Couscous Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Israeli Couscous Recipe | Ptitim
Have you evert tried Israeli couscous? Despite the name in English, it is not a type of couscous. In Hebrew it's called ptitim (flakes) and basically, it's toasted pasta in tiny balls. The origin of ptitim is in Israel in the 1950s when rice was scarce due to austerity in Israel. There are many ways to cook Israeli couscous (pearl couscous), but in this recipe I am showing to you the classic way, ptitim with red sauce.
►Full written recipe + Important tips:
►Equipment I used in this recipe:
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Ingredients:
1-2 tablespoons Oil
1 Onion, chopped
2 cup Israeli couscous (ptitim)
1 tablespoon Tomato paste
Salt to taste
Pepper to taste
1 teaspoon Paprika
2½ cups (600ml) Water, boiling
Directions:
1. In a pot, heat the oil, when hot, add chopped onion and cook until lightly golden, about 5 minutes.
2. Add the Israeli couscous, tomato paste, salt, pepper, paprika and cook, stirring occasionally, for 2-3 minutes.
3. Add water, stir and cover. Reduce the heat to low, cook for about 6-8 minutes (read package instructions). Turn the heat off, stir, then cover and allow to rest for 5 minutes.
4. Serve!
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Slimming World Syn-free roasted vegetable couscous recipe - FREE
For more recipes or to find your nearest group visit
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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 in 10 minutes!
How to make a fluffy couscous in 10 minutes!
WRITTEN RECIPE:
INGREDIENTS:
Uncooked couscous (500 ml) -- Raw coucous, NOT half-cooked
Boiling water (same volume as the couscous - 500 ml)
Olive oil (2 tablespoons)
Salt (1/4 teaspoon)
15 Minutes to Perfectly Cooked Couscous
It takes just 15 minutes and a handful of ingredients. FULL RECIPE????
???? SUBSCRIBE TO THIS CHANNEL:
???? FIND COUSCOUS HERE:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1 cup low-sodium broth or water
???? Extra virgin olive oil (I used Private Reserve Greek EVOO)
???? Kosher Salt
???? 1 cup dry instant couscous (I used this couscous)
TO FLAVOR (OPTIONAL)
???? Pinch of cumin (or spice of your choice)
???? 1 to 2 garlic clove, minced and sauteed in extra virgin olive oil
???? 2 green onions, chopped
???? Fresh herbs to your liking (I used parsley and dill)
Basics of Moroccan Couscous (Morocco) - Casual Cooking.
When researching about Morocco, one search that was popular was couscous, so I made Moroccan couscous!
Enjoy!