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
Vegan Stuffed Peppers With Couscous | Recipes By Chef Ricardo
Vegan Stuffed Peppers With Couscous
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Vegan Stuffed Peppers With Couscous | Recipes By Chef Ricardo
Chef Ricardo Cooking
Saffron Couscous Recipe with Capers & Roasted Peppers
EPISODE #191 - Saffron Couscous Recipe with Capers & Roasted Peppers
FULL RECIPE HERE:
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Vegetable couscous | make tasty and healthy couscous this way
Get the Recipe:
⭐️ 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
Stuffed Bell Peppers with Couscous & Shrimp - Healthy Recipe
EPISODE #128 - Stuffed Bell Peppers with Couscous & Shrimp - Healthy Recipe
FULL RECIPE HERE:
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MUSIC: As Strange As You
Stuffed Peppers with Couscous
This is a recipe that I haven't made in a while but am really glad to have resurrected! You can serve this as an appetizer or entree. Be creative with this recipe and mix and match ingredients to your liking.
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Ingredients:
1# Ground beef
1 Onion diced
2 Oz. Chopped garlic
1 Bunch parsley
12 Oz. stewed canned tomatoes
4 Plum tomatoes
4 Large bell peppers
5 Oz. Couscous
10 Oz. Vegetable stock
6 Oz. Ricotta Salata cheese
1 Tbsp. Butter
Olive oil
Procedure:
1. Pre-heat your oven to 400 degrees.
2. Bring the stock and the butter to a boil in a small sauce pan. Turn off the flame and add the couscous. Cover and set aside.
3. In a large saute pan over medium heat add 3-4 oz. olive oil and add the onions and garlic. Cook for 2-3 minutes until the onions are translucent.
4. Add the ground beef, chopped plum tomatoes, and 3/4 of the chopped parsley. Cook for 3-4 minute or until the beef is cooked.
5. In a large bowl, combine the couscous with the beef mixture. Add the cheese and set aside.
6. Remove the tops of the peppers and remove the ribs and seeds from the inside. Save the tops.
7. Flip the peppers over and cut a little off the bottom so the pepper will stand with out falling over while cooking.
8. Stuff the peppers with the mixture.
9. In a large baking dish, pour the canned stewed tomatoes evenly across the bottom. Place the stuffed peppers atop of the tomatoes: also add the tops.
10. Cover tightly with foil and bake for 20 minutes.
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.
About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.
She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!
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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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