The secret of couscous is that the amount of water is the same as the amount of couscous, that is, if we have 200 grams of couscous, we put 200 ml of water.
So, boil water, a little salt and put the couscous, leaving it only 3-4 minutes. Stir, turn off the heat, cover and leave on the stove.
For the sauce: in a mixer, put the oil, vinegar, prunes and curry. Add water (to be cold) and mix. After a few minutes, take the lid off the couscous pot, mix a little and add a little oil and mix again, then put the composition in a bowl and put the prepared sauce.
Cucumbers, tomatoes and apples, cut them into small cubes, and onions into small slices, add the couscous and mix well. Finally cut the mint and add to the couscous.
The salad is ready to serve!
White bean salad with couscous
The other day I made some pork chops in the oven, and as a garnish I prepared some couscous and some sautéed mushrooms. It seems that I didn't really appreciate how hard the couscous would swell, so I had about 4-5 tablespoons left, which I kept cold, having no idea of reuse at the time. . Eventually, the idea came up: a salad.
What do you need?
- 50 g couscous
- 1 can (400 g) white beans
- 1 small red onion
- 3 cloves green onions
- 1 bunch of parsley
- ½ lime (juice only)
- 2 tablespoons olive oil
- Salt, pepper, chilli powder - to taste.
How do you proceed?
In order to be incorporated into the salad, the couscous must first be scalded. It is good to follow the instructions on its packaging. In this case, the 50 g of couscous is placed in a bowl and covered with 70 mL of hot water. Leave it covered to swell for 5 minutes, then loosen it with a fork. Allow to cool.
- Drain the canned beans and wash in 2-3 waters
- Peel a squash, grate it and chop finely
- White onions are cleaned, washed and then cut into small rounds of 2-3 mm
- The parsley is washed, drained and finely chopped
- In a large bowl, mix the beans, white and red onions, couscous, parsley (the order in which the ingredients are added is irrelevant).
- Season the mixture with lime juice (can be replaced with lemon juice), olive oil, freshly ground sea salt, freshly ground mixed pepper and chilli powder.
That's all. It's not hard at all.
Have fun and see you healthy again!
Lettuce with vegetables and couscous
For hot days, or days when we want to eat more lightly, the recipe for lettuce with vegetables and couscous is ideal.
The salad is tasty, filling and can take the place of any meal.
Couscous can take the place of bread, and the rest of the ingredients contain enough nutrients for a meal of the day.
From the category of couscous dishes, you can also try the recipe Couscous with Mexican vegetables and bacon.
Baked vegetable salad and couscous
Place the chopped vegetables in a tray on baking paper. Stop them with olive oil and mix a little. Season with salt and pepper.
Cook the vegetables for 30-35 minutes, stirring occasionally. Take them out and set them aside.
Bring salt water to a boil. Add the couscous and simmer for 10-15 minutes, until the couscous is soft. Drain and rinse with cold water.
Put the vegetables over the couscous, add the basil and the crushed feta.
Prepare a dressing from: 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 clove finely chopped garlic and 60ml olive oil. Pour it over the rest of the ingredients and serve the salad.
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How to prepare salad recipe to go with couscous
First prepare the salad sauce. Mix the ingredients in a bowl, then pour into the jar.
Put the couscous in a bowl, add hot water and occasionally mix with a fork.
Wash cucumbers and tomatoes and cut into cubes.
Put the olives, cucumbers, tomatoes, chilled couscous in the jar and the parsley leaves on top.
Close the jar and put it in the fridge.
EIt is easy to transport and is a delicious lunch at the office or at school.
Cook the onion, ginger and hot pepper for 5 minutes, or until the onion begins to become transparent. Add the beans and fry for another 5 minutes until golden. Add garam masala and salt and pepper to taste if needed, leave on the fire for another minute and then leave it to cool.
Combine cucumber, tomatoes, lemon juice and chopped coriander in a bowl. Divide into 4 plates, place the bean mixture (divided into 4), a tablespoon of yogurt and pomegranate seeds on top.
Fry the glue on both sides until it becomes crispy, divide it into 4 and put a slice on each plate. You can also prepare some croquettes if you want.
Flavored Indian salad is served immediately. If you give up yogurt, it can be served on fasting days.
Russian CRUSON according to Escoffier's recipe from KERA CALITA ot Jaristea
Kera Calita ot Jaristea Locanta challenges us to try & # 8230.CRUSON Russian after Escoffier's recipe:
& # 8220In the famous Le Guide Culinaire, the perfect chef and great French gastronomy writer Georges Auguste Escoffier, at the Ritz Hotel in Monte Carlo, in the summer, meticulously prepared the recipe called Crușon, donated by a Russian customer.
In the evening, he chopped raisins and nuts weighing 200 grams each and drowned them in Jamaican rum.
Aide du chef, on large clean wooden bottoms, chop into small cubes beautifully colored fruits: 3 large apples without shell, 3 oranges with a lot of juice, 3 clementines, 3 less ripe bananas, 4 kiwis and 2 red grapefruit.
All the fruit cut geometrically into cubes, nuts and raisins soaked, together with the remaining Jamaican rum are all placed in a large crystal bowl specially made for such a soft drink.
In this rare avis painted balloon, pour 750 ml of semi-dry white wine, add brown sugar to taste and the following spirits: 75 ml amaretto, 75 ml gin, 75 ml peppermint, 75 ml campari and 75 ml Russian vodka & # 8230 & # 8221
Couscous with vegetables
A serving of 60 grams of couscous has a lower caloric intake than rice or quinoa: 176 compared to 200 and 250, respectively. At the same time, this portion gives you 6 grams of protein, ie 12% of the recommended daily dose for an adult. In addition, it appears that this product contains a significant amount of selenium, a mineral that the body needs in small amounts to protect against changes in DNA in cells and keep the body young. Another important substance that couscous contains is potassium, which regulates blood pressure and pulse.
You can eat couscous in combination with various sauces and garnishes, put it in soups or even use it for breakfast, just like you do with quinoa. Today, we suggest you mix it with some delicious vegetables to prepare a quick and delicious dish, perfect for the days when you don't feel too inspired. A portion of this preparation has 272 calories and is very filling, so it will keep you hungry for a few good hours.
Ingredients (4 servings):
- 2 medium-sized carrots
- a handful of finely chopped celery
- 50 g of yellow bell pepper, cut into julienne
- 50 g of red bell pepper, julienne
- 2 tablespoons olive oil
- 1 medium zucchini, cut into medium cubes
- 4 teaspoons of dried basil or a handful of fresh basil
- 1/4 teaspoon of garlic powder
- a cup and a half of chicken soup.
Method of preparation:
Cut the carrots into rounds and sauté them with the celery, onion and pepper. Leave them on the fire for 5-10 minutes, until they soften and the onion turns golden. Then add the zucchini, spices and herbs, add salt and pepper to taste and leave the vegetables on medium heat for a few minutes. Add the couscous, mix well and then pour the chicken soup over the mixture. If you don't have chicken soup, heat a cup and a half of water in a kettle and add a cube or a tablespoon of chicken concentrate to it. Bring the food to a boil and then remove from the heat and set aside for 5 minutes. Then mix everything again with a fork and serve immediately.
The couscous with vegetables it is made quickly and easily, being a cheap, tasty and nutritious preparation. You have no reason not to try it!
Return the Turkish cake
Revani recipe, Turkish cake with eggs, yogurt and semolina, with almond flake sherbet and coconut
Turkish baclava with a lot of walnut and almond kernels, prepared with commercial pie sheets and flavored with cloves and cinnamon
Turkish cheese kebab served with couscous and seasoned with nutmeg, ginger and chili
Turkish lentil soup with spinach
A Turkish lentil soup that will appeal to those who thought they hated lentils
Salad with couscous, vegetables and greens
In the summer it goes great couscous salad, a quick salad for everyone's taste. Not to mention that it is also very easy to prepare.
The couscous salad can also be transformed into a salad in a jar, which you can easily transform anywhere.