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Couscous / cous-cous with Moroccan style vegetables

Couscous / cous-cous with Moroccan style vegetables

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Preparation: wash, clean and cut all vegetables and follow a precise order of their preparation to respect their cooking times and structure. I started by lightly coloring onions and carrots with a little high salt and a little olive oil (the operation is not accidental if you taste a carrot and a caramelized onion before it is cooked you will make a difference immediately, that necessary sweetness is not obtained if you boil these vegetables directly ). After that, add the green beans and the celery stalk, I put 2-3 stray mushrooms, a little pepper.

Leave the vegetables for a few minutes then add boiling water, hannout ray or spices listed by me that contain this mixture, 2 cloves garlic and red pepper cut larger, tomato seedless cut into large cubes. Let it boil for a few minutes about 5 minutes and then add the beans and boiled chickpeas.

Leave for another minute or two, adjust the seasoning with salt and pepper if necessary, add a little or a lot of hot pepper paste, according to taste I prefer spicy food as I have said many times, I feel it wakes me up to life. I also put coriander powder (I like dry powder, the green one has something… that doesn't resonate with me). Add the finely chopped greens and a little more finely chopped garlic to taste and remove from the heat and leave to cool and assimilate flavors for a few minutes.

The couscous is prepared simply, in a non-metallic bowl put couscous and a tablespoon of olive oil, mix well, add a little salt and boiling water to pass a little over it. Leave it for a few minutes and then mix well with a fork until it becomes airy, the success depends more on the quality of the couscous than on the technique itself that you can't go wrong.

It often serves a good portion of couscous in the middle and a generous amount of vegetables around it, it is a madness of colors, textures, flavors… .a food that is worth cooking, tasting and appreciating with friends. I wish you good appetite!

Pan-fried seafood & # 038 couscous with tomatoes and ginger

While I was pressing the remote control the other week, I came across one of Nigella's shows, where a couscous with tomatoes, ginger, onion and garlic drew my attention, prepared as a garnish for some grilled salmon fillets. I found the combination interesting and, on the next occasion, I tried it, but not for salmon (which, by the way, ended up at dizzying prices), but for some flounder fillets. It was the first time I tried this fish from the flatfish family and I liked it (in taste and texture).

Posted in 100-200 kcal, Garnishes, News, Fish and seafood, Fasting or fasting recipes Tags: paprika, couscous, garnish, fish garnish, garnishes, ginger, parsley, fried fish in flour, plaice recipe, couscous recipe, garnish recipe, fasting recipe, garnish recipe, fish recipe, fried fish recipe, tomatoes cherry, garlic 3 Comments & # 187

1 tablespoon olive oil

4 cloves garlic, chopped

¼ cup hot pepper paste

3 tablespoons tomato paste

1 cup fish soup or chicken soup (homemade or commercial)

1 sweet potato, peeled, diced

1 small cauliflower, cut into bunches

1 green zucchini, chopped into larger pieces

1 summer zucchini, chopped into larger pieces

coarse salt

1 can of chickpeas (425 g), drained

4-6 pieces of salmon

½ green coriander link

Moroccan style salmon with vegetables - Preparation

Heat the garlic oil in a large saucepan over medium heat for 30 seconds. Add the hot pepper paste and the tomato paste. Keep on the heat and stir until smooth, 1-2 minutes. Pour the soup and simmer.
Add the sweet potato cubes, cauliflower, green zucchini and summer zucchini to the pot. Season with ½ teaspoon of salt. Boil, covering the pot, until you see that the vegetables are soft, 12-15 minutes.

Couscous (cous-cous) with chicken, ginger and oregano

UPDATE: because tomorrow is Saint Valentine's Day, start reading and be happy. Or not.

I received a bag of Italian couscous, from semolina but not from the tiny one as you find in Morocco or other North African countries, but a little bigger. It does not have enough scalding / steaming to swell and to be eaten, but it needs six to seven minutes of heat treatment after which it turns into shiny grains, with a fine, pleasant texture. I cooked it with chicken breast.

I put a tablespoon of oil in a saucepan and then, after the oil warmed up, I put the chicken in the pan, a tablespoon of chopped ginger with a knife and a handful of oregano leaves.

I turned the meat from side to side and then put a lid over the pan.

After a quarter of an hour I took the lid and put the couscous over the chicken. I mixed well and poured two tablespoons of soup into the pan (if you don't have soup, the water is good too). I seasoned with salt and pepper and put the lid back on.

When I thought it was ready, I put out the fire, put three chopped tomatoes and a chopped hot pepper in the pan.

The rest & # 8217, fresh oregano.

Cook with Oana: Couscous salad with chicken and vegetables

1. Boil salted water and a tablespoon of olive oil.

2. When it boils, pour the couscous and turn off the heat.

3. Put a lid on and let the water penetrate this fine ingredient made of pasta dough for at least 5 minutes.

4. Meanwhile, prepare the chicken grill. One or at most two pieces of steak are enough.

5. After frying, cut them into smaller pieces, as you would the children on a plate.

6. Chop or finely chop the zucchini, peppers, mushrooms and heat them on the fire in a hot pan with a tablespoon of oil.

7. After these ingredients have softened, take the couscous from the pot, turn it over in a tall bowl and pour the sauteed vegetables over it.

8. Add raw vegetables: onions and carrots, then raisins.

9. Prepare in a smaller bowl the dressing, consisting of yogurt, vinegar, lemon juice and honey and mix well. Season with salt and pepper.

10. Mix the couscous with the vegetables, grill and dressing and the salad is ready! in the plate you can garnish with parsley.

Easter Table "înCerc" & # 8211 Baked lamb leg, Moroccan style

Because lamb steak is the most common dish on the Easter table, nutritionist Raluca Topan proposes a new recipe, delicious and easy to prepare, as a variant of the classic steak: baked lamb leg, Moroccan style, with mix of roots and coriander.

What ingredients we need and how we prepare this recipe, we invite you to find out below:

Easter Table "in the Circle": Baked lamb leg, Moroccan style & # 8211 ingredients and preparation

INGREDIENTS for 4 servings:

  • half a leg of lamb (about 800g)
  • 2 red onions
  • 1 diced pumpkin (unpeeled)
  • a celery, peeled and diced
  • 2 tablespoons and a half of rapeseed oil, cold pressed
  • 2 tablespoons Ras el hanout spices (oriental spice mix)
  • 8 cloves of garlic
  • 1 bouquet of coriander
  • half a teaspoon of cumin seeds
  • the juice of a lemon + grated peel
  • half a green hot pepper


Remove the lamb from the fridge and then prepare the onion, zucchini and celery to be chopped.

Preheat the oven to 200 degrees C. Remove any excess fat from the lamb, then lightly cut the piece of meat in several places. Season the meat with half a tablespoon of oil and a tablespoon of grated spice hanout, plus salt and pepper to taste.

Put the onion, celery and pumpkin in a baking tray, along with the garlic. Add over the vegetables the remaining Ras el hanout spice, the remaining oil and a little salt and pepper. Put the meat in the baking tray and place in the oven for 40 minutes.

Remove the lamb from the oven. Put the vegetables back in the oven for another 20 minutes. Meanwhile, mix the coriander, cumin seeds, lemon peel, lemon juice and hot pepper together in a mini food processor until finely chopped and a bright green color.

Portion the lamb, arrange it on a plate, then add the vegetables together. You can sprinkle a little coriander at the end, seasoning the meat and vegetables.

Moroccan style cooking fish

Caress the smell and taste with a Moroccan tagine. The exotic name does not even remotely express the fantasy of flavors that you will find in this traditional dish, seasoned with saffron, turmeric and ginger. You can use trout, but also sea bream or swordfish for this recipe.

Start by preparing the marinade for the fish. You need:

  • 1 bunch of finely chopped coriander / parsley
  • 3-4 cloves of crushed garlic
  • 2 teaspoons hot paprika
  • 1 teaspoon salt
  • 1 teaspoon of ginger powder
  • 1 teaspoon red pepper
  • 3 tablespoons oil (olives / sunflower)

Marinate the fish fillet in half of the marinade made from the above ingredients mixed in a bowl. Leave it in the fridge for at least two hours.

Meanwhile, bake the peppers in the oven, on a tray covered with aluminum foil until their peel comes off easily. Let them cool, peel them, remove the seeds and slice them into long strips.

Pour the olive oil into a clay pot or other ceramic pot and place the sliced ​​onion, celery and chopped carrots at the base of the bowl.

Cut the potatoes into thin slices, mix them with the spices and place them in a layer over the previously placed vegetables. Continue with a layer of sliced ​​tomatoes. Pour over the vegetables the marinade you kept.

Now put the marinated fish, the slices of baked peppers, the olives and the lemon slices over the vegetable bed.

Cover the dish and put it in the oven on the right heat for an hour and a half until the potatoes and fish are soft.

Uncover the bowl and leave for another 10 minutes to get a golden crust and reduce the sauce.

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Ingredients Cauliflower couscous

1 small cauliflower (about 600-650 gr to have 500 gr bouquets left after cooking)
1 small carrot (optional)
1 large clove of garlic
1/2 teaspoon ground cumin
1/4 teaspoon chili flakes
1/4 teaspoon turmeric (optional)
1/8 teaspoon ground cinnamon
2 sharp clove knife tips
salt, black pepper
1/4 bunch of parsley
2 tablespoons lemon juice
50 gr golden raisins
35 gr fried cashews
4 tablespoons oil

Things Things? Yes & # 8217 & # 8222cushcu & # 8221 what's up?

It has nothing, of course. That's what I tell him since I've known him (and I've known him for a while) but until a few years ago I had no idea what the couscous was and where it came from. Couscous is a Berber food, it comes from North Africa and it is said that Moroccans do it very well, even the best. Of course, in Tunisia you can also find a good couscous and I bet mine wasn't that bad either, although I didn't do it in Moroccan style but in a style adapted to my possibilities. Couscous is a flour paste made from wheat semolina (other cereals are used, it's true) mixed with water and flour until it takes the shape of small grains, with a diameter of one millimeter. These beans can be eaten fresh or dried for better storage. We commercially find dry and sometimes oversized couscous with quite large berries.

Today I will show you how you can make a decent and tasty (and fasting) couscous in a quarter of an hour, with minimal effort. If you organize yourself well, you can do it in 7-1 minutes. It took me a quarter of an hour because I was stubborn to use one eye on the stove.

For each cup of couscous I use a cup of water. For two generous portions I use two cups of couscous.

To make the couscous more filling I used chickpeas, a can.

Zucchini, bell peppers, tomatoes, onions, for freshness, vitamins and good taste.

For flavoring I used saffron powder (not the best quality but it works), dried thyme, a little cumin (if you can't find it, you can fry a teaspoon of cumin seeds in a non-stick pan, crush them and use the powder obtained, the taste is spectacular), salt and freshly ground pepper.

I sautéed the onion and pepper (not all, only a third of it) after chopping them very finely. This operation lasted three minutes.

I put the pepper in the couscous water, to which I had added the spices. I let the water boil. Four minutes. Then I poured water over the couscous.

I covered the bowl with plastic wrap so that no steam came out and let the couscous bake in the steam. Fixed five minutes.

In the five minutes plus another two or three I put the vegetables in a pan with a little olive oil and a cup of water and put them on high heat. I sauteed them but I didn't make them porridge, I wanted them to stay crispy and firm.

After five minutes, I took the foil from the couscous and mixed it with a fork, let the steam come out and stop the baking process. That way I made sure I didn't have a watery, soft, textured couscous. Because I like to feel every grain on my tongue.

Very simple, very fragrant, very healthy.

If you don't want it to be fasting, you can add two boiled eggs to it, you can prepare it with chicken soup instead of water (it would be even tastier), you can use it as a garnish next to a mutton steak or next to a baking tray. Stay healthy.

Couscous salad with fresh vegetables and chicken breast, Greek style. An excellent source of protein for the body's energy intake!

Directly from Jamie Oliver in the kitchen, a delicious couscous salad with fresh vegetables and Greek-style chicken breast to keep you in shape throughout the day.

Direct from Jamie Oliver from the kitchen, a delicious couscous salad with fresh vegetables and chicken breast, & icircn Greek style, to keep you & icircn in shape, throughout the day.

  • 2 pcs. chicken breast
  • 170 g couscous
  • 6 green onions
  • 20 g black olives
  • 100 g cherry tomatoes, ripe
  • 1/2 cucumber
  • olive oil
  • Red pepper
  • black pepper
  • 1 teaspoon dried oregano
  • 1 blade & acircie
  • 100 g natural yogurt, defatted
  • 1/2 casserole of fresh mint (15g)
  • 1 carrot
  • extra virgin olive oil

Preparation of couscous salad with fresh vegetables and chicken breast, & Greek style icircn

Put water in a bowl on the fire and let it reach boiling point.
Cut green onions & icircn slices.
Remove the olives from the olives and cut them into slices.
Cut the cherry tomatoes in half.
Put the couscous in a bowl and cover with 250 ml of hot water.
Cover the bowl with a plate and set aside.
& Icircn while the couscous is hydrating, grate the cucumber, add a pinch of sea salt and leave it like this for 5 minutes.
Meanwhile, prepare the chicken breast.
& Icircn olive oil, & icircncins, add a little oregano and a powder of black pepper.
Add the grated lemon peel, then pour everything over the chicken, massaging it on all sides.
Squeeze the grated cucumber well, then mix it with the yogurt and lemon juice.
Add a pepper powder and half of the finely chopped mint leaves.
Peel a squash, grate it and squeeze the juice.
Sprinkle salt and pepper over them and sprinkle with lemon juice.
Heat a non-stick pan over medium to high heat and brown the chicken well on all sides for 10 minutes. Then cut it into slices.
The hydrated couscous is mixed with onions, tomatoes, olives, the rest of the chopped mint.
Add 2 teaspoons of extra virgin olive oil and the juice of half a lemon & acircie. Mix well and match the taste with black pepper.
Serve the couscous salad with vegetables, & icirc together with the carrot salad, chicken breast and tzatziki sauce.