Couscous Salad - Marcel Cocit - Love At First Bite Episode 18
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CLICK HERE FOR MY RECIPE ON HOW TO MAKE COUSCOUS:
Fresh Couscous Salad with Mint and Currants
Servings: 10- ½ cup portions
Ingredients
2 cups couscous
2 cups water
1-teaspoon salt
1 -tablespoon olive oil
1-cup currants
1/3- cup fresh lemon juice
1/3- cup extra virgin olive oil
½ cup fresh chopped mint
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley for garnish
Directions
1. In a medium saucepan, bring the water, ½ tsp. salt, and olive oil just to a boil. Stir in the couscous, cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork and put into a medium size bowl. Set aside to cool completely.
2. Once your couscous is at room temperature, you then add the currants, lemon juice, extra virgin olive oil, chopped fresh mint, 1/2 tsp. of salt and black pepper. Mix all the ingredients together.
3. Place the couscous into your favorite bowl and garnish it with some fresh chopped parsley. Enjoy! ☺
Vegan Spaghetti Aglio e Olio (Pasta with Roasted Garlic, Olive Oil, Chile & Parsley) Gluten-Free
It’s time for an at-home date night and it’s going to be a good one! Spaghetti Aglio e Olio is a simple, comforting pasta dish made with roasted garlic (aglio), olive oil (olio), fresh parsley, and some crushed red peppers. It’s ultra easy to make and yet incredibly gourmet. Use your favorite gluten-free pasta for a meal with no allergens and all the flavor!
Full Recipe:
Recipe Spinach Sauteed With Raisins and Pine Nuts
Recipe - Spinach Sauteed With Raisins and Pine Nuts
INGREDIENTS:
●1/4 cup golden raisins , dark raisins or 1/4 cup currants
●1/4 cup pine nuts or 1/4 cup slivered almonds
●2 tablespoons olive oil
●1 yellow onion , finely chopped
●1 garlic clove , minced
●2 lbs Baby Spinach
●salt and pepper
Roasted Chicken & Panzanella Salad Recipe (inspired by Zuni Cafe!)
How to make Roasted chicken and Panzanella Salad, made famous by Zuni Cafe! Recipe Below!
► Watch the DINNERVIEWS episode that uses this recipe:
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Watch Alix's Full interview:
Love, Matthew ♡
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#chicken #panzanella #salad
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RECIPES:
Crispy Cast-Iron Roast Chicken
Serves 2 to 4
1 (3-pound) chicken
4 sprigs fresh thyme, about ½-inch long
2¼ to 3 teaspoons kosher salt, depending on the size of the chicken
Panzanella salad
Generous ½ pound slightly stale, peasant-style bread
¼ cup olive oil + 3 tablespoons
1½ tablespoons Champagne vinegar
Kosher salt and freshly ground black pepper, to taste
1 tablespoon dried currants
1 teaspoon red wine vinegar
2 tablespoons pine nuts
3 garlic cloves, sliced
¼ cup scallions, including some of the green parts
2 cups arugula,
PREPARATION:
To prepare the chicken: Two to 3 days before roasting the chicken Pat dry inside and out. Using your finger, loosen the skin of the bird and add the thyme into each pocket. Heavily season with the salt and pepper, on the outside and inside the cavity. Tuck the wing tips behind the shoulders. Cover loosely and refrigerate from 2 days for a smaller chicken to 3 days for a 3½-pound chicken to help the chicken be fully seasoned and for the skin to dry out.
Preheat the oven to 475 degrees. 475˚F (245˚C)
Heat a seasoned cast iron pan on medium-high heat until hot. Make sure your seasoned chicken is patted fully dry and place it, breast-side up, in the hot pan. It should sizzle.
Place the pan in the center of the oven. Listen and watch for it to start sizzling and browning within 20 minutes. If it hasn’t, increase the temperature progressively until it does. If the chicken begins to char, or the fat is smoking aggressively, reduce the temperature by 25 degrees. After 30 minutes, turn the bird over and roast 10 to 20 minutes. Turn bird again to the re-crisp breast skin, another 5 to 10 minutes. Total roasting time will be 45 minutes to 1 hour, or until the internal temperature is 165˚F (74˚C). Carve chicken once cool. Save all the drippings
Let the chicken rest. Turn the oven to broiling temperature.
To prepare the Panzanella: first, soak the currants in the red wine vinegar. Microwave for 30 seconds, toss and set aside to plump up and cool.
Add large chunks of leftover bread to a sheet pan. Cut the bread into 2 large chunks. Carve off the bottom crust and most of the top and side crust, leaving some on for texture. Brush with the 2 tablespoons olive oil, season with salt and pepper. Broil briefly for 2-3 minutes on each side briefly, to crisp and lightly color the surface on both sides. Trim off any charred tips. Once cool enough to touch, Tear various-sized pieces and set aside. You should get about 4 cups.
To a skillet on medium heat add the pine nuts to the dry pan. Toast, shake and stir for 2-3 minutes or until the pine nuts are aromatic. Set aside.
add 1 tablespoon olive oil in the small skillet and keep on medium-low heat, add the garlic and green onions. Cook gently until softened, not browned. Remove from the heat and add to the crusty ripped bread. Add the fresh arugula, toss to combine.
Transfer the salad to a platter and nestle in the pieces of chicken.
Enjoy!
© 2020 Matthew Francis
© 2020 Francis Film, LLC
Tasty Turkish Couscous | Kerryann Dunlop
Kerryann Dunlop is back Food Tubers! This time with a fresh and zesty couscous recipe that's delicious eaten on its own or as an awesome side dish.
Full of flavour and really quick to make, this Turkish inspired meal will be a surefire winner with all the family.
Subscribe to Kerryann's own channel here:
Links from the video:
Kerryann's Sticky Toffee Pudding |
Kerryann's Cookbook |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
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