Serves 4-5


2 cups vegetable broth

1½ cups whole wheat couscous, uncooked

¼ cup extra virgin olive oil

⅓ cup red wine vinegar

¼ tsp crushed red pepper flakes

½ tsp salt

½ tsp paprika

⅛ tsp black pepper

6 green onions, white and green parts chopped

⅓ cup thinly sliced fresh basil or 1 Tbsp dried basil

1 pint cherry tomatoes, halved

Zest of 1 lemon

1 cup feta cheese

In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.

In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.

Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.


La receta auténtica del Couscous de primavera ,الكسكس بالفول الاخضر والدجاج

El cuscús una de las recetas más tradicionales de la cocina marroquí hoy nos vamos a ver la receta auténtica del couscous de primavera es el couscous con ...



1 ½ cups chicken broth

2 cups couscous

1 medium red onion, quartered and sliced thinly

1 barbecued chicken, skin & bones removed, shredded

½ cup coarsely chopped dried apricots

½ cup golden raisins

¼ cup chopped fresh parsley

1 Tbsp pine nuts, toasted

1 tsp cumin

¼ – ½ cup salad dressing (balsamic or house Italian)

Bring broth to boil in a large saucepan; remove from heat.

Stir in couscous. Cover and let stand about 5 minutes. Fluff with fork.

Stir in onion, chicken, apricot, raisins, parsley, pine nuts and cumin.

Add dressing to couscous, tossing gently to combine.


طاجين الدجاج المغربي سهل سريع ولذيذMoroccan Chicken Tajine

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Serves 6

1 medium (2 ½ – 3 lb) butternut squash, peeled and cubed

1 onion, thinly sliced

½ cup dried cranberries

2½ cups water

2 cups dry weight couscous

4-5 Tbsp white wine vinegar

2 Tbsp olive oil

Zest of one orange

½ tsp ground coriander

1 tsp cinnamon

½ tsp nutmeg

1 tsp cumin

1-3 tsp salt

1 can chickpeas, drained

100-130g goat cheese

Preheat oven to 425° F. Toss the squash cubes and the onion slices with a bit of olive oil and salt. Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.

Cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients.

Bring the water to a boil in a small saucepan. Remove the pan from heat, and stir in the couscous and ½ teaspoon of salt. Cover and let sit for about 15 minutes until the couscous has absorbed all the water. Fluff the couscous with a fork and set aside.

Combine squash, onions, couscous, chickpeas, and drained cranberries in a large bowl.

Separately, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt. Pour the dressing over the salad and stir to combine.

Crumble the goat cheese into chunks with your fingers and gently fold them into the salad. Taste to check seasoning and add salt if needed.

This salad can be served room temperature or cold. Leftovers will keep refrigerated for up to a week.


Couscous Salad Recipe

This makes a great lunchbox filler for a day out and is equally good at home from the fridge. INSTAGRAM : @ramona_daniliuc Please like and subscribe.



1 thin pizza base (homemade or bought)

2 tbsp tomato paste

1½ tsp Harissa paste (or Sriracha)

2 garlic cloves, minced

1 small eggplant, sliced thinly

1 zucchini, sliced thinly

1 red chili pepper, diced

1 yellow chili pepper, diced

¼ cup mixed pitted olives, sliced in half

1 tsp caraway seeds

olive oil

fresh mint leaves

Pre-heat the oven to 425°F

Combine the tomato paste with the harissa and garlic; using the back of a spoon smooth the tomato mixture over the prepared base; spread evenly.

Arrange the eggplant and zucchini on top on the base; scatter with the olives, chili pepper, and caraway seeds. Drizzle with a little olive oil and place in pre-heated oven for 18-25 minutes, until base is crisp and golden.

Remove from the oven and scatter with torn fresh mint leaves before serving.MOROCCAN PIZZA


Cappuccino Cafes Panini & Pizza | Halal Foodie | #Morocco #Moroccan #Maroc #Tangier #Rabat

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