Mediterranean Couscous with Chickpeas | Couscous Recipe | Hello Fresh Meals | Vegetarian Recipes
Hey guys! My family and I have been enjoying Hello Fresh meals for a while now. My husband loves the vegetarian options, so that's what we typically choose for our meals. Watch me as I make Chickpea-Powered Mediterranean Couscous. I've never had couscous before ????, but it was delicious! I highly recommend trying this recipe. It's flavorful and easy to make!
THIS VIDEO IS NOT SPONSORED BY HELLO FRESH.
Ingredients:
2 zucchini
8 oz of grape tomatoes
1/4 oz of fresh thyme leaves
2 cloves of garlic
Scallions (green onions)
1 lemon
13.4 oz of chickpeas (canned)
1 teaspoon of smoked paprika
1.5 cups of Israeli couscous
2 teaspoons of or vegetable bouillon
1 cup of feta cheese
4 teaspoons of olive oil
2 tablespoons of butter
Salt
Pepper
Mrs. Dash Garlic & Herb Seasoning
Preheat oven to 425 degrees Fahrenheit. Roast veggies 15-20 mins. Roast chickpeas in a separate pan for 18-20 mins .
#couscous #couscousrecipe #hellofreshmeals #chickpearecipe #howtomakecouscous #howtocookcouscous #chickpeas #hellofresh #mediterraneandiet #mediterraneandietrecipes #vegetarianrecipes #veganrecipes #plantbased #healthyrecipes #meatlessmondays
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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 Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Roasted Squash Filled with Couscous and Chickpeas
Put your squash to good use and cook it by the letter of this delicious recipe. Roast the squash, and then fill it with a delicious mix of couscous, chickpeas, and cranberries. Top everything off with some salty feta cheese. The dish has great flavors and is also fit for a light, vegetarian dinner.
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Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Roasted Veggie Couscous and Garlic Herb Chickpeas
One of my top 5 favorite recipes! Veggies and whole garlic cloves are roasted until caramelized with a deep nutty flavor. Chickpeas are tossed in a simple garlic herb pantry seasoning and toasted till golden brown. The couscous is cooked in chicken broth and then tossed with the mashed roasted garlic and roasted vegetables. Plate it up and you have a savory, sweet, delicious vegetarian dish perfect for the whole family. Even my husband loves this one!
Vegan conversion: sub chicken bouliion for vegetable. Omit cheese.