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Diced Lamb with Roasted Vegetables and Couscous

Submitted by: laughs and smiles

Home Town: Palma De Mallorca, Baleares, Spain

Living In: Dublin, County Dublin, Ireland

Tender boneless lamb, marinated in herbs with lime and chiles, and served over lime-infused couscous with roasted eggplant and peppers, is a surprisingly easy-to-make version of a traditional North African dish.

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Roasted Curried Chicken with Couscous

Submitted by: greennie

A great blend of exciting and subtle flavors are infused into a whole chicken during cooking.

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Grilled Vegetables in Balsamic Tomato Sauce with CousCous

Submitted by: Christopher O'Hearn

Chunks of eggplant, slices of zucchini and crescents of onions are cooked in olive oil until tender and browned. Broad beans, vinegar and tomatoes go in next. And then this wonderful mixture is served over just-cooked couscous,

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Creamy Corn Couscous

Submitted by: Poetisa

Home Town: Elizabeth, New Jersey, USA

Living In: Antioch, Tennessee, USA

Couscous, cream-style corn and mozzarella cheese combine in this filling side dish.

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Creamy Pasta and Vegetables

Provided by: Campbell's Kitchen

This quick and easy vegetarian pasta is creamy and satisfying any night of the week.

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Roasted Veggies with Couscous

Submitted by: 747

Light fluffy couscous with a touch of olive oil with roasted veggies. Dressed with olive oil and balsamic vinegar. A great vegetarian dish. A delight, summer or winter.

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Swanson® Rosemary Chicken and Roasted Vegetables

Submitted by: Campbell's Kitchen

Carrots, celery, onions and potatoes roast alongside herbed chicken moistened with Swanson® Chicken Stock and orange juice to create this flavor-infused one-dish supper.

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Creamy Chicken and Vegetables

Provided by: Campbell's Kitchen

Sauteed chicken breasts and a medley of vegetables simmer in a creamy mushroom sauce seasoned with lemon, garlic and basil.

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Creamy Polenta with Roasted Corn and Fresh Sage

Submitted by: JOE ZARANSKI

Cornmeal is transformed into polenta when simmered with milk and water. The polenta is served with fresh sage and grated Parmesan. Or it can be made in advance, chilled for 2 hours and then lighlty fried in butter.

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