Pearl Couscous Salad
I love a salad that can be eaten with a spoon.
GREAT ONE to take to gatherings. Something different, easy to make, never fails to impress.
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Couscous & African Dried Fruit Salad : Making Salads
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Couscous and African dried fruit salad really goes well with some nice chicken broth, among other things. Make couscous and African dried fruit salad with help from a culinary professional in this free video clip.
Expert: Tudi Wilson
Filmmaker: Ranson Kennedy
Series Description: There is certainly no shortage of variations that you can put on a traditional salad to match both your mood and your tastes. Get tips on salads with help from a culinary professional in this free video series.
Couscous With Vegetables Dried Fruits and Preserved Lemon
Who knew Couscous was so delicious, healthy and EASY to make! This recipe for Couscous With Vegetables Dried Fruits and Preserved Lemon comes together in a snap, and can accompany a huge variety of main courses, or makes a great stand alone dish!
00:00 Introduction
00:40 Ingredients
02:00 Preserved Lemon
03:26 Saute Veggies
05:39 Add Liquid, boil
06:38 Add Fruits, Lemon
07:08 Add Couscous
07:45 Cover and Steam
08:23 Fluff
08:34 Taste Test
Ingredients
150g/5.25oz Dry Couscous
200-250 ml Stock (Chicken/Vegetable/Pork) or Water
1 Red Onion, 1/4 dice
1 small Carrot, 1/4 dice
1/2 each Red, Green, Yellow Bell Pepper, diced
1 Garlic Clove, minced
Opt: any other vegetables, chopped
Dried Fruits, e.g. Golden Raisins, Cherries, Plums, etc.
1 Tbsp Preserved Lemon (Rind only), finely chopped
Olive Oil, to saute veggies
Salt, White Pepper to taste
Opt. Seasonings if serving as a stand alone dish:
Cumin powder
Berbere
Cinnamon
Coriander
Fenugreek
Smoked Paprika
If you are inspired to re-create any of our recipes, please feel free to post a photo on our Homecooking With Chef Walter fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef.
For more information on Artistic Gourmet Adventures, check their website,
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
Music: Back In Town; Nard Berings,
Fruity couscous
Quickly and easily prepared with only a few natural ingredients. The ideal snack for: the office, on the road or just when the appetite is there! Enjoy the delicious recipes from Dole and have fun with the preparation!
Moroccan Couscous Salad with Chickpeas - Vegan Recipe
A simple Moroccan Couscous Salad with Chickpeas, Vegetables and Raisins
Moroccan Vegetarian Recipe
2 Servings
Ingredients:
200g Couscous
100g Chickpeas boiled (dry weight)
1 Bell Pepper
1 Onion
1 Zucchini
1 Carrot
60g Raisins
2 Cloves Garlic
1 tbsp Mint
1/2 tsp Cinnamon
1/2 tsp Cumin
1/2 tsp Allspice
1 tsp Coriander
3 tbsp Lemon Juice
2 tbsp Olive Oil
300ml Broth + 1/4 tsp Turmeric