Preparation: in a pan heat 2 tablespoons of olive oil and add the pieces of meat previously seasoned with salt and pepper, put finely chopped onion, 2 cloves of garlic cut into rounds, season with turmeric, ginger and pepper and let it is done over low heat.
Separately put 450 ml of boiling water and add the soup cube and let it boil for 5 minutes.
We prepare the vegetables, chop the thuchinni, the red pepper, the peas, I put the frozen ones because they keep their taste very well.
Put the vegetables to harden in a small bowl with a tablespoon of olive oil and add a little salt and after 2-3 minutes 50 ml of boiling soup and leave on low heat for 5-7 minutes. Meanwhile, add 100 ml of soup to the chicken legs and put the sliced olives and let it simmer, covered for about 10 minutes, then uncover and let the sauce drop and brown the pieces of meat.
Separately we prepare the couscous, it is easy to prepare and you can't go wrong with it.
In the bowl in which you made the soup over the boiling soup pour in the rain couscous until it thickens well (if it does not enter the entire amount of 200 grams of couscous is no problem probably differs slightly from one assortment to another) mixing well with a whisk round, empty into a bowl and add the butter nut on top and cover for 5 minutes. Then mix well to mix and add the vegetables, stirring slowly so as not to crush.
Serve hot accompanied by pieces of meat with sauce, I put a tablespoon of sauce over it. I really liked it, I will definitely repeat this recipe, it can be made simply without vegetables and other vegetables, it is a good garnish for many steaks.
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 in this fine ingredient made of pasta dough for at least 5 minutes.
4. Meanwhile, prepare the chicken grill. A piece or a maximum of 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 cook on the fire in a hot pan with a tablespoon of oil.
7.After soaking these ingredients, take the couscous from the pot, pour it into a tall bowl and pour over the sauteed vegetables.
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.
Couscous - two simple and delicious recipe ideas
While shopping in a Mega Image, I came across an interesting mix: couscous with hemp seeds. I hadn't eaten Couscous in a long time, much less hemp seeds, so I grabbed a bag without a specific recipe in mind.
When I got home, I was amazed to find that preparations it will be lighter than I thought, since it should not be boiled, but simply pour hot water over it, cover and then let it swell for 5 minutes. So it's perfect for the days when you're on the run and don't have much time for more complicated cooking. Basically, it's like making tea.
ithemp minds they are very nutritious, have a high content of proteins, fibers and minerals, and the oil obtained from them is rich in omega 6 and omega 3 polyunsaturated fatty acids. Couscous-ul is actually a semolina made of durum wheat, small, being very popular in Moroccan cuisine, where it is prepared with chicken, vegetables and spices.
We made two dishes, both simple but consistent and tasty:
I prepared first couscous-ul. As I said above, you just have to pour boiled water over it and let it penetrate a little & # 8211 use a measure of water to a measure of couscous.
While the couscous was lazy in the heat, I pan-fried it onion with a little oil and water, then I added other vegetables: carrots, peas, peppers, tomatoes, cauliflower and broccoli. After they boiled a little, I put some more mashed tomatoes, and when the food was almost ready, I poured the couscous over and mixed. It is important to have more sauce, because anyway the couscous absorbs quite a lot of liquid and you risk a too "dry" food.
Couscous dessert with milk
Instead of using water, I warmed up a bit milk, then I poured it over the couscous, along with 3 teaspoons of orange flower essence. I added Chia seeds, for more consistency, I mixed well and then let it sit for a few minutes. I caressed him with cinnamon, cardamom and almonds, I sweetened a little honey and that's it! It smells great and is only good to serve as a dessert or snack.
Moroccan Couscous with Vegetables
This Moroccan Couscous with Vegetables is a perfect preparation for fasting days. It is a main course, but can be served with chicken and fish.
Now you can Order SanoVita products on, www.sanovita.ro . Entering the promotional code ‘their chefs‘, receive 15% discount every time you order.
What can you prepare from couscous and dehydrated apricots? You will see the recipe below which you will definitely like.
Other interesting couscous recipes can be found below if you click on the name in the images.
Let's see what we need to prepare this Moroccan Couscous with Vegetables.
Ingredients & # 8211 Moroccan Couscous with Vegetables
2 tablespoons olive oil
1 medium-sized red onion
1 yellow bell pepper
1 cup frozen green peas
1 cup of well drained chickpeas
2 cloves of garlic
salt, pepper to taste
1/2 teaspoon paprika
1/2 teaspoon coriander
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 tip of cinnamon knife
7-8 diced dried apricots -SanoVita
1/2 teaspoon hot pepper flakes
1 hot pepper
1 cup (200 ml) Couscous -Sanovita
1 cup and a half vegetable soup
Preparation & # 8211 Moroccan Couscous with Vegetables
Heat the oil in a larger pan. Add the chopped red onion and immediately the chopped bell pepper, followed by the cleaned, washed and diced carrot. Heat until the vegetables are soft (I added a little water about 100 ml to soften the carrot faster).
If we add water, let it evaporate completely and add the crushed garlic as small as possible (I put it on the small grater) and continue to cook together for about 1 minute until the flavors blend.
Add the paprika, coriander, cumin, turmeric, cinnamon, salt and continue to mix for about 1 minute.
Add the frozen peas and cook briefly for a few seconds, about 15-20 seconds. Add the finely chopped hot pepper, hot pepper flakes, chickpeas and pour the vegetable soup over it.
Now add the couscous and let it boil, then add the chopped apricots and finely chopped parsley.
Stir, season with salt if needed and cover with a lid and let stand 5-10 minutes until all the liquid is absorbed by the couscous. Put it on plates and it can be served!
Another interesting recipe from Turkish cuisine this time, would be Tabbouleh Salad, which I highly recommend you try!
The lump used in tabbouleh can be ordered on SanoVita.
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