How To make Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables
4 c Butternut squash, cubed
-or sweet potato 1 Red onion, chopped
2 Garlic cloves, quartered
2 tb Olive oil
1 c Chick-peas, cooked, or
-kidney beans 1/2 c Sweet red pepper, diced
1 1/2 c Vegetable stock, or water
1 ts Ground cumin
1 c Couscous
1/2 c Frozen green peas, thawed
1/4 c White wine vinegar
1/4 c Vegetable oil
1 ts Dried oregano
3/4 ts Salt
pn Cayenne pepper 1/2 c Fresh coriander, chopped
-or parsley Cut the butternut squash and onion into large bite-size pieces for this dish. You can use canned chick-peas or kidney beans in this recipe. A 19-ounce can contains about 2 cups of beans. Freeze leftovers for another
day. In 13x9-inch baking dish, toss squash, onion and garlic with oil; roast in 400F 200C oven, turning once, for 20-30 minutes or until browned on edges
and just tender. Transfer to large bowl; add chick-peas and sweet pepper. Meanwhile, in saucepan, bring stock and cumin to boil; stir in couscous and peas. Remove from heat, cover and let stand for 5 minutes. Fluff with fork; sprinkle over squash mixture along with vinegar, oil, oregano, salt and cayenne. Toss gently. [Can be made ahead, covered and refrigerated for up to 1 day.] Toss with coriander. Serve with: sliced tomato salad, baked apples with vanilla yogurt. May be served warm or at room-temperature the next day. Per serving: about 380 calories, 10 g protein, 15 g fat, 54 g carbohydrate good source iron, very high source fibre. Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
How To make Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables's Videos
Warm CousCous Harvest Salad
Recipe sponsored by That's It (
Perfect for Thanksgiving, this delicious side dish is full of all the best autumn veggies. Brussels sprouts, sweet potatoes, couscous, cashews and a tangy maple-lemon dressing. Absolutely delicious! Add this one to the turkey table!
Quick & Refreshing Spicy Asian Cucumber Salad
Spicy Asian Cucumber Salad. A crispy, refreshing and spicy cucumber salad. Seasoned with soy sauce, rice vinegar, garlic, green onions, sugar, sesame oil, sesame seeds and chili oil. Perfect as a side dish. Recipe:
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tags: cucumbers, spicy asian cucumber salad recipe, asian cucumber salad recipe spicy and tasty, asian cucumber salad recipes, asian cucumber salad sesame oil, asian cucumber salad spicy, asian cucumber salad rice vinegar, cucumber salad asian at home, asian cold cucumber salad, asian cucumber salad easy, chinese cucumber garlic salad, how to make asian cucumber saladasian cucumber salad mirin
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Roasted Beetroot Salad with Feta Cheese and Walnuts
A healthy beetroot salad with a sweet and salty flavour. The dressing is made with honey and vinegar complimenting with the saltiness of the feta cheese. Beetroots are first peeled then roasted so you can that nice caramelisation on the outside. I find this better than peeling after. It is advisable to wear gloves when handling beetroots, as the juice will stain your hands, and that can last most of the day. For me personally that doesn’t bother me.
I used my home-grown beetroots, which were so easy to grow from seeds, no chemicals, no sprays, all one hundred percent organic goodness. I don’t have a large vege garden, but do enjoy growing a few veges for the fun of it. I find it so rewarding, and exciting to see what one seed can bring you. I do encourage everyone to try it. Even in pots, if you live in an apartment.
This is a very healthy salad, it’s delicious, and can be consumed as a complete meal. Enjoy my roasted beetroot salad with rocket, cheese and walnuts.
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Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
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Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
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Easy warm couscous salad recipe
Warm pearl couscous and salmon salad, easy to make and delicious.
ingredients:
salmon or seafood
pearl couscous
preserved lemon
tomatoes
potatoes
onions
salt and pepper
method:
dice potatoes or sweet potatoes and charlottes and give in a form
drizzle with olive oil
bake in the oven at 180 °C for 30 minutes
cook the pearl couscous for 8 minutes
after 30 minutes, add cocktail tomatoes to the potatoes and onions
put in the oven for another 15 minutes
dice one avocado and add to the cooked couscous
dice preserved lemons and add to the bowl
add the roasted vegetables to the bowl
then add cooked salmon or seafood to the bowl
mix everything well and season with salt and pepper
enjoy your warm salad
Warm Couscous Salad
Ingredients
1 cup dry pearl couscous, cooked
2 tsp olive oil
2 cups cooked chickpeas
2 cups cherry tomatoes, quartered
½ English cucumber, sliced into half-moons
¼ cup olives, sliced
2 tbsp fresh mint leaves, chopped
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped (optional)
Dressing
3 tbsp extra virgin olive oil
3 tbsp champaign vinegar
½ lemon, juiced
¼ tsp paprika powder