Chilli Prawns with Golden Couscous Recipe
Welcome to my Culinary Delights page, which is dedicated to bringing you simple, quick, easy and tasty recipes that you can prepare with ease in your very own kitchen.
I have always loved cooking for my family and friends and i'm always trying my hand at coming up with quirky little recipes, that are pleasing to the palette, so my children suggested that I should share some of my culinary ideas online and make my very own recipe programme.
So here goes...
This is my 1st time presenting a recipe programme, so fingers crossed you will enjoy it and my elementary presenting skills wont put you off my tasty Chilli Prawns and Couscous dish.
Thank you so much for watching
Tara
1 Red onion
1 Clove of garlic
2 Red chillies
1 Tablespoon chilli flakes
1 Tablespoon olive oil
1 Tablespoon Tomato puree
200G Cooked and peeled king prawns
A pinch of salt
Whole lemon squeezed
Fry the onions, garlic, chillies, chilli flakes in olive oil.
Add tomato puree, Sautee for 1 minute, Add king prawns
along with salt and lemon juice, Mix all ingredients together.
Golden Couscous
2 Cups of couscous
2 Cups of boiling water
1 Tablespoon of olive oil
Place couscous in a bowl, add boiling water, add oil
¼ teaspoon of salt, cover and leave for 10 minutes
Meanwhile Fry Vegetables
1 Clove of garlic (crushed)
1 Sweet red pepper
1 Leek
1 finely chopped carrot
½ Teaspoon of turmeric
Half lemon squeezed
1 tablespoon of olive oil
Prepare the Vegetables
Crush the garlic
Cut peppers, leeks and carrot
Heat the olive oil in a pan
Add the vegetables, garlic and turmeric
Saute on a medium heat for 10 mins
Take the couscous, fluff up with a fork
Add to the vegetables and mix together
Squeeze a whole lemon over the dish.
Enjoy!
Couscous Upma | Sanjeev Kapoor Khazana
Making upma with couscous is really quick and a healthy substitute to the regular rava.
COUSCOUS UPMA
Ingredient
¾ cup couscous
Salt to taste
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon split skinless black gram
1 teaspoon split Bengal gram
1 inch ginger piece, finely chopped
2 green chillies, finely chopped
10 curry leaves
1 medium onion, finely chopped
1 medium tomato, finely chopped
½ teaspoon turmeric powder
½ cup green peas, blanched
Method
1. Take couscous and salt in a mixing bowl and mix well. Add 1 ½ cups hot water, cover the bowl with a cling wrap and set aside.
2. Heat oil in a non-stick handi. Add cumin seeds, skinless split black gram and split Bengal gram, sauté till the grams are golden brown.
3. Add ginger, green chillies and curry leaves and sauté. Add onion and sauté till fragrant. Add tomatoes and salt, stir and cook till tomatoes become soft.
4. Add turmeric powder and sauté for ½ minute. Add the soaked couscous and green peas, stir, toss and mix well.
5. Serve hot.
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Israeli Couscous with Pistachios and Apricots | The Vegan Test Kitchen
Fragrant and simple to make, this sweet and savory side dish from the Veganomicon turns Israeli couscous into a Turkish inspired delight!
*soy free
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I've made it my mission to tackle every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
w/Eli Haynes, edited by JosephLucas
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Israeli Couscous with Pistachios and Apricots:
2 tbsp vegetable oil
3 cloves garlic, minced
2 cups Israeli couscous
2 1/2 cups water
1 cinnamon stick
1 tsp ground cumin
1/4 tsp ground cardamom
several pinches of freshly ground black pepper
1/2 tsp salt
zest from 1 lime
1/4 cup chopped fresh mint
1/2 cup chopped dried apricots, chopped to the size of raisins
1/2 cup shelled pistachios
juice from 1/2 lime
#vegan #veganomicon #israelicouscous
Music:
Night Rider by Neil Krin
Dat Step by Gunnar Olsen
Easy Lemon Herb Couscous Salad - With the best lemon vinaigrette!
How to make a delicious couscous salad with a simple lemon vinaigrette, tomatoes, cucumber and herbs. It doesn’t get much easier than this salad! Recipe:
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Dinner in 20 Minutes! Chicken Vegetable Couscous. Recipe by Always Yummy!
Take a break from pasta, rice and potato, cook couscous with chicken for your dinner, take chicken breast or thighs fillet or even chicken leftovers. This impressive dish is cooked in minutes – tender and juicy chicken, light but nourishing couscous and chickpea and veggies and dried apricots adding color and aroma.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• couscous – 6 oz (1 cup) | 170 g
• chicken breast fillet – 21 oz | 600 g
• carrot – 7 oz | 200 g
• onion – 5 oz | 150 g
• canned chickpea – 12 oz | 350 g
• dried apricot – 3 oz | 100 g
• ½ lemon zest
• ½ lemon juice
• fresh cilantro to taste
• vegetable oil – 4 tbsp
• ground caraway – ½ tsp
• ground cinnamon – ½ tsp
• ground black pepper – ½ tsp
• salt – 1 tsp
• water – 2 cups | 500 ml
✅ You will need:
• pan Ø11 in | 28 cm
• 1 cup | 250 ml
• carving board
???? Preparation:
1. Dice the onion finely, cut the carrot into thin round slices, quarter each dried apricot and cut the chicken into small pieces.
2. Heat a pan with 2 tbsp of vegetable oil over high heat, add the chicken and fry for 4-5 minutes until golden crust flipping occasionally.
3. Take the chicken out into a bowl.
4. Add the diced onion and carrot into the pan and fry for 5-6 minutes over medium heat until readiness of the carrot, add 2 tbsp of vegetable oil upon need.
5. Add then the canned chickpea, dried apricots, lemon zest, caraway, cinnamon, black pepper, salt, fried chicken and 2 cups /500 ml of hot water and bring to a boil.
6. Add the couscous, stir, switch the heat off and cover with a lid, leave for 5 minutes until the juice is absorbed, sprinkle with the lemon juice and stir with a fork.
7. Serve the couscous with chicken hot having sprinkled with chopped cilantro.
GOLDEN PENNY JOLLOF COUSCOUS
Watch the video for our crunchy Jollof Couscous recipe with prawns.
It’s a delicious and energy-rich way to break your fast at the end of a productive day.
Which part of the world is couscous native to?
A. North Africa
B. Western Europe
C. East Asia