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. ❤️
Couscous in 10 minutes!
How to make a fluffy couscous in 10 minutes!
WRITTEN RECIPE:
INGREDIENTS:
Uncooked couscous (500 ml) -- Raw coucous, NOT half-cooked
Boiling water (same volume as the couscous - 500 ml)
Olive oil (2 tablespoons)
Salt (1/4 teaspoon)
One-Pot Moroccan Couscous With Chickpeas (15-Minute Recipe)
15-minute One-Pot Moroccan Couscous with Chickpeas and veggies is an easy vegan lunch or dinner recipe. It's quick, healthy, and packed with protein. Oil-free option.
COUSCOUS RECIPE from ALGERIA | Around the World in One Kitchen | Cooking With Kids
My three year old son joins me to learn how to cook a traditional Algerian Couscous recipe on our international kids cooking adventure. Topped with lamb, chicken, merguez sausage, and tons of vegetables, this is an authentic and delicious recipe.
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Read more about this experiment and Algerian cuisine:
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My son found a new favorite food to add into his rotation of meals on the latest episode of our cooking international foods with kids adventure.
Sam now loves couscous and had a blast making it with me.
In Algeria, couscous is both the name of the dish with a meat and vegetable stew and the name of the ingredient that acts as the base.
Most Americans think of couscous and they think about either the large Israeli style pearls of pasta or the North African tiny balls of semolina. But in Algeria (and its neighboring countries Libya, Morocco and Tunisia), couscous also refers to the actual dish of stew and, yes, couscous.
Just to illustrate how important couscous is to Algerians, they often call it Taam (or طعام), which translates to “life”. And really, when it's topped with tons of meats, vegetables, and spices, what more do you really need?
For this variation, we use lamb shank, chicken, and merguez sausage and cook into a stew with zucchini, carrots, celery, onions, turnips, potatoes, chickpeas, and a special vegetable from this part of the world: cardoons. We also throw in a number of traditional spices, including North African ras el hanout and harissa paste.
Recipe partly inspired by: halalhomecooking.com
RECIPE:
1 lamb shank or other pieces of lamb
1 quarter chicken or other pieces of chicken
1 merguez sausage
1 large yellow onion chopped
2 tbspn olive oil extra virgin
1 cardoon bunch (if available) trimmed and cut into chunks
4 carrots peeled and cut into chunks
2 celery stalks cut into chunks
1 turnip cut into chunks
1 zucchini cut into chunks
1 potato peeled and cut into chunks
1/2 cup chickpeas
2 tspn ras el hanout
1.5 tspn cumin ground
1.5 tspn coriander ground
1 tspn cinnamon ground
1/2 tspn black pepper
1 tbspn harissa
2 cups medium grain couscous homemade if possible
1 tbspn butter
1 tbspn olive oil extra virgin
Generously season meat with salt and pepper.
Heat olive oil in large pot or couscoussier over medium high heat. Brown meat on all sides for about 8 minutes. Remove. Add chopped onions and cook until browned - about 5-7 minutes.
Add meat back to the pot. And then put in ras el hanout, cinnamon, cumin, coriander, black pepper, sea salt, and harissa. Cook for a few minutes until fragrant.
Add 3-4 cups of water to come just above the top of meat. Bring to a boil.
Lower the heat to a simmer and loosely cover the pot leaving it slightly ajar. Let simmer for 40 minutes.
After 40 minutes, add in celery, carrots, turnips, potatoes, and cardoons. Slightly cover again and cook for another 20 minutes.
After 20 minutes, add in zucchini and chickpeas. Cook for another 5-10 minutes.
Meanwhile, slowly stir in 1/2 tablespoon of olive oil into bowl with couscous using a fork or your fingers making sure the grains are evenly coated. Slowly stir in 1/4 cup of water in the same manner being careful not to add too much.
If you have a steaming basket that fits, you can place the couscous over the stew when it has finished cooking. Otherwise, ladle out some of the water from the stew into another pot and steam couscous over that for 10 minutes.
Remove couscous and another 1/4 cup of water to the couscous slowly with a fork breaking up the grains. Return to the steamer and steam for another 10 minutes.
Place couscous on a plate spreading an empty section in the middle for the stew. Add meat and then top with vegetables and sauce. Chow down!
TIMESTAMPS:
Introduction about Couscous: 0:00
To jump straight to the Couscous recipe 1:32
The Meat 1:32
Spices: 2:44
Vegetables: 3:18
Couscous: 4:21
Plating: 5:59
Sam's Food Review 6:09
Bonus Clip: 6:43
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