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
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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Couscous Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Best Mediterranean Pearl Couscous Salad | The Mediterranean Dish
This Mediterranean pearl couscous salad recipe is loaded with nutrition and flavor from chickpeas, veggies, fresh herbs and a zippy lemon vinaigrette. This versatile dish makes a great lunch, light supper, or side depending on what you need.
To print the recipe, go here:
For our Greek extra virgin olive oil, go here:
Serve this Mediterranean couscous salad with your favorite Mediterranean entree like my easy skillet lemon chicken. Find the video here:
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.
Full recipe:
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Perfecct Couscous Upma ..!!!!!!! ||||| Couscous Upma Recipe
#CouscousUpma
#CouscousUpmaRecipe
#VegCouscousUpma
Perfecct Couscous Upma ..!!!!!!! ||||| Couscous Upma Recipe
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