26 Recipes with Couscous - part 1 - Mattis Lundqvist - ebook

Recipes:Couscous with Rosemary and Wine FlavourMexican Style Couscous with Pineapple ChunksCrabs with CouscousCouscous Middle Eastern StyleCouscous Tagine with AubergineMexican Style CouscousAlmonds with Raisins and CouscousAspargus-Mint-Couscous MixChicken Broth Flavoured Couscous with FetaStir Fryed Chicken with CouscousCouscous with Beans and VinegarCouscous Bowl with AlmondsCouscous MuffinsCouscous with Squash and BeansCouscous with Almonds and TomatoesFeta with Olives and CouscousQuinoa-Couscous-MixBoiled Couscous with AspargusGreek Style Couscous with FetaChicken Breast with Couscous and ZucchiniCouscous with Curry and RaisinsSpicy Chicken with Carrots and CouscousCouscous with Feta and ShrimpsPepper-Lemon-Couscous-MixCucumber-Lemon-Couscous MixPork Chops with Mushrooms and Couscous

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Mattis Lundqvist

26 Recipes with Couscous - part 1

Delicious ideas for every day - measurements in grams

BookRix GmbH & Co. KG80331 Munich

Couscous with Rosemary and Wine Flavour

Servings: 4


250 ml water

80 ml white cooking wine

1 tbsp butter

1/2 tsp dried rosemary, crushed

1/4 tsp salt

170 g couscous, regular or whole wheat


Boil everything except the couscous for 2 mins then pour in the couscous, place a lid on the pot, and let the contents sit for 7 mins with no heat.

Fluff the couscous with a fork after all the liquid has been absorbed.



Mexican Style Couscous with Pineapple Chunks

Servings: 2


120 ml water

450 g (canned) pineapple chunks, drained (juice reserved)

170 g couscous

450 g (canned) black beans, rinsed and drained

100 ml additional warm water

2 tbsps taco seasoning mix


Boil 120 ml of water along with the pineapple juice then add in your couscous and place a lid on the pot after shutting the heat.

Let the couscous sit for 7 mins before stirring it.

Stir fry the beans and pineapple with taco seasoning plus 100 ml additional water for 8 mins.

Then top your couscous with the pineapple mix.



Crabs with Couscous

Servings: 6


2 tbsps butter

3 tbsps minced garlic

2 heads bok choy, chopped

450 g (canned) corn, undrained

600 g (canned) baby clams, undrained

250 ml clam juice

450 g (canned) diced tomatoes

500 ml water

1 cube vegetable bouillon

240 g couscous

150 g crabmeat

100 g heavy cream

60 ml lime juice

250 ml red wine

2 tsps garlic salt

1 tsp ground black pepper


Stir fry your bok choy and garlic in butter for 7 mins then add in: couscous, corn, bouillon, clams and juice, water, and tomatoes.

Set your heat to low and then add in: black pepper, crabmeat, garlic salt, cream, red wine, and lime juice.

Cook everything for 32 mins uncovered with low heat.

Enjoy hot.


Couscous Middle Eastern Style

Servings: 4


2 tbsps warm water

5 saffron threads, or more to taste

170 g couscous

250 ml vegetable broth

1 celery stalk, diced

40 g dried currants

2 tbsps extra-virgin olive oil

1 tbsp lemon juice

1 tsp harissa, or to taste

1/2 tsp ground cumin

Sea salt to taste