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!
French Recipes For Dinner | Traditional French Recipes By Cooking Co
French cuisine consists of the cooking traditions and practices of France. Its cuisine has been influenced throughout the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany, and Belgium,.Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations
Cooking Co Brings 6 Popular French recipes that are extremely tasty and healthy as well for the perfect family dinner!
French Food Recipes -
0:00 - Coq Au Vin
2:53 - Baked Ratatouille
5:55 - Ham And Cheese Crepe Casserole
8:18 - Croque Monsieur
13:27 -:French Onion Soup
16:57 - Tarragon sauce chicken
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Cooking Co. embarks on a journey that brings to the table a variety of desserts and savouries that are pocket and skill friendly. Every recipe is broken down into simpler steps that can be easily followed and whipped up with the help of these tutorial videos.
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Roasted Ratatouille Strata | 2015 Milk Calendar
Find more Milk Calendar recipe videos :
About our roasted ratatouille strata recipe :
Ratatouille, which comes from a French region of Provence, is known for its delicious medley of zucchini, peppers and tomatoes. This make-ahead dish is ideal for breakfast or brunch.
Easy Ratatouille Pasta Recipe (ASMR) - Roasted Ratatouille Pasta - Ratatouille Pasta Vegan
Ratatouille pasta is a delicious and healthy dish that combines the classic French ratatouille with pasta to create a satisfying and flavorful meal. It is a perfect dish for a weeknight dinner as it's easy to make and doesn't require a lot of ingredients.
The dish is made with a medley of vegetables such as eggplant, bell pepper, zucchini, onion, and tomatoes, which are simmered together to create a flavorful sauce. The sauce is then tossed with pasta to create a complete meal that is both delicious and nutritious.
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Step-by-step recipe:
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Yields: 6
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients For Ratatouille Pasta
➜ 2 medium-sized eggplants
➜ Kosher salt, to taste
➜ 1 large or 2 small red bell peppers
➜ 2 small large zucchini
➜ 2 medium-sized onions, diced
➜ 1 3/4 cups tomato puree or Italian tomato sauce for pasta
➜ 4-5 garlic cloves
➜ 6 teaspoons of extra-virgin olive oil
➜ 2 teaspoons Italian seasoning
➜ Salt & pepper to taste
➜ 1/2 teaspoon red pepper flakes
➜ 1/2 teaspoon crushed red pepper flakes, plus more for serving
➜ 1-2 tablespoons grated Parmesan, optional
➜ Fresh basil leaves for serving
➜ 400 grams of dried penne pasta
➜ 1 cup pasta cooking liquid
How to Make Ratatouille Pasta
1. Place eggplant on a chopping board and trim the ends. Cut eggplant into about 1/2-inch pieces. Transfer them to a plate, and keep aside. Also, cut 1 large bell pepper (I am using red and yellow bell peppers) into 1/2-inch pieces. Transfer them to a bowl and set aside. Then, cut 2 small zucchini into 1/2-inch chunks. Transfer it to a bowl, and set it aside. Peel 2 medium-sized onions, cut through stem and root end, then slice it into half and dice it. Peel the garlic cloves and mince them using a garlic press or finely chop them.
4. Add hot salted water to a large pot of water. Add pasta and cook according to package instructions, or until al dente. Before draining, reserve about 1 cup of pasta cooking water.
5. Heat 1 teaspoon of extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add eggplant and stir to coat in oil. Sprinkle with a pinch of salt, and freshly ground black pepper and cook for about 5-6 minutes, until eggplant is golden and soft. At this point, some pieces begin to brown. Keep stirring frequently. Once softened and charred, using a spatula, transfer it to a plate and keep it aside. At this stage, you can scrape off any pieces of eggplant from the pot if needed.
6. Heat 2 teaspoons of extra-virgin oil in the same pan on medium-high heat. Add zucchini, and bell peppers and stir well to coat them with the oil. Season with some salt and pepper. Cook, and stir for 6-7 minutes, until vegetables are slightly charred and softened. Transfer them to a plate and set aside.
7. To another pan, add 2 teaspoons of olive oil. Add garlic and saute for about 30-40 seconds. Next, add onions and saute for 2 minutes. Add 2 teaspoons of Italian seasonings, and red pepper flakes. Mix well until combined. Cook for 2 minutes, then reduce heat to medium-low.
8. After that, add tomato puree to the pan. Cook, and stir occasionally, until tomato puree starts oozing oil. Add all the fried vegetables and mix well.
9. Add cooked pasta and toss. Lastly, add about 1 cup of (or as needed) of cooked pasta and toss again.
10. Taste, and add salt and pepper to taste. Toss and cook for about 1 minute.
11. Divide pasta among serving dishes. Top with cheese, and garnish with fresh basil leaves. You can also drizzle it with olive oil. Enjoy!
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3 Crazy Good Pasta Dinners - Quick and Easy Dinner For One
Three single serving Pasta Dinners that come together quickly, look and taste gourmet, and are so incredibly delicious. Best of all, you won’t be eating pasta leftovers for a week!
00:00 Intro
00:21 Shrimp Scampi
02:46 Pasta with Vodka Sauce (Penne Alla Vodka)
05:29 Baked Penne with Roasted Vegetables
How to peel and devein shrimp:
Detailed recipes from our website with ways to use left-over ingredients:
Shrimp Scampi:
Penne Alla Vodka:
Baked Penne with Roasted Vegetables:
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Four Easy Dinners For One From One Pound of Ground Beef:
3 Easy Desserts For One You Can Make with One Peach:
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Vegetable Fête: Jacques Pépin: More Fast Food My Way | KQED
Minute Recipe: Mini Croques-Monsieur.
Jacques Pepin reminisces about his childhood and celebrates the bounty of the season. He cooks up a batch of ratatouille that can be served two ways. While it's perfectly delicious on its own, Jacques serves it with pasta in ratatouille with penne. Seafood fans will fall in love with Jacques' shrimp with cabbage and red caviar, and delicate peaches end the show in Jacques' classically prepared peach melba.