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
Chickpea, Turmeric Pearl Couscous & Creamy Harissa Salad (meal prep) #plantbasedrecipes
This meal prep is so delicious and comes together in under 20 minutes, with couscous being the only part that requires cooking. I love adding turmeric to my grains when it fits the flavour profile, and the added black pepper and olive oil bring extra taste but also boost the curcumin absorption (that’s the active ingredient in turmeric). Combined with the chickpeas and crunchy veggies it’s an absolute dream for your taste buds, and the creamy harissa dressing really makes it! It’s sweet, spicy and tangy all at the same time. Here I used lemon and grapefruit, but orange would also work very well.
For a gluten-free option, you can use quinoa or brown rice.
Catalan Style Spinach Recipe
Catalan Style Spinach
3T golden raisins
2T olive oil
2 garlic cloves, grated
1 lb. spinach
3T pine nuts
nutmeg
salt and pepper
Soak 3T golden raisins in hot water for 15 minutes. Chop 1 medium onion and sauté with 2T olive oil in cazuela, 5-7 minutes. Season with salt and pepper. Add 2 cloves grated garlic. Add 1 lb. spinach by the handful, as it cooks down. Drain the raisins and add to spinach. Add 3T pine nuts and grated nutmeg.
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Caprese Pasta - Quick. Easy. Delicious. Healthy. 15 min (e71)
Buon giorno a tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), shares how you can blend 3 Caprese Salad essential ingredients - fresh mozzarella, tomatoes and basil - with a pasta of your choice, to make a delicious and super quick, healthy meal! It's light and refreshing and brings with it a lovely summery feel.
Ingredients:
- 1/4 cup of Extra Virgin Olive Oil (EVOO) and more for drizzling at the end
- 1/2 cup of diced onion
- 3 garlic, minced
- 500 grams / pound of pasta of your choice
- 2 cups of grape/cherry tomato, sliced in half
- 1 cup of fresh basil leaves
- 1 cup of fresh mozzarella (diced, or if balls, cut in half)
- 1/2 cup of grated parmesan cheese and more for sprinkling at the end
- 1 ladle or so, of pasta water
Simply heat the EVOO at medium-high heat, add the onion and garlic; sauté for about 4-5 minutes, until translucent. Add in the tomatoes and allow it to soften up.
In the meantime, you put a pot of salted water on the boil. Cook your pasta just about 'al dente' - the last minute it will cook as you assemble the final sauce. Strain the pasta and add to the tomato and then toss in the basil and fresh mozzarella. Add about a ladle-full of pasta water, as desired and stir.. Then add 1/2 cup of freshly grated parmesan cheese.
Plate, drizzle EVOO and sprinkle more parmesan and enjoy! What's not to love!!
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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Facebook: @nonnamiarecipes
Espinacas a la catalana - Catalonian spinach
Receta fácil de espinacas con pasas y piñones, típica de la cocina catalana.
Easy recipe of spinach with raisins and pine nuts typical of Catalan cuisine.
Recetas sugeridas en este video - Recipes suggested in this video:
Proteína estilo pollo - chicken style protein:
Hamburguesa de garbanzos y curry - Chickpea Curry Burger:
Palmeritas de hojaldre:
Seitán casero - homemade seitan:
Pudin de castañas -chestnut pudding:
Paleo Coconut Creamed Spinach & Kale l Special Diet Recipes | Whole Foods Market
This paleo update on a classic side dish will have everyone at the table eating their greens! Sturdy kale and tender spinach are a perfect combination along with the creamy coconut milk. Find the recipe here
SUBSCRIBE:
Serves 6
Ingredients:
1 1/2 cup coconut milk
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup regular or golden raisins
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1 (3/4-pound) bunch kale, tough stems and ribs removed, leaves thinly sliced (about 8 loosely packed cups)
1/2 pound spinach (about 8 loosely packed cups)
Method:
Combine coconut milk, onion and garlic in a large saucepan and bring to a simmer over medium heat. Adjust heat and cook at a bare simmer, stirring frequently, until onion is translucent, about 5 minutes. Stir in raisins, salt, pepper and nutmeg.
Raise the heat to medium and add kale a few handfuls at a time, stirring and adding more when it wilts. Cover and cook, stirring occasionally, for 12 minutes. Uncover and add spinach a few handfuls at a time. Stir well and cook, uncovered, until kale and spinach are very tender and excess liquid has mostly evaporated, 6 to 8 minutes.
Nutritional Info:
Per Serving: 180 calories (110 from fat), 13g total fat, 11g saturated fat, 250mg sodium, 17g carbohydrates, (3 g dietary fiber, 1g sugar), 4g protein.
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