How To make Vegetarian Couscous Casserole
1 1/2 c Water
1/4 ts Salt
1 c Couscous, uncooked
15 oz Canned black beans, drained
8 3/4 oz Can no-salt-added whole
Kernel corn, drained 8 oz Canned sliced water
Chestnuts, drained 7 oz Jar, roasted red peppers in
Water, drained and cut into Strips 1/2 c Minced green onions
2 tb Minced pickeled jalapeno
Pepper 1 c Part-skim ricotta cheese
2 tb Balsamic vinegar
2 ts Sesame oil
1 ts Ground cumin
Vegetable cooking spray 6 c Fresh spinach leaves
1. Combine water and salt in a saucepan; bring to a boil. Remove from
heat. Add couscous; stir well. Cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. Add black beans and next 5 ingredients; stir gently. 2. Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous
mixture. Spoon mixture into an 11x7x2" baking dish coated with cooking spray. Bake, uncovered, at 350F for 25 minutes or until thoroughly heated. 3. Cut spinach leaves into thin strips. Place 1 cup spinach on each
serving plate; spoon couscous mixture evenly over spinach. Nutritional Analysis (per serving): Calories 299, protein 15.3g, fat 5.8g, carbo 47.4g, sodium 206g, cholesterol 13mg
How To make Vegetarian Couscous Casserole's Videos
Vegan Lentil and Couscous Recipe ???? Vegan Protein BOMB Guaranteed to Fulfill ????
Today I have the ultimate lentil and couscous salad for you. I usually feel fulfilled when I eat carbs and protein in a meal, but this salad gives the same satisfaction and fulfillment, plus it is vegan! It is sweet, savoury and sour at the same time. You can have it as a main course or as a side dish with fish, steak or BBQ.
#vegan #veganrecipe #vegansalad
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Servings: 2-4
Difficulty: Easy
Prep time: 5 minutes
Cooking time: 10-15 minutes
1,5 cups green lentils
1/2 cup couscous, you can use any small shaped pasta that you like
2 sweet red peppers, diced (any meaty and sweet pepper would do great like bell peppers)
4 pickled cucumbers, diced (use more if using small gherkins)
4-5 sprigs of parsley, chopped
7-8 sprigs of dill, chopped
3 small sprigs of spring onion, chopped
4 sprigs of mint, leaves picked (tear large leaves using your hands)
6 tablespoons olive oil
3-4 tablespoons soy sauce (alternatively, balsamic vinegar or a mix of molasses and vinegar with a 1:1 ratio)
3 tablespoons white wine vinegar
2 pinches of black pepper
2 pinches of coriander seeds
Lemon
• Rinse the lentils in a sieve and add them into a medium sized saucepan. Pour in room temperature water up to a little higher than the lentils and add a pinch of salt. Bring to boil. Then reduce the heat to low. Simmer for 10-15 minutes until al dente, not mushy. This may take longer according to your lentil.
• Boil 2 cups of water in a saucepan. Add a pinch of salt and the couscous. Boil for 8 minutes on medium heat until al dente.
• Drain the cooked lentil and couscous and cooldown under running cold water to stop cooking.
• Mix the lentil and couscous in a large bowl. Add in the pickles, peppers and herbs.
• For the delicious sauce, pour in the olive oil, soy sauce, vinegar. Season with black pepper and coriander seeds. Add salt if not using soy sauce.
• Finally, squeeze some fresh lemon and give it a last mix but be careful not to mash the lentils. Your fulfilling salad is ready to eat as a main course or as a side dish with fish, köfte or steak.
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Vegetable Tagine
A vegetarian Moroccan stew loaded with heady warm spices, filled with tender vegetables. Make this with any veg you have - just don't skimp on the spices!!
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Roasted Veggie Couscous and Garlic Herb Chickpeas
One of my top 5 favorite recipes! Veggies and whole garlic cloves are roasted until caramelized with a deep nutty flavor. Chickpeas are tossed in a simple garlic herb pantry seasoning and toasted till golden brown. The couscous is cooked in chicken broth and then tossed with the mashed roasted garlic and roasted vegetables. Plate it up and you have a savory, sweet, delicious vegetarian dish perfect for the whole family. Even my husband loves this one!
Vegan conversion: sub chicken bouliion for vegetable. Omit cheese.
Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Roasted Vegetable Couscous
Couscous, the national dish of Morocco, makes a fast and delicious meal. Find the recipe featured above at Allrecipes.com.au, a fabulous online collection of recipes from home cooks in Australia and New Zealand. Join for free and share your special recipes!
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Pearl Couscous Salad
I love a salad that can be eaten with a spoon.
GREAT ONE to take to gatherings. Something different, easy to make, never fails to impress.
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