Stuffed Zucchini Bake

September 9, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, New Vegetable Recipes, Side Dish, Veg

Ingredients to make Stuffed Zucchini Bake

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 Stuffed Zucchini Bake

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, saute 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: rusvaplauke’s

Tags: Couscous, Garlic, healthy, Herb, Lunch, Onion, Quick, Sauteed, Simple, Skillet, Spice, Squash, Tomato, Veg, Vegetarian, Zucchini

Chunky Vegetable Couscous

June 15, 2009 by Firehouse Chef
Filed under Easy, Easy Vegetable Recipes, Main Course, Supper, Veg

1 Comment

Chunky Vegetable couscous – A stunning, rainbow of every vegetable we could think of makes for a very lovely appearance. An innovative blend of nine, yes nine, spices give it more flavor than one dish should ever have. We opted for a ring of hot, healthy white couscous to bring out all the other flavors.

Prep Time: 15-20 mins
Cook Time: 35-40 mins
Servings: 4
Main Ingredient: Assorted Vegetables
Difficulty Level: 2

Ingredients to make Chunky Vegetable Couscous

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 Chunky Vegetable Couscous

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: Meg Zimbeck

Tags: Couscous, Dinner, healthy, Lunch, Quick, Skillet, Spice, Stove Top