Aromatic Couscous In Minutes Recipes

AROMATIC COUSCOUS IN MINUTES

Steps:

• Bring water to a boil. Remove from heat.
• Add couscous and salt and cover for five minutes.
• Meanwhile, in a pan, warm olive oil on medium heat.
• Add cumin seeds, turmeric powder, black pepper and peas and saute for two minutes.
• Add to couscous and mix, fluffing with a fork.
• Drizzle olive oil on top, if needed.

SPANISH COUSCOUS WITH AROMATIC VEGETABLES

Steps:

• Cut one zucchini into rounds that are a little over 1/2 inch (1.27 cm) thick, then cut each round into 9 evenly sized pieces to end up with cubes of zucchini, thinly slice 1 onion, thinly slice 3 cloves of garlic and finely grate 1 large tomato
• Add 1/2 tsp cumin powder into a bowl, along with 1/2 tsp ginger powder, 1/4 tsp cinnamon powder, 1/2 tsp dried cilantro, 1/4 tsp hot smoked paprika, 1/4 tsp saffron threads and 1/8 tsp ground cloves, mix together until well combined
• Heat a sauce pan with a medium to medium-high heat, add in 1 tbsp extra virgin olive oil, a generous 1/4 tsp cumin powder, 1/4 tsp cinnamon powder and 1 tbsp dried cilantro, mix together, after 1 minute add in a generous cup of vegetable broth, once it comes to a boil add in 1 cup of couscous, give it a quick mix, place a lid on the pan and turn off the heat
• Meanwhile, heat a fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced onion, chopped zucchini and sliced garlic, mix with the olive oil, after 6 minutes and the onion & zucchini are translucent, add in the spice blend, mix together until well combined, then add in the grated tomato and season with sea salt & black pepper, mix together and let it simmer on a medium heat for about 5 minutes
• About 10 minutes after turning off the heat on the couscous remove the lid, add in 2 tbsp cashews and 2 tbsp raisins, using a fork fluff up the couscous
• Grab the vegetables that have been simmering and transfer into serving dishes, top off with the couscous and sprinkle with freshly chopped parsley, enjoy!

MOROCCAN SPICED VEGETABLE COUSCOUS

Steps:

• In a medium-size skillet heat the oil over medium heat.
• Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
• Add the garlic, sauté another minute.
• Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
• Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
• Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.

AROMATIC MOROCCAN COUSCOUS RECIPE | ASDA GOOD LIVING

Steps:

• Dry-fry 50g pine nuts and 50g pumpkin seeds on a medium heat until lightly toasted. Set aside.
• In a pan of water, boil 500g Asda Frozen Mixed Vegetables for 3-4 mins.
• Add a 215g can chickpeas, rinsed and drained, and boil for 1 min more. Drain and set aside, then dry the pan.
• Heat 2tbsp olive oil in the pan and cook 4 spring onions, trimmed and sliced, and 1 clove garlic, crushed, for 2 mins.
• Stir in 1 level tbsp each ground cumin, ground coriander, ground ginger and paprika, along with 300g couscous.
• Add 425ml boiling water then crumble in 1 reduced-salt vegetable stock cube.
• Return cooked chickpeas and veg to pan, plus 150g chopped dried apricots. Cover with the lid and set aside for 5 mins.
• Stir with a fork to fluff up the grains, and heat through for a further minute.
• Scatter over the toasted pine nuts and pumpkin seeds, then serve immediately.