Warm Couscous Salad
Ingredients
1 cup dry pearl couscous, cooked
2 tsp olive oil
2 cups cooked chickpeas
2 cups cherry tomatoes, quartered
½ English cucumber, sliced into half-moons
¼ cup olives, sliced
2 tbsp fresh mint leaves, chopped
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped (optional)
Dressing
3 tbsp extra virgin olive oil
3 tbsp champaign vinegar
½ lemon, juiced
¼ tsp paprika powder
Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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Easy warm couscous salad recipe
Warm pearl couscous and salmon salad, easy to make and delicious.
ingredients:
salmon or seafood
pearl couscous
preserved lemon
tomatoes
potatoes
onions
salt and pepper
method:
dice potatoes or sweet potatoes and charlottes and give in a form
drizzle with olive oil
bake in the oven at 180 °C for 30 minutes
cook the pearl couscous for 8 minutes
after 30 minutes, add cocktail tomatoes to the potatoes and onions
put in the oven for another 15 minutes
dice one avocado and add to the cooked couscous
dice preserved lemons and add to the bowl
add the roasted vegetables to the bowl
then add cooked salmon or seafood to the bowl
mix everything well and season with salt and pepper
enjoy your warm salad
Warm Couscous Salad
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Looking for a salad recipe that is perfect for meal prepping, easy lunches / dinner, or side dish without having to break the bank? Easy enough! Make this Warm Couscous Salad - made with a mix of hearty vegetables to fill you up. The best part: you can always switch up the vegetables!
Ingredients:
- 1 package plain couscous
- ⅓ onion, diced
- 2 garlic cloves, minced
- half of a lemon, juiced
- 1 red bell pepper, roughly chopped
- 1 eggplant, roughly chopped
- 1 cup button mushrooms, roughly chopped
- Handful of spinach
- ¼ - ⅓ cup olive oil (depending on oil preference for dressing)
- Salt & Pepper
- Handful of chopped walnuts
Optional Flavors:
- Dried Basil
- Parsley
- Pepper Flakes
Directions:
1. Cook couscous according to package instructions.
2. Roughly chop eggplants. Add a generous amount of salt, and let it sit for 30 minutes to let the eggplant release excess liquid. (This will improve the texture and remove the bitterness in the eggplant).
3. Roughly chop bell pepper and
4. Rinse salt off the eggplant and set aside.
5. Preheat pan to low heat add a tablespoon or more of olive oil.
6. Saute onions and garlic until fragrant.
7. Sprinkle a little bit of salt and pepper. You may also start adding a few of your desired herbs and spices like as basil, parsley, & pepper flakes.
8. Turn up the heat to medium to cook the mushrooms until it shrinks in size.
9. Add the rest of your vegetables such as the eggplant and bell pepper. Mix on pan for at least 5-7 minutes. Do not overcook your vegetables.
10. After you've sauted your vegetables, turn off heat.
11. Place the cooked couscous in a mixing bowl, and mix together the couscous and the sauted vegetables.
12. Drizzle olive oil, your desired herbs, and salt & pepper to taste.
13. Add the spinach and fold in the salad.
14. For a finishing touch, squeeze in a little bit more lemon and sprinkle it over with some walnuts.
*If you plan to food prep throughout the week, add your dressing (olive oil & lemon juice) when you are ready to make it or prep it in a separate container.
* Also, add your spinach when ready to eat.
* Salad can be served warm or cold - depending on your preference.
Couscous Primavera Recipe - Spring Vegetable Couscous Side Dish
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QUINOA and LENTILS Recipe | HIGH PROTEIN Vegetarian and Vegan Meal Ideas
???? Quinoa and Lentils Recipe | High Protein Vegetarian and Vegan Meal Ideas
???? Let me know if you enjoyed my vegan quinoa and lentil recipe
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
???? To cook the green lentils:
1/2 Cup / 100g GREEN Lentils (Washed/Soaked for 8 to 10 hours or overnight)
1 Teaspoon Salt (I have added pink Himalayan salt)
2 Cups / 475ml Water
???? To Marinate the cooked green lentils:
1+1/2 Tablespoon Lemon juice OR TO TASTE
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
???? To cook Quinoa:
1 Cup / 190g Quinoa (Washed/Soaked for 30 minutes)
2 to 3 Tablespoon Olive Oil
1 Cup / 135g Onion
1+1/2 Cup / 200g Carrots (2 medium size carrots)
1 Tablespoon Garlic - finely chopped
3 Tablespoon Tomato paste OR TO TASTE
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (optional)
Salt to taste (I added total 1+1/4 Teaspoon of pink Himalayan salt)
1+1/2 Cup / 350ml Vegetable Broth (LOW SODIUM)
???? To Garnish:
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Parsley - chopped
1/4 Cup / 5g Mint OR TO TASTE - chopped
1/2 Teaspoon Ground Black Pepper or to taste
▶️ METHOD:
Wash & soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Once the lentils are soaked, drain the water and rinse it. Transfer the lentils to a pot. Add salt and water. Cook over medium-high heat and bring to a vigorous boil. Once it starts to boil, reduce heat to medium-low and cook for about 4 minutes or until lentils are cooked but still holds its shape. WE DO NOT WANT MUSHY LENTILS. Right away strain the cooked lentils. Let it sit in the strainer to get rid of any excess water and allow it to cool down. Once lentils have cooled, add lemon juice, olive oil and mix well. Allow the lentils to marinate while we continue with the rest of the cooking.
✅ ????Cooking time of the lentils depends on it's quality. One batch of lentils maybe drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
Thoroughly wash 1 cup of quinoa until the water runs clear and then soak in water for 30 minutes. ✅ ????After 30 minutes drain the water from quinoa and let it sit in the strainer to get rid of any excess water.
To a heated WIDE PAN, add olive oil, chopped onion, carrots, 1/4 tsp salt and fry on medium to medium-high heat until it's slightly browned (about 5 to 6 minutes). ADDING SALT TO ONION/CARROTS RELEASES IT'S MOISTURE AND HELPS IT COOK FASTER, SO PLEASE DON'T SKIP IT. Add the garlic and fry on medium heat for 30 seconds or until fragrant.
✅ ????REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES AND TOMATO PASTE TO PREVENT IT FROM BURNING.
Add the tomato paste, paprika, ground cumin, cayenne pepper and fry on low heat for only 1 to 2 minutes (no longer than that), just to cook out the raw flavour of the tomato paste. Add the quinoa, salt, vegetable broth. Turn up the heat and bring to a VIGOROUS BOIL. Then reduce the heat to low and cook for about 15 to 20 minutes or until quinoa is cooked.
✅ ????DO NOT LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME OF QUINOA ACCORDING TO THE HEAT OF YOUR STOVE. DO CHECK IN 15 MINUTES, if still not cooked then cook for longer. It took me 20 minutes on my stove.
Once the quinoa is cooked, uncover the lid and turn off stove. Add the cooked lentils, ground black pepper, red onions, parsley, mint & mix well. Cover the lid and allow it to rest for 3 to 4 minutes for the flavours to blend.
Serve hot with a side of green salad. Perfect for meal prep / meal planning as it stores well in the refrigerator for 3 to 4 days
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/gunk/bitterness and will give quinoa a clean taste
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Cooking time of lentils depends on it's quality. One batch of lentils maybe drier than the other and may require longer cooking time, SO ADJUST ACCORDINGLY
???? DON'T LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME ACCORDING TO THE HEAT OF YOUR STOVE. CHECK IN 15 MINUTES, if its still not cooked, then cook for longer
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