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.
Een Griekse, Marrokaanse of Zomerse couscous salade. Met welke couscous recepten ga jij aan de slag voor een super gezonde maaltijd?
This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.
This spicy crispy chickpea, roasted carrots, and juicy tomatoes couscous are all cozy comfort and warming spices. It’s a healthy nutritional powerhouse of immune system-boosting ingredients…and it’s so tasty I would happily eat it every day.Spicy Crispy Chickpea, carrot, and tomato couscous - spiced roasted carrots that are just golden and browned on the outside and deliciously tender, roasted chickpeas, garlicky flavors, and fluffy steaming couscous…that could be swapped out for quinoa if you need a gluten-free version.
15-minute One-Pot Moroccan Couscous with Chickpeas and veggies is an easy vegan lunch or dinner recipe. A quick & healthy, protein and fiber-rich meal. Oil-free option.
Fluffy couscous, juicy pomegranate seeds, and fresh herbs pair together perfectly to make this fall-inspired Pomegranate Couscous Salad. It's easy to prepare and makes for filling lunch or side dish.
Super simple, super flavorful, this vegan pearl couscous with mushrooms will be your new favorite easy vegan side dish recipe.
This Curry Couscous Chickpea Salad is a colorful and filling Indian-inspired fusion dish that makes for a perfect make-ahead lunch! Vegan.
Heerlijke gekruide gehaktballetjes in tomatensaus met ras el hanout.
A super easy and quick couscous dessert.
Couscous royal algérien (sans couscoussier) Couscous royal algérien (sans couscoussier) facile et rapide à réaliser pour le plus grand bonheur des
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.
Piquant.. comme il faut ! Vous l'attendiez.. Le voici !Le couscous tunisien diffère des autres en raison de sa semoule rouge, arrosée et mélangée avec une sauce à base de tomate, et de son goût.. Piquant hihi !Un plat convivial et familial réalisé avec ma maman qui vous transmet aujourd'hui sa recette avec ses astuces !1001 façons de le préparer selon le pays, la région et les familles mais une chose est sûre.. C'est que c'est toujours aussi bon !Psst.. Faire un bon couscous ne dépend pas seule
Chicken cooked in bold Morrocan spices, cooked to perfection and served over couscous.
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.
