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Poached Eggs with Couscous and Asparagus

Poached Eggs With Couscous and Asparagus

This vegetarian dish has it all. You’ll have to poach a few eggs, steam some couscous, saute asparagus, and prepare an egg yolk sauce. It is not an easy recipe, so beware. You’ll need some patience and attention when following the steps.

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Ingredients Needed for Poached Eggs With Couscous and Asparagus

4 teaspoons olive oil
3 garlic cloves, minced
25-30 asparagus stalks
10 ounces couscous
salt
4 teaspoons vinegar
4 eggs
4 egg yolks
⅓ cup melted butter
pepper
1 tablespoon lemon juice

How to Make Poached Eggs With Couscous and Asparagus

  1. Heat 2 teaspoons of olive oil in a pan over low heat and add the garlic. Cook and stir until tender.
  2. Add the asparagus, cover with the lid, and cook for 6-8 minutes.
  3. Add the couscous to a stainless steel mixing bowl, pour 1/2 cup of water over it and shortly mix using your hands to infuse the grains. Set aside for 5 minutes until the water is absorbed.
  4. Fill a cooking pot halfway with water and bring it to a boil.
  5. Place the couscous bowl on top, season with salt, and drizzle with the remaining olive oil.
  6. Cook and stir for 10-12 minutes.
  7. Fill a pot halfway with water, add 2 teaspoons of vinegar, and poach the 4 eggs. Set them aside.
  8. Fill a pot halfway with water and bring it to a simmer. Place a heat-proof bowl on top and add the egg yolks. Beat them using a whisk while bain-marie them.
  9. Add the remaining vinegar and whisk it in. Do the same with the melted butter. Season with salt and pepper in the process.
  10. Remove the bowl from the bain-marie, add the lemon juice and whisk it in.
  11. Serve the couscous on a bed of asparagus, top with poached eggs, and season with yolk sauce.
Tuna and Pistachio Couscous

Tuna and Pistachio Couscous

How about grilling a few blackfin tuna steaks? Then pan-cook some onion, pancetta, and couscous together with crunchy and super-healthy crumbled pistachios. Finish by baking the fried fish on a bed of flavored and enhanced couscous. Is this a winner, or what?

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Ingredients Needed for Tuna and Pistachio Couscous

1 pound couscous
boiled water
1 tablespoon olive oil
2 pounds of blackfin tuna, cleaned
4 teaspoons of vegetable oil
2 onions, cubed
4 pancettas slices, chopped
2 teaspoons of dried oregano
1 teaspoon soy sauce
1 chili, sliced
salt
2 tablespoons of pistachio, crumbled
3 ounces of cherry tomato, sliced

How to Make Tuna and Pistachio Couscous

  1. Add the couscous to a bowl, cover it with boiled water and add the olive oil. Stir in and soak for 7 minutes.
  2. Place the fish on the work surface, cut off its head and tail and discard them. Cut the fish into thicker steaks and season them with salt and pepper.
  3. Heat 2 teaspoons of vegetable oil in a grill pan over medium heat and add the tuna steaks. Grill for 5 minutes on both sides.
  4. Heat the remaining vegetable oil in a pan over low heat and add the onion. Cook and stir for 10 minutes.
  5. Add the pancetta and stir it in. Add the oregano and do the same.
  6. Add the soaked couscous, soy sauce, and chili. Season with salt and add the pistachio. Cook and stir for 4-5 minutes.
  7. Transfer to a baking dish, add the sliced cherry tomatoes and the grilled tuna steaks, then bake for 6-8 minutes at 340⁰F/170⁰C.
Chicken and Couscous Salad

Chicken and Couscous Salad

You only need 10 minutes to assemble a couscous salad that is both meaty and fruity. Give couscous 7 minutes to soak, then mix it with the pulled chicken. This time we’ll go all the way on the citrus path and toss one wedged juicy orange, then drizzle everything with a lemony orange dressing.

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Ingredients Needed for Chicken and Couscous Salad

1 cup couscous
boiled water
1 tablespoon lemon juice
2 tablespoons of orange juice
2 tablespoons of olive oil
salt
pepper
1 orange, peeled and wedged
5 ounces of chicken breast, cooked and pulled
fresh basil leaves
chives, chopped

How to Make Chicken and Couscous Salad

  1. Add the couscous to a bowl, cover it with boiled water and soak it for 7 minutes.
  2. Add the lemon juice, orange juice, and olive oil to a small bowl. Season with salt and pepper and mix until even.
  3. Add the soaked couscous, orange wedges, and the pulled chicken breast to a medium-sized bowl. Season with basil leaves and chives, pour the dressing over, then mix until even.
Pan-Fried Pork Belly with Couscous

Pan-Fried Pork Belly With Couscous

If this recipe makes you think of Asian cuisine, then you are right. It’s the Asian cuisine that primarily inspired us here, but we also added an Arabic touch to it by using couscous. So, think of this flavored pan-fried pork belly as belonging to the world.

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Ingredients Needed for Pan-Fried Pork Belly With Couscous

10 ounces pork belly, chopped
1 tablespoon sweet chili sauce
1 teaspoon fish sauce
1 teaspoon oregano
1 teaspoon of five-spice powder
1 teaspoon soy sauce
1.5 tablespoon olive oil
1 tablespoon parsley, chopped
1 cup couscous
salt
hot water
more parsley (for seasoning)
black sesame (for seasoning)

How to Make Pan-Fried Pork Belly With Couscous

  1. Add the pork belly to a bowl. Season with sweet chili sauce, fish sauce, oregano, five-spice powder, and soy sauce.
  2. Mix to coat the meat.
  3. Mix in 1/2 tablespoon of olive oil.
  4. Heat 1/2 tablespoon of olive oil in a pan over high heat and add the flavored pork belly.
  5. Cook and stir until it browns, then add the parsley and stir it in. Set aside.
  6. Add the couscous to a bowl and season with salt. Add the remaining 1/2 tablespoon of olive oil and cover with hot water.
  7. Stir in, cover the bowl and let the couscous soak for 10 minutes.
  8. Mix the couscous with the meat, season with chopped parsley and black sesame and serve garnished with lime wedges.
Lamb and Couscous Patties with Roasted Sweet Potatoes

Lamb and Couscous Patties With Roasted Sweet Potatoes

What about a new recipe low in calories? One that is pretty low on carbohydrates, too. As side-dish, we’ve used 2 sweet potatoes cut into sticks which went into the oven for 35 minutes. For the lamb patties, we enhanced the mince with couscous, spring onion, and carrot. If you’re not avoiding dairy products, it is best for you to serve these with a yogurt sauce.

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Ingredients Needed for Lamb and Couscous Patties With Roasted Sweet Potatoes

2 sweet potatoes, cut into sticks
1 tablespoon vegetable oil
salt
1 teaspoon smoked paprika
3 ounces of couscous
⅔ cup boiled water
8 ounces of lamb mince
1 green onion, chopped
1 carrot, shredded
1 egg
salt
pepper

How to Make Lamb and Couscous Patties With Roasted Sweet Potatoes

  1. Add the sweet potato sticks to a baking dish and drizzle with vegetable oil. Season with salt and smoked paprika and bake for 35 minutes at 380⁰F/190⁰C.
  2. Add the couscous to a smaller bowl and cover it with the boiled water. Cover with a plate and let it soak for 5-7 minutes.
  3. Add the lamb mince, soaked couscous, spring onion, carrot, and egg to a bowl. Season with salt and pepper and mix until even.
  4. Shape meatballs or patties with the mince mixture. We’ve got 12.
  5. Heat a drizzle of oil in a grill pan over medium-high heat and add the patties. Grill them for 5-6 minutes on both sides, or until they’re browned. You may have to cook them in 2 batches, depending on the size of your pan.
  6. Serve them with the sweet potato sticks and with a white dip, if so desire.
Pork Ribs With Couscous Salad

Pork Ribs With Couscous Salad

How long has it been since you’ve tasted some finger-licking (literally) pork ribs? If you follow our lead, you’ll flavor yours with whiskey, soy sauce, and fajita seasoning. You’ll then fry them and bake them. And as these guys will cook in the oven you’ll put together a couscous and baby spinach salad.

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Ingredients Needed for Pork Ribs With Couscous Salad

10 pork ribs
50 millilitres of whisky
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
1 teaspoon mixed peppercorns
1 teaspoon fajita seasoning
1 tablespoon cilantro
1 ½ tablespoons of olive oil
1 teaspoon brown sugar
3 ounces of baby spinach
1 small red onion, chopped
2 ounces of walnuts, crumbled
2 radishes, finely sliced
1 cup couscous, boiled

How to Make Pork Ribs With Couscous Salad

  1. Put the ribs in a bowl. Add the whiskey, soy sauce, balsamic vinegar, mixed peppercorns, fajita, cilantro, and 1 tablespoon of olive oil. Mix to coat the ribs.
  2. Heat 1 tablespoon of vegetable oil in a heat-proof skillet over high heat and add the coated ribs. Fry for 5 minutes on all sides.
  3. Sprinkle them with brown sugar and bake them for 20 minutes at 400⁰F/195⁰C.
  4. Add the baby spinach, onion, walnuts, and radish to a bowl, drizzle with the remaining olive oil and mix until even.
  5. Add the boiled couscous and mix more. Serve the pork ribs over couscous salad.
Chickpea and Couscous Savory Cake

Chickpea and Couscous Savory Cake

We’re pretty sure that after you’ll try this savory cake, you’ll make it again and again. It is an incredibly delicious vegetarian dish mainly based on chickpeas. It has multiple layers of goodness: hummus, couscous, grilled slices of sweet potato, eggplant, and zucchini, and many others. Its center is harissa-hot, and its top is sprinkled with almond flakes. What about that?

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Ingredients Needed for Chickpea and Couscous Savory Cake

14 ounces of canned chickpeas
1 red onion, sliced
2 garlic cloves
1 tablespoon fresh coriander
salt
1 teaspoon cumin seeds
2 tablespoons of harissa
1 tablespoon fresh parsley
2 teaspoons of olive oil
1 tortilla
1 cup hummus
½ zucchini, sliced and grilled
1 cup couscous, boiled
6 ounces of sun-dried tomatoes
3 ounces of green beans, boiled
⅓ sweet potato, sliced and grilled
⅓ eggplant, sliced and grilled
1 sweet pepper, roasted and cut into pieces
1 tablespoon almond flakes

How to Make Chickpea and Couscous Savory Cake

  1. Add the chickpeas, onion, garlic, coriander, cumin, 1 tablespoon of harissa, and parsley to the blender. Season with salt and blend until even.
  2. Add the olive oil and blend some more.
  3. Lay the tortilla on the bottom of a 7 or 8-inch springform pan. Spread 1/2 of the hummus over it. Do the same with the remaining tablespoon of harissa sauce.
  4. Continue by adding 1/2 or so of all the zucchini slices, layer 1/2 of the cooked couscous and add 1/2 or so of all the sun-dried tomatoes and green beans.
  5. Keep adding some of the sweet potato and eggplant slices. Cover with the remaining hummus and couscous. Lay on top most of the roasted pepper pieces, the remaining slices of zucchini, and the last sun-dried tomatoes.
  6. Layer the chickpea mixture on top and garnish everything with the remaining green beans, pepper, and sweet potato. Sprinkle the almond flakes on top.
  7. Bake for 20 minutes at 400⁰F/195⁰C.
  8. Serve it portioned into cake wedges, garnished with ketchup or your favorite red sauce.
Grilled Mushrooms with Couscous Salad

Grilled Mushrooms With Couscous Salad

Let’s grill some mushrooms to yumminess, but not before flavoring them with a spicy mixture. Serve them with a simple couscous salad, where you add some apple, red onion, parsley, and lemon zest. Let us know what you think!

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Ingredients Needed for Grilled Mushrooms With Couscous Salad

¾ cup couscous
1 cup hot water
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon sugar
1 teaspoon salt flakes
10 ounces of brown mushrooms (caps only)
1 tablespoon vegetable oil
1 red onion, diced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
salt
pepper
½ apple, diced

How to Make Grilled Mushrooms With Couscous Salad

  1. Add the couscous to a bowl, pour the hot water over it and let it soak for 6 minutes.
  2. Add the cumin powder, smoked paprika, fennel seeds, sugar, and salt flakes to a small bowl. Mix until even.
  3. Add the mushrooms to a bowl and drizzle them with vegetable oil and add the spice mixture. Mix to coat them using your hands.
  4. Skewer the coated mushrooms, then grill them for 8 minutes on both sides.
  5. Add the couscous, red onion, parsley, lemon zest, and apple to a bowl. Season with salt and pepper and mix until even. Serve with grilled mushrooms.
Couscous-Stuffed Eggplant

Couscous-Stuffed Eggplant

Use eggplant rounds to make small ramekins for this treat inspired by the Mediterranean-Arabic cuisine. The warm salad stuffing in the eggplant “baskets” enchants with a creamy couscous texture marked by oily salty olives. Be it a side dish or a vegetarian meal, you will enjoy this slightly tangy dish.

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Ingredients Needed for Couscous-Stuffed Eggplant

1 large eggplant
1 tablespoon vegetable oil
1 medium onion, minced
salt
pepper
1 cup boiled couscous
⅓ cup canned tomatoes, diced
1 ounce olives, pitted and sliced

How to Make Couscous-Stuffed Eggplant

  1. Place the eggplant on the work surface and cut it into four 1 – 1.5 inches thick slices. Discard both eggplant’s ends.
  2. Scoop up the pulp from each eggplant cylinder leaving a 1/4 of an inch thick wall and bottom. You’ll end up with 4 eggplant baskets. Save the scooped pulp, too.
  3. Transfer the pulp on the work surface and mince it using a knife. Set aside.
  4. Heat the vegetable oil in a skillet over low heat and add the onion. Cook and stir until tender.
  5. Add the eggplant pulp. Cook and stir until softened.
  6. Season with salt and pepper and add the couscous. Stir them in.
  7. Add the canned diced tomatoes and olives. Cook and stir for 1 minute. Remove from heat.
  8. Transfer the eggplant baskets to a roomy baking dish. Fill them with the couscous mixture, then bake for 30 minutes at 360⁰F/180⁰C.
Salmon and Couscous Salad with Lemon Honey Dressing

Salmon and Couscous Salad With Lemon Honey Dressing

What about this easy as pie salad (pun intended), made with grilled salmon, creamy couscous, avocado, and sweet corn, tossed together with juicy tangerines, dried cranberries, and pumpkin seeds. Prepare a sweet and sour dressing with honey and lemon to transform this into a slightly refreshing delight.

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Ingredients Needed for Salmon and Couscous Salad With Lemon Honey Dressing

2 salmon fillets (7-ounce each)
salt
pepper
1 tablespoon olive oil
2 teaspoons of lemon juice
1 tablespoon honey
1 ½ cups of cooked couscous
1 cup baby spinach
⅔ cup sweet corn
1 medium red onion, sliced
2 tangerines, wedged
2 tablespoons of dried cranberries
1 small avocado, sliced
2 tablespoons of pumpkin seeds

How to Make Salmon and Couscous Salad With Lemon Honey Dressing

  1. Place the salmon fillets on the work surface and season both sides with salt and pepper. Rub in.
  2. Grill them for 10 – 12 minutes
  3. Add the olive oil, lemon juice, and honey to a small bowl. Season with salt and pepper and mix until even. Set aside.
  4. Add the couscous, baby spinach, sweet corn, red onion, tangerines, dried cranberries, avocado, and pumpkin seeds to a bowl. Mix all until even.
  5. Shred the grilled salmon and toss it in the salad bowl. Drizzle with the lemon and honey dressing and mix in.
Roasted Chicken and Couscous Veggie Salad

Roasted Chicken and Couscous Veggie Salad

Chicken and salad? They go very well together on the same plate. Just about everybody knows it. Just marinate the chicken breast in a spicy and hot mixture before roasting it. For the salad, pair couscous with healthy tomatoes, parsley, and spring onion.

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Ingredients Needed for Roasted Chicken and Couscous Veggie Salad


For the marinade:

½ cup water
2 tablespoons of vegetable oil
1 tablespoon soy sauce
1 teaspoon paprika powder
1 tablespoon white wine vinegar
pepper
salt
1 red chili, sliced
1 teaspoon lime juice
10 ounces of chicken breast

For the couscous:

⅔ cup couscous
1 cup hot water

For the couscous veggie salad:

½ cup fresh parsley
4 spring onions, chopped
2 tomatoes, diced
1 tablespoon vegetable oil
1 teaspoon lime juice
salt
pepper

How to Make Roasted Chicken and Couscous Veggie Salad

For the marinade:
  1. Add the chicken breast halves to the bowl and marinate for two hours.
  2. Place the marinated chicken breast on a baking tray, pour some marinade over it and roast for 25 minutes at 360⁰F/180⁰C.
Soaking the couscous:
    For the couscous veggie salad:
    1. Serve the roasted chicken breast sliced over a bed of salad.
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