Keep these in your back pocket for quick meals and sides.
Chicken cooked in bold Morrocan spices, cooked to perfection and served over couscous.
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.
Mediterranean couscous salad with a fresh lemon herb dressing. Tossed with colorful vegetables, feta cheese, olives, and garbanzo beans.
A flavorful, easy-to-make salad featuring roasted veggies, pearl couscous, and a tangy yogurt mint sauce. Perfect for meal prep or a company-worthy dish.
This Mediterranean couscous salad is a quick, colorful, and satisfying dish with crunchy vegetables, fluffy couscous, and zesty olive oil & lemon dressing.You’ll love the freshness and simplicity of this recipe. You can make it in one bowl in the time it takes you to cut the vegetables.
Chicken cooked in bold Morrocan spices, cooked to perfection and served over couscous.
Juicy and tender grilled skirt steak marinated in a lemon-olive oil vinaigrette. Served alongside a simple pearl couscous salad with fresh herbs and feta. Perfect for a summer dinner!
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).
This Couscous with Raisins and Almonds is a light and tasty side dish or meal starter.
Filled with Greek flavours, this Mediterranean couscous salad recipe is quick and easy to make, and packed full of fresh vegetables and fibre making it a healthy side dish or simple lunch.
Vegetable couscous is a Mediterranean-inspired recipe where couscous is paired with seasonal sautéed vegetables and spices.You can make this recipe in about 30 minutes with whatever vegetable you have in your fridge. You can serve it for lunch or dinner or make it for meal prep, as it keeps well for days.
Moroccan spice-flavoured meatballs in a thick tomato sauce served with herb cous cous.
Seasoned with warm spices and simmered in a zesty tomato sauce, these Moroccan meatballs are full of flavor and easy enough for a weeknight meal. Serve with a side of rice or couscous and roasted carrots for a complete meal.
This tasty Moroccan dish is warming and hearty chicken tagine that's perfect served with couscous.
Salmon is my favorite fish to use because it’s a filling, but light protein that’s very versatile for meals and is great in this Mediterranean Salmon Tzatziki Couscous. This Salmon Tzatziki Couscou…
Meatballs in a red sauce are a classic combo that pops up in cuisines all over the world, from Italian pork meatballs in marinara sauce to Spanish
