How To make Chickpea Couscous Croquettes
2/3 c Sunflower seeds, hulled
-- & raw, optional 2 c Chickpeas, cooked
1 c Couscous
1/2 c Tomato juice
1/2 c Red wine, dry
3 tb Soy sauce
2 tb Dijon mustard
2 tb Red wine vinegar
2 ts Rosemary
1 ts Thyme
1/2 ts Black pepper
3 tb Fresh parsley, minced
3 cl Garlic
1/2 tb Olive oil
If using sunflower seeds, preheat oven to 350F. Spread seeds on baking tray. Remove any shells or discolored seeds. Bake 5-7 mins, until seeds smell nutty and darken slightly. Grind in food processor until coarsely chopped. Add chickpeas and process until well mixed. Keep mix in food processor. In heavy pot, combine couscous, tomato juice and red wine. Stir and bring to a boil. Lower heat, cover and simmer 2-3 mins, until couscous has absorbed all the liquid. Let stand 5 more mins. Add cooked couscous to chickpea mixture along with remaining ingredients except oil. Mix well, stopping processor and scraping down the sides once or twice, until smooth. Lightly oil your hands. Shape 2-3 tb of chickpea mixture between your hands to form a ball. Repeat with remaining mixture until you have 24 balls. Flatten balls to form patties about 2 inches wide and 1/2 inch thick. Brush croquettes with olive oil and place on lightly oiled baking tray. Bake 15 mins, turn croquettes over, brush with oil and bake another 10-12 mins. You can bake croquettes ahead of time, refrigerate and reheat before serving. Serve with Sauce Bourguignonne
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What's the BEST Falafel Recipe?
Falafels are a Middle Eastern specialty consisting of small, fried croquettes or balls made from chickpeas. Spices, onions, and parsley. They are commonly served as an appetizer or inside pita bread with garlic or tahini sauce. The best part about falafel is that they are simple to make.
Falafel ingredients and flavors will differ depending on what country you are in and who is making it. For example, in Egypt, fava beans are used instead of chickpeas. However, there are also Governorates in Lebanon that use a combination of both garbanzo beans and fava beans. I loved the flavors for this recipe using both beans, but you can use just 1 or the other if that is all you have access to.
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Ingredients for this recipe:
• 1 ½ dry garbanzo beans
• 1 ½ dry shelled and split fava beans
• 1 medium-sized peeled and roughly chopped yellow onion
• 5 trimmed garlic cloves
• ½ bunch roughly chopped green onions, root end trimmed
• 1 medium-packed cup flat leaf Italian parsley leaves
• ½ medium-packed cup cilantro leaves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon sea salt
• ½ teaspoon ground black pepper
• neutral flavored oil for frying
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Easy Couscous Recipe | How To Make Perfect Couscous | Tasty Couscous |
Easy Couscous Recipe | How To Make Perfect Couscous | Tasty Couscous |
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According to Charles Perry, couscous originated among the Berbers of northern Algeria and Morocco between the 11th century and 13th century, sometime between the end of the Zirid dynasty and the rise of the Almohad Caliphate.[10] The historian Hady Roger Idris noted that couscous is attested in the Hafsid era, but not in the Zirid era.[12] Food historian Lucie Bolens believes couscous originated several millennia earlier, during the reign of Masinissa in the ancient kingdom called Numidia.[13][14]
While the date and exact country of origin remain unclear, by the 12th century Maghrebi cooks were preparing dishes of non-mushy grains by stirring flour with water to create light, round balls of couscous dough that could be steamed.[15] The historian Maxime Rodinson has found three recipes for couscous in the 13th-century Arabic cookbook Kitab al-Wusla ila al-Habib, written by an Ayyubid author.[12]
The first known written recipes for couscous come from Andalusian authors and in modern-day Trapani, Sicily the dish is still made according to the medieval recipe recorded by Andalusi author Ibn Razin al-Tujibi. Jews from Spain and Portugal introduce cuscussu to Tuscan cuisine when they settle in Livorno at the end of 16th century. Families who move from Tabarka to Liguria bring their own version of the dish with them to Carloforte in the 18th century.[16]
I N G R E D I E N T S
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1.Couscous 250 gm
2. Onion-1 Medium
3. 1 green capsicum
4. 1 yellow capsicum
5. 1 red capsicum
6). salt to taste
7). olive oil 2 tbsp
8) parsley
9)1 tbsp curry powder
10)1/2 cup cooking oil
11.)hot water
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Spicy Saffron chicken Moroccan Style
This saffron Moroccan chicken is so tasty and quite simple to make. You can use the chicken carcass to make a real chicken stock, if you don't have time use an alternative. Coriander or cilantro has to be fresh. You will need to breakdown the chicken into eight pieces or ask your butcher to do it for you. This works great in a Dutch oven or you can adapt it to a tagine. This saffron chicken will taste even better the following day reheated. Serve it with pilaf rice (see my recipe) or couscous. Great with chickpeas and red peppers. Enjoy my Spicy Saffron chicken Moroccan Style.
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Couscous salad
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The Most Delicious Lentil Salad Recipe Ever Made
Delicious lentil salad recipe
Green lentil-1 cup( cooked 400grams)
Water-3 cups
Salt- 1 teaspoon
VEGETABLES
Cucumber- 150grams
Avocado -120grams
Tomato- 150grams
Onion- 70grams
Red & Yellow bell pepper- 100grams
Mint-15grams
SALAD DRESSING
Olive oil-3 tablespoon
Lemon juice- 1 tablespoon
White pepper-1/2 teaspoon
Salt-1/2 teaspoon