1 1/2 cups couscous 2 cups boiling water or seasoned broth Salt and freshly ground black pepper Add the couscous to the water or broth, cover, remove from heat, and let steam for 30 minutes or until plumped up.
How To make Easy Way 1 Of Making Couscous's Videos
Couscous recipe, healthy dinner idea #shorts
Couscous recipe #shorts
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!
How To Make Couscous
To cook couscous, bring the liquid, olive oil or butter, and salt, if desired, to a boil in a medium saucepan.
Gradually stir in the couscous.
Remove the pan from the heat, cover with the lid, and let stand 5 minutes.
Before serving or using in a recipe, fluff the couscous with a fork.
An Excellent Couscous Recipe:
Find more Recipes:
How to Make Couscous with Chef Mourad Lahlou | Williams-Sonoma
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Watch as Chef Mourad Lahlou of Aziza restaurant demonstrates his method for preparing couscous using a traditional couscousier.
The product featured in this video can be purchased at Williams-Sonoma.
This cooking technique and the chef's instructions for how to hand-roll couscous can be found in the Mourad New Moroccan Cookbook:
Couscous in 10 minutes!
How to make a fluffy couscous in 10 minutes! WRITTEN RECIPE: INGREDIENTS: Uncooked couscous (500 ml) -- Raw coucous, NOT half-cooked Boiling water (same volume as the couscous - 500 ml) Olive oil (2 tablespoons) Salt (1/4 teaspoon)