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
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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Delicious checkpeas couscous recipe Deshi style spicy couscous
The BEST Couscous you will EVER Taste | Spanish Couscous Recipe
EPISODE #503 - How to Make Spanish Couscous with Aromatic Vegetables | Couscous de Ceuta Recipe
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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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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 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!
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