VEG COUSCOUS RECIPES

TAHINI RECIPES | BBC GOOD FOOD

Tahini recipes | BBC Good Food image

Jazz up your dishes with tahini paste. This nutty Middle Eastern condiment is delicious in salad dressings, dips, yoghurts, hummus and even chocolate cookies!

Provided by Good Food team

Number Of Ingredients 1

Ingredients

VEGETABLE STEW RECIPES | BBC GOOD FOOD

Vegetable stew recipes | BBC Good Food image

Tuck into a wholesome, hearty vegetable stew for dinner. Try our popular spicy root & lentil casserole or 5-a-day tagine, each bursting with fragrant spices.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "veg couscous recipes"

SIZZLING MOROCCAN PRAWNS | SEAFOOD RECIPES | JAMIE OLIVER

Adding a pop of sweetness to this dish, pomegranates are a great source of vitamin B6, keeping our nervous system healthy so our cells can send signals to each other.
From jamieoliver.com
Total Time 20 minutes
Calories 572 calories per serving

1. Strip the rosemary leaves into a pestle and mortar, then peel and add the garlic and pound into a paste with a pinch of sea salt.
2. Muddle in 1 tablespoon of oil, the paprika, saffron and a swig of boiling water to make a marinade.
3. Use little scissors to cut down the back of each prawn shell and remove the vein. Cut 1 orange into wedges, toss with the prawns and the marinade and leave aside for 10 minutes.
4. Put the couscous into a bowl and just cover with boiling water, then pop a plate on top and leave to fluff up.
5. Take a bit of pride in finely chopping all your colourful seasonal veg and chilli, and put them into a nice serving bowl.
6. Pick a few pretty mint leaves and put to one side, then pick and finely chop the rest and add to the bowl with the juice of the lemon and the remaining orange. Add the couscous, toss together and season to perfection.
7. Put a large non-stick frying pan on a high heat. Add the prawns, marinade and orange wedges and cook for 4 to 5 minutes, or until the prawns are gnarly and crisp, then arrange on top of the couscous.
8. Dollop with yoghurt, then halve the pomegranate and, holding it cut side down in your fingers, bash the back so the sweet jewels tumble over everything. Sprinkle with the reserved mint leaves and serve.

See details

CHICKPEA STEW RECIPE | JAMIE OLIVER CHICKPEA RECIPES

This is a delicious dish with great depth of flavour. I’ve used spices and ingredients that might make you think of Morocco or Tunisia – cinnamon and chilli, dried fruit and even couscous – but because North Africa is so close to Sicily, their styles of cooking can be surprisingly similar. Cauliflower is super-high in both vitamin C and folic acid, both of which help our brains to think properly. Along with protein-rich chickpeas and wholewheat couscous, which is higher in fibre than regular couscous, I’ve packed this dinner with plenty of nutritious goodness. Enjoy!
From jamieoliver.com
Total Time 40 minutes
Calories 579 calories per serving

1. Peel and roughly chop the onion. Trim off any leaves and the dry end from the cauliflower stalk, then finely slice the remaining stalk and chop the head into small florets.
2. Heat ½ a tablespoon of oil in a medium saucepan over a medium-low heat, then add the onion and cauliflower along with the chilli flakes and a pinch of sea salt and black pepper.
3. Cover with a lid and cook for 15 minutes, or until the cauliflower has softened, stirring regularly and adding a splash of water, if needed. Remove from the heat and set aside.
4. Meanwhile, pick the parsley, finely chopping the leaves and stalks, then peel and finely chop the garlic.
5. Heat ½ a tablespoon of oil in a medium saucepan over a medium heat, then add the parsley stalks, garlic and cinnamon, then cook for 1 minute, or until lightly golden.
6. Bash the olives and tear out the stones if needed, then add the olives and raisins to the garlic pan and cook for 1 further minute, or until golden.
7. Tip in the tomatoes along with half a tin’s worth of water, breaking the tomatoes up with a spoon as you go. Drain and add the chickpeas, season, then let it bubble away for 15 minutes, or until thickened.
8. Meanwhile, fill a small pan with water and bring to the boil.
9. Place the couscous into a bowl, pour over 220ml of the boiling water, then cover with a plate and set aside for 5 to 10 minutes, or until absorbed.
10. Stir the cauliflower mixture into the tomato and chickpea stew, then season to taste.
11. Fluff up the couscous with a fork and divide between your plates. Spoon over the stew, then scatter with the chopped parsley.

See details

MOROCCAN VEGETARIAN TAGINE RECIPE - OLIVEMAGAZINE

Try our vibrant tagine recipe for a nutritious vegan meal packed with veg, spices and prunes. This makes enough for four, but the leftovers freeze well
From olivemagazine.com
Total Time 40 minutes
Category Healthy
Cuisine Moroccan
Calories 187 calories per serving

Add the chickpeas, stock, harissa and prunes. Season and simmer for 15-20 minutes until the vegetables are tender. Scatter over the parsley and serve with couscous, if you like.

See details

TAHINI RECIPES | BBC GOOD FOOD

Jazz up your dishes with tahini paste. This nutty Middle Eastern condiment is delicious in salad dressings, dips, yoghurts, hummus and even chocolate cookies!
From bbcgoodfood.com

See details

VEGETABLE STEW RECIPES | BBC GOOD FOOD

Tuck into a wholesome, hearty vegetable stew for dinner. Try our popular spicy root & lentil casserole or 5-a-day tagine, each bursting with fragrant spices.
From bbcgoodfood.com

See details

SIZZLING MOROCCAN PRAWNS | SEAFOOD RECIPES | JAMIE OLIVER

1. Strip the rosemary leaves into a pestle and mortar, then peel and add the garlic and pound into a paste with a pinch of sea salt.
2. Muddle in 1 tablespoon of oil, the paprika, saffron and a swig of boiling water to make a marinade.
3. Use little scissors to cut down the back of each prawn shell and remove the vein. Cut 1 orange into wedges, toss with the prawns and the marinade and leave aside for 10 minutes.
4. Put the couscous into a bowl and just cover with boiling water, then pop a plate on top and leave to fluff up.
5. Take a bit of pride in finely chopping all your colourful seasonal veg and chilli, and put them into a nice serving bowl.
6. Pick a few pretty mint leaves and put to one side, then pick and finely chop the rest and add to the bowl with the juice of the lemon and the remaining orange. Add the couscous, toss together and season to perfection.
7. Put a large non-stick frying pan on a high heat. Add the prawns, marinade and orange wedges and cook for 4 to 5 minutes, or until the prawns are gnarly and crisp, then arrange on top of the couscous.
8. Dollop with yoghurt, then halve the pomegranate and, holding it cut side down in your fingers, bash the back so the sweet jewels tumble over everything. Sprinkle with the reserved mint leaves and serve.

See details

CHICKPEA STEW RECIPE | JAMIE OLIVER CHICKPEA RECIPES

1. Peel and roughly chop the onion. Trim off any leaves and the dry end from the cauliflower stalk, then finely slice the remaining stalk and chop the head into small florets.
2. Heat ½ a tablespoon of oil in a medium saucepan over a medium-low heat, then add the onion and cauliflower along with the chilli flakes and a pinch of sea salt and black pepper.
3. Cover with a lid and cook for 15 minutes, or until the cauliflower has softened, stirring regularly and adding a splash of water, if needed. Remove from the heat and set aside.
4. Meanwhile, pick the parsley, finely chopping the leaves and stalks, then peel and finely chop the garlic.
5. Heat ½ a tablespoon of oil in a medium saucepan over a medium heat, then add the parsley stalks, garlic and cinnamon, then cook for 1 minute, or until lightly golden.
6. Bash the olives and tear out the stones if needed, then add the olives and raisins to the garlic pan and cook for 1 further minute, or until golden.
7. Tip in the tomatoes along with half a tin’s worth of water, breaking the tomatoes up with a spoon as you go. Drain and add the chickpeas, season, then let it bubble away for 15 minutes, or until thickened.
8. Meanwhile, fill a small pan with water and bring to the boil.
9. Place the couscous into a bowl, pour over 220ml of the boiling water, then cover with a plate and set aside for 5 to 10 minutes, or until absorbed.
10. Stir the cauliflower mixture into the tomato and chickpea stew, then season to taste.
11. Fluff up the couscous with a fork and divide between your plates. Spoon over the stew, then scatter with the chopped parsley.

See details

MOROCCAN VEGETARIAN TAGINE RECIPE - OLIVEMAGAZINE

Add the chickpeas, stock, harissa and prunes. Season and simmer for 15-20 minutes until the vegetables are tender. Scatter over the parsley and serve with couscous, if you like.

See details

TAHINI RECIPES | BBC GOOD FOOD

Jazz up your dishes with tahini paste. This nutty Middle Eastern condiment is delicious in salad dressings, dips, yoghurts, hummus and even chocolate cookies!
From bbcgoodfood.com

See details

VEGETABLE STEW RECIPES | BBC GOOD FOOD

Tuck into a wholesome, hearty vegetable stew for dinner. Try our popular spicy root & lentil casserole or 5-a-day tagine, each bursting with fragrant spices.
From bbcgoodfood.com

See details

RECIPE ARE PERFECTS – FREE DAILY RECIPES

Nov 17, 2021 · It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious. Lettuce wraps. All these mike delightfully flavorful lunch treats and the filling can be prepared beforehand, which leaves just reheating …
From reciperfects.com

See details

BUDGET RECIPES | TESCO REAL FOOD

Budget recipes. Cooking on a budget is easy with our innovative wallet-friendly recipes. Using clever tricks, such as maximising your storecupboard and making the most of leftovers, these meals show that eating well doesn't have to cost a fortune.
From realfood.tesco.com

See details

THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES

Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, articles, and more!
From vegweb.com

See details

COUSCOUS RECIPES - BBC FOOD

Couscous recipes This versatile fast food is an essential storecupboard staple - just soak it in hot water and in ten minutes you'll have an accompaniment to meat, fish, cooked vegetables or ...
From bbc.co.uk

See details

PADHUSKITCHEN - EASY INDIAN VEGETARIAN RECIPES

Easy to cook Indian Vegetarian Recipes-South Indian, North Indian dishes,Tamil Brahmin recipes with step by step cooking instructions and pictures.
From padhuskitchen.com

See details

THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES

Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, articles, and more!
From vegweb.com

See details

COUSCOUS RECIPES - BBC FOOD

See details

PADHUSKITCHEN - EASY INDIAN VEGETARIAN RECIPES

Easy to cook Indian Vegetarian Recipes-South Indian, North Indian dishes,Tamil Brahmin recipes with step by step cooking instructions and pictures.
From padhuskitchen.com

See details