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
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How to make Roasted Mediterranean Vegetables
Today I'll be showing you how to make Roasted Mediterranean Vegetables!
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The ingredients needed to cook today's recipe are:
12 Cherry Tomatoes
3 Peppers (Red, Yellow and Green)
2 Courgettes
2 Red Onions
2 Garlic Cloves
30ml Olive Oil
1tsp of Basil
Black Pepper
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Lamb Stew & Couscous// Easy & Delicious Ramadan Recipe
Lamb stew & Couscous
Lamb Stew Ingredients
* Lamb Leg (bone in)
* Thinly sliced white onions
* Coriander powder
* Curry powder
* Cumin powder
* Chili powder
* Tomato paste
* Minced garlic
* Chicken bouillon or salt
* Hot water
* Chopped potatoes
* Chopped carrots
* Chopped Tomatoes
* Chopped zucchini
* Finely chopped cilantro
Lamb Stew Method
1. Heat a pot on medium
2. Add oil & onions
3. Fry onions until brown
4. Add spices, tomato paste, & a little bit of hot water (don’t add salt or bouillon)
5. Mix well (should be a paste consistency) & cook for 1-2 minutes
6. Next add lamb & garlic
7. Mix well & coat the paste really well with the lamb
8. Add salt or chicken bouillon to the meat
9. Mix again & pour in hot water
10. Cover with water up to a little more then half way of the meat
11. Bring to a simmer & taste for salt (add as needed)
12. Cover & cook on low heat for 1.5 hours (flip halfway)
13. Once meat is cooked through add in the potatoes, zucchini, carrots, & tomatoes
14. Cover & cook until the veggies are cooked through
15. Once veggies are cooked through top with cilantro
16. Enjoy!
Couscous Ingredients
* 1 1/2 cups of water or broth (I used vegetable broth, low sodium)
* Garlic powder
* Black pepper
* Onion powder
* Salt or chicken bouillon
* 1 cup couscous (makes 2-3 servings)
* 1 whole Lemon juice
* Chopped green onions
Couscous Method
1. Heat sauce pan on medium-high
2. Pour in broth or water
3. Next add spices (if using broth don’t add too much salt or bouillon because broths can be salty)
4. Mix well & let it come to a boil
5. Add couscous & mix again
6. Cover & remove from heat
7. Let couscous sit & away from heat till it soaks up all the liquid (6-7 minutes)
8. Once liquid is all soaked up squeeze in lemon juice & add green onions
9. Fluff with a fork
10. Enjoy!
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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!!
PRINT RECIPE:
Berber Tagine (Vegan) / طاجين بالخضر
No meat, no problem ! Slow cooked bouquet of colourful vegetables with a beautiful mix of spices and herbs resulting in a delicious/low-cost tagine. Served best with moroccan side salads and some warm moroccan bread ! Enjoy !!!
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Cooking time: 2 Hours (Including prep time)
Ingredients:
Olive Oil: 4 Tbsp
Sea Salt: 1 tsp
Pepper: 1 tsp
Paprika: 1.5 tsp
Coriander: 2 tsp
Turmeric: 2 tsp
Ginger: 1.5 tsp
Water: 100 ml / 3.4 fl oz
Garlic: 3 Cloves
Parsley: 2 Tbsp
Cilantro: 2 Tbsp
Tomato Puree: 200 g / 7 oz
1 Onion
2 Small Potatoes
1 Turnip
2 Cauliflower Fleurettes
1 Red Bell Peppers
1 Zucchini
1 Carrot
Green Peas (Handfull)
Olives (8 to 10 olives)
Couscous casserole/Thinai with baked veggies
Baked vegetables with Indian spices served with Couscous/Thinai
Couscous Veggie Delight I Baked Couscous Veggie | Easy Recipe
Couscous Veggie Delight I Baked Couscous Veggie:
Ingredients:
1) 1/2 bowl coscous
2) 3 medium size tomatoes
3) 1/2 cup boiled / canned kidney beans
4) 1 1/2 cup sliced bell peppers & onion
5) 1 cup grated mozzeralla cheese
6) olive oil
Recipe:
1) Boil tomatoes, after 5 minutes strain the water, peel off tomatoes skin and put tomatoes in blender to make puree
(to boil tomatoes faster will use boiled water from electric kettle)
2) cook 1/2 cup couscous in 1 cup water & 1 tsp olive oil for 5 minutes on medium flame
3) grease the baking dish with oil & layer as below:
a) spread couscous layer and press it lightly for evenly spread
b) second layer tomatoe puree
c) third layer kidney beans
d) forth layer some veggie
e) fifth layer grated mozzeralla/pizza cheese
f) sixth layer veggie layer
g) top layer cheese
4) place in airfryer for 8 -10 minutes at 370degree F
5) after 10 minutes Couscous veggie delight is ready to serve
You can serve with zucchini Fries & yogurt dip
**for Zucchini Fries Recipe
**for yogurt dip recipe
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