An exotic and colourful Moroccan Couscous with chickpeas, roasted red peppers, diced carrots, toasted almonds and plump raisins are tossed in a fragrant dressing of fresh garlic, tangy lemon juice, fruity extra virgin olive oil and an aromatic combination of fragrant seasonings: ground coriander, cumin and cinnamon. Simple and delicious, the dressing really highlights the roasted vegetables, which have already been sweetened and intensified in flavour during cooking. The chickpeas, and excellent source of protein, fibre and vitamins, add their own wonderful flavour and texture to this festive dish. Another feature of Moroccan Couscous is that it can be varied in endless ways: the carrots and red pepper can easily be replaced by sweet potato, pumpkin or eggplant; pistachios, pine nuts or walnuts can be used in lieu of almonds, and chopped dates, apricots or prunes can easily be replaced by the raisins. Light and delicious served either warm or cold, this colourful Moroccan Couscous salad is excellent paired with grilled lamb, chicken or even a traditional Tagine. Moroccan Couscous with roasted vegetables, chickpeas & almonds Serves 4 4 tbsp extra virgin olive oil 2 carrots, cut into quarters lengthways and thinly sliced 2 red peppers, diced 1 zucchini, thinly sliced 1 red onion, cut into wedges and separated 1/2 cup slivered almonds 4 tbsp freshly squeezed lemon juice 2 garlic cloves, minced 1 tsp turmeric 2 tsp ground cumin 2 tsp ground coriander 1/2 tsp ground cinnamon 2 tsp salt 2 cups couscous 1/2 cup raisins 2 1/2 cups chicken stock, brought to a boil 2 cup canned chickpeas, rinsed and drained 1/4 cup fresh cilantro, finely chopped plus extra for garnish 2 tbsp fresh mint, finely chopped plus extra for garnish Preheat the oven to 475°F. Toss the carrot, red pepper, zucchini and red onion in a baking dish with 1 tablespoon of the olive oil and bake for 15 minutes. While the vegetables are cooking, lightly toast the almonds in a frying pan until they're golden brown. Remove from the pan and set aside. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, cinnamon and salt, and mix well. Five minutes before the vegetables have finished roasting, mix the couscous, turmeric and raisins in a large bowl and pour over the boiling stock. Cover with plastic wrap to seal in the steam, and let sit for five minutes. Then fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, red onion, almonds, chickpeas, mint and cilantro. Pour over the dressing and toss together until well combined. Serve on a large platter, either warm or at room temperature with a garnish of cilantro and chopped mint.
Maftoul Tabbouleh (Palestinian Pearl Cous Cous Tabbouleh) recipe.
Il Cous cous di verdure è un primo piatto gustoso e veloce! A base di cous cous con verdure di stagione! Perfetto freddo per l'estate o caldo!
Mediterranean couscous salad with a fresh lemon herb dressing. Tossed with colorful vegetables, feta cheese, olives, and garbanzo beans.
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Blog di Lucia Arlandini - La cucina è il luogo dove si incontrano felicità, bellezza, magia, creatività, provocazione
Unlock the magic of Perfect Couscous in just 10 minutes! A simple process of boiling, covering, and fluffing leads to a fluffy, flavor-packed delight every time.
The beauty of this salad lies in its adaptability; add chilli and whatever deli-style goods you have lurking in your fridge.
sopa de la boda Italiano • cuscús Tabbouleh • Israel cuscús con pollo y guisantes • arco iris pimiento cuscús • couscous ensalada con pepino, cebolla roja y hierbas • More ...
Y ou might know couscous as the “instant dish”, the package of grains you grab at the end of the week when your fridge is seriously empty a...
Cous cous med stegte grønsager og tomatsauce-Mad med glød-Vegansk_
Recipe video above. I adore the bright Mediterranean flavours in this salad! Great one to take to gatherings for something a little different that everyone always loves. Serve as a side (6 to 8) or a meal in itself (serves 4).Also known as Israeli and gourmet Couscous, pearl couscous is the big brother version of the more common small couscous. Texture and taste like pasta – soft but a bit chewy, but has a pearly, slippery surface (hence the name).
Ein erfrischender Salat, der nicht verwässert und deshalb auch am nächsten Tag noch schmeckt -besonders, wenn man sich in der Menge verschätzt hat, weil man ihn nicht genau nach Rezept gemacht hat …
I love simple food. I also love left overs too. Most weeks I tend to cook at least one thing in a big batch to reheat for dinners or lunches or something that I can stow away for work lunches. I like to be organised when it comes to the fridge and my menu planning. […]
Kristy shares her latest addiction - Freelicious Corn Couscous - and an incredible recipe using it that will have you hooked too!
A spring Feta Couscous Salad that’s light and refreshing! Loaded with feta cheese, fresh parsley, sweet peas, and nutty walnuts and drizzled with the most delicious homemade basil vinaigrette! Serve it as a side salad or the main course.
We love this easy couscous salad. Enjoy as a side or a main dish topped with your favorite protein like shrimp, chicken, tofu, or fish.
This Roasted Butternut Squash, Kale and Cranberry Couscous is quick and easy to make, and is delicious when enjoyed hot or cold.
A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken and chickpeas. Earthy, rich and tangy, this is bursting with Middle Eastern Flavor!
This is my favourite salad. I eat this all the time with virtually any type of cooked meat and especially with ribs.
Die müsst Ihr probieren, das ist ein Befehl :-) Nach meinem Mezze-Essen hatte ich noch lange richtig Lust auf arabische Küche und vor allem auf vegetarische Küche. Das Rezept habe ich aus dem wunderbaren Kochbuch von Alice Hart, das seit dem Kauf noch nicht den Weg ins Regal gefunden hat. Ich finde die Rezepte originell
This Mediterranean inspired dish is the perfect blend of citrus, smoke and crisp. You can have this as a vegetarian entrée or as a side dish. My favorite way to have them is by setting up a platter of several Lebanese spreads and dips, soft warm pitas and a variety of artisan cheeses and olives. Pair this with...
The easiest New Year's resolution you can make is to cook more often.
As a vegetarian, Thanksgiving isn't exactly my favorite meal. My family is a very meat and potatoes family, so besides the turkey and ham tons of the side dishes have bacon or are made with chicken stock! I usually put together a meal of a few side dishes, heavy on the rolls, but I do love the famil
Tuscan Cannellini Bean Stew with Kale and optional Sorghum - a simple hearty soup that is vegan adaptable!
All Rebel Recipes vegan recipes on one page, in date order with helpful filters, so you can find Niki Webster's latest recipes, and find what you want.
This is such a colorful salad. I used Traders Joe’s Harvest Grains Blend, which has a little bit of orzo, baby garbanzo beans and quinoa in it. You can just used plain Israeli couscous. Isra…
This Winter Couscous Bowl combines couscous with roasted sweet potatoes, kale, pomegranate seeds and crumbled feta cheese for a healthy meal.
A fragrant Moroccan one-pot chicken recipe from Debbie Major.
