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Couscous with vegetables

Couscous with vegetables

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Couscous with vegetables:

Put the couscous to boil for about 10 minutes (it is commercially available and is very cheap). Put the vegetables to heat in hot oil. After they have hardened a little, add a cup of water over them and then put a lid on them to boil. Drain the couscous and add over the vegetables. Season to taste with delicacy and pepper. Serve hot.





Tips sites

1

In order for the couscous not to stick, it is advisable to put salt and a little oil in the water in which it boils.

2

If you want the vegetables to be crispier, cook them less.


Couscous with vegetables for babies & # 8211 diversification | Demamici.ro

Couscous contains many vitamins, minerals and fiber, being one of the healthiest products based on cereals. It can be integrated into the baby's diet from 7-8 months. We offer you a couscous recipe with vegetables that is quick and easy to make.

ingredients

1 canita couscous
1 carrot
3-4 slices of zucchini
a few slices of onion
green beans

Method of preparation

The vegetables are steamed, then passed with a fork. The couscous is prepared as follows: to a measure of couscous add a measure and a half of boiling water. Bring water to a boil. When it boils, add the cup of couscous and cover for 10 minutes. Stir occasionally with a fork to loosen.

Add the mashed vegetables over the couscous and you can serve. If you want the mixture to have the consistency of puree, bake the steamed vegetables and the cooked couscous according to the instructions above.

The benefits of couscous

Couscous is low in saturated fat, cholesterol and sodium. 100 g of couscous have only 150 kcal. In addition to being low in calories, couscous helps regulate blood sugar and lowers bad cholesterol. Couscous has vitamins (folic acid, B8, B3, K), dietary fiber and minerals (potassium, phosphorus, calcium).

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Couscous with vegetables for babies & # 8211 diversification | Demamici.ro

Couscous contains many vitamins, minerals and fiber, being one of the healthiest products based on cereals. It can be integrated into the baby's diet from 7-8 months. We offer you a couscous recipe with vegetables that is quick and easy to make.

ingredients

1 canita couscous
1 carrot
3-4 slices of zucchini
a few slices of onion
green beans

Method of preparation

The vegetables are steamed, then passed with a fork. The couscous is prepared as follows: to a measure of couscous add a measure and a half of boiling water. Bring water to a boil. When it boils, add the cup of couscous and cover for 10 minutes. Stir occasionally with a fork to loosen.

Add the mashed vegetables over the couscous and you can serve. If you want the mixture to have the consistency of puree, bake the steamed vegetables and the cooked couscous according to the instructions above.

The benefits of couscous

Couscous is low in saturated fat, cholesterol and sodium. 100 g of couscous have only 150 kcal. In addition to being low in calories, couscous helps regulate blood sugar and lowers bad cholesterol. Couscous has vitamins (folic acid, B8, B3, K), dietary fiber and minerals (potassium, phosphorus, calcium).

If you liked the article, we are waiting for you on the Facebook page. We also have Instagram.


Cushion with chickpeas and various nutritious vegetables

An easy to make, consistent and tasty Tunisian recipe. Remember those who have not prepared couscous, it does not boil. A good option for vegetarians and for fasting days.

INGREDIENTS
350g couscous made of durum wheat
2/3 cup chickpeas after boiling (1/2 cup dry)
500 ml vegetable soup
1 medium to large carrot
salt
pepper
1 large onion
1 zucchini
2 tablespoons olive oil
200 g mushrooms
1 fat pepper / cap
1 teaspoon turmeric
2 tomatoes
3 tablespoons lemon juice
1 hot pepper optional

PREPARATION
1. Choose and wash the chickpeas, drain it of water. Let it soak the night before. Boil it in water with 1/2 teaspoon of salt, always adding evaporated water. It can take 1-2 hours.
2. The hot vegetable soup you have left over from other dishes. Wash, peel, rinse and cut into 1.5 cm cubes the carrot. Boil in the soup under the lid for 20 minutes on low heat.
2. Wash, peel the onion and zucchini and cut them into 1.5 cm cubes. Saute in oil.
3. While stirring occasionally, wash and cut into equally large cubes the mushrooms and peppers cleaned of seeds and stalks. Add them to the pan and sauté + 1/2 of the turmeric. Turn off the heat and season with salt and pepper.
4. You've already put out the carrot soup, probably. Pull the pot of soup aside, add salt and pepper, put the remaining half of the turmeric, put the boiled and drained chickpeas and then the couscous without fire. It swells instantly. Mix it with a spatula until it absorbs all the liquid.
5. Cut the tomatoes into 1 cm cubes. Stop a few for decoration

and put the rest in the hot couscous together with the lemon juice and mix with the palette (possibly the foamer) from the bottom up a few times. I still like salt.
6. Serve couscous with the vegetables on top and goat yogurt next to it. You eat as such or as a garnish on a grill, kebap, etc. It's good and cold.


Couscous with cooked vegetables

This year marks 10 years since my visit to Tunisia and the 3 nights spent in the desert, visiting Berber families. It was an unforgettable experience and it marked the moment of dinner on the first night, when we all sat down in Turkish and a huge plate of cous-cous was brought in our middle. It was the first time we ate such couscous and not the classic couscous that our mother prepared for us as a side dish next to the snacks & # x1f60a

Inspired by this memory from Tunisia but also by the Cous-cous from durum wheat from Baneasa Easter, I bring you today's recipe, a perfect recipe for summer, without meat but full of flavors - Cous-cous with cooked vegetables. Baneasa couscous has a fine granulation and is very easy to prepare: just add water or hot soup, cover and leave for a few minutes. Then use a spoon or fork to loosen the couscous. Nothing simpler when lunch or dinner are in full swing!

[box type = & # 8221info & # 8221] Something about durum wheat couscous [/ box]

  • It has its origins in North Africa, being a traditional dish of the Berber population. And its name comes from the Berber word Kesksu say seksu, which means "round".
  • Although it is very popular in North African countries (Morocco, Algeria, Tunisia, Lebanon or Mauritania), it has become very popular worldwide because it is prepared so easily and in any combination!
  • Of the types of meat, the most suitable with cous-cous is lamb, but just as popular are sheep, chicken or beef.
  • In terms of vegetarian couscous, vegetable and chickpea stews are very popular in Algeria, Tunisia and Morocco, recipes similar to our recipe today - Couscous with cooked vegetables

  • Durum wheat couscous is very rich in fiber and can be not only an excellent garnish, but also a meal in itself.
  • Cous-cous has a very subtle aroma and that makes it very versatile. It can be used in savory dishes, as we use it in the Cous-cous recipe with cooked vegetables, but also in dessert recipes!
  • The traditional couscous is prepared from durum wheat, just like the couscous from Paste Baneasa
  • In Egypt, couscous is prepared like a dessert! Add butter, sugar, cinnamon, raisins and nuts, and serve with whipped cream. In Libya, it is prepared with sesame, dates and honey, in a dish that the locals call Maghrood.

Ingredients for 4-6 servings cous-cous with cooked vegetables

  • 250g couscous from hard grade Paste Baneasa
  • 450ml chicken soup / vegetable soup
  • a teaspoon of turmeric
  • 100g raisins
  • 50g pistachios / almonds / cashews
  • 250g boiled chickpeas (canned)

Ingredients for ripe vegetables

  • a red bell pepper
  • a yellow bell pepper
  • a zucchini
  • o vanata
  • a big red onion
  • 3 sliced ​​carrots
  • 2 tablespoons olive oil
  • salt and pepper

For the Cous-cosu lemon dressing with ripe vegetables:

  • 30ml extra virgin olive oil
  • 2 tablespoons lemon juice
  • a teaspoon of cinnamon
  • 2 tablespoons Arabic spice mix (turmeric, curry, coriander, cumin)
  • 2-3 cloves of garlic passed through the press

For how to prepare the Cous-cous recipe with cooked vegetables, confidently press PLAY the video recipe below! & # x1f60a Don't forget to subscribe to Teo's Kitchen's YouTube channel, so you don't miss any video recipes!


150g cous cous
1 zucchini
1 capsicum
1 carrot
1 red
Parsley
Thyme
Salt
2 tablespoons olive oil

Peel the vegetables, wash them and cut them into cubes.
In a hot pan put 2 tablespoons of oil and add the vegetables, thyme, salt and pepper and a cup of water and simmer in the covered bowl until the vegetables soften.
Remove the vegetables to a plate, add a little more water (about 150ml of water in the pan) and when it boils, add the couscous, turn off the heat and leave it covered for 5-7 minutes with the lid on, to absorb all the water. Using a fork, mix the couscous until it dissolves grain by grain and then add the vegetables and mix gently. Sprinkle with chopped parsley and serve as a preparation or as a garnish for steak.

Try this video recipe too


CusCus Vs. Rice

When it comes to quick and easy ideas for recipes, the ones that have couscous come first. All you have to do is pour boiled water over the couscous, let it soak for 5 minutes, and then you can consume it. To get a simple couscous salad, just add vegetables or combine the couscous (especially couscous salads) with grilled chicken or beef to turn it into a main meal. For a similar result, combine it with tofu or cheeses such as halloumi or feta. You can also eat plain couscous or as a garnish, as in the case of rice. These quick and easy couscous recipes (along with quinoa, freekeh and farro) are the perfect choice for any meal, from picnics and parties to mid-week dinner ideas.

There are many couscous variants for delicious recipes:

You can buy many varieties of couscous and many other organic whole foods from the online store prodietamagazin.ro: see details.

In Romania we consume a lot of rice but rice recipes are a little harder to prepare than those with couscous. Rice is grown and consumed worldwide, being the most popular cereal in the world. right Duke University, for people living in Asia, rice accounts for 35 to 80% of their caloric intake.

Couscous has its origins in North Africa and plays a major role in Middle Eastern cuisine. It is also often found in Mediterranean cuisine, and the popularity of couscous recipes continues to grow worldwide. You can alternately use rice and couscous in many recipes, but there are differences that cannot be overlooked between these two cereal-based products.

Consuming couscous provides you with essential nutrients that help maintain health. Couscous resembles pasta, being produced from semolina, a form of wheat. It can be eaten as a side dish, in salads or desserts, and you can use it to replace rice or quinoa. If you eat couscous, you get a good source of lean vegetable protein. A serving of a cup of cooked couscous gives you 6 g of protein, ie 12% of the daily requirement of this nutrient. The body relies on dietary protein to support the health of the skin, muscles, organs and other tissues of the body. Choosing low protein sources helps ensure your daily protein needs without consuming excess fat. One serving of couscous contains less than 0.5 g of fat, which means that it is very weak.
With each cup of couscous consumed, add 2 g of dietary fiber.

Vitamins and minerals in couscous

When cereals are processed, most nutrients are lost. Whole grain foods usually give you more vitamins, minerals and fiber per serving than refined grains.

Couscous is a whole grain product and an excellent source of B-complex vitamins needed to stay healthy. It mainly provides thiamine, niacin, riboflavin, vitamin B6, folate and pantothenic acid. These nutrients help metabolize energy, maintain the health of red blood cells, prevent certain birth defects and support the proper functioning of the brain, nervous system, blood, skin, heart and immune system.

Also, the minerals are not missing from the couscous, in which we find them in variable quantities. A portion of these pastas provides 61% of the required daily dose of selenium. Conformable Office of Dietary Supplements, selenium plays an essential role in the health of the reproductive system, in the metabolism of thyroid hormones, in the synthesis of proteins and in the prevention of damage caused by free radicals. Also, a cup of couscous contains 7 percent of the recommended daily dose of manganese. Although only a small dose of manganese is needed daily, it plays an important role in maintaining the health of bones, blood, hormones, nerve cells and the proper functioning of the brain, as well as regulating metabolism and blood glucose levels.

Quick couscous salad recipe

INGREDIENTS
200 g ready-to-cook couscous (instant)
250 ml of water or boiled soup
150 g cherry tomatoes cut in half
1 small cucumber diced
1 chopped red pepper
A handful of raisins
1 small red onion cut into thin slices
5 tablespoons balsamic vinegar
1 tablespoon olive oil
Coriander leaves for serving
METHOD OF PREPARATION
Put the couscous in a large bowl and pour boiled water or soup over it. Cover the bowl with cling film and leave it like this for 5 minutes or until the liquid is absorbed, and then pass the fork through it.
Mix the couscous with the cherry tomatoes, cucumbers, peppers, raisins and red onions.
Prepare a dressing by mixing and stirring the oil with the balsamic vinegar until they combine perfectly.
Season with salt and freshly ground black pepper and sprinkle the salad with part of the dressing.

Couscous fish recipe

INGREDIENTS
• 675 g fish with white and firm meat cut into cubes
• 75 ml of olive oil
• 1 finely chopped onion
• 1 red bell pepper cleaned and cut
• 1 teaspoon (5 ml) ground cumin
• 1/2 teaspoon (2.5 ml) paprika
• 1/2 teaspoon (2.5 ml) ground turmeric
• 1 diced green zucchini
• 2 finely chopped garlic cloves
• 2 tablespoons (30 ml) tomato paste
• 2 tablespoons (30 ml) lemon juice
• 1 teaspoon (5 ml) harissa sauce or to taste
• 1 can of 540 ml of rinsed chickpeas and drained of liquid
• 2 cups (250 ml) chicken soup
• 1/4 cup (60 ml) currants
• 2 cups (500 ml) couscous
• 3/4 cup (180 ml) chopped parsley
• Salt and pepper
METHOD OF PREPARATION
In a large saucepan or wok, brown half the amount of fish in half the amount of oil. Season with salt and pepper. Repeat the action with the remaining fish. Then set it aside on a plate.
In the same pan, fry the onion, bell pepper and spices in the remaining oil. Add the zucchini, garlic, tomato paste, lemon juice and harissa sauce. Cook everything for 2 minutes, stirring constantly. Let the mixture simmer for about 2 minutes. Add the couscous and fish, stirring to combine. Cover everything and remove the pan from the heat. Let it sit like this for 5 minutes. Add salt and pepper if necessary.
Serve on a large platter. Sprinkle with parsley and garnish with lemon slices.


Couscous with meat and vegetables My little daughter, who is about to become a real gourmet, inspires me to look for various new recipes to stimulate her taste buds, introducing new tastes and textures, but also to ensure a rich intake of vitamins and nutrients necessary for healthy development. . I like to experiment with various combinations that would include more vegetables in children's diets. And when food is prepared quickly and without much preparation, especially on busy evenings, it reaches the top of culinary preferences. The cushion is an ideal choice for children of any age, but also for the whole family. It is a kind of pasta (Moroccan) in the form of granules, which is quite consistent and filling. In addition to being a good source of energy, couscous is also rich in fiber and protein. It can be introduced without fear to the baby even from the age of 10-12 months because it has a paste structure. It has an extremely fine and fluffy texture and is prepared simply and extremely quickly. I found out about couscous a few years ago from a good friend. Since then, I have loved this garnish because it cooks quickly and saves me when I have to eat something fast and full. I like to consume it even with butter. Over the years, these groats were more accessible and you could find them more easily. Now, however, you can only find them in some large supermarkets (along with rice or other imported products) and at a less affordable price. But it is enough for you longer. I really like the combination with meat and vegetables, which practically merge and become unnoticeable to the vegetable-detector-eye (like my son). The meat sauce is quite easy to prepare. You can use any type of minced meat (beef, turkey, chicken) and vegetables (carrots, zucchini, peppers, broccoli, green peas) or whatever you have in the fridge. By the way, to simplify cooking, you can use only onions and tomatoes. In this recipe I used minced veal, cooked in home-made tomato paste. Now you can still find naturally grown tomatoes, but very soon only imported tomatoes will remain. Then I will use the tomatoes I froze this fall (see here how I freeze them and maybe you will succeed too). The tomatoes are passed through a food processor or grated. Saute the meat in this tomato paste for 10-15 minutes. By the way, beef (rich in iron) combined with tomatoes (rich in vitamin C) promotes better assimilation of iron in the body, which is important to prevent or treat anemia, so common in children. This recipe is ideal for the whole family & # 8211 is quick to prepare and can be adjusted to your tastes. I am convinced that your family will be delighted! What benefits does it have?

This food is distinguished by its high concentration of selenium. 200 g of cooked couscous (2 servings) can cover the recommended daily dose of selenium for adults, ie 55 mcg.

This mineral is essential for immunity, fertility, DNA production, thyroid function, reproduction and cognitive functions.

If you choose a variant made from whole grains, the fiber content will be higher. The American Diabetes Association recommends 25-30 g of fiber a day.

These substances are beneficial in many gastrointestinal problems as well constipation, hemorrhoids, colon cancer, gastroesophageal reflux, duodenal ulcer or diverticulitis.

Moreover, fiber consumption prevents different cancers, decreases cholesterol and blood pressure and fights cardiovascular and metabolic diseases (stroke, obesity, diabetes).


What benefits does it have?

This food is distinguished by its high concentration of selenium. 200 g of cooked couscous (2 servings) can cover the recommended daily dose of selenium for adults, ie 55 mcg.

This mineral is essential for immunity, fertility, DNA production, thyroid function, reproduction and cognitive functions.

If you choose a variant made from whole grains, the fiber content will be higher. The American Diabetes Association recommends 25-30 g of fiber a day.

These substances are beneficial in many gastrointestinal problems as well constipation, hemorrhoids, colon cancer, gastroesophageal reflux, duodenal ulcer or diverticulitis.

Moreover, fiber consumption prevents different cancers, decreases cholesterol and blood pressure and fights cardiovascular and metabolic diseases (stroke, obesity, diabetes).