Couscous Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Moroccan Couscous with Roasted Vegetables & Chickpeas
This is a simple Moroccan Couscous Salad with Chickpeas and Roasted Vegetables. It is easy to make and incredibly delicious. do give it a try and let us know in the comments section what do you think :) ENJOY THE VIDEO
#Moroccancouscouswithchickpeas #couscouswithroastedvegetables #foodsisters
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Ingredients
For Couscous
Couscous 1/2 cup
Hot Chicken stock or vegetable stock 1/2 cup
Turmeric powder 1/2 tsp
For Roasted Vegetables
Green Bell peppers 1/3 cup#
Onion 1/3 cup
Red Bell pepper 1/3 cup
Salt to taste
Black pepper 1/4 tsp
Oil 1/2 tbsp
Salad Dressing
Black pepper 1/2 tsp
Cinnamon powder 1/2 tsp
Salt to taste
Coriander powder 1 tsp
Extra Virgin Olive Oil 4 tbsp
Lemon Juice 2 tbsp
Finely chopped garlic 2 tbsp
Finely chopped carrot 1/3 cup
Boiled Chickpeas 1/2 cup
Cranberries or Raisins 1/4 cup
Almonds ¼ cup
Chopped mint 1/3 cup
اجزاء
کوسکوس کے لئے
کوسکوس 1/2 کپ
ہاٹ چکن اسٹاک یا سبزیوں کا اسٹاک 1/2 کپ
ہلدی پاؤڈر 1/2 چائے کا چمچ
بھنی ہوئی سبزیوں کے لئے
گرین بیل مرچ 1/3 کپ#
پیاز 1/3 کپ
لال بیل کالی مرچ 1/3 کپ
نمک ذائقہ کے لئے
کالی مرچ 1/4 چائے کا چمچ
تیل 1/2 کھانے کا چمچ
سلاد ڈریسنگ
کالی مرچ 1/2 چائے کا چمچ
دار چینی پاؤڈر 1/2 چائے کا چمچ
نمک ذائقہ کے لئے
دھنیا پاؤڈر 1 چائے کا چمچ
اضافی ورجن زیتون کا تیل 4 کھانے کے چمچ
لیموں کا رس 2 کھانے کے چمچ
باریک کٹا لہسن 2 کھانے کے چمچ
باریک کٹی ہوئی گاجر 1/3 کپ
ابلے ہوئے چنے 1/2 کپ
کرینبیری یا کشمش 1/4 کپ
بادام 1/4 کپ
کٹی ہوئی پودینہ 1/3 کپ
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.
Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo Recipe
EPISODE 684 - How to Make a Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo Recipe
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Eggplant Chickpea/Garbanzo Stew Recipe ???? Tasty + Easy to Make Vegan Stew in One Pot!
Chickpeas, or garbanzo, beans have been grown and eaten in the Middle East for thousands of years.
➡️ Let me show you a recipe on how to use this ingredient to create a tasty and easy-to-make vegan stew.
In this recipe, I used roasted eggplants and mixed them with fried onions, red and green bell peppers, a can of drained chickpeas, and more.
The eggplant compliments this dish as an excellent source of antioxidants to add to the fiber, protein, and iron from the chickpeas.
➡️ This wholesome vegan recipe is quick and easy to make with very simple ingredients you can serve to the whole family.
Not only is it healthy, but it’s a one-pot recipe, so you can keep your kitchen tidy and maximize space if you only have one burner!
???? What other chickpeas dishes do you like? (Aside from hummus!) Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
3 to 4 tablespoons Light Olive Oil for fry the veggies
400g /4 Cups approx. Eggplant - chopped
200g / 1 +1/2 Cup approx. Onion - thinly sliced/chopped
200g / 1 +1/2 Cup approx. Red bell pepper - chopped
200g / 1 +1/2 Cup approx. Green pepper - chopped
1 Tablespoon Garlic - finely chopped - (4 to 5 garlic cloves)
2 Cups / 1 Can (540ml can) Cooked Chickpeas
1/4 Ground cumin
1/4 Paprika
1/4 Cayenne pepper
Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt)
125ml / 1/2 cup Strained Tomatoes / Passata / Tomato Puree
200g/ 1+1/4 Cup approx. Fresh Tomato - chopped
125 ml / 1/2 Cup water
Garnish:
Ground Black Pepper (I have added 1/2 teaspoon black pepper)
1/2 cup / 20g Parsley - finely chopped
Drizzle of Olive oil (I have added 2 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
FRYING THE EGGPLANT: To a heated pan add 2 tablespoons of cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned. We are trying to get rid of the moisture from the eggplant and roasting it at the same time so DO NOT cook on low heat otherwise the eggplant will turn mushy. Once roasted, remove from the pan and set aside.
To the same pan add 1 to 2 tablespoons of oil, onion, red and green bell pepper and fry on medium-high heat until the onion starts to caramelize/softens and the peppers are nicely fried and slightly charred.
Now add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas on medium-high heat for another 3 minutes or until the chickpeas are nicely fried.
At any point if you notice the pan is getting over heated reduce the heat.
Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well. Bring it to a boil and cover and cook on medium low heat for about 20 minutes. Once cooked uncover and turn the heat to medium high. Cook for another 2 minutes or until the stew slightly thickens. Turn off the stove and garnish with freshly ground black pepper, parsley and olive oil.
Mix well and serve it with your favourite kind of flatbread and a green side salad.
▶️ IMPORTANT TIPS:
- DO NOT fry the eggplant on low heat otherwise the eggplant will turn mushy
- Make sure to fry the onion, red and green bell pepper in enough oil (I added 2 tablespoons of oil) until it starts to caramelize/softens and the peppers are nicely fried and slightly charred. This process adds a of lot flavour to the dish so take the time and fry it well
- Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated reduce the heat
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits our recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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Roasted Veggie Couscous and Garlic Herb Chickpeas
One of my top 5 favorite recipes! Veggies and whole garlic cloves are roasted until caramelized with a deep nutty flavor. Chickpeas are tossed in a simple garlic herb pantry seasoning and toasted till golden brown. The couscous is cooked in chicken broth and then tossed with the mashed roasted garlic and roasted vegetables. Plate it up and you have a savory, sweet, delicious vegetarian dish perfect for the whole family. Even my husband loves this one!
Vegan conversion: sub chicken bouliion for vegetable. Omit cheese.