How To make Sweet & Spicy Couscous Salad
1/2 c Currants
1/4 c Fresh-squeezed orange juice
1/4 c Fresh-squeezed lemon juice
1/3 c Canola or safflower oil
1/4 ts Ground cinnamon
1/2 ts Fine sea salt
1/8 ts Cayenne pepper
3 c Water
1 tb Canola or safflower oil
1 1/2 c Couscous
-- preferably whole wheat 1 md Carrot; finely chopped
1 c Sliced green beans
-OR- yellow wax beans
(cut into 1/4" pieces) 1 md Red bell pepper
:
seeded and finely chopped 1/2 sm Red onion; finley chopped
1/4 c Finely chopped fresh mint
-OR- parsley OPTIONAL:
1/2 c Tamari-roasted almonds
-- coarsley chopped Put the currants, orange juice, lemon juice, 1/3 cup oil, cinnamon, salt, and cayenne in a jar. Cover with the lid and shake until the ingredients are well mixed. In a medium saucepan, bring the water and 1 tablespoon oil to a boil. Stir in the couscous. Immediately remove from the heat, cover, and let stand until the water is absorbed, about 6 minutes. Transfer the couscous to a large bowl, and fluff with a fork. Cool completely. Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil. Put the carrot, green beans, and bell pepper in the steamer basket, cover with the steamer (lid? -K.M.), and steam until the vegetables are a bright color, about 3 minutes. Remove the steamed vegetables from the basket; they should still have a crunch. Rinse under cold water, drain, and cool completely. Stir the steamed vegetables, onion, and mint into the couscous. Shake the Spicy Currant Dressing and pour it over the salad. Stir until well coated. Refrigerate for at least 30 minutes to allow the flavors to blend. Sprinkle the toasted almonds over the top just before serving and serve chilled. (If the salad is prepared more than a few hours ahead, adjust the seasonings before serving.) Source: May All Be Fed - by John Robbins, with recipes by Jia Patton and Friends Typed for you by Karen Mintzias
How To make Sweet & Spicy Couscous Salad's Videos
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!
Spicy Couscous Recipe with Shrimp and Chorizo
WRITTEN RECIPE HERE:
SUBSCRIBE HERE:
SHOP OUR EXTRA VIRGIN OLIVE OIL:
CHECK OUT OUR EXOTIC SPICES HERE:
20-minute couscous recipe is a one-pot-wonder with a fusion of Moroccan and Spanish flavors! The couscous combines shrimp and Chorizo, with onions, garlic and warm spices like turmeric and cumin all in one pot.
INGREDIENTS:
6 oz hard Spanish Chorizo, sliced into thin rounds
Extra virgin olive oil (I used Private Reserve olive oil found here:
1 small yellow onion, thinly sliced
3 garlic cloves, finally chopped
2 jalapeno peppers, chopped
1 1/4 tsp turmeric
1 1/4 tsp paprika
1 1/4 tsp ground cumin
Salt
1.5 lb large shrimp (prawns), peeled, deveined and well-rinsed
1 1/4 cup couscous
Boiling water
1 cup chopped fresh parsley, stems removed
Indian Style Of Couscous /Different And Tasty Recipe
Couscous is a type of pasta, a common food in European countries. It is also called instant wheat semolina as it is made from wheat. This recipe includes lots of vegetables, so healthy too. I can guarantee your family and guests will enjoy this Indian style couscous recipe.
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INGREDIENTS
Couscous 1 cup
Boiling water 1 cup
Onion 1 medium size
Carrot 1 small
Sweet corn 1/2 cup
Beans 8 to 10
Peas 1/2 cup
Oil 2 tbsp
Cumin 1/2 tsp
Mustard 1/2 tsp
green chilli 2 to 3
Coriander leaves hand full
Salt as per taste
Chilli sauce 2 tbsp
venigar 1 tbsp
soya sauce 2 tbsp
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Spicy couscous salad
Spicy couscous salad
-
Prep:10 mins
Easy
Serves 2
--
Ingredients
100g couscous
220g can chickpeas, rinsed and drained
100ml hot chicken stock
zest and juice 1 lemon
1 roasted red pepper, chopped
25g flaked toasted almonds
handful mint leaves, chopped
2 tbsp natural Greek yogurt
1 tsp harissa
--
Method
Tip the couscous and chickpeas into a bowl and pour over the
stock. Cover and leave for 5-10 mins until the couscous has
absorbed the stock. Allow to cool a little. Toss through the
lemon zest and juice, pepper, almonds and mint. Spoon into a
container, then top with the yogurt and a drizzle of harissa.
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Spicy couscous salad
Couscous Salad with Sun Dried Tomatoes and Feta
A 12 minute giant no-cook couscous salad with feta and sun dried tomatoes. A terrific side or satisfying lunch - and it keeps well for days!