???????? Couscous with Raisins – مسفوف بالزبيب
Ingredients
2 cups cooked couscous
1 cup raisins
1 to 2 tbsp ghee, butter or olive oil
The couscous was made ahead of time in this video (a day before).
For couscous recipe, please check here:
Recipe here:
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Couscous Chickpea Recipe | Easy Breakfast Or Lunch Or Dinner Recipe
Couscous Chickpea Recipe | Easy Breakfast Or Lunch Or Dinner Recipe
Couscous is a tiny pasta made of wheat or barley. There are three different types of couscous: Moroccan, which is the smallest; Israeli or pearl couscous, about the size of peppercorns; and Lebanese, the largest of the three. Here I used the smallest one.
More about couscous:
✍Couscous is a small manmade pasta produced with semolina wheat flour.
✍Given that it contains wheat, couscous is not gluten-free.
✍Its a middle eastern staple food.
✍Less calories and fat
✍Cooking style: Add hot water and let it sit 7-8 minutes
#couscous #lunch #couscouschickpearecipe
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Roasted Sweet Potato Couscous Salad (Easy, Healthy, Vegan Recipe)
Today’s brand new recipe is a super hearty, flavourful and healthy couscous salad, packed with delicious roasted onions and sweet potato. Dotted with protein-packed chickpeas and beautiful pomegranate seeds, topped with cream hummus and wrapped up in fragrant spices like ras-el-hanout. This recipe is a real winner! ????
For the sweet potatoes:4 medium sweet potatoes
400g tin chickpeas
1 red onion
2 tbsp olive oil
1 tbsp ras el hanout
½ tsp chilli flakes
Salt and pepper to taste
For the couscous:
350ml low sodium vegetable stock
2 tbsp olive oil
2 tsp ras el hanout
Salt and pepper to taste
300g couscous
50g raisins
1 lemon
Salad:
100g cavolo nero
80g pomegranate seeds
15g parsley
To Serve:
200g Hummus
Prepare the sweet potato | Cut the sweet potato into 1 inch cubes | Drain, rinse and pat dry the chickpeas | Peel the red onion and cut into 8 wedges | Put the olive oil, ras el hanout, salt and pepper in the mixing bowl and stir to make a marinade | Add the sweet potato, chickpeas and red onion to the bowl and stir to coat | Tip the contents of the bowl evenly onto the baking tray, put the tray in the oven and roast for 25-30 minutes until the potatoes are tenderPrepare the couscous | Mix the stock, olive oil, ras el hanout, chilli flakes and a little salt and pepper in a jug | Add the couscous and raisins to a mixing bowl and toss to combine | Pour the stock into the bowl, stir once to mix, cover the bowl and set to one side for at least 10 minutes
Prepare the cavolo nero | Rip the spines from the cavolo nero leaves and discard | Shred the cavolo nero | Place the cavolo nero in a colander, put the colander in the sink and pour boiling water from the kettle over the cavolo nero | Shake to get rid of any excess water
Build the salad | Cut the lemon in half | Pick the parsley leaves and finely slice (set half to one side for garnish) | Fluff the couscous with a fork | Squeeze half the lemon juice over the couscous, sprinkle over the parsley and toss to combine | Remove the roasting tin from the oven, transfer the contents of the bowl to the tin, add the cavolo nero and toss to combine | Sprinkle over the pomegranate seeds, remaining parsley and lemon juice
Time to serve | Spoon the Sweet Potato Couscous Salad into serving bowls | Garnish with any remaining parsley and pomegranate seeds | Dress the salad with dollops of hummus and serve immediately
#vegan #dinner #recipe #couscous #healthy #salad
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Couscous with Seven Vegetables / كسكس سبع خضار - CookingWithAlia - Episode 423
Let's kick-off the Couscous series with the MOST famous couscous dish in Morocco: Couscous with 7 Vegetables, served EVERY Friday :-)
WRITTEN RECIPE:
INGREDIENTS
Couscous Ingredients:
- 500 grams dry couscous (not instant)
- 2 tablespoons vegetable oil
- 2 tablespoons butter (or Moroccan smen)
- ½ teaspoon salt
- Water
Meat Ingredients:
- 500 grams lamb or beef, cut into large pieces
- 1 tomato, grated and skin discarded
- 1 onion, chopped
- ¼ cup olive oil
- 1 teaspoon salt, to taste
- ½ teaspoon pepper, to taste
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- A large pinch saffron threads
- A bouquet of fresh parsley and cilantro, tied together
- 2 cups dry chickpeas, soaked overnight
Vegetables:
- 3 carrots
- 2 sweet potatoes
- 2-3 turnips
- 2 zucchini
- 1/2 of a small cabbage
- 1-2 small sections of pumpkin
- 1 red chili pepper
- You can also use fresh fava beans, potatoes, or other vegetables of your choice.
RECIPE:
Step 1: Prep Vegetables
- Peel and cut the veggies
Step 2: Prepare Meat
- In the bottom of the couscous pot, combine the meat, olive oil, saffron, turmeric, ground ginger, pepper, and salt. Add the chopped onion, and mix. Brown the meat for a few minutes, then add the grated tomato and the fresh herbs.
- Cover the meat with water. Drain the chickpeas and add them to the rest of the ingredients.
- Cover the pot and let the meat cook for around 20 minutes and start preparing your couscous.
Step 3: Prepare Couscous
- Place the couscous in a large plate, I am using the Moroccan traditional couscous plate called Gasaa.
- Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water.
- place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise.
Step 4: Steam Couscous - Round 1
- After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam.
- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes.
- Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps.
- Add vegetable oil, and continue fluffing the couscous.
- Add a large pinch of salt. Mix.
- Now add a little bit of water, and continue fluffing.
- Let the couscous rest while you start cooking the veggies!
Step 5: Cook Root Vegetables
- Cook the root vegetables first: carrots, sweet potatoes, and turnip. These require more cooking time.
- Place them with the meat and add boiling water to cover it all.
Step 6: Steam Couscous - Round 2
- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes.
- Time’s up! Empty the couscous in the large plate and fluff.
- Add a little bit of water and gently break all the lumps with a fork.
- Let the couscous rest for 5 minutes while you are cooking the other vegetables.
Step 7: Cook the Other Vegetables
- First let’s check on the root vegetables. My carrots still need a bit more cooking time… but the turnips and sweet potatoes are ready! It’s time to remove them from the pot and place them in a plate.
- Let’s add the other vegetables: zucchini, pumpkin, and cabbage.
Step 8: Steam Couscous - Round 3
- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
- Let the couscous steam for 15 minutes or until done.
- Empty the couscous in the large plate, and fluff again with butter (or Moroccan Smen)!
Step 9: Check Meat & Vegetables
- Check the veggies and remove the ones that are ready out of the pot.
- Remove the herbs and discard.
- Check on the meat… mine still needs some cooking.
- Taste your sauce and adjust the seasoning: salt and pepper
- In my case, I will close the pot and let the meat cook a bit more.
- Time for all the veggies to come back to the pot.
Step 10: Plate Couscous
- First place the couscous grains in a dome shape.
- Pour some of the broth over the couscous grains.
- Place the meat in the center. Arrange the veggies around and on top of the couscous.
- In a separate bowl, pour the broth and serve on the side
Tfaya aux oignons et raisins تحضيرالتفاية بالبصل والزبيب
#cuisinemarocaine #moroccan_cooking#cuisinerapide#
????INGREDIENTES ????
5 Oignons coupés en lamelle
200 g de Raisins Secs
1 càc de Sel
½ càc de Poivre
1 càs de la Cannelle
1 càc de Gingembre
60 g sucre
Quelques filaments de Safran
1 càc de beurre rance ou 1 càs d’Huile de table
¼ verre de l’huile de table
Dans une marmite, mettez l’huile, les oignons émincés, Ajoutez le poivre, le gingembre la cannelle, le smen, les pistils de safran et les raisins secs puis le sucre, le sel
Couvrir et laisser cuire à feu très doux sans ajouter de l'eau. L'lorsque l'eau est totalement évaporé, faire caraméliser les oignons sur feu très doux en remuant constamment pour caraméliser les oignons sans les faire brûles
Voilà, La tfaya est prête pour accompagner votre couscous poulets ou autres
???? المكونات ????
5 حبات بصل شرائح
200 غ زبيب
1/2 ملعقة صغيرة فلفل أسود
1/2 م صغيرة زنجبيل
الزعفران شعرة
ملعقة قرفة
ملعقة سمن
ربع كآس زيت نباتي
ملح
في طنجرة على نار متوسطة، يوضع تم الزيت ثم البصل نضيف فلفل أسود زنجبيل و القرفة تم السمن
تم الزبيب و شعيرات الزعفران، ويحرك الكل جيدا. نضيف السكر، الملح،
تغطى الطنجرة ويطهى البصل على نار جد هادئة دون إضافة الماء.
عندما ينضج البصل ويجف من مائه يكرمل على نار جد هادئة حتى ﻻ يحترق البصل.
ونخليها تعلك بدون غطاء حتى تنشف و تعلك ونطفي البوطة وبالصحة والراحة
????INGREDIENTS ????
Hi, yes with pleasure here is the recipe:
5 Onions, sliced
200 g Raisins
1 tsp salt
½ tsp of pepper
1 tbsp Cinnamon
1 tsp ginger
60 g sugar
A few saffron threads
1 tsp of butter
¼ glass of cooking oil
In a pot, put the oil, the chopped onions, Add the pepper, the ginger, the cinnamon, the butter, the pistils of saffron and the raisins then the sugar, the salt
Cover and cook over very low heat without adding water. When the water has completely evaporated, caramelize the onions over very low heat, stirring constantly to caramelize the onions without burning them.
There you go, the tfaya is ready to accompany your chicken couscous or others
????ZUTATEN ????
5 Zwiebeln, in Scheiben geschnitten
200 g Rosinen
1 TL Salz
½ TL Pfeffer
1 EL Zimt
1 TL Ingwer
60 Gramm Zucker
Ein paar Safranfäden
1 TL ranzige Butter oder 1 TL Speiseöl
¼ Glas Speiseöl
In einem Topf das Öl, die gehackten Zwiebeln, den Pfeffer, den Ingwer, den Zimt, den Smen, die Safranstempel und die Rosinen, dann den Zucker und das Salz hinzufügen
Abdecken und bei sehr schwacher Hitze kochen, ohne Wasser hinzuzufügen. Wenn das Wasser vollständig verdunstet ist, die Zwiebeln bei sehr schwacher Hitze karamellisieren, dabei ständig umrühren, um die Zwiebeln zu karamellisieren, ohne sie zu verbrennen.
Hier ist die Tfaya bereit, Ihren Hühnchen-Couscous oder andere zu begleiten
????INGREDIENTI ????
5 Cipolle, affettate
200 g di uvetta
1 cucchiaino di sale
½ cucchiaino di pepe
1 cucchiaio di cannella
1 cucchiaino di zenzero
60 g di zucchero
Alcuni fili di zafferano
1 cucchiaino di burro rancido o 1 cucchiaino di olio da cucina
¼ bicchiere di olio da cucina
In una pentola mettete l'olio, le cipolle tritate, aggiungete il pepe, lo zenzero, la cannella, lo smen, i pistilli di zafferano e l'uvetta poi lo zucchero, il sale
Coprite e fate cuocere a fuoco molto basso senza aggiungere acqua. Quando l'acqua sarà completamente evaporata, caramellare le cipolle a fuoco molto basso, mescolando continuamente per caramellare le cipolle senza bruciarle.
Ecco, la tfaya è pronta per accompagnare il vostro cous cous di pollo o altro
????מרכיבים ????
5 בצלים, פרוסים
200 גרם צימוקים
1 כפית מלח
½ כפית פלפל
1 כף קינמון
1 כפית ג'ינג'ר
60 גר' סוכר
כמה חוטי זעפרן
1 כפית חמאה מעופשת או 1 כפית שמן בישול
¼ כוס שמן בישול
בסיר שמים את השמן, הבצלים הקצוצים, מוסיפים את הפלפל, הג'ינג'ר, הקינמון, הסמן, כדורי הזעפרן והצימוקים ואז הסוכר, המלח
מכסים ומבשלים על אש נמוכה מאוד מבלי להוסיף מים. כשהמים התאדו לחלוטין, קרמלים את הבצלים על אש נמוכה מאוד, תוך ערבוב מתמיד לקרמל הבצל מבלי לשרוף אותם.
כאן, ה-tfaya מוכן ללוות את קוסקוס העוף שלך או אחרים
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Moroccan Couscous Salad
Filled with vegetables, spices, and a simple vinaigrette, this Couscous Moroccan Salad is brimming with flavor! It's a complete meal with added chickpeas for protein, and it has a hint of sweetness from raisins and mint. This salad is perfect to bring to a picnic or enjoy as a light summer dinner. Serve on its own, or add to greens such as arugula or spinach.
Recipe: