How To make Couscous Des Legumes
Stephen Ceideburg 1 Onion, coarsely chopped
4 Garlic cloves, chopped
2 To 3 tablespoons olive oil
1 ts Cumin
1 ts Paprika
1/2 ts Curry powder
1/2 ts Coriander
1/4 ts Cinnamon
1/4 ts Turmeric
1/4 ts Powdered cloves
1/4 ts Ground coriander
1/4 ts Ground dried ginger
3 Tomatoes, chopped (canned
-OK) 6 c Broth of choice
1 sm Sweet potato, peeled, cut
-into 1 or 2-inch chunks 1 sm Carrot, peeled, cut into
-1/2-inch slices 1 md Or 2 smallish new potatoes,
-cut in chunks 1 sm To medium turnip, peeled,
-cut into 1-inch chunks 1/2 Head green cabbage, cut into
-chunks 1 Handful green beans,
-trimmed, cut into 2-inch -lengths, or: 1/2 c Frozen green beans
2 Zucchini, trimmed, cut into
-3/4-inch slices or chunks 1 Green pepper, stemmed,
-seeded, cut into strips 1 c Cooked, drained chick-peas
-(canned OK) 2 c Couscous grains
2/3 c Raisins
3 tb Butter
1 tb To 2 tb orange flower or
-rose water Saute onion and garlic in olive oil until softened, then stir in spices and cook a few moments to bring out the flavors. Add tomatoes, broth, sweet potato, carrot and potatoes. Simmer for 15 minutes, then add remaining vegetables and simmer another 15 minutes, or until vegetables are tender. Add chick-peas and remove from heat. Combine couscous and raisins in a large bowl or saucepan. Remove 2 cups of the broth from the vegetable stew and bring to a boil, pour it over the couscous and raisins, cover, and let stand for 10 minutes. Add butter and fluff with a fork. To serve: Mound couscous on a platter, then sprinkle with orange flower or rose water, and ladle on vegetables and broth. Serve immediately. PER SERVING: 385 calories, 12 g protein, 67 g carbohydrate, 12 g fat (4 g saturated), 12 mg cholesterol, 11 mg sodium, 6 g fiber. Marlena Speiler writing in the San Francisco Chronicle, 6/24/92. Posted by Stephen Ceideburg
How To make Couscous Des Legumes's Videos
Couscous recipe | How to cook Moroccan couscous with beef and vegetables الكسكس المغربي باللحم
Ingredients:
Broth Ingredients:
Beef
Tomatoes
Onions
Sun flower oil
Black pepper
Turmeric
Ginger
saffron bouillon cube
salt
2.5 liters of hot water
chickpeas soaked in water
Turnip
Carrots
Cabbage
Pumpkin (red squash)
hot pepper
Couscous ingredients
1/2 kilo of coarse semolina
1/2/ cup oil
Water
We make semolina in 3 stages
Ingrédients:
Ingrédients du bouillon :
Viande
Tomates
Oignon
Huile de tournesol
Poivre noir
Curcuma
Gingembre
cube de bouillon au safran
sel
2,5 litres d'eau chaude
pois chiches trempés dans l'eau
Navet
Carottes
chou
Citrouille (courge rouge)
piment
ingrédients du couscous
1/2 kilo de semoule grosse
1/2/ tasse d'huile
l'eau
on preparela semoule en 3 étapes
كقادير:
مقادير المرق :
لحم العجل
طماطم
بصل
زيت عباد الشمس
ابزار
كركم
زنجبيل
مكعب المرق الزعفران
السمن
ملح
2,5لترات ماء ساخن
حمص منقوع في الماء
لفت
جزر
ملفوف
يقطين (قرع أحمر)
فلفل حار
مقادير الكسكس
1/2 كيلو سميد غليظ
1/2/كآس زيت
ماء
نفور سميد على 3 مراحل
#homemaderecipe #couscous #couscous_marocain #moroccanfood #moroccanrecipes #beef #viande #recette #cooking #كسكس_بالخضر #كسكس #كسكس_مغربي #كسكس_
Couscous with Vegetables Recipe - video with my Grandmother - CookingWithAlia - Episode 99
To view written recipe,click here:
In this video, my grandmother is going to show us how to make Moroccan couscous with meat and vegetables using the traditional Moroccan couscous pot. The meat and vegetables are cooked in a sauce, while the couscous is steamed and flavored with clarified butter. It may seem that you need a lot of steps, but it is actually very easy to make. Your family and friends will not believe that you made this dish! enjoy :-)
La meilleure recette de couscous au poulet || Couscous Recipe || Facile et Rapide
Avec 2 tasses de couscous vous aurez La meilleure recette de couscous au poulet || Couscous Recipe.
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
Couscous à l'agneau et aux légumes
NO-COOK COUSCOUS SALAD 15-MINUTES. No saucepan required. Healthy and flavorful. #veganrecipes
Recipe:
15-Minute Couscous Salad is rich in plant-based protein and iron, with a versatile curry dressing. Meal-prep this budget-friendly recipe. It's easy, healthy, and veggie-loaded, and perfect for your weeknight dinner rotation.