#couscousrecipe

[meivyis]

A delicious soup with warm and fragrant flavors from North Africa that is based on Moroccan food. You can make this tomato, chickpea, and couscous soup for a satisfying meal because it tastes great and makes you feel good.

Ingredients: 1 cup couscous. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon ground cinnamon. 1 can 14 ounces diced tomatoes. 1 can 14 ounces chickpeas, drained and rinsed. 4 cups vegetable broth. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a large pot, heat the olive oil over medium heat. Add the chopped onion and saut until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Add the ground cumin, coriander, paprika, and ground cinnamon. Stir well to coat the onions and garlic with the spices. Pour in the diced tomatoes and chickpeas. Cook for 5 minutes, allowing the flavors to meld together. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes to allow the flavors to develop. While the soup is simmering, prepare the couscous according to the package instructions. Once the couscous is ready, fluff it with a fork and set it aside. Season the soup with salt and pepper to taste. To serve, place a spoonful of couscous in each bowl and ladle the Moroccan tomato, chickpea, and couscous soup over it. Garnish with fresh cilantro leaves. Enjoy your hearty and flavorful Moroccan soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

rocksnpcc

[tari4]

Couscous Melanzane e Pomodorini is a tasty Mediterranean dish made with light couscous, sauted eggplant, and sweet cherry tomatoes. It's easy to make and tastes great. It's also good for vegetarians.

Ingredients: 1 cup couscous. 1 1/2 cups water. 1 medium eggplant melanzane, diced. 1 cup cherry tomatoes pomodorini, halved. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a medium saucepan, bring water to a boil. Place couscous in a bowl and pour the boiling water over it. Cover and let it sit for 5 minutes, then fluff with a fork. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and saut for about 1 minute until fragrant. Add diced eggplant to the skillet and cook until golden brown and tender, about 10-12 minutes. Stir in halved cherry tomatoes, dried oregano, salt, and pepper. Cook for an additional 2-3 minutes until the tomatoes start to soften. Add the cooked couscous to the skillet and stir everything together. Cook for another 2 minutes to heat through. Remove from heat and garnish with fresh basil leaves. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Donkeys and Miniatures

[mrjoeldelrey]

This couscous recipe is a quick and easy side dish that goes well with flavors from the Mediterranean. It's quick to make, fluffy, and light!

Ingredients: 1 cup couscous. 1 1/4 cups water or vegetable broth. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh parsley optional. 1/4 cup toasted pine nuts optional.

Instructions: In a medium saucepan, bring the water or vegetable broth to a boil. Stir in the couscous, olive oil, salt, and black pepper. Cover the saucepan and remove it from heat. Let it sit for 5 minutes to allow the couscous to absorb the liquid. Fluff the couscous with a fork to separate the grains. If desired, stir in chopped fresh parsley and toasted pine nuts for extra flavor and texture. Serve hot as a side dish or as a base for your favorite Mediterranean-inspired dishes.

Prep Time: 5 minutes

Cook Time: 5 minutes

cleaning service st. louis

[thegentlemanscloset]

Couscous aux boulettes d'aneth, also known as Chebtiya La Tunisienne, is a delightful Tunisian dish featuring tender couscous with flavorful aneth dill meatballs, vegetables, and aromatic spices. This recipe offers a taste of Tunisia's rich culinary heritage.

Ingredients: 1 1/2 cups of couscous. 1 lb ground beef or lamb. 1 onion, finely chopped. 2 cloves of garlic, minced. 1/4 cup fresh dill, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup breadcrumbs. 1 egg. 1 tsp ground cumin. 1 tsp ground coriander. Salt and pepper to taste. 2 tbsp olive oil. 4 cups chicken or vegetable broth. 1 cup chickpeas, cooked. 1 cup carrots, diced. 1 cup zucchini, diced. 1 cup bell pepper, diced. 1/2 cup tomato sauce. 1/2 tsp red pepper flakes optional.

Instructions: Ground meat, chopped onion, minced garlic, fresh dill, fresh parsley, breadcrumbs, egg, ground cumin, ground coriander, salt, and pepper should all be mixed together in a large bowl. Form the meat into small balls after mixing it well. In a big pot, heat the olive oil over medium-low heat. Cook the meatballs until they are golden brown on all sides. Take them out of the pot and set them aside. Cut up the bell pepper, zucchini, and carrots and put them in the same pot. Saut for a few minutes, until the meat gets a little softer. Put the couscous in the pot and stir it around for two to three minutes, until it starts to get a little toasty. Put the chickpeas, tomato sauce, and red pepper flakes back into the pot with the meatballs. Combine well. Add the vegetable or chicken broth and bring it to a boil. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the meatballs are done and the couscous is soft. Add more salt and pepper if you think it needs it. Serve hot, and if you want, add more fresh dill and parsley on top.

Prep Time: 30 minutes

Cook Time: 30 minutes

Trust Love and Kindness

[mrjoeldelrey]

This recipe for Curried Shrimp Couscous has soft, juicy shrimp, a tasty curry sauce, and light couscous. This meal is quick, easy, and tasty, making it perfect for weeknight dinners.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup couscous. 2 cups chicken broth. 1 onion, finely chopped. 2 cloves garlic, minced. 2 tbsp olive oil. 2 tsp curry powder. 1/2 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Cut up the onion and garlic and add them. Saut until the onions are clear and the food smells good. Spice it up with salt, pepper, cumin, and curry powder. Use a stir to mix. Put the shrimp in the pan and cook for about two to three minutes on each side, until they turn pink and opaque. Take the shrimp out of the pan and set it aside. Add chicken broth to the same pan and bring it to a boil. Add the couscous, mix it in, cover, and take it off the heat. It needs five minutes to soak up the liquid. Use a fork to fluff up the couscous, then add the cooked shrimp back to the pan. Mix everything together and heat it all the way through. Add fresh cilantro on top and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

csc aquatics

[tendershepherd]

A classic couscous recipe with a flavorful blend of vegetables and spices. Perfect for a healthy and satisfying meal.

Ingredients: 1 cup couscous. 1 1/4 cups water. 1 tablespoon olive oil. Salt to taste. 1/2 cup cooked chickpeas. 1/2 cup diced carrots. 1/2 cup diced zucchini. 1/2 cup diced bell pepper. 1/2 cup diced onion. 1/2 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon turmeric. 1/4 teaspoon cinnamon. 2 tablespoons chopped fresh parsley. 2 tablespoons chopped fresh cilantro. Lemon wedges for serving.

Instructions: In a saucepan, bring water to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. In a large skillet, heat olive oil over medium heat. Add diced onions and saut until translucent. Add diced carrots, zucchini, and bell pepper to the skillet. Saut for 5-7 minutes until slightly tender. Stir in chickpeas, cumin, paprika, turmeric, and cinnamon. Cook for an additional 2 minutes. Fluff the cooked couscous with a fork and add it to the skillet with the vegetables. Mix well and cook for another 2 minutes. Remove from heat and stir in chopped parsley and cilantro. Serve hot with lemon wedges on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

Home to Saint Philomena

[mattjames]

A flavorful and hearty lentil tagine served over whole wheat couscous. This dish is packed with spices, vegetables, and dried apricots for a delightful balance of flavors.

Ingredients: 1 cup whole wheat couscous. 1 1/2 cups water. 1 cup green or brown lentils, rinsed and drained. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 ounces diced tomatoes. 2 teaspoons ground cumin. 1 teaspoon ground coriander. 1 teaspoon ground paprika. 1/2 teaspoon ground cinnamon. 1/4 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 2 cups vegetable broth. 1 cup chopped carrots. 1 cup chopped bell peppers any color. 1 cup chopped zucchini. 1/2 cup dried apricots, chopped. 1/4 cup chopped fresh cilantro or parsley for garnish.

Instructions: Bring 1 1/2 cups of water to a boil in a medium-sized saucepan. Add the couscous, mix it in, cover, and take it off the heat. After 5 minutes, use a fork to fluff it up. Set the olive oil on medium heat in a large pot or tagine. Put in the chopped onion and garlic. Saut for three minutes, until the onion and garlic are soft. Ground cinnamon, cayenne pepper, ground paprika, ground cumin, and ground pepper should all be added to the pot. Add the onions and garlic and stir well to mix. Mix in the tomato chunks and vegetable broth. After you rinse the lentils, add them to the pot and bring it to a simmer. Put the lid on top and cook for 25 to 30 minutes, or until the lentils are soft but not mushy. Peel and cut up the zucchini, bell pepper, and carrots and add them to the pot. Let it cook on low heat for another 10 to 15 minutes, or until the vegetables are soft. After 5 minutes, add the chopped dried apricots and stir them in. Put the cooked whole wheat couscous on a plate and top it with the lentil tagine. Add some chopped fresh cilantro or parsley on top. Have fun with your tasty Lentil Tagine with Whole Wheat Couscous!

Prep Time: 15 minutes

Cook Time: 50 minutes

TPCPA

[kennyacampos]

Quick and easy Vegetable Fried Rice with couscous instead of rice. This dish is great for a quick meal during the week because it is full of colorful vegetables and tasty flavors.

Ingredients: 2 cups cooked couscous. 2 tablespoons vegetable oil. 1 cup diced carrots. 1 cup diced bell peppers assorted colors. 1 cup frozen peas. 1/2 cup diced onions. 2 cloves garlic, minced. 2 eggs, beaten. 3 tablespoons soy sauce. 1 tablespoon sesame oil. Salt and pepper to taste. Green onions for garnish.

Instructions: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced carrots and cook for 2-3 minutes until they start to soften. Add the diced bell peppers, frozen peas, and diced onions. Stir-fry for another 2-3 minutes until the vegetables are tender. Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of vegetable oil to the empty side. Pour in the beaten eggs and scramble them in the skillet until they are fully cooked. Combine the scrambled eggs with the cooked vegetables in the skillet. Add the minced garlic and cooked couscous to the skillet. Stir-fry for an additional 2-3 minutes, mixing everything together. Drizzle soy sauce and sesame oil over the couscous mixture. Stir-fry for another 2 minutes to evenly coat everything. Season with salt and pepper to taste. Adjust soy sauce and sesame oil as needed. Garnish with chopped green onions. Serve hot and enjoy your delicious Vegetable Fried Rice!

Prep Time: 15 minutes

Cook Time: 15 minutes

Icert 2018