SUMMER COUSCOUS SALAD

SUMMER COUSCOUS SALAD

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.

 

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MOROCCAN CHICKEN SALAD WITH COUSCOUS

MOROCCAN CHICKEN SALAD WITH COUSCOUS

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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COUSCOUS SALAD WITH BUTTERNUT SQUASH

COUSCOUS SALAD WITH BUTTERNUT SQUASH

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.

VEGETARIAN ARRABBIATA

VEGETARIAN ARRABBIATA

Serves 5-6

1 box (~450g) pasta (penne, macaroni, &c.)

Salt

Olive oil

3 cloves garlic, minced

Hot red pepper flakes

1 can diced tomatoes

1 small can tomato paste

1 can black beans, drained and rinsed

1 can chickpeas, drained and rinsed

Heat pasta, water, and a generous dose of salt in a small pot, covered. When it begins to boil, turn off the heat and keep covered, stirring occasionally until the pasta reaches the desired texture.

Sauté garlic in a lot of oil over medium heat, until golden and well-browned. Add tomato paste and pepper flakes; stir until paste loosens up in the oil. Add diced tomatoes and beans, and stir. Let simmer over low heat for around 10 minutes, until beans take on desired texture.

Add pasta to sauce, and stir until all ingredients are heated through.

 

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ORECCHIETTE WITH SAUSAGE AND KALE

ORECCHIETTE WITH SAUSAGE AND KALE

Serves 4, with leftovers

1lb. orecchiette

¾ lb. smoked chorizo or andouille sausage

Olive oil

About 4 cups kale or other hearty green, torn into bite-sized shreds

½ cup chicken broth

½ cup toasted pine-nuts

1 cup shredded Parmesan or Pecorino

Heat a large pot of salted water to boiling and cook the pasta according to package directions. When tender, drain and reserve ½ cup of the pasta water. Return the pasta to the pot and set aside.

Meanwhile, slice the sausage on the diagonal into 1cm slices. Heat a large sauté pan over medium high heat with a drizzle of olive oil. When hot, add the sausage and cook for about 5 minutes on each side, or until well-browned.

Shove the browned sausage to the side and add the kale. Pour the chicken broth in, cover, and cook for about 8 minutes, or until the kale is wilted and tender.

Mix the kale, sausage, pine-nuts, cheese, and reserved ½ cup of pasta water into the cooked pasta. Serve!

 

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ONE-POT PASTA

ONE-POT PASTA

1 small bag pennette

1 bunch broccoli, cut into florets

3 garlic cloves, crushed

1-2 Tbsp olive oil

Zest and juice of half a lemon

Pepper

Nutritional yeast, or grated parmesan and “Italiano” cheese

Boil pennette till almost done.

Add broccoli, boil another minute or so. Drain.

Return pasta and broccoli to pot.

Add garlic, olive oil, lemon juice and zest and pepper. Stir to mix.

Serve in bowl topped with nutritional yeast or grated cheese.

 

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ONE-POT PASTA & PROSCIUTTO

ONE-POT PASTA & PROSCIUTTO

Serves 2

½ lb of pasta

3-4 slices of prosciutto

3 cloves garlic

1 sprig rosemary

Red pepper flakes

Pecorino cheese

Cook the pasta.

While the pasta cooks, mince the garlic, chop the rosemary, dice the prosciutto slices. Keep all separate.

When the pasta is just about cooked, drain and set aside.

In the same pot, add oil, sauté the prosciutto until browned. Add the garlic and cook until just browning. Add the pasta to the bowl, with the rosemary and a pinch of red pepper flakes.

Add some butter if you’d like a creamier sauce.

Serve with grated pecorino on top.

 

 

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GREEK PASTA WITH BLUE CHEESE

GREEK PASTA WITH BLUE CHEESE

Serves 4

 

2 Tbsp olive oil

4 semi-cured Greek pork sausages, or mild Italian, or Toulouse

1 ½ – 2 cups pasta (garganelli, penne, or fusilli)

½ cup white wine

½ oz blue cheese, crumbled

¼ cup heavy cream

¼ cup loosely packed fresh oregano leaves, or a sprinkle of dried

¼ cup grated Parmesan cheese, for garnish

Kosher salt, black pepper to taste

In a large skillet or saucepan, heat the olive oil over medium-high heat, then add the sausage and cook until golden, stirring only occasionally, 7-10 minutes.

In the meantime, bring a large pot of salty water to boil and cook the pasta until al dente. Before draining the pasta, reserve ½ cup of the cooking water.

Once the sausages are browned, add the wine and turn the heat to high. Reduce the liquid for 2 minutes, then lower the heat and add the blue cheese, cream, and oregano. Once the cheese is melted, add the pasta along with some of the pasta cooking water as needed to create a creamy, loose sauce.

Season to taste with salt and pepper, divide among plates, and garnish with Parmesan.

 

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BLUE CHEESE PASTA

BLUE CHEESE PASTA

Serves 5-6

2 Tbsp butter

1 cup blue cheese, preferably gorgonzola

½ cup milk or cream

450g pasta (ziti or farfalle)

Salt & pepper

(Optional) Fresh Parmesan

(Optional) 2 cups arugula, washed and stemmed

(Optional) Cherry tomatoes, washed and halved

(Optional) Juice of ½ lemon

Cook pasta as per instructions.

Melt butter in a saucepan on medium heat. Meanwhile, crumble blue cheese in a bowl and mix with milk; doesn’t have to be coarse, just blended.

Add the milk/cheese mixture to the butter and lower heat; let cheese melt, then keep warm. If using, add the lemon juice.

Drain the pasta and add to cheese mixture; stir until well mixed. If using, add the arugula and tomatoes, top with shavings of Parmesan and mix in.

Grind pepper on top and serve.

[via Mark Bittman]

 

Nerves but Cheese sings it | FNF

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SCALLOP & LEEK PIZZA

SCALLOP & LEEK PIZZA

2 thin crust pizza bases

1 small jar rosé sauce

2 or 3 Tbsp of chopped fresh dill (optional)

1 leek, sliced very thin

handfuls of bay scallops (the small ones)

1 cup (or more) of grated Italiano or mozzarella cheese

Preheat oven to 400°F.

Mix dill with the rosé sauce and spread on pizzas.

Top with scallops and sliced leek.

Sprinkle grated cheese on top.

Bake for about 15 minutes or until it looks done.

 

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