How To make Sweet and 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
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A bright, zippy, unexpectedly delicious couscous salad that’s packed with sweet potatoes, black beans, spinach, feta, and more – all tossed with a life-changing lime basil vinaigrette!
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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)
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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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Kerryann's Sticky Toffee Pudding |
Kerryann's Cookbook |
For more nutrition info, click here:
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Moroccan Spiced Vegan Couscous Salad
Moroccan spiced vegan couscous salad. Easy to make and takes less than 20 minutes. Good for a quick working day lunch or bachelor cooking. Easy enough for teenagers to cook.
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