Couscous – Healthy Living & Wholesome Recipes

By Half Baked Harvest

Ingredients:

Salmon Souvlaki

1 pound fresh salmon, cut into 4 pieces

6 tablespoons lemon juice

3 tablespoon olive oil

2 tablespoons balsamic vinegar

1 tablespoon smoked paprika or regular paprika

1 tablespoon fresh dill

1 tablespoon fresh oregano

2 cloves garlic, minced or grated

1/2 teaspoon salt

1 teaspoon pepper

Bowls

1 cup dry pearl couscous or farro

2 red peppers, quartered

1 zucchini, cut into 1/4 inch rounds

2 tablespoons olive oil

1 cup cherry tomatoes, halved

2 Persian cucumbers, sliced

1/2 cup kalamata olives

4-8 ounces feta cheese, crumbled

1 recipe Tzatziki

juice from 1 lemon

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Salmon Souvlaki Bowls + Video

Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Couscous With Chickpeas, Spinach and Mint

November 2, 2016November 2, 2016 beautifulyou583

by Martha Rose Shulman

Time: 25 minutes, 2 hours’ simmer
Yield: 6 to 8 servings

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http://cooking.nytimes.com/recipes/12755-couscous-with-chickpeas-spinach-and-mint

INGREDIENTS:

2 tablespoons extra virgin olive oil
1 large onion, chopped
Salt, preferably kosher, to taste
2 to 4 large garlic cloves (to taste), minced
2 teaspoons coriander seeds, lightly toasted and ground
¾ teaspoon caraway seeds, lightly toasted and ground
1 ½ teaspoons paprika
½ teaspoon cayenne (more to taste)
2 cups chickpeas, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 8 sprigs each parsley and cilantro
2 tablespoons tomato paste
1 tablespoon harissa (more to taste), plus additional for serving
1 ½ pounds spinach, stemmed and washed thoroughly, or 2 6-ounce bags baby spinach
2 to 4 tablespoons chopped fresh mint (to taste)
2 to 2 ⅔ cups couscous (1/3 cup per serving)