How To make Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables
4 c Butternut squash, cubed
-or sweet potato 1 Red onion, chopped
2 Garlic cloves, quartered
2 tb Olive oil
1 c Chick-peas, cooked, or
-kidney beans 1/2 c Sweet red pepper, diced
1 1/2 c Vegetable stock, or water
1 ts Ground cumin
1 c Couscous
1/2 c Frozen green peas, thawed
1/4 c White wine vinegar
1/4 c Vegetable oil
1 ts Dried oregano
3/4 ts Salt
pn Cayenne pepper 1/2 c Fresh coriander, chopped
-or parsley Cut the butternut squash and onion into large bite-size pieces for this dish. You can use canned chick-peas or kidney beans in this recipe. A 19-ounce can contains about 2 cups of beans. Freeze leftovers for another
day. In 13x9-inch baking dish, toss squash, onion and garlic with oil; roast in 400F 200C oven, turning once, for 20-30 minutes or until browned on edges
and just tender. Transfer to large bowl; add chick-peas and sweet pepper. Meanwhile, in saucepan, bring stock and cumin to boil; stir in couscous and peas. Remove from heat, cover and let stand for 5 minutes. Fluff with fork; sprinkle over squash mixture along with vinegar, oil, oregano, salt and cayenne. Toss gently. [Can be made ahead, covered and refrigerated for up to 1 day.] Toss with coriander. Serve with: sliced tomato salad, baked apples with vanilla yogurt. May be served warm or at room-temperature the next day. Per serving: about 380 calories, 10 g protein, 15 g fat, 54 g carbohydrate good source iron, very high source fibre. Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
How To make Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables's Videos
Tasty Turkish Couscous | Kerryann Dunlop
Kerryann Dunlop is back Food Tubers! This time with a fresh and zesty couscous recipe that's delicious eaten on its own or as an awesome side dish.
Full of flavour and really quick to make, this Turkish inspired meal will be a surefire winner with all the family.
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Vegan Warm Couscous Salad recipe by Fabulous Faith
Check out this easy and delicious vegan recipe for one! Perfect for lunch, dinner or an after workout pick-me-up.
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【ROASTED PUMPKIN AND COUSCOUS】- served hot and cold
Couscous is a staple food of Moroccan cuisine, it is made by mixing semolina with flour and lightly salted water. Although couscous has a rice-like appearance the tiny granules are actually a type of pasta! If you ask me why I like couscous so much? I would tell you 1. it’s cheap 2. It’s quick and easy 3. It’s so versatile. Couscous can be used as side dishes for stews to soak up all of the delicious sauce and it also can be used to add extra texture and flavor to salads.
This Roasted Pumpkin Couscous is a quick and easy recipe that you can serve hot as a side or serve as a cold salad! How brilliant is that! ^^Y
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Couscous in 10 minutes!
How to make a fluffy couscous in 10 minutes!
WRITTEN RECIPE:
INGREDIENTS:
Uncooked couscous (500 ml) -- Raw coucous, NOT half-cooked
Boiling water (same volume as the couscous - 500 ml)
Olive oil (2 tablespoons)
Salt (1/4 teaspoon)
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Couscous Salad with Roasted Vegetables and Chickpeas | Everyday Food with Sarah Carey
Listen up, people: This is one for the Dinner Hall of Fame. First of all it's healthy and easy (check, check). Trying to eat less meat? Check! But my favorite part is that it's the perfect thing to pack for lunch tomorrow, too. Half the trouble, double the fun. Oh, and did I mention it's pretty darn delicious? To get the ingredients for this meal, you'll definitely want to start in the produce aisle: Carrots, cauliflower, lemons, scallions, and arugula are all included in this veggie-heavy recipe. Chickpeas are a great meatless form of protein, and olive oil, cumin, and whole-wheat couscous round it out.
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Recipe Ingredients:
1 pound carrots, sliced 3/4 inch thick on the diagonal
1 head cauliflower (3 pounds),cored and cut into florets
1 1/2 teaspoons ground cumin
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup whole-wheat couscous
1 tablespoon lemon zest
1/2 cup fresh lemon juice (from 3 lemons)
1 can (15 ounces) chickpeas, rinsed and drained
6 scallions, thinly sliced
5 ounces baby arugula
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Nutritional Info:
per serv (serves 4): 372 cal; 12 g fat (2 g sat fat); 12 g protein; 60 g carb; 14 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Couscous Salad with Roasted Vegetables and Chickpeas | Everyday Food with Sarah Carey