Put the couscous in a bowl and pour the hot water proportionally. (at 4 tablespoons couscous about 300 ml of boiled water). Cover and leave until swollen (about 20 minutes).
Meanwhile, the red pepper is cleaned of white seeds and filaments. Carrot it on a small grater. Put the tomatoes in boiled water for a minute and then peel them. Tomatoes, cucumbers and red peppers are cut into small cubes. Then mix them all with the swollen couscous. Match the taste of salt then add the oil, lemon juice and finely chopped parsley leaves. Mix well and fill with this salad the yellow pepper cut in half (keep the tail).
8 Replies to & ldquoCouscous salad with vegetables & rdquo
Thanks for all the recipes. Get rid of this that I will test tomorrow, please tell me how to infuse couscous. As for quantities, I mean. How much water per 1 / 2canacus cus e.g. Thank you very much!
My dear, I also wrote in the recipe. I put 120ml of water on 50g of couscous. But depending on the type of couscous you have, it is possible to absorb more fluid. Try to see if the beans are soft, if not, add a little more boiling water. Many kisses!
Hi. How old are the babies?
..Thank you & # 8230 ..
Termi is 2 years old now :). Even more breastfeeding before the dwarves, I started weaning about a month ago. Until then, he sucked on demand whenever he wanted. Many kisses!
Be healthy. Thanks for everything.
Thank you very much for the recipes. My baby is a year old but still eating blended. I was very inspired by these recipes
dearly! You will definitely pop the dishes soon! many kisses!
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Baked pepper salad with garlic
Bake the kapia peppers on the stove flame and put them in a bowl, sprinkling them with coarse salt and covering the bowl. Let it soak for about 10 minutes, then clean the burnt peel under running water.
Peel the garlic, rinse with water, grind and rub with a teaspoon of oil and a little salt until it becomes like mayonnaise.
Wash the basil leaves and cut into small pieces, then mix with the garlic.
Place the baked peppers in a bowl, put the vinegar and a teaspoon of oil on them, possibly a little more salt, then put the garlic and basil preparation in the middle and garnish with two tops of fresh basil.
The salad can be served with bean meal.
VEGETABLE SALAD WITH CUSCUS
Vegetable salad with couscous it is what we want to eat during the periods when we want a short break from meat-based dishes. We have gathered here perfect ingredients for our body, which provide us with a lot of vitamins, minerals, antioxidants and fiber.
250 g mushroom mushrooms
4 tablespoons frying oil
1 large bunch of parsley
Cut the eggplants into cubes, salt them, then put them in a colander for 30 minutes. During this time, peel the potatoes, cut them into cubes, finely chop the onion and pepper into medium-sized strips.
Fry the sweet potatoes in 2-3 tablespoons of oil. Remove the potatoes from the pan, add 1 tablespoon of oil and heat the eggplant.
When they are done, take them out of the pan and heat the pepper with the onion, then the mushrooms with 2 cloves of crushed garlic.
Prepare the couscous according to the instructions on the package, drain the chickpeas, then put all the ingredients in a large bowl where we can mix them with freshly chopped green parsley, salt, pepper, 1 tablespoon lemon juice and 1 tablespoon olive oil.
Taste and add if needed lemon juice, salt or pepper, depending on taste.
Couscous salad with hot peppers
Couscous salad with hot peppers from: olive oil, green onions, garlic, cumin, vegetable soup, tomatoes, couscous, parsley, mint, hot peppers, lemon juice, salt, pepper, salad created, pine nuts, lemon peel.
- 3 tablespoons olive oil
- 5 green chopped onions
- 1 clove garlic, crushed
- 1 teaspoon cumin
- 350 ml vegetable soup
- 2 tomatoes, peeled, chopped
- 175 g couscous
- 4 tablespoons chopped parsley
- 4 tablespoons chopped mint
- 1 hot green pepper, chopped
- 2 tablespoons lemon juice
- salt and pepper
- created salad, pine nuts and lemon peel, for serving
Method of preparation:
Heat the oil in a saucepan. cook onion and garlic for a few minutes, add cumin and cook for another minute. Incorporate the soup and bring to a boil. Turn off the heat and add the couscous, cover and set aside for 10 minutes.
Transfer to a bowl, add tomatoes, parsley, mint, hot pepper and lemon juice. Season with salt and pepper and set aside for an hour.
How to make tuna couscous and chili peppers
Couscous is a food made from durum wheat flour, which you can find on the pasta rack. It can be of several types: Moroccan, Israeli and Lebanese. Moroccan couscous has the shape of small spherical granules and is most often found in stores, being also the easiest to prepare.
Pasta and rice can be successfully replaced by couscous, which is indicated in the diet of vegetarians, those suffering from digestive, cardiovascular and hepatobiliary diseases. Unfortunately, those with gluten intolerance cannot enjoy this food.
Among the benefits of couscous consumption we can mention: is a good source of proteine (100 grams of couscous contains 6 grams of protein, ie 12% of the daily requirement), fiber (which helps to lose weight, relieves constipation, regulates cholesterol levels and maintains satiety), B vitamins (which helps protect the immune system, provides energy and maintains the health of the skin, brain and heart) and mining (especially selenium, which plays a major role in regulating thyroid hormones and protecting the body from free radicals, and manganese, which regulates metabolism and blood sugar).
Now that we've learned why it's good to eat couscous more often, let's see how to make a delicious salad with tuna, hot peppers and, of course, couscous, & bdquovedeta & rdquo of this recipe!
See below a video recipe for couscous with tomatoes and cucumbers!
Couscous salad with crispy vegetables
Couscous salad with crispy vegetables from: couscous, lettuce, radishes, cucumbers, peppers, oil, lemon, mint, salt, pepper, tomato.
- 200 g couscous
- 1 lettuce
- 1 link of moon radish
- 1 cucumber
- 1 hot pepper
- 5 tablespoons oil
- 1 lemon
- mint leaves
- ground pepper
- 1 red
Method of preparation:
Boil the couscous in boiling water for 5 minutes, drain and allow to cool.
Peel a squash, grate it and cut it into cubes. Cover with radishes, season with salt, mix, wash with cold water and drain. Cut the tomatoes into cubes.
Make a sauce from oil, salt, pepper, lemon juice and mint leaves and mix.
Choose a large bowl, place a layer of couscous, then a layer of cucumber and radish, a layer of red, continue until you finish my gu, seasoned with hot peppers.
Pour the sauce, mix well, leave to cool for 15 minutes. Serve as an appetizer, without bread or with slices of toast.
Couscous with peppers and cucumbers
When we don't know what to cook when we come home from work and you have to prepare dinner, we wink at the pantry, choosing something easy to prepare with a short time and especially a little to stand at. kitchen.
We will make a couscous recipe with peppers and cucumbers, which of course we have in the fridge.
It is a light meal for a dinner, adored by family members.
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
Couscous salad with pomegranate seeds
If you wanted something very simple and fast, full of all the goodies, you have come to the right place. This salad is simply a real source of vitamins, minerals, starch and fiber. It is delightful not only in taste and aroma, but also in textures and colors.
Kitchen: Radu's recipes
Amount: 4 servings
Preparation time: 15 minutes
Cooking time: 0
150 g couscous
seeds from 1 pomegranate
1/2 green bell pepper, cleaned of seeds and cut into cubes
1/2 yellow bell pepper, cleaned of seeds and cut into cubes
1/2 red bell pepper, cleaned of seeds and cut into cubes
3 chopped green onions
1 carrot, cleaned and cut into cubes
10 cm piece of cucumber, cleaned of seeds and cut into cubes
20 olives, sliced
400 ml orange juice
2 teaspoons of harissa paste, or to taste
fresh, chopped parsley
black pepper, freshly ground
Mix the orange juice with the harissa paste. Pour the mixture over the couscous in a bowl. Let the couscous soak for about 15-20 minutes.
Then mix the rehydrated couscous with bell peppers, carrots, green onions, olives and cucumbers. Salt and pepper. Sprinkle with tomato seeds and chopped parsley and serve.
Harissa pasta is sometimes found in the supermarket. If you don't find it, don't panic, simply replace it with 2 teaspoons of hot pepper paste, or with 1 teaspoon of Tabasco sauce.