Tag: couscous

Couscous with lentils, borage and nettles – Italian Cuisine

Couscous with lentils, borage and nettles is a tasty and fragrant lemon-flavored vegetarian dish, very easy and quick to make. Borage and nettle are two v …

Couscous with lentils, borage and nettles is a tasty and fragrant lemon-flavored vegetarian dish, very easy and quick to make. Borage and nettle are two spontaneous vegetables that, besides being healthy for our well-being, are also tasty!

Nature offers us precious resources, which we often do not know, to prepare unusual but tasty, nutritious and healthy recipes. Among the endless edible wild herbs, nettles and borage are among the best known in the kitchen and give us rustic, unique and unparalleled flavors. The Couscous with lentils, borage and salt & pepper nettles it is a proof! It is a simple and inexpensive dish of great choreographic effect, thanks to the beautiful purple flowers of borage that stand out on the plate.

The couscous with lentils, borage and nettles it has strong but well balanced flavors, the delicate but pungent one of nettle contrasts with the more bitter one of borage, all tasteless with a grating of lemon peel

Like all recipes with many vegetables, even for the couscous with lentils, borage and nettles you have to waste some time to clean them and cut the vegetables but then the cooking will be fast and the taste so delicious that it will reward you for the effort and time spent in the kitchen!

The couscous with lentils, borage and salt & pepper nettles it is a hymn to spring and the scents of the Mediterranean: a special dish that you cannot miss and your vegan friends will surprise you at the table!

How to prepare couscous with lentils, borage and nettles

1) Prepare the ingredients. Cook the quick-cooking couscous as indicated on the package. When the grains are well swollen, grind the couscous with a fork and keep aside and let it cool. Set aside the flower tops of the borage to add the fresh flowers directly to the plate when it is ready.

3) Lava nettles is borage, cut them into small pieces and make them jump cooking pan With the'pink garlic crushed and 2-3 tablespoons of extra virgin olive oil for 5-6 minutes, adding some water if necessary. Join the small lentils (or of Castelluccio) boil, rule of salt and of pepper and let it flavor for a few moments. Remove the garlic, remove the vegetables from the heat and keep them aside.

2) Complete and serve couscous with lentils. In another fairly large non-stick pan, heat 1 tablespoon of extra virgin olive oil. Then pour the couscous, Mix 1 minute and then add the herbs with the lentils. Leave to flavor for 2 minutes then serve the couscous with lentils, borage and nettles warm or warm, garnishing it with a drizzle of raw oil, with borage flowers and with untreated lemon peel julienne cut.

Tips

1) Borage is not stinging like nettle, but it is still annoying to handle it without gloves because it is covered everywhere with a thorny hair. Salt and pepper therefore, you are advised to use rubber kitchen gloves at every stage of processing both herbs, harvesting, washing, cleaning and cutting. Then, locate your herbs and collect a nice envelope of each. Isolate the leaves from the stems, wash them well and then dry them using a salad centrifuge.

2) For the couscous with lentils, borage and nettles, Salt & Pepper preferred to use small lentils already boiled. Nothing, however, forbids you to use for example half classic and half red lentils, or use only one type of the latter. If you use both, less lexical, the red ones take a lot less than the others.

3) For cooking vegetables, remember to use one large pan because at the beginning the herbs will be very voluminous, then they will wither slowly with cooking.

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Recipes with the precooked couscous – Italian Cuisine

Precooked couscous can be a solution for a last-minute dinner: here are our recipes to do in maximum 25 minutes

Dinner sometimes comes too fast. In the sense that sometimes you arrive at dinner time in a flash and you don't have time to put together a tasty dish in a few minutes and with the ingredients we have at home.
That's why we recommend putting the precooked couscous in your shopping list: the real cous cous should be steamed two or three times, but the precooked one has already been cooked so it is prepared in a very short time and is ready in a few minutes to be seasoned and served at the table.

How to dress the precooked couscous

The precooked couscous goes well with stewed meat and fish but, in the absence of time, it can be seasoned with quick seasonings: chopped capers and cherry tomatoes; sautéed with onion, pancetta, peas and lots of parsley; pesto and sautéed courgettes (or even raw courgettes); boiled eggs and tomato sauce.

5 quick recipes with couscous

Fantasy couscous: the recipes for spring – Italian Cuisine

It is not a dish that belongs to the tradition of Italian cuisine but has become part of it thanks to its undisputed goodness and versatility. We are talking about the cous cous, dish of North African origin, ideal for preparing unique dishes light and tasty, Side Dishes and even a base for desserts. Today we present you 4 spring recipes with couscous, all fresh and tasty.

The properties of the cous cous and the advice to serve it

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Trapani fish couscous

The Trapani-style fish couscous is a typical example of integration between different cultures, the North African and the Sicilian. It is a very spring dish, fresh and tasty, perfect as a main dish to bring to the table for a light but delicious lunch. Here is the recipe.

Ingredients
300 g of couscous
750 g of fish per soup
250 g of squid
250 g of prawns
250 g of clams
250 g of mussels
80 g of cherry tomatoes
1 fresh onion
celery
carrots
2 saffron sachets
White wine
parsley, garlic, oil and chilli

Preparation
Start by cleaning the fish, shellfish and prawns. Cook clams, mussels and prawns with a little garlic and white wine, add the tomatoes and put them to rest in a container, keeping the cooking liquid. With all the leftovers of the fish, prepare a broth – boiling them in salted water with celery, carrots, onions and chilli for about 45 minutes – which will then be used to season the couscous. Then remove the leftovers from the fish, strain the stock and keep it. Now prepare the soup fish in a large pan with garlic and olive oil, adding the broth you prepared earlier. Add the shellfish with their cooking liquid before turning off the heat and sauté over high heat for a few minutes. Keep everything warm and cook the couscous with our recipe. When it is almost ready, add the fish soup with the shellfish and let it cook for two minutes. Bring to the table and moisten with the remaining fish stock.

Cold couscous with mozzarella, tomato and olives

In this case the couscous will surround a dish with a taste fresh, perfect for a light and quick lunch. Our advice is to let the couscous cool before adding the mozzarella cheese and to sponge it well to prevent the milk from turning the dish into a mush. Serve with a basil leaf and season with a drizzle of extra virgin olive oil with a strong taste, it will embellish the dish and make it even better.

Couscous with seasonal vegetables

What better ingredient than couscous to give taste and substance to seasonal vegetables? Here we will tell you how to prepare it with aubergines, courgettes, peppers and cherry tomatoes, but you can also try it according to your taste and what you have at home.

Ingredients
250 g of couscous
1 eggplant
2 zucchini
1 pepper (yellow or red)
250 g of cherry tomatoes
extra virgin olive oil
vegetable broth
salt and black pepper

Preparation
Prepare the couscous with vegetable broth as usual. Wash and peel all the vegetables. In a pan, cook the vegetables with olive oil, starting with the tomatoes and peppers (sliced), then adding the aubergines and courgettes cut into small cubes. When they are ready, add them to the couscous – without putting it on the heat, however – and season with salt and black pepper. You can add soy sprouts to make the dish even richer and a pinch of chili pepper to flavor the couscous.

Cold couscous in stuffed tomatoes

It is a dish that already knows summer and sun, a recipe that enhances couscous and accompanies it to the taste of tomatoes in a perfect mix.

Ingredients
12 round tomatoes
150 g of precooked couscous
3 tablespoons of extra virgin olive oil
1 onion
1 eggplant
celery and vegetable broth
half pepper
salt and pepper

Preparation
Wash the tomatoes, remove the pulp by cutting the top and place them upside down to make them lose water. Fry lightly with oil, onion and celery and add the diced aubergine and pepper. Cook for about ten minutes and add salt. Turn off the heat and add the raw couscous, then cook in the oven. Fill the tomatoes with the mixture you have prepared and cook them in the oven at 180 ° for about 25 minutes. You can eat them both hot and cold, they will still be delicious.