Vegan Stuffed Peppers With Couscous | Recipes By Chef Ricardo
Vegan Stuffed Peppers With Couscous
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Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
Vegan Stuffed Peppers With Couscous | Recipes By Chef Ricardo
Chef Ricardo Cooking
Italian Capicola Ham with Sweet Bell Pepper Couscous Recipe
Italian Capicola Ham with Sweet Bell Pepper Couscous Recipe
Ingredients Couscous:
1 ¼ cups water
¼ cup frozen peas
2 teaspoons olive oil
1 tablespoon chopped, fresh basil
1 package Near East Parmesan couscous (includes Spice Sack)
Sauté:
1 tablespoon olive oil
½ bunch green onions, cut thickly on an angle
1 clove garlic, finely chopped
½ each medium red, orange, and yellow bell peppers, cut into bite-sized pieces
1 medium zucchini, cut into bite-sized pieces
1 cup crimini mushrooms, thickly sliced
4 ounces Capicola ham, cut in strips (Italian salami makes a good substitute)
¼ cup Italian black olives
1 tablespoon chopped, fresh basil
Preparation Instructions
Boil water; add peas, olive oil and contents of Spice Sack. Simmer for a few seconds. Stir in couscous and basil, cover, remove from heat, let stand 5 minutes. Fluff couscous lightly with fork before serving.
While couscous is standing, in a large skillet sauté, on medium-high heat, in this order: olive oil, green onions, garlic, bell peppers, zucchini, crimini mushrooms, Capicola ham, Italian black olives and 1 tablespoon basil, stirring constantly to ensure that garlic doesnt burn. Cook for a few minutes until vegetables are slightly tender. Season to taste with sea salt and freshly grated black pepper.
Serve the sauté over the couscous and top with freshly grated parmesan, if desired.
Tip: Make the dish vegetarian by omitting the Capicola ham.
Nutritional Information Per Serving (recipe makes about 5 servings):
210 Calories, Fat 7g, Protein 11g, Carbohydrates 31g,
Cholesterol 15mg, Sodium 690mg, Fiber 4g
Couscous with roasted bell peppers | full recipe IG mykhailaeats
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!
Spiced Couscous - Easy and flavorful recipe
Couscous are granules of durum wheat. It comes in various sizes and is popular in North Africa and the Middle East. It is cooked by soaking in hot water to rehydrate. This recipe is a spiced and flavorful version with paprika, cumin, tomato paste, sumac, pomegranate molasses and fresh parsley and mint and cucumber and tomatoes and red peppers. It is finished with crumbled feta cheese. Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network.
About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.
She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!
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You can find the whole recipe here -
Ingredients
2 cups medium couscous
Coarse salt
1 tsp cumin powder
1 tsp paprika powder
Hot water
Olive oil
1 tsp tomato puree
1 tsp sumac
1 tsp pomegranate molasses
2 tbsps finely chopped red onions
1 cup chopped tomatoes
1 cup chopped cucumbers
1 cup chopped red peppers
2 tbsps chopped olives
1/2 cup each parsley and mint
Juice of 1/2 a lemon
2-3 tbsps of crumbled feta cheese
Process
Add salt, cumin and paprika to 2 cups of couscous in a bowl
Adding hot water, cook the couscous - (see video)
Leave for 10 mins covered and then fluff with a fork
Let the couscous cool completely and then add all the other ingredients, mixing together after each addition.
Serve cold.
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Stuffed Peppers with Couscous
This is a recipe that I haven't made in a while but am really glad to have resurrected! You can serve this as an appetizer or entree. Be creative with this recipe and mix and match ingredients to your liking.
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Ingredients:
1# Ground beef
1 Onion diced
2 Oz. Chopped garlic
1 Bunch parsley
12 Oz. stewed canned tomatoes
4 Plum tomatoes
4 Large bell peppers
5 Oz. Couscous
10 Oz. Vegetable stock
6 Oz. Ricotta Salata cheese
1 Tbsp. Butter
Olive oil
Procedure:
1. Pre-heat your oven to 400 degrees.
2. Bring the stock and the butter to a boil in a small sauce pan. Turn off the flame and add the couscous. Cover and set aside.
3. In a large saute pan over medium heat add 3-4 oz. olive oil and add the onions and garlic. Cook for 2-3 minutes until the onions are translucent.
4. Add the ground beef, chopped plum tomatoes, and 3/4 of the chopped parsley. Cook for 3-4 minute or until the beef is cooked.
5. In a large bowl, combine the couscous with the beef mixture. Add the cheese and set aside.
6. Remove the tops of the peppers and remove the ribs and seeds from the inside. Save the tops.
7. Flip the peppers over and cut a little off the bottom so the pepper will stand with out falling over while cooking.
8. Stuff the peppers with the mixture.
9. In a large baking dish, pour the canned stewed tomatoes evenly across the bottom. Place the stuffed peppers atop of the tomatoes: also add the tops.
10. Cover tightly with foil and bake for 20 minutes.