Cous-Cous Salad | Vegetarian Recipes

Cous-Cous Salad

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Ingredients:

  • 1 3/4 cups couscous
  • 2 teaspoons ground turmeric
  • 1 small red onion finely chopped
  • 1 lebanese cucumber roughly chopped
  • 1/2 bunch coriander leaves chopped
  • 1/2 bunch mint leaf chopped
  • 1/4 cup currants
  • 1/4 cup pine nuts toasted
  • 1 teaspoon ground cinnamon
  • 1/3 cup olive oil
  • 1 lemon juice and zest of

Steps:

  • Place couscous in a laarge bowl and pour over 2 cups of boiling water
  • Cover and set aside for 5-10 minutes then fluff with a fork prepare ingredients in the mean time
  • Add remaining ingredients
  • Season with salt and pepper
  • Mix well
  • Enjoy
K'sra -- Moroccan Bread Morocco -- North Africa | Vegetarian Recipes

K'sra -- Moroccan Bread Morocco -- North Africa

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Ingredients:

  • 1 1/2 teaspoons active dry yeast
  • 3/4 cup warm water divided
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon anise seed
  • 1 1/2 teaspoons sesame seeds

Steps:

  • In a small container blend together the yeast amp; warm water amp; let set 5-10 minutes
  • In a shallow mixing bowl whisk together the flour salt anise seeds amp; sesame seeds then gradually pour in the yeast water stirring to combine well before adding another 1/2 cup of warm water amp; blending it into the flour mixture
  • Knead for aout 5 minutes or until the dough is firm amp; elastic
  • With lightly floured hands roll dough into a ball before flattening it into a disk about 6 inches wide amp; 1 inch thick amp; placing it on a floured baking sheet Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size
  • Fifteen minutes before the dough is ready preheat the oven to 400 degrees F
  • Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom
  • Set the loaf on a wire rack to cool slightly then serve it warm or at room temperature Freezes well
Moroccan Couscous and Smokey-Paprika Honey Roasted Carrot Salad | Vegetarian Recipes

Moroccan Couscous and Smokey-Paprika Honey Roasted Carrot Salad

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Ingredients:

  • 1 lb carrot cut on the diagonal in 1/2' pieces
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sweet smokey paprika
  • 1 4 ounce package feta cheese crumbled or 1 4 ounce package goat cheese crumbled
  • 8 -10 large medjool dates seeds removed and quartered on the long axis
  • 1 14 ounce can garbanzo beans drained
  • 1 cup couscous
  • 1 1/4 cups vegetable stock
  • 1 lemon reserved for juice
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seed
  • 3/4 cup fresh cilantro leaves chopped
  • sea salt
  • black pepper

Steps:

  • Preheat oven to 375F Place the carrots
  • honey
  • cinnamon
  • sweet-smokey paprika and olive oil in a cake pan and mix well so all the carrots are coated with the spice/liquid mixture Cook in the oven for 20 minutes
  • stir in garbanzo beans and cook an additional 5 minutes
  • While the carrots are roasting
  • prepare the couscous by adding to the boiling hot vegetable stock Stir well and fluff after about 15 minutes
  • Right before the carrots are done roast the sesame seeds quickly in a frying pan Be careful they dont burn
  • Combine the carrots and couscous
  • lemon juice
  • date quarters
  • toasted sesame seeds and crumbled feta cheese or goat cheese and season with the sea salt and pepper to taste After seasoned just right
  • add in the cilantro and serve in a bowl warm
Moroccan Shallot Relish | Vegetarian Recipes

Moroccan Shallot Relish

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Ingredients:

  • 1/2 cup finely chopped shallot
  • 1/2 cup finely chopped flat leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice to taste
  • 1/2 teaspoon salt to taste
  • 1/2 teaspoon pepper to taste

Steps:

  • Combine all ingredients except salt and pepper in a bowl and toss to mix
  • Add salt and pepper and toss again
  • Best served within 2 hours of being made
Pearl Couscous Tagine | Vegetarian Recipes

Pearl Couscous Tagine

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Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • one 1-inch piece ginger peeled and minced
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 6 inches cinnamon sticks
  • 1/3 cup chopped dried apricots or 1/3 cup raisins
  • 1 1/2 cups tomatoes chopped
  • 2 cups vegetable stock
  • 1 cup drained chickpeas
  • 2 medium carrots cut into bite-size chunks
  • 2 zucchini cut into bite-size chunks
  • salt and pepper
  • 1 cup pearl couscous

Steps:

  • 1 Put the oil in a deep skillet with a lid over meium-high heat Add the onion and cook until it softens about 5 minutes Add the garlic ginger cumin turmeric and cinnamon sticks; cook stirring often until fragrant about 2 minutes
  • 2 Add the dried fruit tomato stock chickpeas carrots and zucchini a large pinch of salt and a good amount of pepper; bring to a boil Reduce the heat to a gentle simmer coer and cook until the vegetables are just tender The dish can be made ahead to this point cooled covered and refrigerated for up to 2 days Bring it to a simmer before preoceeding
  • 3 Add the couscous and cook until al dente about 10 minutes It should be a stewy consistency Taste and adjust the seasoning Serve hot or store covered in the refrigerator for up to 2 days and then reheat
Toasted Israeli Couscous Salad with Grilled Summer Vegetables | Vegetarian Recipes

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

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Ingredients:

  • 1/2 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic coarsely chopped
  • 1 cup olive oil
  • salt
  • freshly-ground black pepper
  • 2 green zucchini quartered lengthwise
  • 2 yellow zucchini quartered lengthwise
  • 6 asparagus spears trimmed
  • 12 cherry tomatoes
  • 1 red bell pepper quarteredseeded
  • 1 yellow bell pepper quarteredseeded
  • 1/4 cup basil chiffonade
  • 1/4 cup coarsely-chopped flat leaf parsley
  • 2 tablespoons olive oil
  • 1 lb israeli couscous
  • vegetable stock heated

Steps:

  • In a small bowl whisk together the vinegar mustard and garlic slowly add the olive oil and whisk until combined
  • Season with salt and pepper
  • Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes
  • Preheat the grill
  • Remove the vegetables from the marinade and grill the vegetables until just cooked through
  • Cut the zucchini and peppers into 1/2-inch pieces cut the tomatoes in half
  • Heat the olive oil over medium-high heat add the couscous and toast until lightly golden brown
  • Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well
  • Place in a large serving bowl add the grilled vegetables and herbs and toss with the remaining vinaigrette
  • Serve at room temperature