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
How To make Sweet and Spicy Couscous Salad's Videos
Couscous recipe, healthy dinner idea #shorts
Couscous recipe #shorts
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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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!
Moroccan Couscous Salad Recipe • A Delicious North African Dish! - Episode #74
Bonjour my friends! In this episode I'll show you how to make my Moroccan Couscous Salad recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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!
High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
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