How To make Spinach& Garbanzos & Raisins Pasta

Couscous recipe, healthy dinner idea #shorts

Couscous recipe #shorts

Moroccan Couscous Salad with Chickpeas - Vegan Recipe

A simple Moroccan Couscous Salad with Chickpeas, Vegetables and Raisins
Moroccan Vegetarian Recipe
2 Servings
Ingredients:
200g Couscous
100g Chickpeas boiled (dry weight)
1 Bell Pepper
1 Onion
1 Zucchini
1 Carrot
60g Raisins
2 Cloves Garlic
1 tbsp Mint
1/2 tsp Cinnamon
1/2 tsp Cumin
1/2 tsp Allspice
1 tsp Coriander
3 tbsp Lemon Juice
2 tbsp Olive Oil
300ml Broth + 1/4 tsp Turmeric

Delicious Simplicity - Sautéed Spinach with Pine Nuts and Raisins

Sautéed Spinach with Pine Nuts and Raisins

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A Pasta Salad that's Ready in 15 Mins!!

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Get the recipe here:

Ingredients
For the Salad:

20-24 ounces refrigerated cheese tortellini or your favorite pasta
16 ounces (400g) grape tomatoes cut in half
5-6 scallions, thinly sliced
1 bell pepper, finely chopped or 2 roasted red peppers, diced
1 cucumber, peeled and diced
8 ounces (250 g) Kalamata olives, pitted and chopped
8 ounces (250g) feta cheese, crumbled
5-6 pepperoncini, sliced
For the Dressing:

1/3-1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup mild harissa sauce
2-3 garlic cloves, grated
1 teaspoon dried oregano
salt, to taste
Instructions
Bring a large pot of water to a boil. Add 1 teaspoon of salt. Add the tortellini pasta to the boiling water and cook according to the package instructions. Drain and add to a large bowl.
In a small mixing bowl, whisk together all of the salad dressing ingredients.
Add all of the salad ingredients to the pasta and pour the dressing over top.
Mix together and taste. Adjust teh seasoning if needed. Serve.
Kali Orexi!
Notes
Store leftovers in the refrigerator for up to 3-4 days.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
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By: LowNotes


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Chickpea (Garbanzo Bean) Pilaf (ready in 30 minutes)

Get this recipe with exact measurements here:

Serves 4-6:
1 (15 ounce) can chickpeas
1 small onion, finely chopped
¼ cup olive oil
1-2 garlic cloves, peeled
2 cups basmati rice
2 cups vegetable broth, chicken broth, or water
2 teaspoons salt, plus more for chickpeas
1/2 teaspoon freshly ground black pepper, plus more for chickpeas

Rinse the rice with until the water runs clear. Leave it in a bowl soaking in cold water for 10-15 minutes.
Combine the chopped onion, garlic clove(s), and oil in a pot and cook over medium heat until soft and golden. About 10 minutes. Keep stirring to avoid burning.
Rinse and drain the chickpeas.
Add to the pot and season with salt and some black pepper. Warm through.
Drain the water from the rice and add to the pot along with 2 teaspoons salt, ½ teaspoon black pepper, and 2 cups of water. Stir.
Bring to a boil, reduce heat to a simmer and cover the pot with the lid. Simmer 15 minutes undisturbed.
Uncover and fluff the rice.
Serve!



Official Facebook Page:
Instagram:
Pinterest:
Twitter:

Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)

My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:

Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)

Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!

QUICK Chickpea Spaghetti Recipe

Today I’m gonna show you how to make the best Chickpea Spaghetti that’s perfect for times you can’t get out to the store. Made from just a handful of pantry staples, It comes together in around 10 minutes. The best part about this protein-packed pasta is that you can change up the seasonings to create entirely new flavor profiles. Add some olives, capers, and lemon zest to take you on a trip through the Mediterranean or add some cumin, cinnamon, coriander, and raisins to journey to North Africa. I’d love to hear what creative combinations you come up with for this Chickpea Pasta, so drop a comment down below to let me know!

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Plant-Based Parmesan Cheese ▶

INGREDIENTS (makes 3-4 servings)
380 grams cooked chickpeas in liquid (1 small can)
225 grams spaghetti
2 tablespoons olive oil
20 grams garlic (3 extra large cloves)
chili flakes (to taste, I used 1 Tbs gochugaru)
225 grams tomatoes (2 small tomatoes, chopped)
400 grams tomato puree (1 small can)
1 teaspoon salt
1 tablespoon plant-based parmesan

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