How To make Apricot Couscous
1 1/2 c ;water
2 oz Apricots, dried; finely
-chopped 1 ts Margarine, nondairy
1/3 ts Cardamom
1 c Couscous
Combine water, apricots, margarine and cardamom in 1 quart casserole dish. Cover. Microwave on high for 4 minutes, or until water reaches full boil. Add couscous. Cover. let stand 5 minutes or until liquid is absorbed. Serves 5 Per serving: 124 cal; 3 g prot; 1 g fat; 27 g carb; 14 mg sod Recipe submitted by Laura Benson <1benson@psi.wilmer.com@inet#> MM by DEEANNE
How To make Apricot Couscous's Videos
Quick & Easy Moroccan Couscous (Vegan)
This delicious couscous is delicious, healthy and ridiculously easy to make. Use it as meal prep for the week, it stores really well in tupperwares :) Or use as a side dish for some more moroccan veggies!
Ingredients:
2 tablespoons extra virgin olive oil
½ red pepper (small dice)
1/2 red onion (small dice)
1 small courgette (small dice)
1 tsp salt
1 cup dried cous cous
¼ cup raisins
1.25 cups of boiling water
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp turmeric
1 tsp black pepper
2 cloves garlic (grated)
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 cup grated carrot
1 cup canned chickpeas (rinsed and drained)
1/2 cup of fresh coriander (chopped)
1/2 cup fresh mint (chopped)
1/2 cup fresh parsley (chopped)
Pinch salt
1/2 cup toasted flaked almonds
1/2 cup pomegranate seeds
Method:
1 Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃
2 Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried cous cous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.
3 Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.
4 Scatter over the almonds, pomegranate and remaining herbs and serve.
BOSH!
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.
Israeli Couscous with Pistachios and Apricots | The Vegan Test Kitchen
Fragrant and simple to make, this sweet and savory side dish from the Veganomicon turns Israeli couscous into a Turkish inspired delight!
*soy free
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Israeli Couscous with Pistachios and Apricots:
2 tbsp vegetable oil
3 cloves garlic, minced
2 cups Israeli couscous
2 1/2 cups water
1 cinnamon stick
1 tsp ground cumin
1/4 tsp ground cardamom
several pinches of freshly ground black pepper
1/2 tsp salt
zest from 1 lime
1/4 cup chopped fresh mint
1/2 cup chopped dried apricots, chopped to the size of raisins
1/2 cup shelled pistachios
juice from 1/2 lime
#vegan #veganomicon #israelicouscous
Music:
Night Rider by Neil Krin
Dat Step by Gunnar Olsen
Couscous Recipe w/ Fruits, Nuts, Carrots (North African Feast Menu Part 4) || KIN EATS
Join Beth for more fun menus!
Foodie paradise! See more KIN EATS: See the full recipe by clicking on Show more below!
This week we're heading to North African for the flavors inspired by Morocco, Tunisia and Algeria.
We've planned a menu just for you from the appetizer all the way down to the dessert! This week we're throwing a progressive meal. So check back each day this week to get the next course of the menu.
See the full Menu Here!
Moroccan spiced couscous salad
Moroccan spiced couscous salad is a delicious vegan salad loaded with vegetables, chickpeas, raisins, nuts, and fresh herbs. This filling salad can also be served as a main course dish.
The full recipe is available at
Ingredients
Ingredients
1 cup instant couscous
1.5 cups vegetable stock/ water boiling hot
1 cup cooked chickpeas
8-10 almonds sliced
2 tablespoons black raisins
1 medium-sized red onion finely chopped
1 medium-sized carrot chopped
2 large garlic cloves minced
½ cup pomegranate arils
3 tablespoons lemon juice adjust to taste
A handful of fresh cilantro roughly chopped
8-10 Fresh mint leaves roughly chopped
1 teaspoon harissa paste adjust to taste
½ teaspoon cumin powder
¼ teaspoon cinnamon powder
½ teaspoon red chili powder adjust to taste
½ teaspoon dried ginger powder
Salt to taste
1 tablespoon olive oil
Couscous Salad Recipe (High Protein & Healthy)
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