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Couscous with vegetables

Couscous with vegetables


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We clean the vegetables. We cut the onion into small pieces, the carrot sticks. put the bell peppers and celery in cubes. Put all the vegetables in a bowl with water in which I added a pinch of salt and let it boil. When everything is cooked, add the couscous and enough water to cover and even slightly exceed the mixture. 3 tablespoons olive oil, mix, boil for 2-3 minutes and leave for about 10 minutes until the couscous absorbs all the soup. Sprinkle with the juice of half a lemon, mix and serve.

It can be served cold or hot, as such or as a side dish.

For the appearance, I cut the bell pepper slices in which I put the couscous.

Good appetite!


Preparation time

Heat a few tablespoons of oil in the pan, then add the finely chopped onion. As soon as it softens, add the chopped mushrooms and cook for 5 minutes.

Put the frozen vegetables and leave everything to harden, for about 8 minutes. Put a liter of water to boil in a bowl, add a pinch of salt and a drop of oil, then boil the couscous.

When it softens well, drain it thoroughly and place it over the hardened vegetables, stirring dynamically so that it doesn't stick and adding a tablespoon of vegeta.

Season with salt and pepper, then serve hot, with a few sprigs of parsley on top.


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 with the lid for 5-7 minutes, 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


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 salad with vegetables

For me a good salad makes as many as two steaks in blood, for my husband a steak in blood makes as many as ten salads. In order to balance the balance and bring the zen to the family, I divide myself between his and my preferences :). It's easy if you like to cook, so I have no problem with that. I have been eating salads for years, because I like them and because they are made quickly, I don't always have time to cook, especially at dinner when I'm already quite tired. I am convinced that you also know the feeling and that you have already experienced a lot of recipes, appropriate to the season, budget and of course the time available. What I have found for a long time is that don't put anything in them and something more consistent like croutons, pasta or grilled meat.

You can make a salad with couscous and vegetables and serve it anytime, if you have time, make a larger quantity, store it in the fridge and eat it the next day at work or at dinner. You will surely like it because it is a Greek version of the famous aromatic tabbouleh salad, slightly sour and very fresh.

  • 50g cus cus
  • 4-5 cherry tomatoes
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1 small cucumber
  • 5-6 black olives or kalamata
  • 100g feta cheese
  • 1/4 teaspoon cumin
  • 1 teaspoon chopped green basil
  • 1 teaspoon lemon juice
  • olive oil
  • salt
  • a little chilli to know that we live :)

To start, put the couscous in a bowl and add 50ml of hot water. Cover with a lid and let it swell. Then we add a second teaspoon of olive oil and with a fork we open it easily.

Please use cus cus not short pasta cut at the price of two bucks which are found under the name cus cus.

We cut the tomatoes into slices, we cut the cucumbers and peppers into cubes, as well as the feta cheese.

Put the vegetables on top of the couscous, then add the cumin seeds (if you have time please crush them), chopped basil, a little olive oil, chilli powder and salt. mix lightly and then add the feta cheese and olives, the lemon juice.

Serve immediately or later, both options are equally good.

PS. If you are wondering where green basil comes from, I advise you to buy from hypermarkets pots with herbs that you can then maintain with pleasure. If you do not have work and plants are a hobby for you then you can sow the seeds of different plants to grow over time.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Couscous salad with vegetables

For me a good salad makes as many as two steaks in blood, for my husband a steak in blood makes as many as ten salads. In order to balance the balance and bring the zen to the family, I divide myself between his and my preferences :). It's easy if you like to cook, so I have no problem with that. I have been eating salads for years, because I like them and because they are made quickly, I don't always have time to cook, especially at dinner when I'm already quite tired. I am convinced that you also know the feeling and that you have already experienced a lot of recipes, appropriate to the season, budget and of course the time available. What I have found for a long time is that don't put anything in them and something more consistent like croutons, pasta or grilled meat.

You can make a salad with couscous and vegetables and serve it anytime, if you have time, make a larger quantity, store it in the fridge and eat it the next day at work or at dinner. You will surely like it because it is a Greek version of the famous aromatic tabbouleh salad, slightly sour and very fresh.

  • 50g cus cus
  • 4-5 cherry tomatoes
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1 small cucumber
  • 5-6 black olives or kalamata
  • 100g feta cheese
  • 1/4 teaspoon cumin
  • 1 teaspoon chopped green basil
  • 1 teaspoon lemon juice
  • olive oil
  • salt
  • a little chilli to know that we live :)

To start, put the couscous in a bowl and add 50ml of hot water. Cover with a lid and let it swell. Then we add a second teaspoon of olive oil and with a fork we open it easily.

Please use cus cus not short pasta cut at the price of two bucks which are found under the name cus cus.

We cut the tomatoes into slices, we cut the cucumbers and peppers into cubes, as well as the feta cheese.

Put the vegetables on top of the couscous, then add the cumin seeds (if you have time please crush them), chopped basil, a little olive oil, chilli powder and salt. mix lightly and then add the feta cheese and olives, the lemon juice.

Serve immediately or later, both options are equally good.

PS. If you are wondering where green basil comes from, I advise you to buy from hypermarkets pots with herbs that you can then maintain with pleasure. If you do not have work and plants are a hobby for you then you can sow the seeds of different plants to grow over time.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Cus Cus with vegetables

Cus couscous (or couscous, from kuskus in Arabic) are actually small, round & # 8220paste & # 8221 made of durum wheat widely used in the kitchens of North African countries but also in the Arbica Peninsula. Studies give credit to the Berbers as the first preparers of couscous (seksu) since the 2nd century BC.

The original couscous was made from millet. The flour obtained from grinding millet or durum wheat is mixed with water to obtain a dough that rolls thinly and separates into small balls, then passed through a sieve. The granules that are too small and pass through the sieve holes are combined again with the dough and the process is repeated.

The couscous can be served simply, only with water and salt, but also combined with various other ingredients (eg butter) and vegetables. It usually serves as a garnish for meat and sauce dishes.

Wash the vegetables and peel them (onions and carrots). Remove the pepper seeds and wash the mushrooms thoroughly.


We have to cook daily or almost daily whether we like it or not. Even if we are on a diet or want to try new recipes, the kitchen attracts us like a magnet. I'm tired of classic dishes and I try to diversify a little more. That's why I chose it as a garnish cus cus of the Sanovita.

I wanted a fast food that did not require a long time to prepare and because I had some boneless thighs ready for dinner I said it would be interesting to try a slightly different garnish. Obviously, the child chooses to eat what he likes and cannot impose on him. I don't even force her to eat extra because I have no problems with this.

Ingredients needed for 3 people

  • 3-4 pulps
  • 200 g cus cus
  • vegetables
  • 50g butter
  • paprika, granulated garlic, salt and pepper

First step was to prepare the thighs. I took boneless thighs with skin because they are easier to make. 3 legs are enough for 3 people, I have one leg left! Spices were spread on the thighs. I put salt, pepper, paprika and granulated garlic. I put them on a baking sheet and put them in the oven on the grill function for almost an hour. They must be nicely browned.

Cus Cus from Sanovita it has the perfect granulation and I used the whole bag on a table. It can be used 100g at a meal because it comes in combination with vegetables and gathers quite a lot of garnish. You can buy cus cus from www.sanovita.ro with 15% discount if you use the code Rokolla

I put the 200g couscous in a bowl, put a pinch of salt and a pinch of pepper and then poured 260-270ml of hot water over it. I covered it with a paintbrush and let it swell. Normally, when the water cools it is ready. Separately I put in a pan a few frozen vegetables with a cube of butter and left them on the fire until they are completely done. Fresh vegetables or any other combination of vegetables can also be added. When the couscous was ready, I added the vegetables and mixed lightly

In a plate I put a leg, a few tablespoons of couscous with vegetables and served everything with a little salad. It was an honorable, easy-to-make dinner that everyone enjoyed.


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Dias.kitchen


We have to cook daily or almost daily whether we like it or not. Even if we are on a diet or want to try new recipes, the kitchen attracts us like a magnet. I'm tired of classic dishes and I try to diversify a bit. That's why I chose it as a garnish cus cus of the Sanovita.

I wanted a fast food that did not require a long time to prepare and because I had some boneless thighs ready for dinner I said it would be interesting to try a slightly different garnish. Obviously, the child chooses to eat what he likes and cannot impose on him. I don't even force her to eat extra because I have no problems with this.

Ingredients needed for 3 people

  • 3-4 pulps
  • 200 g cus cus
  • vegetables
  • 50g butter
  • paprika, granulated garlic, salt and pepper

First step was to prepare the thighs. I took boneless thighs with skin because they are easier to make. 3 legs are enough for 3 people, I have one leg left! Spices were spread on the thighs. I put salt, pepper, paprika and granulated garlic. I put them on a baking sheet and put them in the oven on the grill function for almost an hour. They must be nicely browned.

Cus Cus from Sanovita it has the perfect granulation and I used the whole bag on a table. It can be used 100g at a meal because it comes in combination with vegetables and gathers quite a lot of garnish. You can buy cus cus from www.sanovita.ro with 15% discount if you use the code Rokolla

I put the 200g couscous in a bowl, put a pinch of salt and a pinch of pepper and then poured 260-270ml of hot water over it. I covered it with a paintbrush and let it swell. Normally, when the water cools it is ready. Separately I put in a pan a few frozen vegetables with a cube of butter and left them on the fire until they are completely done. Fresh vegetables or any other combination of vegetables can also be added. When the couscous was ready, I added the vegetables and mixed lightly

In a plate I put a leg, a few tablespoons of couscous with vegetables and served everything with a little salad. It was an honorable, easy-to-make dinner that everyone enjoyed.


Pop vegetable smoothie recipes

Are you ready to mix? Here are nine tasty recipes that will make you eat (and actually enjoy) your vegetables all summer long.

1. Cucumber ice with coconut lime from The Kitchen McCabe

Put lime in coconut and freeze everything! (And add some refreshing cucumber while you're at it.) These creamy vegan creams will bring to mind a tropical spa day.

2. Carrot cake glazes from Cookie Named Desire

With earthy cinnamon and ginger and some frozen bananas for bulk, these pops are the healthy frozen version of your favorite birthday cake. The addition of cream cheese completes the packet of matte carrot cake flavor.

3. Cabbage blueberries come from Oh My Veggies

Three ingredients, 5 minutes preparation and plenty of antioxidants? They was sold! Kale, blueberries and grape juice are all you need to make these super-food delights. But with the sweetness of the berries and the juice, we're sure you won't even taste it.

4. Green smoothie glazes as light as Apple Pie

If there is a vegetable that hides well in smoothiesandice, it's spinach. Get daily greens - plus a megadose of vitamin C from pineapple and orange juice - with these light, fruity pops. Thank you for your immune system.

5. Mango carrot ice cream from Raise Vegan

Carrots, mango and orange juice blend perfectly in shades of orange in these simple smoothies. Discard a piece of fresh ginger for an anti-inflammatory boost.

6. Strawberry Beet Smoothie comes from Sidewalk Shoes

Beets can be, say, an acquired taste. If you are not the biggest fan (but still want to reap nutritional benefits, such as fiber, iron and calcium) try them mixed in these unique smoothies. OJ and strawberries help mask the bitter taste of beets, while mixed cashews add protein and cream.

7. Peaches and ice cream from Love and Zest

Tomatoes in the ice? Don't beat him until you try him! This recipe takes cherry tomatoes and oranges - known for their sweetness - and mixes them with peaches for a color (and flavor) match made in the sky. Because the relationship between fruits and vegetables leans sharply toward peaches here, no one can be wiser.

8. Kiipfit Spinach Kiwi Ice

Spinach strikes again - this time with a pungent kiwi, a drop of hemp seeds and a refreshing base of coconut water. With minimal preparation and all the herbal ingredients, it's easy to be green!

9. Rhubarb ice cream and Greek yogurt from The View From Great Island

If you ask us, rhubarb does not receive enough love. Pick up this vegetable subdog by beating it into a tasty dessert, then swirl it with Greek yogurt in creamy tops. Not only will you get a gorgeous ruby ​​red color, but you will accumulate high rhubarb potassium, vitamin C and calcium content.



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