In Morocco national dish, with us on the rise! Couscous is as versatile as no other side dish! Especially tasty: couscous salad.
- Cucumber couscous salad with mint cream cheese
- Couscous salad with sheep's cheese
- Couscous salad with strawberries and avocado
- Couscous salad with herb apricots
- Couscous salad with fried peach slices and orange dressing
- Zucchini couscous salad with radishes and carrots in yoghurt dressing
- Marinated tofu pudding with hot peppers and onions on almond couscous with parsley
- Mixed vegetables with couscous
- Couscous salad with chicken skewer
- Filled pointed peppers with couscous on tomato sugo
- Oxheart tomatoes with halloumi couscous and lamb cutlets
- Vegetable coconut curry to couscous
- Hhnchen couscous pan
- Stuffed giant mushrooms with couscous, peppers, parsley and mint yoghurt
Do you know about the secrets of couscous ? The staple food of Oriental and North African cuisine can be millet, barley or durum wheat semolina. In Morocco couscous is even national dish and is especially eaten as an accompaniment to meat, fish and vegetarian dishes.
Another spelling is 'Kuskus' - sounds great, tastes like that. Simply sprinkle the small globules with hot water or broth, allow to swell for a brief moment and refine as desired. The oriental classic is rich in protein and low in fat. The optimal component of a healthy diet.
While couscous is originally served as a side dish, the small globules are especially popular today as a couscous salad - not drowned in cucumbers, tomatoes and a large dollop of crème fraîche, but as a fine, Mediterranean-flavored delicacy.
The great thing: Almost every vegetable goes well with the Moroccan national dish, and fruits such as apricots and peaches give a couscous salad a special touch. Be creative! Couscous is much more than tomato red!
Cucumber couscous salad with mint cream cheese
Ingredients (4 people)
Salt, 5 tbsp olive oil, 250 g couscous, 25 g butter, 1/2 cucumber (about 200 g), 150 g spring onions, 200 g romaine lettuce, 1/2 bunch peppermint, 2 limes pepper, 1/4 teaspoon cumin, 200 g of granular cream cheese
preparation
1. Boil 250 ml of salted water. Remove the pot from the heat. Add 1 tablespoon of oil and couscous with stirring. Allow to swell in a closed pot for approx. 4 minutes. Add the butter and loosen the couscous with a fork while distributing melted butter.
2. Wash the cucumber, clean it, dice it lengthwise and slice it. Clean and wash the spring onions and cut into fine rings. Clean the lettuce, wash, shake dry and cut into strips. Wash the mint, shake it dry, pluck the leaves from the stems and chop. Halve limes and squeeze juice.
3. Whisk the lime juice and 4 tablespoons of olive oil. Season with salt, pepper and cumin. Couscous, cucumber, mint, to about 1/4 for the cheese, spring onion and marinade mix. Season with salt and pepper.
4. Mix cheese and leftover mint, season with pepper. Arrange salad and crumble cheese over it. It tastes thin flatbread.
Couscous salad with sheep's cheese
Ingredients (for 2 persons)
Salt, 100 g couscous, 250 g cherry tomatoes, 1 zucchini (about 200 g), 75 g fat-reduced sheep's cheese, 1 bunch of parsley, 2 tablespoons vinegar, pepper, 1 pinch of sugar, 2 tablespoons olive oil
preparation
1. Boil 100 ml of salted water. Stir in the couscous, remove from heat and let it simmer for about 5 minutes. Loosen with a fork and let cool.
2. Wash and halve cherry tomatoes. Clean, wash and dice the zucchini. Sheep cheese also cut into cubes. Wash parsley, shake dry and cut into strips, except for garnish.
3. Season vinegar with salt, pepper and sugar, beat in oil. Mix vinaigrette with prepared ingredients and leave to soak. Taste again.
Couscous salad with strawberries and avocado
Ingredients (4 people)
Salt, 9 tablespoons oil, 250 g couscous, 60 g pine nuts, 350 g carrots, 1 onion, 2 tablespoons + 1 pinch of sugar, pepper, 1 bunch of parsley, 350 g strawberries, 1 avocado, grated peel + juice of 2 organic lemons
preparation
1. Boil 400 ml of water, 1 tsp salt and 2 tbsp oil. Add couscous, remove from heat and let cover swell for about 5 minutes, loosen with a fork. Roast pine nuts in a hot pan until golden brown, remove.
2. Clean carrots, peel and wash, cut into small cubes. Peel onion and chop finely. Heat 1 tbsp oil in a pan. Carrots simmer for 2-3 minutes. Add onion and simmer for about 2 minutes. Sprinkle with sugar and lightly caramelise. Remove from heat, season with salt and pepper, let cool.
3. Wash parsley, shake dry. Peel leaves and chop finely, except for garnish. Wash, clean and cut strawberries. Halve the avocado, remove the stone. Remove the pulp from the skin and cut into small pieces.
4. Whisk the lemon zest and juice with salt, pepper and a pinch of sugar. 6 Smash oil in a thin stream. Mix all the salad ingredients with the vinaigrette in a large bowl. Season again and let it pass through. Serve garnished with parsley set aside.
Couscous salad with herb apricots
Ingredients (4 people)
150 g dried apricots, salt, 4 teaspoons + 4 tbsp olive oil, 250 g couscous, 150 g spring onions, 3 sprigs of rosemary, 8 stems thyme, 2 pots of basil, 1 organic lemon, 1 clove of garlic, 1-2 red chili peppers, ground cumin and coriander, 150 g of sheep's cheese
preparation
1. Halve apricots. Boil 250 ml of salted water. Remove the pan from the heat, add 4 teaspoons of oil, apricots and couscous with gentle stirring. Let it swell in a closed pot for about 5 minutes.
2. Clean the spring onions, wash and cut into rings. Wash herbs, shake dry, needles and flakes, except for garnish, pluck. Wash the lemon hot, rub dry, peel the shell with a zester in thin strips. Finely chop herbs and lemon zest. Peel garlic and squeeze through a garlic press. Clean chili, wash and cut into fine rings. Stir herbs, lemon zest, chili and 4 tablespoons of oil. Halve lemon, squeeze juice.
3. Marinate the couscous with 4-6 tablespoons of lemon juice. Season with salt, cumin and cilantro. Crumble cheese. Arrange salad and drizzle with herb marinade and sprinkle with cheese. Garnish with herbs.
Couscous salad with fried peach slices and orange dressing
Ingredients (1 person)
1 orange (about 200 g), 1 1/2 teaspoons oil, salt, pepper, 1/4 tsp turmeric, 80 ml vegetable broth, 50 g couscous, 1 peach (about 100 g), 5 stalks of mint, 1/2 Tsp chopped pistachio nuts, 1/2 tsp honey
preparation
1. Halve orange, squeeze juice. Add 1 teaspoon of oil gradually to the orange juice. Season with salt and pepper, chill.
Bring the broth to a boil. Sprinkle turmeric and couscous and let it swell for about 5 minutes. When doing so, pluck it out several times with a fork.
3. Wash peach, stone and divide in columns. Wash mint and pat dry. Put 1 nice piece of paper aside for garnish. Cut the rest into strips. Roughly chop pistachios.
4. Mix the couscous with half of the dressing and let it soak for about 5 minutes.
5. Meanwhile heat 1/2 teaspoon of oil in a pan, add peach wedges and fry for about 2 minutes, glaze with honey, take out.
6. Mix couscous with mint and pistachios, season with salt and pepper. Arrange couscous with peach slices on a plate and garnish with mint. Remaining dressing extra rich.
Zucchini couscous salad with radishes and carrots in yoghurt dressing
Ingredients (4 people)
4 carrots, 300 g mini zucchini, 1/2 bunch radish, 1-2 cloves garlic, 2 spring onions, 6 tablespoons olive oil, salt, pepper, 350 ml vegetable broth, sugar, 200 g couscous, 3-4 stalks of parsley, 10 g ginger root, 300 g whole milk yoghurt, about 2 teaspoons curry powder, 1-2 tablespoons lime juice
preparation
1. Peel carrots, wash and cut into thin slices. Clean the zucchini, wash and cut into thin slices. Clean radishes, wash and slice them. Peel garlic and finely dice. Clean the spring onions, wash and cut into rings.
2. Heat 2 tablespoons of oil in a pan. Fry the courgette slices and garlic for about 2 minutes while turning. Season with salt and pepper, remove. Add 150 ml broth and heat. Add carrot slices and simmer for 3-4 minutes. Season with salt, pepper and sugar, remove. Heat 2 tbsp oil in the pan. Stir fry onions for about 2 minutes while stirring.
3. Let couscous, 200 ml broth, 2 tablespoons oil, 1/2 teaspoon salt covered for about 5 minutes. Put the couscous in a bowl and let it cool lukewarm.
4. Meanwhile wash the parsley and shake it dry. Pick parsley leaves and chop. Ginger peel and finely chop. Mix yoghurt, curry, lime juice and ginger. Season with salt, pepper and sugar.
5. Loosen the couscous with a fork and place with carrot and zucchini slices, radishes and parsley in a large bowl. Season with salt and pepper. Arrange in bowls. Add curry dip or add the rest.
Marinated tofu sauce with hot peppers and onions on almond couscous with parsley
Ingredients (4 people)
1 red onion, 200 g tofu nature, 16 green peppers, 4-6 tablespoons oil, soy sauce, 35 g almonds, salt, 1 pinch of ground turmeric powder, 150 g couscous, 1/2 bunch parsley, juice of 1 / 2-1 lemon, Pepper, 8 wooden skewers
preparation
1. Peel the onion and cut into slices. Dice tofu. Drain hot peppers. Split the onion slices, tofu and hot peppers alternately on 8 skewers. Heat the oil in portions in a large pan. Roast the tofu skewers in portions, turning for 6-8 minutes. Douse each skewer with 1 splash of soy sauce. Take out and keep warm.
2. Roast almonds in a pan without fat 3-4 minutes, remove and allow to cool.
3. Boil 300 ml of water, 1 teaspoon of salt and turmeric. Add couscous, remove from heat and let cover swell for about 5 minutes, loosen with a fork.
4. Wash the parsley, shake it dry, pluck leaves from the stems and chop. Mix couscous, almonds and parsley. Season with lemon juice, salt and pepper. Arrange 2 skewers and almond couscous on 4 plates.
Mixed vegetables with couscous
Ingredients (8 people)
2-3 courgettes (about 500 g), 1 eggplant (400 g), 2 yellow peppers (about 400 g), 1 small onion (about 400 g), 3-4 cloves garlic, 1 tablespoon flour, 8 tablespoons flour, 1 - 1, 5 tsp ground cumin, salt, pepper, approx. 3/4 teaspoon ground coriander, approx. 3/4 teaspoon ground cardamom, approx. 1 pinch of dried chili flakes, 500 ml vegetable broth, 500 g passed tomatoes, 1 cinnamon stick, 400 g tomatoes, 1 tin chickpeas (425 ml), 400 g couscous, 5-6 stalks of mint, 500 g creamy whole milk yoghurt, 1 tablespoon lemon juice, grated peel of 1/2 organic lemon
preparation
1. Clean the zucchini, aubergine and paprika, wash and drain. Cut vegetables into large pieces. Peel onion and cut into slices. Peel garlic and chop finely.
2. Put eggplant pieces in a bowl, dust with flour and wave. Heat 4 tablespoons of olive oil in a large pot or roasting pan and fry the aubergine cubes while turning golden brown. Season with salt and pepper and remove.
3. Clean pot, heat 4 tablespoons of olive oil in it. Stir in the onions, 2/3 of the garlic, coriander, cardamom and cumin while stirring. Add the peppers and zucchini, sauté briefly and season with a little salt and chilli. Add stock and tomatoes, add cinnamon stick and bring to the boil. Cover and simmer for 10-15 minutes.
4. Wash tomatoes and quarter. Put the chickpeas on a sieve, rinse under cold water and drain. Chick peas, tomatoes and roasted aubergine for about 5 minutes.
5. Prepare couscous according to the package instructions. Wash mint, shake dry, peel off leaves and cut into thin strips. Mix yoghurt, remaining garlic, mint strips, lemon juice and grated lemon peel. Season with a little salt and pepper.
6. Season vegetables with salt and pepper. Arrange the couscous in the middle on a large, deep plate and distribute the vegetables with the sauce. Garnish with fresh mint. To serve mint yoghurt.
Couscous salad with chicken skewer
Ingredients (4 people)
350 ml vegetable broth, 200 g couscous, 4-5 tablespoons olive oil, 75 g almonds (with skin), 1 bunch of spring onions, 1 cucumber (about 400 g), 5 stems each mint and parsley, 250 g apricots, 1 1/2 Organic lemons, 1-2 teaspoons sugar, salt, pepper, cumin, 500 g chicken fillet, 4 tablespoons oil, sweet and sweet paprika, garnish with lemon wedges, shashlik skewers
preparation
1. Heat broth. Put the couscous in a saucepan and pour over the boiling broth. Cover and allow to rest for about 5 minutes, mixing several times with a fork. Then stir in olive oil.
2. Meanwhile roast almonds in a pan without fat, take out. Allow to cool slightly and then chop. Clean and wash the spring onions and cut into fine rings. Wash the cucumber, clean, quarter it and cut into fine pieces. Wash the mint and parsley, shake dry, fold the leaves from the stems and cut into strips. Wash the apricots, cut in half, remove the stones and cut the pulp into slices.
3. For the vinaigrette, wash 1 lemon thoroughly, rub dry, finely chop off the skin. Halve lemon. Squeeze juice of 1 1/2 lemons. Mix lemon zest, juice, sugar, salt, pepper and cumin. Mix couscous, spring onions, cucumber, herbs, apricots and almonds. Pour over the vinaigrette. Mix and simmer.
4. Wash meat, pat dry, cut lengthwise into very thin strips. Put on shashlik skewers. Heat the oil in two portions in a large frying pan and fry the skewers for about 2 minutes. Season with salt, pepper and paprika. Keep warm.
5. Serve salad and skewers on a plate. Garnish garnished with lemon wedges. This tastes of Greek yogurt.
Stuffed peppers with couscous on tomato sugo
Ingredients (4 people)
4 chopped peppers (about 150 g each), 100 g frozen peas, salt, 250 g couscous, 2 tbsp olive oil, 2 tbsp basil pesto, pepper, 100 g feta cheese, 4-5 stems basil, 1 onion, 1 tbsp tomato paste, 2 packs (400 g each) of lumpy tomatoes
preparation
1. Cut the pepper in half, clean and wash. Blanch frozen peas in boiling salted water for about 2 minutes, drain and quench. Put the couscous in a bowl and add 350 ml of boiling water. Stir with 1 teaspoon salt, 1 tbsp olive oil and pesto and leave for about 5 minutes.
2. Mix the peas under the couscous. Season with salt and pepper. Add couscous to the peppers. Crumble sheep cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 15 minutes.
3. Meanwhile wash basil and shake dry. Put aside a few leaves for garnish. Finely chop remaining leaves. Peel onion and chop finely. Heat 1 tbsp of olive oil in a saucepan. Fry the onion in a glass oven over medium heat for about 2 minutes. Add the tomato paste and simmer briefly. Deglaze with chunky tomatoes. Simmer sauce with occasional stirring for about 5 minutes. Season with salt, pepper and chopped basil.
4. Serve stuffed peppers on a plate. Garnish with basil leaves. To serve tomato sauce.
Oxheart tomatoes with halloumi couscous and lamb cutlets
Ingredients (4 people)
4 large ox-heart tomatoes (250-300 g each), 150 g couscous, 1 tbsp olive oil, 1 tbsp tomato paste, 50 g butter, salt, 2 leek onions, 200 g halloumi grilled cheese, 1 can (425 ml) white bean kernels, 2 garlic cloves, 8 lamb stalk chops (about 80 g each), 2 tablespoons oil, pepper
preparation
1. Wash the tomatoes, cut off a lid on the stem. Hollow out the tomatoes and place in an ovenproof dish.
2. Prepare couscous according to the package instructions. Mix olive oil, tomato paste and butter under the still hot couscous, season with salt. Clean and wash the spring onions and cut into fine rings. Dice the cheese. Put the beans in a colander, rinse with cold water and drain.
3. Mix couscous, spring onions, beans and cheese and fill in the tomatoes. Cook in a preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 30 minutes.
4. Peel garlic and cut into thin slices. Wash meat, pat dry. Heat oil in a pan. Roast lamb chops therein for 5-6 minutes, season with garlic, salt and pepper, remove, wrap in foil and let rest in a warm place for about 5 minutes. Serve meat with the stuffed tomatoes on plates.
Vegetable coconut curry to couscous
Ingredients (4 people)
500 g green beans, 500 g broccoli, 2 zucchini (about 400 g), 200 g cherry tomatoes, 1 medium onion, 1-2 cloves of garlic, 2 tablespoons oil, 1.5 - 2 tablespoons curry, 500 ml vegetable broth, 1 can ( 400 ml) creamy coconut milk, salt, 250 g couscous, pepper
preparation
1. Wash beans, drain well, clean and break. Clean broccoli and zucchini, wash and drain. Broccoli in florets, cut the zucchini into pieces. Wash tomatoes. Peel onion and garlic. Dice the onion, press garlic through a garlic press.
2. Heat oil in a saucepan, sauté the onion and garlic. Sprinkle with curry, fry briefly with stirring and deglaze with broth and coconut milk. Add a little salt and bring to a boil. Add beans and simmer for 10-15 minutes. Add the zucchini, broccoli and tomatoes and simmer for another 5-8 minutes.
3. Prepare couscous according to the package instructions. Season the finished vegetables and coconut curry with salt and pepper and arrange in deep plates or bowls.
Chicken couscous pan
Ingredients (4 people)
300 g carrots, 1 garlic clove, 1/2 pomegranate, 500 g chicken fillet, 3 tablespoons oil, salt, 200 g couscous, black pepper, 1 teaspoon cinnamon, 1 teaspoon instant vegetable broth, 300 g deep-frozen beans, 1/2 bunch parsley
preparation
1. Peel, wash and cut carrots. Peel and dice the garlic. Halve the pomegranate and remove the seeds from the white skins. Wash meat, pat dry and dice.
2. Boil 200 ml of water, 1 tablespoon of oil and 1 teaspoon of salt in a large saucepan. Remove the pot from the heat and stir in the couscous. Let it swell for 2 minutes. Heat over low heat for about 3 minutes. Loosen the grains with a fork.
3. Heat 2 tablespoons of oil in a large pan. Fry meat, season with salt and pepper and remove. Fry the carrots in the frying fat, add the garlic and cinnamon and fry for a short time. Add 350 ml of water, boil, stir in broth. Add beans and simmer for about 5 minutes over high heat.
4. Wash parsley, dab dry, set aside for garnish. Roughly chop the rest. Add the couscous and meat to the pan and heat everything, season with salt and pepper. Sprinkle with pomegranate seeds and parsley, garnish with parsley.
Stuffed giant mushrooms with couscous, peppers, parsley and mint yoghurt
Ingredients (6 people)
60 g couscous, salt, 1 large red pepper, pepper, 6 stalks of parsley and mint, 6 giant mushrooms (approx. 100 g each), 375 g whole milk yoghurt, sugar, possibly oil for the grill bowl, aluminum grill bowl
preparation
1. Prepare couscous in boiling salted water according to the package instructions. Clean the peppers, remove seeds, wash, dice and add to the couscous. Season with salt and pepper. Wash the parsley and mint and pluck leaves from the stems. Finely chop the parsley and add to the couscous.
2. Clean mushrooms, clean them and remove stalks. Fill mushrooms with couscous. Cut mint into thin strips and mix with yogurt. Season with salt, pepper and a pinch of sugar.
3. If necessary, spread out the grill with oil and put the mushrooms in it. Grill on the preheated barbecue for 10-15 minutes. Mint yoghurt to mushrooms.
