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
The salad I make for everyone who comes over | FeelGoodFoodie
The BEST Couscous you will EVER Taste | Spanish Couscous Recipe
EPISODE #503 - How to Make Spanish Couscous with Aromatic Vegetables | Couscous de Ceuta Recipe
FULL RECIPE HERE:
GET THE GOLDEN SAFFRON I USED HERE:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MICROPHONE I USE:
CAMERA I USE:
MY SWISS DIAMOND PANS:
MY SWISS DIAMOND KNIVES:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Roasted vegetable couscous salad - warm salad
Warm couscous and lentil salad with roasted root vegetables and apricots
Heat oven to 200C/180C fan/gas 6. Tip the vegetables onto a roasting tray, season and drizzle with 1 tbsp of the olive oil. Roast for 20 mins, until the veg is cooked through and golden.
Meanwhile, toast the pine nuts in a small frying pan until just starting to brown. In a small bowl, whisk together the remaining olive oil with the red wine vinegar, honey, paprika and a little seasoning.
Heat the John West Creations Giant Couscous and Lentils according to packet instructions. Transfer to a large serving bowl and add the roasted vegetables, dressing, apricots and pine nuts. Just before serving, stir through the rocket and mint.
Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
If you like my videos, please like, share and subscribe to support the channel!
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
#chickpeasalad #mediterranean #salad #dishanddevour
Steamed vegetables| recipe
Chopped cabbage
Chopped carrots
broccoli
green beans
Chopped onions
Chopped bell peppers
2 tbsp minced garlic
1/3 cup vegetable stock
1/2 tsp black pepper
1 tbsp all purpose seasoning
2 tbsp butter
use as much vegetables as you like and season to your own liking.
follow me on IG
Facebook:
email me at candythaglamcook@gmail.com
for inquiries, sponsorship, reviews etc