How To make Couscous with Sundried Tomatoes
3/4 cup sun-dried tomatoes (dried, not oil packed) --
sliced thin 1/2 cup onion flakes
3/4 teaspoon garlic powder
6 cups vegetable broth
2 1/2 cups couscous
Combine tomatoes, onion flakes, garlic powder, and vegetable broth. Bring to a boil over high heat. Stir in couscous; reduce temperature to low, cover, and simmer 5 to 8 minutes, until all liquid is absorbed.
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Mediterranean Couscous Recipe - HOW TO MAKE a simple homemade couscous - JorDinner
Welcome to JorDinner! today we're making Mediterranean Couscous!
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Ingredients:
Couscous | 175 grams (1 cup)
Water | 300 ml (1 ¼ cups)
Dried basil | 1 tablespoon (1 ¼ cups)
Garlic | 1 or 2 cloves
Sun dried tomatoes | 4 or 5 pieces (cut up into pieces)
Cheese | 50 to 100 grams (parmesan or any other cheese you like)
Olive oil | 2 tablespoons
salt | To flavour the water (as much as you like)
Instructions:
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Bring some salted water to a boil and add your couscous. Stir and cover.
In a pan add some olive oil over a medium heat.
Add half of the cheese to the couscous and cover again to let it melt.
Add your garlic, sun dried tomatoes and dried basil to the pan and fry nice and easy until the garlic becomes golden brown.
Stir up your couscous with a fork and add to the garlic/tomato/basil mixture. Add the other half of the cheese and combine all together.
add to a plate/bowl and add some fresh basil over the top (optional)
AND EAT!
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Fluffy Sundried Tomato Couscous
Serves: 4
Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients
10ml olive oil
3 shallots or small red onions, finely chopped
2 garlic cloves, minced
1x 400g tin of whole cherry tomatoes
250ml vegetable stock
250g couscous
200g sundried tomatoes, sliced, oil strained and reserved
20g parsley
2 – 4 store-bought chicken espetadas, oven roasted
Pita breads or flat breads, to serve
Method
Preheat the oven to grill, 220°C.
Heat the olive oil in Le Creuset 30cm Signature Shallow Casserole over a medium heat. Add the shallots and garlic and fry until translucent. Add the tin of tomatoes and stir to combine. Once combined, allow to reduce slightly and for the tomatoes to cook through. Add the stock and bring to a simmer. Turn off the heat, add the couscous and cover with the lid.
Allow to stand for 10 minutes. Remove the lid and fluff with a fork. Stir through the sundried tomatoes and the oil from the tomatoes. Top with the parsley.
Place the espetadas under the grill and cook for 20-25 minutes. Serve the espetadas with the warm couscous. Serve with warmed pita breads or flat breads.
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Tomato Basil Couscous Recipe | Easy Vegetarian Dinner Idea
You can use couscous just like tiny pasta in any pasta dish you want to make…For example in this absolutely delicious healthy and easy couscous recipe with garlic, tomatoes, basil and mozzarella cheese. You’ll need Israeli couscous, one pan and 6 ingredients to make it! This yummy healthy pasta cooks in around 20-30 minutes, is versatile and vegetarian – perfect weeknight dinner.
Ingredients:
1 1/3 cup tomatoes, chopped
1/2 cup couscous
1 Tbsp green pesto
2 garlic cloves, minced
1/2 cup mozzarella
Parmesan (optional)
fresh basil leaves
Instructions:
Avocado, Sun Dried Tomato and Spinach Salad
Full recipe available at
*Ingredients:*
1 large avocado
1-2 garlic cloves
3.5 ounces (100 grams) baby spinach
5 sun-dried tomatoes, sliced
1/2 lime
2 tablespoons mixed seeds
Salt
Pepper
1/2 teaspoon olive oil
*Recipe:*
Cut the avocado into medium cubes.
Slice the garlic.
Put the baby spinach in a salad bowl. Add the avocado, garlic, and sun-dried tomatoes.
Squeeze the lime juice, add the mixed seeds, salt, pepper, and olive oil.
Enjoy!
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Pan Fried Salmon and Couscous with Sundried Tomatoes | Healthy, quick and easy to prepare
Healthy, quick and easy food preparation. Cook pan fried salmon without sticking on the pan. Cook tasty and healthy couscous in 10 minutes in vegetable stock with sundried tomatoes. Good for people working from home as a meal for lunch or dinner.