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Chiftelute of cous cous

Chiftelute of cous cous

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I have always associated meatballs with a playful world, with childhood, with play, with creation. What type of food allows you more to experiment, to try, to make different combinations? The meatballs are miraculously on the plate. It happens many times, at least it happens to me, I don't know you, to wake up with the fridge almost empty and then I know that my escape is the meatballs, because I still manage to create a meatball, a meatball like what else left in the fridge. The strange thing is that most of the time what comes out is so delicious and great that I find it an insult to call that meatball leftover food. That's why I won't call my meatballs today the most urgent meatballs (in this case I needed something fast before going to the movies and I didn't even have the time to do some shopping), but I'll call them oriental meatballs.

  • - 100 g of cous cous
  • - 1 clove of garlic
  • - 200 g of potatoes
  • - 100 g of carrots
  • - 150 g of zucchini (green zucchini)
  • - 1 ou
  • - salt
  • - pepper
  • - curry
  • - Thyme
  • - Turmeric
  • - Sesame seeds

Servings: 4

Preparation time: less than 30 minutes


First of all I boiled the potatoes, cleaned them and put them on the grater.

In the meantime, I prepared the couscous following the instructions on the package. I cleaned and grated the carrots. I washed and grated the zucchini. I hardened the carrots and zucchini a little in a pan with a drizzle of oil, a clove of garlic and 2 sprigs of fresh thyme. I added a little curry and turmeric. I mixed the couscous with the potatoes, carrots, zucchini and an egg. I salted and peppered. I formed meatballs that I gave with sesame seeds. I put them in the preheated oven, with a drizzle of oil on top, for 10 minutes, at 180 degrees, ventilated oven.

Ginger chicken with couscous

Simple recipe for lovers of exotic cuisine made with chicken, ginger and soy sauce. It can be served with couscous, white rice or boiled potatoes.

  • Irene Arcas
  • Kitchen: modern
  • Recipe type: meat
  • Calories: 275
  • Gates: 4
  • Cooking time: 24M
  • Total time: 24M


  • 20 g fresh ginger root (without skin)
  • 100 g of red onion
  • 500 g chicken chopsticks, large (can be replaced with breast)
  • 30 g of sunflower oil
  • 20 g of extra virgin olive oil
  • 6 tablespoons soy sauce
  • 6 tablespoons water
  • 1 tablespoon clear honey
  • garlic powder (to taste)
  • pepper (to taste)
  • salt (in moderation because it already has soy sauce)
  • 200 g of cooked couscous


Put the ginger and onion in the glass and chop 5 seconds, speed 5.

Add the oils and program 6 minutes, temperature 100º, spoon speed.

Add the chicken, garlic powder and pepper and sauté 6 minutes, varom temperature, speed 1, turn left.

Add the rest of the ingredients and cook 12 minutes, temperature 100º, speed 1, turn left.


To cook the couscous, all you have to do is put the couscous, a pinch of salt and the same amount of boiling water in a large bowl. Remove and cover so that it swells. Let it rest for 5 minutes and stir again. We repeat this operation once again.

If you want, you can use [b] the butterfly [/ b] from point 3, when we add the chicken. Depending on the type of chicken and the size of the pieces, it can be too hectic for your taste after the recipe is finished.


1 zucchini
1 round carrot
1 round parsley root
10 cm leek
1/2 pepper (fat or kapia)
1 tablespoon cous cous
50 gr chicken breast (adjusted according to age, you can put other meat)
1 teaspoon olive oil
little square


Boil the vegetables. Separately, the chicken is boiled in 2 waters.
Boil the boiled vegetables intensely (the skinless pepper) together with the oil and a spoonful of the vegetable soup.
In the rest of the soup (to have about 150 ml) boil / scald the couscous.
Leave it to swell for 10-15 minutes.
Sprinkle it well and mix it with the sauce. Chop the chicken well and incorporate it into the composition.
Put in the oven for 20-25 minutes at 180 gr (hot oven).
Sprinkle with fresh parsley before cooling.
Good appetite!

Searched words "cous-cous"

wash and clean the meat, cut the breasts in half, the carrot into large slices, the leek into large slices, the pepper into large strips.

The cous-cous is being prepared for the first time. So, in a bowl put cous-cous with a little salt. Then put 300ml of water on the fire, and when

In a larger bowl put 100g cous cous of the favorite one (from Divella, it is commercially available). Separately put boiling water with

Wash the meat and cut it into cubes, onion and garlic, finely chop it. Heat the onion in oil until it becomes glassy, ​​then add the garlic,

1. Fill a large pot with water. Add salt and bring to a boil. Add the pasta and cook. Cut the peppers into small pieces.

1. Boil the eggs for 9 minutes. Cut the tomatoes into cubes, finely slice the onion and celery stalk, chop the parsley

Broccoli / spinach leaves are boiled in boiling salted water. Drain and finely chop. Season with oil,

Wash the chop well, wipe with towels then season with salt, pepper and spices for steak. Massage well

Wash the chicken breast and wipe with a kitchen towel then cut into finger-thick strips. Peel an onion and chop

As the sausages were fried in hot oil, after boiling the couscous in water with oil and 10g of salt, I drained it, gave it a little

Put the chicken pieces to boil and froth. Then add the onion, carrot and pepper cut into larger pieces and 2-3 tablespoons

First of all I boiled the potatoes, cleaned them and put them on the grater. In the meantime, I prepared the couscous following the instructions

We prepare the salmon. Heat the greased well with a little oil. We put the piece of salmon and just brown it on both sides. I put it in the oven

Preparation Cut the pomegranates in half and remove the seeds. One part is left for decoration, the rest is passed through

For 4 people: pour 160g of medium couscous in a bowl, cover with cold water and leave to swell for 10 minutes. This time,

The meat is mixed with the cheese, the 2 beaten eggs, the salt and the pepper. Knead well and let it rest for 1/2 hour. Then

The diet without animal products is very healthy and beneficial for the body. As fasting periods are perfect to help your body be in top shape, we come up with some useful tips.

We hurry, we hurry, we hurry. This is the rhythm of our lives in recent years. Less and less time spent in the kitchen or at home. We're always on the run. What to do? We have some ideas for efficiency

Salad with duck breast and couscous

Ingredients 4 people:
& # 8211 2 pieces duck breast
& # 8211 200 g cous cous
& # 8211 150 g valerian
& # 8211 10-12 cherry tomatoes
& # 8211 1/2 lemon
& # 8211 2 tablespoons olive oil
& # 8211 salt / pepper

  • The duck breast is wiped with a paper towel and the skin is cut with a sharp knife. It is important that the skin is only notched and the cut does not reach the flesh. Rub with salt and freshly ground black pepper.
  • Place the duck breast in a cold pan with the skin down, over medium heat. Fry for about 7 minutes on the skin side, then turn on the other side for another 1-2 minutes.
  • The pan with the duck breast is then placed in the preheated oven at 170 ºC for 5-7 minutes.
  • During this time we prepare the couscous according to the instructions on the package. It is mixed with a little salt and pepper, over which the hot water is poured. Usually the proportion is one cup of hot water to one cup of couscous. Cover and leave for about 10 minutes to swell.
  • Remove the duck breast from the oven and place on a wooden chopper. We do not cut it immediately, but let it rest.
  • Valerian is washed under running water, drained well and drained. Mix it with the lemon juice, salt and olive oil.
  • Mix the couscous with the valerian. The composition is divided into four plates.
  • The breast is cut into thin slices, as well as cherry tomatoes. Place the slices of meat on top of the couscous, and place the tomatoes all around.


Because many people think of salad as a side dish not as a main course, I leave below 2 delicious recipes, full and very easy to prepare and transport, which you can eat at a table as the only dish. They can be the ideal package to take to work so that you have a nutritious and healthy meal provided and stay away from temptations dangerous to your health or figure. The other day I prepared 2 options, one for fasting with gluten and one with fish, without gluten for Mirceaâ & # x20AC; & # x2122;

1. The first fasting version contains the following ingredients (for 3 people)

& # 8211 a cup of couscous - 200 g (looks like rice but cooks much faster and you can find it in the supermarket)

Boil a kettle with water. After boiling, pour water over the couscous in a large bowl so that the water is about a finger thick over the couscous. Cover the bowl with a lid or plate and wait until the water is completely absorbed (about 8-10 min). Then the couscous is ready and add diced vegetables, salt and oil. The salad can be kept in the casserole in the refrigerator and taken to work even 2 days in a row.

2. The second option is gluten free and contains animal protein so it is not suitable for vegetarians or those who fast. Contains the following ingredients:

-100 quinoa (boiled like rice and found in supermarkets)

-red onion (50 g or to taste)

& # 8211 canned tuna in its own juice

Boil the quinoa just like rice and when it is ready, turn off the heat, cover and let it swell for a few more minutes. Add the rest of the ingredients. It is kept the same as the first option with the mention that the tuna can be added later, as close as possible to the moment when you eat it.

Couscous recipe with avocado and spinach! 4 steps to a healthy meal!

Cous cous is an oriental dish that has slowly penetrated European and Romanian cuisine. Being very filling, couscous is often chosen for the little ones' meals.

But what do we combine cous cous with?

Spinach it is an extraordinary vegetable in combination with couscous. With a wide variety of properties, vitamins and minerals, spinach perfectly complements the fixed menu with what was missing: vitamins!

Besides, for this couscous recipe you will need more avocado. Avocado is a fruit full of oils necessary for a healthy growth, which will transform your already very healthy plate thanks to spinach, into a healthy, full and tasty one!

For this couscous recipe you will need:

  • 60g cous cous
  • half an avocado
  • 30g spinach
  • 120 ml vegetable / animal milk
  • 150 ml water / chicken soup
  • half a clove of garlic
  • a teaspoon of homemade cheese / calcium cheese or boiled chicken
  • a pinch of salt

How to prepare the couscous recipe with spinach and avocado?

  1. Put the couscous to boil in water / chicken soup. Bring to the boil until all the liquid on top has evaporated, then cover with a lid and leave to swell for about 10 minutes!
  2. While the couscous is boiling, bring a kettle of boiling water to scald the spinach. After the water boils, put the spinach in the kettle and leave it for about 2 minutes. Then turn off the heat and remove the spinach on a plate.
  3. Once the couscous and spinach are ready, put all the rest of the ingredients in the blender, except the cheese!
  4. Then mix the resulting puree with the cheese or boiled chicken!

The couscous recipe with spinach and avocado is ready!

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* These ingredients are only used if your diet allows


You can start the evening with some delicious homemade cupcakes filled with tuna, accompanied by another little delicacy, such as smoked salmon vol au vent or rolls with swordfish.

If you prefer something more "refined", you can serve a swordfish and salmon carpaccio with oranges or a smoked swordfish carpaccio with rocket, lemon and pink pepper.
Are you looking for a light and original snack instead? Try Salmon Mousse: it's perfect to spread on croutons or a few slices of toast.

Halloumi and cous-cous salad

Every time I have to organize a meal for more guests, I spend a lot of time looking for recipes and adapting recipes for everyone's tastes. Halloumi and cous-cous saladtoday we prepared it for the party organized for our anniversaries (Peter and I were born in the same month, so we have a bigger party every time) and it was super appreciated. In addition, I had a salad with potatoes and mustard & # 8211 recipe HERE.

It is a salad that is not only very beautiful, but also tasty. It caught everyone's eye!

Halloumi cheese is perfect to be grilled and can turn a common food into a surprising one. So do not hesitate to use it. Cous cous is brilliantly simple to prepare and very versatile. You can use it in a lot of other recipes.

Ingredients Halloumi and cous-cous salad

  • 190 g cous cous
  • 450 ml water
  • 1 teaspoon white vinegar
  • 1 teaspoon sugar
  • 3 teaspoons lemon juice
  • 3 tomatoes
  • a red onion (medium size)
  • 2 cucumbers
  • salt and pepper to taste
  • branza halloumi
  • 3-4 tablespoons olive oil

Preparation Salad with halloumi and cous-cous

We start with the preparation of the couscous. Put water, vinegar, sugar and lemon juice in a saucepan and put on the fire until hot.

Turn off the heat and add the couscous, stir and cover for 15 minutes.

Meanwhile, cut the tomatoes and cucumbers into cubes, cut the onion into small pieces.

Halloumi cheese is cut into slices about 1 cm thick and fried in a grill pan on both sides (until it gets those beautiful grilled stripes). Yum-Yum!

In a large bowl, mix the couscous with the vegetables, add the salt and pepper salad and transfer to a serving platter.

Couscous with vegan mayo (fasting) / Couscous with vegan mayo

For me, couscous is without a doubt the last resort food. When I don't have anything in the fridge, I'm hungry because my head hurts and laziness is supreme, couscous is my lifeline. It's ready in 10 minutes and the combinations are countless if I infuse it with milk instead of water and add honey and raisins, it can turn into the fastest and most delicious dessert ever. But in general I give them olive oil, some fresh vegetables, necessarily seeds, lemon and some greens. So, I ask, what & # 8217s not to love?

The couscous is prepared simply: put a few tablespoons of favorite couscous in a deep, large cup or bowl, mix with a pinch of salt and a tablespoon of olive oil, cover with boiling water (its level exceeding l on the couscous with a finger), cover with a lid and wait 7-10 minutes for infusion. When we lift the lid & # 8211 surprise! & # 8211 the water is completely gone, and instead we have a swollen, soft and fluffy couscous, only good to use for a hot meal.

This time I mixed it with three halved cherry tomatoes, one sliced ​​green donut, 1 tablespoon chopped dill, 1 tablespoon hemp seeds and 1 tablespoon pumpkin seeds, 3 tablespoons pomegranate seeds and 3 tablespoons vegan mayonnaise. I sprinkled with Pine seeds and voila! The meal is ready!

I can't tell you how well the pomegranate couscous works. You must try and see how fine the crunchy and juicy grains break between the teeth, leaving behind the slightly sour aroma and taste & # 8211 a madness, a symphony! But I confess that this time, however, our star is not necessarily this magnificent couscous full of goodies (aka leftovers from the fridge), but ... the vegan mayonnaise that accompanies it. I must confess that, although I have tried other options, I seem to like today's one the most. It can be made in a blender or with a mixer, and the ingredients are very handy.

You can make from a liter of oil, or, for a jar like the one in the picture, from 250 ml.

Vegan mayonnaise


250 ml of sunflower oil + extra to get a thicker consistency
2 tablespoons boiled chickpea juice
3/4 tablespoon apple cider vinegar or lemon juice
1/2 tablespoon mustard
1/4 tablespoon salt
1/4 tablespoon honey

  1. Mix the vegetable milk with the apple cider vinegar / lemon juice and let it simmer for 5 minutes.
  2. Add the mustard, salt and honey and start mixing lightly.
  3. Pour the oil into a thin thread while mixing, taking care to incorporate well. If we want a mayonnaise of a thicker consistency, we can add more oil. It is important to mix well and patiently, until the composition foams and changes its color slightly, becoming frothy.

This mayonnaise is very good for fasting days over the year, or even to replace its classic egg-based version. The taste will not feel the difference and you will do a great good, although it is good not to overdo it with the consumption of mayonnaise either way. It can be stored in the refrigerator in a tightly closed jar with a lid for up to 3-4 weeks, maybe even longer, but it depends on each one.

I really liked the combination of couscous with vegan mayo and next time I will definitely try the baked potatoes. Who says fasting / vegan food is boring ?!

Video: Ce este cușcușul și ce beneficii are (July 2022).


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