A Seriously Tasty & Healthy Dish | Couscous with Spinach & Chickpeas
EPISODE #459 - How to Make Couscous with Spinach & Chickpeas
FULL RECIPE HERE:
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???? Spring Vegetable and Chickpea Couscous ????
???? A simple vegetarian spring recipe with a healthy dose of veggies!
Ingredients
- 200g couscous
- 200ml boiling water
- 2 x 400g cans chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tbsp garam masala
- 250g frozen peas
- 2 lemons, zest and juice
- 250g radishes, grated
- 1 cucumber, chopped into thin batons
- large pack parsley, chopped
- 1/2 large pack mint, chopped
- Natural yoghurt or feta cheese and pomegranate seeds to serve
Tip: use non-dairy yoghurt to make the recipe vegan friendly.
Method
1) Add 200g of couscous into a large heatproof bowl, and pour over 200ml of boiling water. Cover with cling film or a lid and leave for 5-10 mins until the couscous is soft
2) Add 2 cans of drained chickpeas into an ovenproof dish and add 1tbsp of olive oil, 1tbsp of garam masala, some black pepper, and mix well.
3) Put the chickpeas in your pre-heated oven (200C/180C fan/ gas 6) and cook for 15 minutes until starting to crisp
4) Now add 250g of frozen peas to the chickpeas, along with the zest of two lemons, and mix well. Pop the chickpeas back in the oven for around 10 minutes until warmed through
5) Fluff the couscous with a fork, and add the cooked chickpeas
6) Now add 250g of grated radishes, one chopped cucumber, a large pack of chopped parsley and half a pack of chopped mint
7) Add the juice of the two lemons, and give it a really good mix to combine the ingredients
8) Serve with natural yoghurt or feta cheese, and a sprinkling of pomegranate seeds
9) Serve and enjoy!
Note: ensure the size, shape and texture of the ingredients are suitable for the age and developmental stage of your child.
Mediterranean Couscous with Chickpeas | Couscous Recipe | Hello Fresh Meals | Vegetarian Recipes
Hey guys! My family and I have been enjoying Hello Fresh meals for a while now. My husband loves the vegetarian options, so that's what we typically choose for our meals. Watch me as I make Chickpea-Powered Mediterranean Couscous. I've never had couscous before ????, but it was delicious! I highly recommend trying this recipe. It's flavorful and easy to make!
THIS VIDEO IS NOT SPONSORED BY HELLO FRESH.
Ingredients:
2 zucchini
8 oz of grape tomatoes
1/4 oz of fresh thyme leaves
2 cloves of garlic
Scallions (green onions)
1 lemon
13.4 oz of chickpeas (canned)
1 teaspoon of smoked paprika
1.5 cups of Israeli couscous
2 teaspoons of or vegetable bouillon
1 cup of feta cheese
4 teaspoons of olive oil
2 tablespoons of butter
Salt
Pepper
Mrs. Dash Garlic & Herb Seasoning
Preheat oven to 425 degrees Fahrenheit. Roast veggies 15-20 mins. Roast chickpeas in a separate pan for 18-20 mins .
#couscous #couscousrecipe #hellofreshmeals #chickpearecipe #howtomakecouscous #howtocookcouscous #chickpeas #hellofresh #mediterraneandiet #mediterraneandietrecipes #vegetarianrecipes #veganrecipes #plantbased #healthyrecipes #meatlessmondays
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Vegetable couscous | make tasty and healthy couscous this way
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⭐️ 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 Salad with Roasted Vegetables and Chickpeas | Everyday Food with Sarah Carey
Listen up, people: This is one for the Dinner Hall of Fame. First of all it's healthy and easy (check, check). Trying to eat less meat? Check! But my favorite part is that it's the perfect thing to pack for lunch tomorrow, too. Half the trouble, double the fun. Oh, and did I mention it's pretty darn delicious? To get the ingredients for this meal, you'll definitely want to start in the produce aisle: Carrots, cauliflower, lemons, scallions, and arugula are all included in this veggie-heavy recipe. Chickpeas are a great meatless form of protein, and olive oil, cumin, and whole-wheat couscous round it out.
Sarah's Tip of the Day:
Check out the video, where I'll show you how to cut up a cauliflower and the best way to slice carrots for roasting.
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Recipe Ingredients:
1 pound carrots, sliced 3/4 inch thick on the diagonal
1 head cauliflower (3 pounds),cored and cut into florets
1 1/2 teaspoons ground cumin
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup whole-wheat couscous
1 tablespoon lemon zest
1/2 cup fresh lemon juice (from 3 lemons)
1 can (15 ounces) chickpeas, rinsed and drained
6 scallions, thinly sliced
5 ounces baby arugula
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Nutritional Info:
per serv (serves 4): 372 cal; 12 g fat (2 g sat fat); 12 g protein; 60 g carb; 14 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Couscous Salad with Roasted Vegetables and Chickpeas | Everyday Food with Sarah Carey
The BEST Couscous you will EVER Taste | Spanish Couscous Recipe
EPISODE #503 - How to Make Spanish Couscous with Aromatic Vegetables | Couscous de Ceuta Recipe
FULL RECIPE HERE:
GET THE GOLDEN SAFFRON I USED HERE:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
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***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MICROPHONE I USE:
CAMERA I USE:
MY SWISS DIAMOND PANS:
MY SWISS DIAMOND KNIVES:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)