The post Try This Refreshing Roasted Vegetables, Feta, and Couscous Dish appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 cup of couscous
- 1 1/4 cups of vegetable broth or water
- 2 tablespoons olive oil
- 2 bell peppers, diced
- 1 large zucchini, diced
- 1 large eggplant, diced
- 1 red onion, sliced
- 2 cloves of garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup of crumbled feta cheese
- Fresh parsley, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminum foil.
- In a medium saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Meanwhile, in a large bowl, toss the diced bell peppers, zucchini, eggplant, and sliced red onion with olive oil, minced garlic, dried oregano, salt, and pepper until evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized, stirring halfway through cooking.
- Once the vegetables are roasted, transfer them to a large serving bowl. Add the cooked couscous and crumbled feta cheese, tossing gently to combine.
- Taste and adjust seasoning if needed, then garnish with chopped fresh parsley, if desired. Serve the roasted vegetables, feta, and couscous meal warm, with lemon wedges on the side for a refreshing citrusy touch.
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]]>The post How to Make Veggie Couscous appeared first on falafelandcaviar.com.
]]>Ingredients
- Olive oil
- Red onion
- Yellow bell pepper
- Carrot
- Garlic
- Salt
- Pepper
- Paprika
- Ground coriander
- Turmeric
- Celery salt
- Ground cumin
- Ground cinnamon
- Frozen peas
- Chickpeas
- Vegetable stock
- Couscous
Directions
Chop up your veggies (red onion, yellow pepper, and carrot) and mince your garlic. Heat the olive oil over medium heat. Add the red onion, yellow pepper, and carrot, and saute until brown and tender. Add garlic and cook for another minute.
Add in all of the seasonings and fry until fragrant, for about a minute. Add the frozen peas and chickpeas, cooking briefly. Then add enough vegetable stock to cover everything, about a cup and a half. Scrape any brown bits off the bottom of the pan.
Add a cup of instant couscous. Stir and remove from heat, letting stand for five minutes or until the liquid is absorbed. Fluff with a fork and serve!
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]]>The post This No-Bake Couscous Cake Actually Tastes Incredible appeared first on falafelandcaviar.com.
]]>Ingredients
- 6 cups of apple juice
- 1 tablespoon of vanilla extract
- 3 cups of couscous
- 1 pint of blueberries
Recipe
- Start by washing and getting rid of the stems off of the blueberries.
- Then, in a saucepan, combine the apple juice, vanilla, and couscous.
- Bring it to a boil, and then down to medium-low heat and stir until all the liquid has been absorbed.
- Quickly add in 3/4 of the blueberries into the hot mixer and stir it around.
- Rinse out a pie plate or cake tin and pour the mixture into it.
- Stick the extra blueberries into the top of the cake for decoration.
- Let it come to room temperature and then chill it in the fridge for ome and a half to two hours until it’s set.
- Cut into slices and enjoy!
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]]>The post Couscous is About to Be Your New Go-To Quick Grain! appeared first on falafelandcaviar.com.
]]>The best thing about couscous is that you can actually eat it and make it on the go so easily. Just follow these steps, and you can have yourself a healthy meal wherever you go.
Recipe
#couscous #plaincouscous #couscoustree #moroccanfood #organic- Start by boiling some water either on the stove or in an electric kettle. If you’re traveling, you can ask for hot water from the flight attendants, and if you’re in a hotel room, you can microwave water.
- If you’re going to make the couscous on the go, put some powdered stock into 1 cup of couscous so it can flavor the grains. If you’re making it at home, you can add it to the water to dissolve.
- Pour 1 cup of water into the bowl or container with the couscous and simply cover it with a lid or plate for 10-15 minutes.
- Then, once it’s done sitting, take off the cover and fluff it slightly.
- Enjoy it with chickpeas, any sort of protein, or incorporate it into a salad and you have an amazing meal in no time.
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]]>The post Raisins are the Perfect Sweet Addition to this Morrocan Staple appeared first on falafelandcaviar.com.
]]>Moroccan dishes often add in a little bit of sweet to balance out all the rest of the flavors, and it’s not different in this tabbouleh recipe. It’s super easy to make, feeds a big crowd, and is super yummy!
Recipe
- Start off by pouring the couscous into a bowl that has a lid and add in salt, pepper, cumin, and coriander.
- Boil some water, pour it over the couscous just so it’s totally submerged, and then put the lid on for 10 minutes.
- While the couscous cooks, add some raisins to another bowl and soak in hot water for also 10 minutes.
- Chop up any herbs you like, such as mint, parsley, dill — or whatever else you have on hand.
- Once the couscous is cooked, fluff it with a fork and leave to the side.
- The raisins should start to plump up. After 10 minutes drain the water and pour the raisins into the bowl with the couscous.
- Put it all the herbs that you chopped up into the bowl as well and mix everything well.
- Serve cold and enjoy!
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