Best 5 Veggie Couscous Quiche Recipes

LOADED VEGETARIAN QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
• Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
• Whisk eggs, milk, salt, and pepper together in a small bowl.
• Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
• Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

VEGETABLE COUSCOUS

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

VEGGIE COUSCOUS

Steps:

• Add the olive oil to a large, high-sided skillet over medium-high heat. Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes. Season with salt and pepper. Add the cranberries and chicken broth and bring to a boil. Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes.
• Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature.

VEGETABLE COUSCOUS

Steps:

• Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

SEVEN VEGETABLE COUSCOUS

Steps:

• Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
• For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
• Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
• To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.