082 Vegetable Couscous Bake
Nonno Giorgio and Rory Cooking Italian for Weight Loss
Vegetable Coucous Bake
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This channel, called Nonno Giorgio and Rory cooking Italian for weight loss, is not about weight loss per se but about cooking tasty healthy meals that can also help you lose weight or maintain weight. The intro video number 001 will help you better understand what the channel’s all about and be an introduction to who we are, where we live and how we cook. The rest of the videos will be either recipes that you can follow and make and enjoy or information such as fasting health and so on.
Intro video:
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Recipe: Vegetable Couscous Bake
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Ingredients
1/2 cup onions, chopped
3 cloves garlic, minced
1/2 cup zucchini thinly sliced
1 cup green pepper, chopped
1/2 cup celery, chopped
1/2 cup black beans, washed & drained
1/2 cup couscous
1/2 cup fresh or dried basil
1/2 can whole tomatos, squashed
1 tbsp Parmesan cheese, grated
1/4 cup shredded cheddar cheese
6 kalamata olives, chopped
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DIRECTIONS
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1. Set oven to 350° F
2. Grease an 8” x 8” casserole dish.
3. Sauté the onions and garlic in the olive oil until transparent.
4. Add zucchini, peppers, celery, basil, stirring frequently until tender.
5. Add tomato, beans, couscous, olives and Parmesan.
6. Spoon the mixture into the casserole dish and sprinkle with cheddar.
7. Cover with tinfoil and bake for 15 minutes.
8. Uncover and bake for another 15 minutes.
Contact information
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FACEBOOK GROUP:
INSTAGRAM: georgefebish
EMAIL: georgefebish@yahoo.com
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Music
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Italian Morning by Twin Musicom is licensed under a Creative
Commons Attribution license ()
Artist: Morning Stroll - Free
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Camera & Computer Equipment Used
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iPhone 12 Pro Max Running IOS 14
Mac Book Pro running Catalina 11.0.1
iMovie Video Editing Software 10.2.1
Zhiyun Smooth 4 Gimbal to stabilize my videos
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George Febish & Aurora Donnelly
Disclaimer: All the Photos & Videos in this VLOG were taken by George.
Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How to make Roasted Mediterranean Vegetables
Today I'll be showing you how to make Roasted Mediterranean Vegetables!
Very simple to make and healthy too!
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The ingredients needed to cook today's recipe are:
12 Cherry Tomatoes
3 Peppers (Red, Yellow and Green)
2 Courgettes
2 Red Onions
2 Garlic Cloves
30ml Olive Oil
1tsp of Basil
Black Pepper
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Vegan Lentil and Couscous Recipe ???? Vegan Protein BOMB Guaranteed to Fulfill ????
Today I have the ultimate lentil and couscous salad for you. I usually feel fulfilled when I eat carbs and protein in a meal, but this salad gives the same satisfaction and fulfillment, plus it is vegan! It is sweet, savoury and sour at the same time. You can have it as a main course or as a side dish with fish, steak or BBQ.
#vegan #veganrecipe #vegansalad
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Servings: 2-4
Difficulty: Easy
Prep time: 5 minutes
Cooking time: 10-15 minutes
1,5 cups green lentils
1/2 cup couscous, you can use any small shaped pasta that you like
2 sweet red peppers, diced (any meaty and sweet pepper would do great like bell peppers)
4 pickled cucumbers, diced (use more if using small gherkins)
4-5 sprigs of parsley, chopped
7-8 sprigs of dill, chopped
3 small sprigs of spring onion, chopped
4 sprigs of mint, leaves picked (tear large leaves using your hands)
6 tablespoons olive oil
3-4 tablespoons soy sauce (alternatively, balsamic vinegar or a mix of molasses and vinegar with a 1:1 ratio)
3 tablespoons white wine vinegar
2 pinches of black pepper
2 pinches of coriander seeds
Lemon
• Rinse the lentils in a sieve and add them into a medium sized saucepan. Pour in room temperature water up to a little higher than the lentils and add a pinch of salt. Bring to boil. Then reduce the heat to low. Simmer for 10-15 minutes until al dente, not mushy. This may take longer according to your lentil.
• Boil 2 cups of water in a saucepan. Add a pinch of salt and the couscous. Boil for 8 minutes on medium heat until al dente.
• Drain the cooked lentil and couscous and cooldown under running cold water to stop cooking.
• Mix the lentil and couscous in a large bowl. Add in the pickles, peppers and herbs.
• For the delicious sauce, pour in the olive oil, soy sauce, vinegar. Season with black pepper and coriander seeds. Add salt if not using soy sauce.
• Finally, squeeze some fresh lemon and give it a last mix but be careful not to mash the lentils. Your fulfilling salad is ready to eat as a main course or as a side dish with fish, köfte or steak.
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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!
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!