How To make Couscous w/Red Peppers
2 tablespoons olive oil
1 medium sweet red pepper
chopped small
4 tablespoons onion :
finely chopped
1 teaspoon garlic finely chopped
1/4 teaspoon cumin :
ground
salt to taste pepper freshly ground to taste 1 teaspoon lemon juice fresh
1 cup water
1 cup couscous :
quick-cooking
4 tablespoons parsley -- chopped
Heat half of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, s alt and pepper. Cook over medium heat until wilted, but do not brown. Add the l emon juice and water. Bring to a boil. Add the couscous. Blend well. Cover tigh tly. Remove from the heat. Let stand 5 minutes. Add the remaining oil and parsl ey. Stir with a fork to blend and separate the grains. Serve immediately.
Busted by Judy R.
How To make Couscous w/Red Peppers's Videos
Couscous with roasted bell peppers | full recipe IG mykhailaeats
Vegetable couscous | make tasty and healthy couscous this way
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⭐️ Couscous with vegetables is kind of a couscous salad, but the vegetables are cooked in a pan for about 15 minutes before mixing them with the couscous. Cooking the vegetables beforehand makes this meal super tasty.
This way of eating couscous is popular in the Mediterranean regions, and especially in Italy, where this recipe is called couscous di verdure.
⭐️ Ingredients
For the Couscous
1 cup couscous
1 cup water or vegetable stock
1 teaspoon salt
For the Veggies
1 tablespoon olive oil extra virgin
1 medium onion finely chopped
1 clove garlic, crushed
1 teaspoon cumin seeds or turmeric
½ medium eggplant cut in small dice
1 big carrot cut in small pieces
½ bell pepper cut in small pieces
1 zucchini cut in small dice
2 ripe tomatoes chopped
¾ cup peas frozen
1 teaspoon oregano
1 teaspoon salt or more to taste
⅓ teaspoon black pepper or chili flakes
1 handful parsley or basil, or both
¾ cup water
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
Couscous with Bell Pepper & Garlic Dip is Ready in Just 10 Minutes! Recipe: Dailysupertasty.com
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Spiced Couscous - Easy and flavorful recipe
Couscous are granules of durum wheat. It comes in various sizes and is popular in North Africa and the Middle East. It is cooked by soaking in hot water to rehydrate. This recipe is a spiced and flavorful version with paprika, cumin, tomato paste, sumac, pomegranate molasses and fresh parsley and mint and cucumber and tomatoes and red peppers. It is finished with crumbled feta cheese. Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network.
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You can find the whole recipe here -
Ingredients
2 cups medium couscous
Coarse salt
1 tsp cumin powder
1 tsp paprika powder
Hot water
Olive oil
1 tsp tomato puree
1 tsp sumac
1 tsp pomegranate molasses
2 tbsps finely chopped red onions
1 cup chopped tomatoes
1 cup chopped cucumbers
1 cup chopped red peppers
2 tbsps chopped olives
1/2 cup each parsley and mint
Juice of 1/2 a lemon
2-3 tbsps of crumbled feta cheese
Process
Add salt, cumin and paprika to 2 cups of couscous in a bowl
Adding hot water, cook the couscous - (see video)
Leave for 10 mins covered and then fluff with a fork
Let the couscous cool completely and then add all the other ingredients, mixing together after each addition.
Serve cold.
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Mediterranean Diet Couscous-Stuffed Peppers | Tastemade Staff Picks
Add this couscous & peppers dinner to your list of Mediterranean diet recipes and thank us later!
Mediterranean Dinner Couscous-Stuffed Peppers Recipe -
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Quick & Easy Moroccan Couscous (Vegan)
This delicious couscous is delicious, healthy and ridiculously easy to make. Use it as meal prep for the week, it stores really well in tupperwares :) Or use as a side dish for some more moroccan veggies!
Ingredients:
2 tablespoons extra virgin olive oil
½ red pepper (small dice)
1/2 red onion (small dice)
1 small courgette (small dice)
1 tsp salt
1 cup dried cous cous
¼ cup raisins
1.25 cups of boiling water
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp turmeric
1 tsp black pepper
2 cloves garlic (grated)
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 cup grated carrot
1 cup canned chickpeas (rinsed and drained)
1/2 cup of fresh coriander (chopped)
1/2 cup fresh mint (chopped)
1/2 cup fresh parsley (chopped)
Pinch salt
1/2 cup toasted flaked almonds
1/2 cup pomegranate seeds
Method:
1 Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃
2 Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried cous cous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.
3 Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.
4 Scatter over the almonds, pomegranate and remaining herbs and serve.
BOSH!