How To make Sweet and Spicy Couscous Salad
1/2 c Currants
1/4 c Fresh-squeezed orange juice
1/4 c Fresh-squeezed lemon juice
1/3 c Canola or safflower oil
1/4 ts Ground cinnamon
1/2 ts Fine sea salt
1/8 ts Cayenne pepper
3 c Water
1 tb Canola or safflower oil
1 1/2 c Couscous
-- preferably whole wheat 1 md Carrot; finely chopped
1 c Sliced green beans
-OR- yellow wax beans
(cut into 1/4" pieces) 1 md Red bell pepper
:
seeded and finely chopped 1/2 sm Red onion; finley chopped
1/4 c Finely chopped fresh mint
-OR- parsley OPTIONAL:
1/2 c Tamari-roasted almonds
-- coarsley chopped Put the currants, orange juice, lemon juice, 1/3 cup oil, cinnamon, salt, and cayenne in a jar. Cover with the lid and shake until the ingredients are well mixed. In a medium saucepan, bring the water and 1 tablespoon oil to a boil. Stir in the couscous. Immediately remove from the heat, cover, and let stand until the water is absorbed, about 6 minutes. Transfer the couscous to a large bowl, and fluff with a fork. Cool completely. Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil. Put the carrot, green beans, and bell pepper in the steamer basket, cover with the steamer (lid? -K.M.), and steam until the vegetables are a bright color, about 3 minutes. Remove the steamed vegetables from the basket; they should still have a crunch. Rinse under cold water, drain, and cool completely. Stir the steamed vegetables, onion, and mint into the couscous. Shake the Spicy Currant Dressing and pour it over the salad. Stir until well coated. Refrigerate for at least 30 minutes to allow the flavors to blend. Sprinkle the toasted almonds over the top just before serving and serve chilled. (If the salad is prepared more than a few hours ahead, adjust the seasonings before serving.) Source: May All Be Fed - by John Robbins, with recipes by Jia Patton and Friends Typed for you by Karen Mintzias
How To make Sweet and Spicy Couscous Salad's Videos
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!
Couscous Salad with Roasted Sweet Potato
Healthy and super easy to make Couscous Salad with Roasted Sweet Potato in minutes. Tasty on its own or as a side dish. Wild Garden Pilafs are a great start to a perfect salad.
Savor Heat & Serve Pilafs- seasoned hearty grains cooked to perfection with authentic spices and vegetables. Heats in only 90 seconds, we couldn't make it easier if we tried. We know you'll love our Bulgur, Rice & Lentil, and Couscous Pilafs.
Ingredients:
1 Wild Garden Couscous Heat and Serve Pilaf
2 raw sweet potatoes, peeled and cut into cubes
1-1/2 cups baby arugula
1 apple cut into matchsticks
1/2 shallot minced
1 tbsp apple cider vinegar
1 tsp honey
1/3 cup olive oil
hot Aleppo pepper
tsp kosher salt
2 tbsp crumbled goat cheese
Directions:
Preheat oven to 425 degrees.
Peel, cut and dice the 2 raw sweet potatoes.
Arrange the diced sweet potato on a baking sheet lined with parchment paper.
Sprinkle salt, pepper, Aleppo pepper and olive oil over the cubes.
Mix the sweet potatoes until they are coated evenly.
Bake the sweet potatoes at 425 degrees for 15 minutes.
Combine olive oil, honey, apple cider vinegar, pepper, salt, and minced shallot in a small bowl and whisk.
In a large salad bowl, pour heated Wild Garden Heat & Serve Couscous Pilaf. Add arugula, roasted sweet peppers, and sliced apple.
Add dressing and mix salad together.
Serve and top with crumbled feta cheese. Enjoy!!
Bring home the delicious and authentic Wild Garden experience today!
wildgarden.com
10minutes Vegetable Couscous Recipe | Easy Couscous Recipe |Vegetable Couscous |How To Cook Couscous
HOW TO COOK PERFECT VEGETABLE COUSCOUS ॥ HEALTHY LUNCH RECIPE ॥ COUSCOUS RECIPE
______ STEP 1: Couscous ______
~ Water 2 cups
~ Couscous 2 cups
~ Salt 1/4 tsp
~ Oil 1 tbsp
______ STEP 2: Vegetables ______
~ Oil 1/2 cup
~ Carrot 1/3 cup
~ Potato 1/2 cup
~ Green Capsicum 1/3 cup
~ Red Capsicum 1/3 cup
~ Salt 1/2 tsp
~ Turmeric Powder 1/4 tsp
~ Chicken Stock Powder 2 tbsp
~ Onion 1/2 cup
~ Green Peas 1/2 cup
~ Tomato 1 medium size
~ Crushed Black Pepper 1/2 tsp
~ Boiled Couscous
~ Green Chillies 5-6 chopped (medium sized)
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Tasty Chicken Couscous Recipe | Healthy Lunch Recipes | How To Cook Chicken Couscous | Easy Couscous
How To Cook Chicken with Couscous
____Ingredients Used____
---- STEP 1-----
- Couscous 3 cups
- Water 3.5 cups
- Salt 1/2 tsp
- Oil 3 tbs
-----STEP 2-----
- Boneless Chicken 2.5 cups
- Oil 1/2 cup
- Onion 1 cup
- Garlic Powder/Paste 2 tsp
- Ginger Powder/Paste 2 tsp
- Salt 1 tbsp
- Red Chilli Powder 2 tsp
- Turmeric Powder 1 tsp
- Roasted Cumin Powder 1.5 tsp
- Coriander Powder 1 tsp
- Poppy Seeds & Mace Powder 2 tsp
- Nutmeg 1/4 tsp
- Warm water 1/4 cup
- Tomato 1 cup
- Frozen Green Peas 1 cup
- Green Chillies 5-6 chopped
- Garam Masala 1.5 tsp
- Lemon juice 2 tbsp
- Sugar 1 tsp (optional)
Related Videos:
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Chicken Couscous Recipe:
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This content is copyright to Cooking Basket. Any redistribution, reproduction or re-upload is prohibited of this content. Legal action will be taken against those, who violate the copyright of the following content presented.
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how to cook perfect chicken couscous | healthy lunch recipe | couscous recipe | Moroccan couscous recipe | how to cook couscous with chicken | chicken lunch recipe | healthy chicken recipe | healthy lunch recipe with chicken | quick lunch recipe with chicken | chicken recipe | Moroccan recipe | Turkish couscous recipe | Maghreb couscous recipe | how to cook couscous perfectly | lunch recipe | easy lunch recipe | easy lunch recipe | healthy lunch recipe | quick lunch recipe | lunch recipes | lunch ideas | healthy lunch ideas | easy recipe | easy couscous recipe | easy chicken recipe | chicken | couscous | Turkish couscous recipe | dinner recipe | easy dinner recipe | easy dinner recipe | healthy dinner recipe | quick dinner recipe | dinner recipes | dinner ideas | healthy dinner ideas | easy recipes | chicken recipes | chicken easy recipe | dinner recipe with chicken | lunch recipe with chicken | couscous with chicken | spicy couscous recipe | spicy recipe
Couscous Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Sweet Palermo Couscous Salad
A Mediterranean touch in this salad. Easy to prepare, sweet taste. A delicious salad to try at home. Looking for more recipes? Go to sweetpalermo.com or follow us on Facebook and Instagram