkin and chickpea couscous!
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Apple and Sage Sausage Couscous
Apple and Sage Sausage Couscous is a hearty and comforting dish that celebrates the flavors of fall. This savory meal combines the sweetness of apples with the aromatic notes of sage and the rich flavors of sausage, all paired with fluffy couscous. Perfect for a cozy autumn dinner, it’s a delightful way to enjoy seasonal ingredients while being simple to prepare.
| Ingredients | Quantity |
|---|---|
| Couscous | 1 cup |
| Chicken or turkey sausage | 1 lb, casing removed |
| Vegetable broth | 1 1/4 cups |
| Apple (such as Granny Smith) | 1, diced |
| Onion | 1, chopped |
| Olive oil | 2 tablespoons |
| Fresh sage | 1 tablespoon, chopped |
| Ground black pepper | to taste |
| Salt | 1/2 teaspoon |
| Fresh parsley | 2 tablespoons, chopped |
Cooking Instructions:
- In a saucepan, bring the vegetable broth to a boil then stir in the couscous, remove from heat, cover, and let it sit for about 5 minutes.
- In a large skillet, heat olive oil over medium heat and sauté the onion until translucent, about 3-4 minutes.
- Add the sausage to the skillet, breaking it apart as it cooks until browned. Stir in the diced apple and sage, cooking for an additional 5 minutes.
- Fluff the couscous and mix it into the sausage and apple mixture, stirring to combine and seasoning with salt and pepper to taste.
- Serve warm, garnished with fresh parsley. Enjoy your apple and sage sausage couscous!
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Mushroom and Spinach Couscous Bake
Mushroom and Spinach Couscous Bake is a delightful, warm, and comforting dish that features earthy mushrooms, vibrant spinach, and fluffy couscous. This baked casserole is perfect for autumn, blending hearty ingredients into a nutritious and satisfying meal that is easy to prepare and ideal for both weeknight dinners and special occasions.
| Ingredients | Quantity |
|---|---|
| Couscous | 1 cup |
| Vegetable broth | 1 1/4 cups |
| Fresh spinach | 4 cups, chopped |
| Mushrooms | 8 oz, sliced |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Grated Parmesan cheese | 1/2 cup |
| Egg | 1 |
| Salt | 1/2 teaspoon |
| Ground black pepper | to taste |
| Fresh thyme | 1 tablespoon, chopped (optional) |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- In a saucepan, bring the vegetable broth to a boil and stir in the couscous, remove from heat, cover, and let it sit for about 5 minutes.
- In a skillet, heat olive oil over medium heat and sauté onion and garlic until translucent. Add mushrooms and cook until browned, then stir in the spinach until wilted.
- In a large bowl, combine the fluffed couscous, sautéed mixture, Parmesan cheese, egg, salt, pepper, and thyme if using.
- Transfer the mixture to a greased baking dish, spreading it evenly. Bake for 20–25 minutes or until heated through and slightly golden on top.
- Serve warm and enjoy your Mushroom and Spinach Couscous Bake!
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Moroccan Chicken and Apricot Couscous
Moroccan Chicken and Apricot Couscous is a vibrant and flavorful dish that beautifully marries tender chicken with sweet apricots and aromatic spices, all served over fluffy couscous. This dish is perfect for autumn evenings, offering a comforting mix of sweet and savory that warms the heart and delights the palate.
| Ingredients | Quantity |
|---|---|
| Couscous | 1 cup |
| Chicken thighs, boneless | 1 lb (450 g) |
| Dried apricots, chopped | 1 cup |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Chicken broth | 1 1/2 cups |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground black pepper | to taste |
| Fresh parsley, chopped (for garnish) | Optional |
Cooking Instructions:
- In a large skillet, heat olive oil over medium heat and sauté onion and garlic until translucent.
- Add chicken thighs, seasoning with cumin, cinnamon, paprika, salt, and pepper; cook until the chicken is browned on all sides.
- Stir in chicken broth and chopped apricots, bringing it to a simmer. Cover and cook for about 20 minutes, until chicken is cooked through.
- Meanwhile, prepare couscous in a separate bowl by pouring boiling water over it and letting it sit for 5 minutes to fluff.
- Slice the cooked chicken and serve it over the couscous, garnishing with fresh parsley. Enjoy your Moroccan Chicken and Apricot Couscous!
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Pomegranate and Feta Couscous Salad
Pomegranate and Feta Couscous Salad is a revitalizing and colorful dish that captures the essence of autumn with its combination of sweet pomegranate seeds and creamy feta cheese. This salad is not only visually appealing but also packed with nutrients, making it a perfect side dish or light meal during the cooler months. Its vibrant flavors and textures are sure to impress your family and friends.
| Ingredients | Quantity |
|---|---|
| Couscous | 1 cup |
| Pomegranate seeds | 1 cup |
| Feta cheese, crumbled | 1/2 cup |
| Cucumber, diced | 1 medium |
| Red onion, finely chopped | 1/4 cup |
| Olive oil | 2 tablespoons |
| Lemon juice | 2 tablespoons |
| Fresh parsley, chopped | 1/4 cup |
| Salt | to taste |
| Ground black pepper | to taste |
Cooking Instructions:
- Cook couscous according to package instructions, then fluff with a fork and let it cool.
- In a large bowl, combine cooled couscous, pomegranate seeds, diced cucumber, red onion, and crumbled feta cheese.
- In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper, then pour over salad ingredients.
- Toss everything gently to combine, then garnish with fresh parsley. Serve chilled or at room temperature. Enjoy your Pomegranate and Feta Couscous Salad!
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Roasted Squash and Spinach Couscous
Roasted Squash and Spinach Couscous is a warm, hearty dish perfect for cozy autumn dinners. This recipe combines the sweetness of roasted squash with the earthiness of spinach, all nestled within fluffy couscous. It’s a nourishing meal that celebrates the flavors of fall while providing a delightful balance of textures.
| Ingredients | Quantity |
|---|---|
| Couscous | 1 cup |
| Butternut squash, diced | 2 cups |
| Fresh spinach | 2 cups |
| Olive oil | 3 tablespoons |
| Garlic, minced | 2 cloves |
| Vegetable broth or water | 1 1/4 cups |
| Nutmeg | 1/4 teaspoon |
| Salt | to taste |
| Ground black pepper | to taste |
| Parmesan cheese, grated | 1/4 cup (optional) |
Cooking Instructions:
- Preheat your oven to 400°F (200°C). Toss diced butternut squash with a tablespoon of olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized.
- Meanwhile, bring vegetable broth (or water) to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let sit for about 5 minutes, then fluff with a fork.
- In a large skillet, heat remaining olive oil over medium heat. Sauté minced garlic until fragrant, then add spinach and cook until wilted.
- Combine couscous, roasted squash, sautéed spinach, and nutmeg in the skillet. Mix well and season to taste with salt and black pepper. Serve topped with grated Parmesan cheese if desired. Enjoy your Roasted Squash and Spinach Couscous!
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Curried Lentil and Vegetable Couscous
Curried Lentil and Vegetable Couscous is a vibrant and nourishing dish packed with protein-rich lentils and an array of colorful vegetables. This one-pot meal is infused with warm spices, making it ideal for cozy gatherings on cool autumn evenings. The fluffy couscous serves as a perfect base, absorbing the curry flavors and creating a comforting dining experience.
| Ingredients | Quantity |
|---|---|
| Couscous | 1 cup |
| Green or brown lentils | 1 cup |
| Carrot, diced | 1 medium |
| Bell pepper, diced | 1 medium |
| Zucchini, diced | 1 medium |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Curry powder | 1 tablespoon |
| Cumin | 1 teaspoon |
| Salt | to taste |
| Ground black pepper | to taste |
| Fresh cilantro, chopped (optional) | 1/4 cup |
Cooking Instructions:
- In a medium pot, heat olive oil over medium heat. Add chopped onion and garlic; sauté until softened.
- Stir in the curry powder and cumin, cooking for another minute to release the spices’ aromas.
- Add the lentils, diced carrots, bell pepper, and zucchini to the pot. Pour in the vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for about 25-30 minutes, until lentils are tender.
- While the lentils cook, prepare couscous in a separate pot according to package instructions. Fluff with a fork once cooked.
- Combine the cooked lentil vegetable mixture with couscous, season with salt and pepper, and garnish with fresh cilantro if using. Serve warm and enjoy your Curried Lentil and Vegetable Couscous!
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Maple-Glazed Brussels Sprouts and Couscous
Maple-Glazed Brussels Sprouts and Couscous is a delightful autumn dish that combines the earthy flavors of roasted Brussels sprouts with the nutty, fluffy texture of couscous, sweetened by a hint of maple syrup. This vegetarian meal is perfect for elevating your seasonal dining, providing a balance of savory and sweet that warms the heart on crisp fall evenings.
| Ingredients | Quantity |
|---|---|
| Couscous | 1 cup |
| Brussels sprouts, halved | 1 lb |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Salt | to taste |
| Ground black pepper | to taste |
| Vegetable broth (or water) | 1 cup |
| Fresh parsley, chopped | 1/4 cup (optional) |
Cooking Instructions:
- Preheat your oven to 400°F (200°C). Toss Brussels sprouts with olive oil, maple syrup, salt, and pepper, then spread on a baking sheet.
- Roast Brussels sprouts for about 20-25 minutes until golden and crispy, stirring halfway through for even cooking.
- While they roast, prepare couscous by bringing vegetable broth (or water) to a boil, adding couscous, covering, and letting it sit off heat for 5 minutes. Fluff with a fork.
- Combine the roasted Brussels sprouts with the couscous, tossing gently to mix. Garnish with fresh parsley if desired. Serve warm and enjoy!
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Cranberry and Walnut Couscous
Cranberry and Walnut Couscous is a vibrant and festive autumn dish that balances the tartness of dried cranberries with the rich, earthy flavor of walnuts, all complemented by the fluffy texture of couscous. This dish is not only visually appealing with its colorful ingredients, but it also offers a beautiful blend of sweet and savory flavors, making it perfect for an elegant autumn dinner or a cozy family meal.
| Ingredients | Quantity |
|---|---|
| Couscous | 1 cup |
| Dried cranberries | 1/2 cup |
| Walnuts, chopped | 1/2 cup |
| Olive oil | 2 tablespoons |
| Vegetable broth (or water) | 1 cup |
| Salt | to taste |
| Ground cinnamon | 1/2 teaspoon |
| Fresh parsley, chopped | 1/4 cup (optional) |
Cooking Instructions:
- Bring vegetable broth (or water) to a boil; add couscous and salt. Remove from heat, cover, and let it sit for 5 minutes before fluffing with a fork.
- In a small skillet, toast chopped walnuts over medium heat for 3-4 minutes until fragrant.
- Combine couscous with dried cranberries, toasted walnuts, olive oil, and ground cinnamon in a bowl. Toss to mix well.
- Garnish with fresh parsley if desired and serve warm. Enjoy your delicious Cranberry and Walnut Couscous!
Thai Peanut Chicken Couscous
Thai Peanut Chicken Couscous is a delightful fusion dish that brings the vibrant flavors of Thai cuisine to a cozy couscous base. This recipe combines tender chicken, a creamy peanut sauce, and fresh vegetables, resulting in a dish that is both wholesome and satisfying. Perfect for a quick weeknight dinner or an autumn gathering, the combination of flavors and textures will surely impress everyone at the table.
| Ingredients | Quantity |
|---|---|
| Couscous | 1 cup |
| Chicken breast, diced | 1 pound |
| Peanut butter | 1/2 cup |
| Soy sauce | 2 tablespoons |
| Honey | 1 tablespoon |
| Lime juice | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Bell pepper, sliced | 1 medium |
| Carrot, julienned | 1 medium |
| Green onions, chopped | 1/4 cup |
| Salt | to taste |
| Ground ginger | 1/2 teaspoon |
| Crushed red pepper flakes | 1/4 teaspoon |
Cooking Instructions:
- Cook couscous according to package instructions and set aside.
- In a skillet, heat olive oil over medium heat; add diced chicken and season with salt and ground ginger. Cook until golden brown and cooked through.
- In a bowl, combine peanut butter, soy sauce, honey, lime juice, and crushed red pepper flakes to make the sauce.
- Once chicken is cooked, add bell pepper and carrot to the skillet, stirring for 2-3 minutes.
- Pour the peanut sauce over the chicken and vegetables, stirring to coat evenly.
- Serve the chicken mixture over the couscous and garnish with chopped green onions. Enjoy your Thai Peanut Chicken Couscous!
