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
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.
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Quick & Easy Moroccan Couscous (Vegan)
This delicious couscous is delicious, healthy and ridiculously easy to make. Use it as meal prep for the week, it stores really well in tupperwares :) Or use as a side dish for some more moroccan veggies!
Ingredients:
2 tablespoons extra virgin olive oil
½ red pepper (small dice)
1/2 red onion (small dice)
1 small courgette (small dice)
1 tsp salt
1 cup dried cous cous
¼ cup raisins
1.25 cups of boiling water
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp turmeric
1 tsp black pepper
2 cloves garlic (grated)
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 cup grated carrot
1 cup canned chickpeas (rinsed and drained)
1/2 cup of fresh coriander (chopped)
1/2 cup fresh mint (chopped)
1/2 cup fresh parsley (chopped)
Pinch salt
1/2 cup toasted flaked almonds
1/2 cup pomegranate seeds
Method:
1 Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃
2 Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried cous cous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.
3 Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.
4 Scatter over the almonds, pomegranate and remaining herbs and serve.
BOSH!
【ROASTED PUMPKIN AND COUSCOUS】- served hot and cold
Couscous is a staple food of Moroccan cuisine, it is made by mixing semolina with flour and lightly salted water. Although couscous has a rice-like appearance the tiny granules are actually a type of pasta! If you ask me why I like couscous so much? I would tell you 1. it’s cheap 2. It’s quick and easy 3. It’s so versatile. Couscous can be used as side dishes for stews to soak up all of the delicious sauce and it also can be used to add extra texture and flavor to salads.
This Roasted Pumpkin Couscous is a quick and easy recipe that you can serve hot as a side or serve as a cold salad! How brilliant is that! ^^Y
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Couscous Primavera Recipe - Spring Vegetable Couscous Side Dish
Learn how to make a Couscous Primavera Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Couscous Primavera Recipe!
Warm Couscous Salad
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Looking for a salad recipe that is perfect for meal prepping, easy lunches / dinner, or side dish without having to break the bank? Easy enough! Make this Warm Couscous Salad - made with a mix of hearty vegetables to fill you up. The best part: you can always switch up the vegetables!
Ingredients:
- 1 package plain couscous
- ⅓ onion, diced
- 2 garlic cloves, minced
- half of a lemon, juiced
- 1 red bell pepper, roughly chopped
- 1 eggplant, roughly chopped
- 1 cup button mushrooms, roughly chopped
- Handful of spinach
- ¼ - ⅓ cup olive oil (depending on oil preference for dressing)
- Salt & Pepper
- Handful of chopped walnuts
Optional Flavors:
- Dried Basil
- Parsley
- Pepper Flakes
Directions:
1. Cook couscous according to package instructions.
2. Roughly chop eggplants. Add a generous amount of salt, and let it sit for 30 minutes to let the eggplant release excess liquid. (This will improve the texture and remove the bitterness in the eggplant).
3. Roughly chop bell pepper and
4. Rinse salt off the eggplant and set aside.
5. Preheat pan to low heat add a tablespoon or more of olive oil.
6. Saute onions and garlic until fragrant.
7. Sprinkle a little bit of salt and pepper. You may also start adding a few of your desired herbs and spices like as basil, parsley, & pepper flakes.
8. Turn up the heat to medium to cook the mushrooms until it shrinks in size.
9. Add the rest of your vegetables such as the eggplant and bell pepper. Mix on pan for at least 5-7 minutes. Do not overcook your vegetables.
10. After you've sauted your vegetables, turn off heat.
11. Place the cooked couscous in a mixing bowl, and mix together the couscous and the sauted vegetables.
12. Drizzle olive oil, your desired herbs, and salt & pepper to taste.
13. Add the spinach and fold in the salad.
14. For a finishing touch, squeeze in a little bit more lemon and sprinkle it over with some walnuts.
*If you plan to food prep throughout the week, add your dressing (olive oil & lemon juice) when you are ready to make it or prep it in a separate container.
* Also, add your spinach when ready to eat.
* Salad can be served warm or cold - depending on your preference.
Roasted Vegetables
Life essential recipe: how to make roasted vegetables - well!
TIPS:
1. Used whole garlic rather than minced, and sprigs of herbs instead of minced or dried - else it burns;
2. Cut vegeteables into larger pieces so they have time to caramelise before the inside turns into overcooked soggy mush; and
3. Roast hardy root vegetables (like carrots, potatoes) separately from watery vegetables (like zucchini, eggplants). They just don't play nicely together in the oven!
See recipe notes for variations, including other vegetables, herbs etc. Use this recipe for any roast-able vegetables, but separate starchy/dense from watery vegetables.
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