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
@FoodNetwork healthy sweet and spicy cilantro couscous mango salad.
1 cup of couscous in 2 cups of boiled water5 to 7 minutes depending on how soft you want them. I go with 5.
Sauce: Blended yellow and red peppers lemon and olive oil.
1 lemon
2 tsp of olive oil
1 bell pepper red
1 bell pepper yellow
Veggie fruit adds:
Chopped sweet long red and green.
2 long sweet green
2 long sweet red
1 chopped red onion
1 chopped jalapeño
1 cup of peas
Cup of black mushrooms rehydrated
Add to seared spices in olive oil.
Lightly fry together 7 to 10 minutes on low
1 cup chopped mango
Spices:
1 tsp ginger
3 chopped garlic cloves
2 tbsp of cilantro
1 tsp salt
1 tsp pepper
Drizzle with olive oil
Food health facts healthline.com mango.org
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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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Tasty Chicken Couscous Recipe | Healthy Lunch Recipes | How To Cook Chicken Couscous | Easy Couscous
How To Cook Chicken with Couscous
____Ingredients Used____
---- STEP 1-----
- Couscous 3 cups
- Water 3.5 cups
- Salt 1/2 tsp
- Oil 3 tbs
-----STEP 2-----
- Boneless Chicken 2.5 cups
- Oil 1/2 cup
- Onion 1 cup
- Garlic Powder/Paste 2 tsp
- Ginger Powder/Paste 2 tsp
- Salt 1 tbsp
- Red Chilli Powder 2 tsp
- Turmeric Powder 1 tsp
- Roasted Cumin Powder 1.5 tsp
- Coriander Powder 1 tsp
- Poppy Seeds & Mace Powder 2 tsp
- Nutmeg 1/4 tsp
- Warm water 1/4 cup
- Tomato 1 cup
- Frozen Green Peas 1 cup
- Green Chillies 5-6 chopped
- Garam Masala 1.5 tsp
- Lemon juice 2 tbsp
- Sugar 1 tsp (optional)
Related Videos:
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Couscous recipe, healthy dinner idea #shorts
Couscous recipe #shorts
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!
Couscous Salad with Roasted Sweet Potato
Healthy and super easy to make Couscous Salad with Roasted Sweet Potato in minutes. Tasty on its own or as a side dish. Wild Garden Pilafs are a great start to a perfect salad.
Savor Heat & Serve Pilafs- seasoned hearty grains cooked to perfection with authentic spices and vegetables. Heats in only 90 seconds, we couldn't make it easier if we tried. We know you'll love our Bulgur, Rice & Lentil, and Couscous Pilafs.
Ingredients:
1 Wild Garden Couscous Heat and Serve Pilaf
2 raw sweet potatoes, peeled and cut into cubes
1-1/2 cups baby arugula
1 apple cut into matchsticks
1/2 shallot minced
1 tbsp apple cider vinegar
1 tsp honey
1/3 cup olive oil
hot Aleppo pepper
tsp kosher salt
2 tbsp crumbled goat cheese
Directions:
Preheat oven to 425 degrees.
Peel, cut and dice the 2 raw sweet potatoes.
Arrange the diced sweet potato on a baking sheet lined with parchment paper.
Sprinkle salt, pepper, Aleppo pepper and olive oil over the cubes.
Mix the sweet potatoes until they are coated evenly.
Bake the sweet potatoes at 425 degrees for 15 minutes.
Combine olive oil, honey, apple cider vinegar, pepper, salt, and minced shallot in a small bowl and whisk.
In a large salad bowl, pour heated Wild Garden Heat & Serve Couscous Pilaf. Add arugula, roasted sweet peppers, and sliced apple.
Add dressing and mix salad together.
Serve and top with crumbled feta cheese. Enjoy!!
Bring home the delicious and authentic Wild Garden experience today!
wildgarden.com