The BEST Couscous you will EVER Taste | Spanish Couscous Recipe
EPISODE #503 - How to Make Spanish Couscous with Aromatic Vegetables | Couscous de Ceuta Recipe
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Indian Style Of Couscous /Different And Tasty Recipe
Couscous is a type of pasta, a common food in European countries. It is also called instant wheat semolina as it is made from wheat. This recipe includes lots of vegetables, so healthy too. I can guarantee your family and guests will enjoy this Indian style couscous recipe.
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INGREDIENTS
Couscous 1 cup
Boiling water 1 cup
Onion 1 medium size
Carrot 1 small
Sweet corn 1/2 cup
Beans 8 to 10
Peas 1/2 cup
Oil 2 tbsp
Cumin 1/2 tsp
Mustard 1/2 tsp
green chilli 2 to 3
Coriander leaves hand full
Salt as per taste
Chilli sauce 2 tbsp
venigar 1 tbsp
soya sauce 2 tbsp
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Jacques Pépin's Vegetable Couscous is a Healthy Start to the New Year | Cooking at Home | KQED
If your New Year resolution included healthy eating, Jacques Pepin's vegetable couscous recipe will help get you started on the right foot. Vegetable broth is an easy substitute for the chicken stock if you'd like a vegan version of this recipe. Or add an egg and cheese to get a little extra protein.
What you'll need:
1 tbsp butter, 1 tbsp olive oil, 1/2 cup onion, 2 - 3 mushrooms, 1 tomato, 2 cups spinach, 1 cup couscous, 3/4 cup chicken stock, salt. Optional: 1 egg, gruyere cheese, hot sauce, herbs
Jacques Pépin Cooking At Home: Vegetable Couscous Recipe
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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Slimming World Syn-free roasted vegetable couscous recipe - FREE
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2 courgettes
2 peppers
2 aubergines
200g plain dried couscous
250ml boiling vegetable stock
Preheat the oven to 200°c /fan 180c / gas 6
Put all the chopped vegetables on a large non-stick baking tray. Spray with low-calorie cooking spray and roast for 20-25 minutes.
Put the couscous in a large bowl and pour over the boiling stock. Cover and leave for 10 mins. Fluff up the grains with a fork.
Add the cooked vegetables to the couscous and mix well.
Couscous Upma | Sanjeev Kapoor Khazana
Making upma with couscous is really quick and a healthy substitute to the regular rava.
COUSCOUS UPMA
Ingredient
¾ cup couscous
Salt to taste
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon split skinless black gram
1 teaspoon split Bengal gram
1 inch ginger piece, finely chopped
2 green chillies, finely chopped
10 curry leaves
1 medium onion, finely chopped
1 medium tomato, finely chopped
½ teaspoon turmeric powder
½ cup green peas, blanched
Method
1. Take couscous and salt in a mixing bowl and mix well. Add 1 ½ cups hot water, cover the bowl with a cling wrap and set aside.
2. Heat oil in a non-stick handi. Add cumin seeds, skinless split black gram and split Bengal gram, sauté till the grams are golden brown.
3. Add ginger, green chillies and curry leaves and sauté. Add onion and sauté till fragrant. Add tomatoes and salt, stir and cook till tomatoes become soft.
4. Add turmeric powder and sauté for ½ minute. Add the soaked couscous and green peas, stir, toss and mix well.
5. Serve hot.
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Vegetable couscous | make tasty and healthy couscous this way
Get the Recipe:
⭐️ Couscous with vegetables is kind of a couscous salad, but the vegetables are cooked in a pan for about 15 minutes before mixing them with the couscous. Cooking the vegetables beforehand makes this meal super tasty.
This way of eating couscous is popular in the Mediterranean regions, and especially in Italy, where this recipe is called couscous di verdure.
⭐️ Ingredients
For the Couscous
1 cup couscous
1 cup water or vegetable stock
1 teaspoon salt
For the Veggies
1 tablespoon olive oil extra virgin
1 medium onion finely chopped
1 clove garlic, crushed
1 teaspoon cumin seeds or turmeric
½ medium eggplant cut in small dice
1 big carrot cut in small pieces
½ bell pepper cut in small pieces
1 zucchini cut in small dice
2 ripe tomatoes chopped
¾ cup peas frozen
1 teaspoon oregano
1 teaspoon salt or more to taste
⅓ teaspoon black pepper or chili flakes
1 handful parsley or basil, or both
¾ cup water
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com