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Recipes Using Vegetable Stock: Couscous with Garbanzo Beans, Cheesy Veggie Rice Bake, Rosemary Potatoes
Compiled by Vicki McClure Davidson
For tips on making your own vegetable stock, click here.
Couscous with Garbanzo Beans
This healthy dish, brimming with Middle East seasonings, is satisfying and flavorful. Serve as an exotic vegetarian main dish or as a side dish to any meats.
- 1 box couscous (5.6 ounces) (Moroccan pasta) with toasted pine nuts*
- Vegetable stock (per the directions on the box, replacing the amount of water listed), plus 1/4 c. for cooking beans and olives separately.
- 1/3 c. dark seedless raisins
- 1 T. olive oil
- 1 med. zucchini (about 10 oz.), cut in thin julienne strips
- 1 clove garlic, crushed
- 1 tsp. ground cumin
- 3/4 tsp. ground coriander
- 1/8 tsp. ground red pepper / cayenne
- 2 cans garbanzo beans (15 to 19 oz. each), drained and rinsed well (you can substitute home-prepared garbanzo beans that have been pre-cooked)
- 1/2 c. green salad olives, drained, or chopped pimiento-stuffed olives
* You can add your own toasted pine nuts by sautéing 2-3 oz. pine nuts in a small pan with olive oil on the stove. Sauté for 5 minutes.
Prepare couscous as directed by box label, substituting vegetable stock for water. Add raisins to cooking stock to soften.
Meanwhile, in nonstick 12-inch pan, heat olive oil over medium-high heat until hot. Add zucchini and cook 5 minutes, stirring occasionally. Add garlic, cumin, coriander, and pepper, and cook 30 seconds, stirring.
Add beans, olives, and 1/4 c. vegetable stock, and cook 5 minutes to heat through, stirring often.
Add cooked couscous to bean mixture and toss together gently. Place in serving bowl.
Serves 4.
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Cheesy Veggie Rice Bake
For tips on making your own vegetable stock, click here.
Green bell (or sweet) pepper and scallions (green onions) contribute flavor and vitamins to this cheesy baked side dish.
- 1/3 c. long grain rice
- 2/3 c. vegetable stock
- 3/4 c. chopped green sweet or bell pepper
- 1/3 c. snipped fresh parsley or 1 T. dried parsley
- 1/4 c. chopped green onions/scallions
- 1 8-oz. package process cheese spread, cubed
- 1 beaten egg
- 1/4 c. milk
- 1/4 c. dried Parmesan cheese
- 2 T. paprika
In a small saucepan, stir together the rice and vegetable stock. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until rice is tender. In a medium bowl, stir together the cooked rice, chopped pepper, parsley, and green onions/scallions.
Add cheese, egg, and milk. Stir until combined.
Turn into a greased 1-quart casserole. Bake, uncovered, in a 350-deg F oven for 15 minutes; stir. Sprinkle dried Parmesan cheese and paprika on top. Return to oven. Bake, uncovered, about 15 minutes more or until golden and bubbly around the edges. Let stand 5 minutes before serving.
Makes 4-5 servings.
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Rosemary Potatoes
For tips on making your own vegetable stock, click here.
This side dish is a crisp, rosemary-scented alternative to fried potatoes. Economical and filling!
- 8 Yukon Gold potatoes, quartered
- 1 T. dried rosemary
- 1/4 c. olive oil
- 1/4 c. plain bread crumbs
- Salt and pepper to taste, or non-salt blend
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the potatoes, rosemary, oil, salt (or non-salt blend) and pepper. Toss well to coat.
Spread evenly onto cookie sheet. Sprinkle bread crumbs over potatoes evenly. Bake in preheated oven for 30 minutes.
Makes 4 servings.
<< Return to Vegetable Stock Recipes Directory
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