How To make Apricot Couscous

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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One-Pot Moroccan Couscous With Chickpeas (15-Minute Recipe)

15-minute One-Pot Moroccan Couscous with Chickpeas and veggies is an easy vegan lunch or dinner recipe. It's quick, healthy, and packed with protein. Oil-free option.

Recipe Curried Apricot Couscous Recipe

Recipe - Curried Apricot Couscous Recipe
INGREDIENTS:
●1/3 cup chopped onion
●3 tablespoons butter
●1-1/2 cups chicken broth
●1 cup chopped dried apricots
●1/4 teaspoon curry powder
●1 cup uncooked couscous

Moroccan Salmon with Apricot Couscous

Feb 21 2019 (Part 2 of 3)
For the full recipe click here:

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Apricot, Fig and Walnut Couscous

A comforting sweet and savory side dish.

If you haven't already, check out our friend Avoir Chaud. He brings typically difficult recipes down to Earth. Whether you're novice or expert, there's something for everyone on Cooking with Avoir.

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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