From the composition you will realize that this dish is an explosion of colors and flavors, different textures that will blend harmoniously in the end, it is so good that the meat no longer finds its place.
In the first stage, wash, clean and cut the jellies, onions, celery, tomatoes into cubes and the zucchini in half rounds. We used pre-cooked chickpeas and pre-cooked beans (which is ready in 20 minutes) to homogenize the cooking times as much as possible.
In a large and non-stick pan, put in a little olive oil onion, celery, and pre-cooked beans. Season and let it soften a little and then add the spices (radish of hanout, coriander powder and a little cumin powder) soak everything with a vegetable stock and let it boil. After 5-10 minutes add the zucchini cut in half into rounds and diced tomatoes and pepper. Cut the asparagus into medium pieces and add to the composition less the tips that will be put only at the end. Let everything boil for about 10 minutes and add the boiled chickpeas, the asparagus tips and adjust the seasoning, filling with spices to taste, I like to add cumin and ground coriander at the end to feel good aroma .
In a separate bowl put the couscous over which pour a tablespoon of oil and mix well. Is it a good Algerian secret to have a fragrant couscous that doesn't stick? Season with a little salt and pour boiling water over it, leaving it for 5-7 minutes until it absorbs the water.
It is served in a beautifully colored plate, cous-cous in the center and the vegetables and their sauce around, with flavored greens to taste, I used a little coriander.
the couscous mix well with a tablespoon of olive oil before pouring boiling water over it
raz al hanout is a complex mixture of spices for cous-cous, in translation it would be "head of the grocery store" meaning a mixture of all spices that is at the forefront of any spice store, can contain up to 25s and even 40 most complex ingredients raz al hanout. In principle it has coriander, pepper, cinnamon, turmeric, paprika, cloves, ginger.
COUSCOUS SALAD WITH FRESH VEGETABLES
Couscous salad with fresh vegetables is a simple, tasty, easy and quick recipe to prepare. It is perfect for lunch or dinner, served as such, but can also be a side dish to fish or other meat recipes.
Couscous salad with fresh vegetables is a delicious, healthy fasting / vegan recipe, in which I especially used fresh vegetables full of vitamins.
Although I often prepare it in the hot season, when I don't want to turn on the stove, I like to eat couscous salad with fresh vegetables in the cold season because I often feel the need to bring something fresh to the menu.
Couscous is also known as couscous, although I don't understand why I can't spell the name of an imported product correctly, as it is written on the product box.
Couscous /kouskous is native to North Africa. It is traditionally cooked in tajine dishes, along with meat or vegetables. It is rich in vitamins, fiber and minerals.
The one found in stores in Romania cooks quickly, according to the instructions on the box. To be honest, I always choose the kind of & # 8221 instant & # 8221 couscous that only needs hydration with hot water. I stayed set on extremely fast recipes from the time I arrived late from the office and had to prepare dinner. There are types of couscous that need a light frying and boiling for a short time. This type of couscous falls into the pasta category.
If you want to see how I prepared couscous salad with eggplant and mint you can click here.
Couscous is a good substitute for rice or other cereals.
To prepare couscous salad with fresh vegetables we took into account some important aspects:
- 1. do not put more liquid than necessary
- 2. do not leave it longer than indicated on the box
- 3. after hydration, aerate it with a fork.
- 4. I cook the couscous that needs boiling beforehand for a better taste and it helps not to stick the grains.
That being said, I leave below the list of ingredients and how to prepare it in video format for couscous salad with fresh vegetables.
150 g of instant couscous does not require boiling
1 large cornice cucumber
1 medium kapia pepper or 1/2 red bell pepper
2 tablespoons canned corn kernels
juice from 1/2 small lemon
1/4 bunch of green parsley
You can see how to prepare couscous salad with vegetables in the video recipe below:
For starters I put the couscous in a bowl, poured hot water and covered the bowl. While it is hydrating, I started chopping the vegetables. I cut the red onion into juliennes. You have to be careful that this can stain both the nails and the skin, as can be seen in the pictures.
I cut the cucumber in half and then sliced. I cut Rosia into quarters and sliced each quarter. I chopped green onions into slices. I cut the kapia pepper into cubes of the right size. I squeezed half a lemon.
In the meantime, the couscous has hydrated, so I aired it with a fork.
I added the chopped vegetables. Season with salt and freshly ground pepper and mix a little.
I poured the olive oil, lemon juice and chopped parsley and mixed until the composition was homogenous.
Couscous salad with fresh vegetables is delicious and, as you can see, very easy to prepare.
You can eat it plain or it can be a perfect garnish with any type of meat.
OVEN VEGETABLES ON COCOCOUS BED
If you want to have a tasty and healthy meal you can choose to prepare Baked vegetables on a bed of couscous. Baked vegetable recipe, fast and tasty is very simple and easy to make and does not require fixed amounts of ingredients. In addition, the preparation stages do not require special techniques. Anyone can prepare baked vegetables!
These baked vegetables on the couscous bed can be a good idea for those who have a vegan lifestyle or for those who fast, but can also be an extraordinarily tasty side dish next to a steak.
I like these cooked vegetables with a slightly crunchy crust and a soft core, slightly caramelized even for some of them, with a very good taste.
I used for this recipe: eggplant, white potato, sweet potato, pumpkin pie, carrot, zucchini, zucchini, kapia pepper (or bell pepper) in two colors, cauliflower, white onion and red onion. If you want you can use other vegetables, depending on your tastes or what you have at home: beets, mushrooms, celery, broccoli, Brussels sprouts or asparagus.
To get the best baked vegetables There are a few tips to keep in mind:
- 1. Use olive oil or sunflower oil so that all the vegetables are greased and do not dry out, but do not pour too much so that they sink into the oil.
- 2. the vegetables will be cut into cubes or slices of relatively equal size, to be cooked at the same time
- 3. during baking you must turn them to brown on both sides
- 4. The vegetables do not cook at a very low temperature. I recommend the temperature to be 200 ° -220 ° C.
- 5. the vegetables will not be placed in layers in the tray. It would be advisable to have even small distances between them, so that the warm air envelops them from all sides. While the vegetables are cooking, they will release water from them, so if they are glued together, they will have the taste and appearance of steamed vegetables, not in the oven.
- 6. You must take into account the cooking time for each vegetable placed in the tray. Roots need more time, while zucchini, bell peppers and asparagus need less time.
- 7. NOT Bake the vegetables in glass jars or high-walled jars, as they will retain moisture.
If you need directions to know how much to cook the vegetables, you can approximate the time by orienting yourself according to the times I leave below, with the mention that you can leave less for more natural vegetables or a little more for a crunchy texture and a their caramelized taste. The baking time will be different from one oven to another, depending on their strength, but also on the temperature you choose (200 or 220 ° C).
- 1. the roots are baked for about 35-45 minutes for medium to large cubes
- 2. zucchini, zucchini, bell peppers -15-20 minutes
- 3. Cauliflower, broccoli, Brussels sprouts & # 8211 20 minutes for small bouquets of cauliflower and broccoli
- 4. eggplant & # 8211 20-30 minutes
- 5. onion & # 8211 40 minutes
- 6. the mushrooms & # 8211 20-30 minutes & # 8211 they will leave a lot of liquid and will influence the texture of the other vegetables in the tray. I recommend that they be cooked first on their own (or in a pan) and added to the rest of the vegetables in the last 10 minutes of cooking, when they leave no liquid.
- 7. asparagus & # 8211 15-20 minutes
You can sprinkle various aromatic herbs, but also spices that add flavor. Depending on the taste you can use dried oregano or thyme,
If you happen to have vegetables in your refrigerator that are likely to wither, you can avoid food waste and turn them into an appetizing dish.
Other recipes by baked vegetables prepared by me can inspire you to cook healthy and delicious:
All I can tell you is that nothing compares to a tasty portion of baked vegetables which you can accompany with a lettuce, but you can turn them into a garnish for any type of meat.
Therefore I leave the list of ingredients and how to prepare explained step by step for baked vegetables on the couscous bed, with the mention that although I put all the vegetables I used all I needed to fill the large baking tray, leaving the distance between the vegetables and taking into account that some of them will be put later.
(for 4 people & # 8211 1 large oven tray)
1 red bell pepper and one green pepper & # 8211 about half of both types of peppers
a few bunches of cauliflower
1 slice of pumpkin pie (about 3 cm thick)
To be served:
1 tablespoon balsamic vinegar cream
250 ml vegetable soup or boiled water
I prepared my ingredients by hand, then I turned on the oven at 200 ° C. I peeled the potatoes (white and sweet potatoes), cut them into cubes, then a carrot and a pumpkin. I cleaned the two onions and sliced them. Next to all this I put medium to large bunches of cauliflower. I poured a little olive oil on all the vegetables, I sprinkled freshly ground pepper and dried oregano. I cooked the vegetables in the first phase in just over 20 minutes.
After this time I took the tray out of the oven, turned the potatoes, carrots and cauliflower bunches to brown evenly and added peppers, eggplant and zucchini to the pan. The first vegetables reduced their volume by eliminating water.
I also sprinkled the second tranche of vegetables with very little oil, pepper and oregano. I haven't put salt over the vegetables yet, because I only add it a few minutes before taking the vegetables out of the oven.
I continued to cook the vegetables for another 20 minutes. 5 minutes before taking them out of the oven I sprinkled salt on them. After this time, the potatoes had a crispy crust and a soft core, the cauliflower was soft and crispy on the outside, the zucchini and eggplant were soft, and the onion was perfectly caramelized.
When I put the second tranche of vegetables in the oven, I heated the vegetable soup to boiling point and poured it over the couscous placed in a large bowl. I covered the bowl with a plate. After I took the vegetables out of the oven, I aerated the couscous with a fork, then I divided it into two plates. I arranged the vegetables over the couscous, then I poured a little balsamic vinegar cream over the vegetables.
I could eat these vegetables in the oven every day!
First of all, I would take advantage of the vitamins, minerals and antioxidants in vegetables. Cooking in the oven is the healthiest method, the vegetables keeping their nutrients and having a very good taste, much better than if you choose to boil them or steam them.
Did I convince you to try baked vegetables too? I hope so.
Here is a quick and easy video recipe:
Moroccan Couscous with Vegetables
This Moroccan Couscous with Vegetables is a perfect preparation for fasting days. It is a main course, but can be served with chicken and fish.
Now you can Order SanoVita products on, www.sanovita.ro . Entering the promotional code ‘their chefs‘, receive 15% discount every time you order.
What can you prepare from couscous and dehydrated apricots? You will see the recipe below which you will definitely like.
Other interesting couscous recipes can be found below if you click on the name in the images.
Let's see what we need to prepare this Moroccan Couscous with Vegetables.
Ingredients & # 8211 Moroccan Couscous with Vegetables
2 tablespoons olive oil
1 medium-sized red onion
1 yellow bell pepper
1 cup frozen green peas
1 cup of well drained chickpeas
2 cloves of garlic
salt, pepper to taste
1/2 teaspoon paprika
1/2 teaspoon coriander
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 tip of cinnamon knife
7-8 diced dried apricots -SanoVita
1/2 teaspoon hot pepper flakes
1 hot pepper
1 cup (200 ml) Couscous -Sanovita
1 cup and a half vegetable soup
Preparation & # 8211 Moroccan Couscous with Vegetables
Heat the oil in a larger pan. Add the chopped red onion and immediately the chopped bell pepper, followed by the cleaned, washed and diced carrot. Heat until the vegetables are soft (I added a little water about 100 ml to soften the carrot faster).
If we add water, let it evaporate completely and add the crushed garlic as small as possible (I put it on the small grater) and continue to cook together for about 1 minute until the flavors blend.
Add the paprika, coriander, cumin, turmeric, cinnamon, salt and continue to mix for about 1 minute.
Add the frozen peas and cook briefly for a few seconds, about 15-20 seconds. Add the finely chopped hot pepper, hot pepper flakes, chickpeas and pour the vegetable soup over it.
Now add the couscous and let it boil, then add the chopped apricots and finely chopped parsley.
Stir, add salt if needed and cover with a lid and let stand 5-10 minutes until all the liquid is absorbed by the couscous. Put it on plates and it can be served!
Another interesting recipe from Turkish cuisine this time, would be Tabbouleh Salad, which I highly recommend you try!
The lump used in tabbouleh can be ordered on SanoVita.
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Cous-cous with vegetables - Recipes
Couscous with Moroccan style vegetables
Cous-cous has the shape of small, spherical granules with a diameter of 1 mm, is made of durum wheat flour and originates in North African countries (Tunisia, Libya, Morocco, Algeria, Egypt). The name originates from the Berber word & # 8222seksu & # 8221 and means well-formed, round.
Traditionally, couscous is steamed and served with vegetables or meat. It can be a main course or even a dessert.
The cous-cous recipe I propose to you today is with many vegetables, raisins and hazelnuts, some spices and greens. It is full of vitamins, color and delicious flavors. It is not an authentic recipe, but an interpretation of couscous according to my taste and possibilities.
Ingredients for couscous with Moroccan style vegetables:
- 300 gr of cous-cous
- 500 ml of water + 1 tablespoon of olive oil
- 250 gr of boiled chickpeas
- 1 zuchini of about 250 gr
- 1 eggplant of about 250 gr
- 1 red pepper of about 120 gr
- 3 young carrots of about 150 gr
- 3 red onions of about 250 gr
- 150 grams of ripe hazelnuts
- 150 grams of raisins
- 10 fresh mint leaves
- 1 large bunch of fresh coriander or fresh parsley
- 5-6 cloves of garlic
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cayenne powder
- 1 lime or lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Preparation for Moroccan-style cous-cous with vegetables:
I washed the vegetables, peeled the carrots and onions. Zuchini, eggplant and pepper, I cut them into cubes, I cut the onion into juliennes, I cut the carrots into short sticks. I mixed the vegetables with the boiled chickpeas, with 3 tablespoons of olive oil, salt and pepper and put them in the oven on a tray. I let them brown there for about 20 minutes. You can also cook the vegetables in a pan, if you do not have the opportunity to use the oven.
Meanwhile, I mixed the couscous with turmeric, coriander, cinnamon, cayenne powder, raisins and I heated 500 ml of water. When the water was hot, I poured it over the couscous together with a spoonful of olive oil, I mixed it lightly and covered the bowl for 10 minutes, after which I loosened the couscous with a fork.
When the vegetables were ready, I poured them over the cous-cous, I added the ripe hazelnuts, the chopped mint and coriander or parsley leaves, the finely chopped garlic and the lemon or lime juice. Try if there is enough salt and pepper and add more if you think it is needed.
This is my interpretation for Moroccan-style cous-cous with vegetables. Easy to prepare, healthy, filling and full of color. When serving, I added a little more lime juice. It was delicious!
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Recipe for Couscous with vegetables, diversification 10 months
Recipe for Couscous with vegetables - for this recipe try to find that couscous in the form of semolina balls, not pasta. It is tastier and easier to cook. This recipe is recommended to be served to children over 10 months of age.
- 1/2 onion - finely chopped
- 2 cloves garlic - finely chopped
- 1 zucchini,
- 1 red pepper - cut into cubes
- 6 cherry tomatoes
- 200 ml water
- 250 g couscous
- 300 ml water
- Cut the onion and finely chopped garlic, lightly for 2 minutes in a little olive oil. Add 2 tablespoons of water and continue to stir so that the onion does not stick to the pan.
2. Add the zucchini, red pepper and cook over medium heat for 2-3 minutes.
3. Pour water over the vegetables together with the tomatoes passed in a blender. Sprinkle a little salt - adjust the amount according to the baby's age. Let the vegetables cook over medium heat for 15 minutes.
4. Meanwhile in a bowl, put the couscous with 300 ml of water. Add a cube of butter, a little salt and mix lightly. Cover with a lid and cook for 10 minutes.
5. Add the couscous over the prepared sauce, and simmer for another 5 minutes.
The recipe for Couscous with vegetables is a dish that you can serve to your little one at lunch. It will be a tasty and filling food. I wish you successful recipes and good appetite.
Couscous with seven vegetables
It is the staple food for Arabs. It is a food for the whole family. The couscous is served on a plate with the meat in the middle and the vegetables placed around it, so that all family members can be served with couscous (which is eaten by hand) and with their favorite vegetables.
There is also a special pot, with two floors (similar to the one I had as a prize at the tart contest) with which these dishes are prepared. Downstairs, prepare chicken and vegetable soup as I did, and on the top floor, put the cuckoo that will be made in the steam of the soup. I don't have such a pot, so I prepared the coucous separately. But Simona, you can prepare the vegetable couscous properly
Couscous with vegetables for babies & # 8211 diversification | Demamici.ro
Couscous contains many vitamins, minerals and fiber, being one of the healthiest products based on cereals. It can be integrated into the baby's diet from 7-8 months. We offer you a couscous recipe with vegetables that is quick and easy to make.
1 canita couscous
3-4 slices of zucchini
a few slices of onion
Method of preparation
The vegetables are steamed, then passed with a fork. The couscous is prepared as follows: to a measure of couscous add a measure and a half of boiling water. Bring water to a boil. When it boils, add the cup of couscous and cover for 10 minutes. Stir occasionally with a fork to loosen.
Add the mashed vegetables over the couscous and you can serve. If you want the mixture to have the consistency of puree, bake the steamed vegetables and the cooked couscous according to the instructions above.
The benefits of couscous
Couscous is low in saturated fat, cholesterol and sodium. 100 g of couscous have only 150 kcal. In addition to being low in calories, couscous helps regulate blood sugar and lowers bad cholesterol. Couscous has vitamins (folic acid, B8, B3, K), dietary fiber and minerals (potassium, phosphorus, calcium).
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Couscous - two simple and delicious recipe ideas
While shopping in a Mega Image, I came across an interesting mix: couscous with hemp seeds. I hadn't eaten Couscous in a long time, much less hemp seeds, so I grabbed a bag without a specific recipe in mind.
When I got home, I was amazed to find that preparations it will be lighter than I thought, since it should not be boiled, but simply pour hot water over it, cover and then let it swell for 5 minutes. So it's perfect for the days when you're on the run and don't have much time for more complicated cooking. Basically, it's like making tea.
ithemp minds they are very nutritious, have a high content of proteins, fibers and minerals, and the oil obtained from them is rich in omega 6 and omega 3 polyunsaturated fatty acids. CouscousIt is actually a semolina made of durum wheat, small, being very popular in Moroccan cuisine, where it is prepared with chicken, vegetables and spices.
We made two dishes, both simple but consistent and tasty:
I prepared first couscous-ul. As I said above, you just have to pour boiled water over it and let it penetrate a little & # 8211 use a measure of water to a measure of couscous.
While the couscous was lazy in the heat, I pan-fried it onion with a little oil and water, then I added other vegetables: carrots, peas, peppers, tomatoes, cauliflower and broccoli. After they boiled a little, I put some more mashed tomatoes, and when the food was almost ready, I poured the couscous over and mixed. It is important to have more sauce, because anyway the couscous absorbs quite a lot of liquid and you risk a too "dry" food.
Couscous dessert with milk
Instead of using water, I warmed up a bit milk, then I poured it over the couscous, along with 3 teaspoons of orange flower essence. I added Chia seeds, for more consistency, I mixed well and then let it sit for a few minutes. I caressed him with cinnamon, cardamom and almonds, I sweetened a little honey and that's it! It smells great and is only good to serve as a dessert or snack.