Sentences with phrase «like couscous»

(It should look like couscous.)

Or he might like couscous?

But, as I began preparing for full - blown soup season last month and browsed my go - to collection of tried - and - true soup recipes that I crafted long ago, I realized that there's so much there that's highly sharable — like this couscous chicken soup recipe, which I almost didn't post last year because I thought it was too basic.

I guess I shouldn't be so surprised, the cooked grain does look a lot like couscous.

Sherrie prepped it like couscous, which is just brilliant!

It has a distinct nutty flavor (somewhat like couscous), cooks up quickly, is loaded with nutrients, and can be used like any other grain.

This protein - packed grain looks a bit like couscous, is as versatile as rice, and tastes delicious on its own or in these quinoa recipes.

I'd either make sure the rice is completely cooked before you stuff the tomatoes, or use a fast - cooking grain like couscous.

I like couscous, but would like to try this with quinoa too and maybe some rice vinegar in place of the lemon?

This millet has a soft creamy taste almost like Couscous.

And for the people who don't like quinoa — use it in a pilaf like bulgar or under sauces like couscous.

I did like the couscous and tomoatoes though.

Inexpensive and beautifully fragrant, it adds magic to desserts and to dishes that include a sweet ingredient (like couscous with dried fruit).

I'd like to incorporate more quinoa into our diet since it's so healthy and it easily takes on what flavors you add to it, much like couscous, rice or orzo.

My husband isn't too fond of cauliflower but really liked this couscous version.

Not exact matches

Like most tagines, it's usually served over couscous and makes a complete meal.

Pearl couscous looks and tastes like a tiny round noodle, except it has protein in it so I count it as a healthy food!

And last but not least, the Israeli couscous, which is basically regular couscous on steroids, has the most wonderful al - dente texture that never gets soggy in the broth, like rice or pastas do.

I also suggest replacing the couscous with a grain like millet.

I love cooking and eating grains or similar, things like millet, bulgur, couscous or buckwheat.

The salad may sound like an odd combination but it was delicious and really paired well with our steak seasoned couscous wraps.

When it's done it would be like rice or couscous.

This looks great, and I bet it would also work well with other small pasta shapes like isreali couscous, or orzo shapes!

If you'd like, you can leave out the couscous altogether, but I like the texture and how it turns purple from the beets.

I would still cook and bake at leisure, but the rest of the time I could choose recipes with my chef that he / she could prepare, like this Curried Couscous from The Barefoot Contessa Cookbook.

If you love eggplant like I do, try my recipe for Grilled Eggplant, Cherries, and Couscous Salad.

They love pasta and Israeli couscous are small, round, pasta - like granules made from semolina and wheat flour.

Couscous is a blank canvas like rice, it will absorb the flavour of the spices used in cooking it.

I like to serve this tossed in the Couscous salad immediately but it will store refrigerated for a few days, though you might see some separation.

PLUS, our bubble has wayyy better food -LRB-... like this Israeli couscous coconut pudding!)

Meanwhile, pulse cauliflower in food processor in batches until florets are chopped into small, couscous - like pieces.

I really like the idea of adding the pine nuts and basil to the couscous, too.

And if like me you are hesitant about orange zest in your couscous, just go for it.

First, I have a serious fondness for anything that involves Mediterranean flavors and liked that that base of the salad was lentils and couscous.

Prepare couscous according to cooking directions, I like to use only half of the seasoning packet to reduce the sodium.

It was leftover — use any leftover grain that you have like brown rice, wheat berry, couscous and so on!

Today we have mixed raw cauli» into a couscous - like texture that can be used as a grain free alternative to regular wheat grain couscous.

Meanwhile coarsely chop the cauliflower and place the florets and stem in a food processor or blender and process until fine couscous - or rice - like texture.

Serve the «shrooms and lively yogurt sauce over couscous or any grain you'd like.

To make it gluten free, substitute a gluten free grain like quinoa for the couscous.

Once water is boiling, add in couscous and cook like you would pasta, for as long as the package indicates.

«I have come to enjoy salt - preserved citrus almost everywhere — in marinades, soups and salads, to flavor a pot of beans, sautéed greens like spinach or chard, hummus, on bread with olive oil and garlic, with roasted pepper and olives, in couscous or rice pilaf, under the skin of a roast chicken or in the cavity of a fish,» he says.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven toCouscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven tocouscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

first fry some garlic, ginger, ground coriander, turmeric powder and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous.

And finding new grains like bulgar and couscous sometimes helps.

Likewise, any grain can replace rice, like quinoa, farro, couscous, etc..

I don't think I've heard of this great curried chicken... will definitely give it a try, and I like that you Indianized the couscous:)-RRB- Great combo!

Aji de Gaillina, Peruvian Spicy Chicken Banana Island Chicken Curry Beef & Peanut Stir - Fly Blackened Phish Picanté (think Redfish or Snapper) Caribbean Tuna Cakes with Citrus Mayo Cayman Shrimp and Chickpea Salad w / Roasted Carrots Chili con Pollo El Rayo X Costa Rican Stir - Fry Court Bouillon with Fish Couscous With Chicken and Salsa Crabby Foo Yung Devilishly Good Enchiladas Diablito's Spaghetti Sauce Green Garlic Crab Cakes with Cilantro Caribbean Cream Haitian Legume Stew HMB Red Snapper Cheviche Iggy's Steak and Shrimp Fajitas Iguana Heat Shrimp Tacos Jah - May - Can Chicken Jerk Lamb Kebabs with Guava Dip Jerked Lamb with Pineapple Guava Lava Sauce Junkanoo Snapper Lake Elmo Chicken n» Rice Casserole Lebanese Burritos Lost Coast Curried Shrimp Mexican Pork and Bean Chili Mustard - Marinated Pork Tenderloin No - Brainer Grilled Salmon Nooge's Tipsy Roast Now that's a Spicy Meatball... Planked Sockeye Salmon w / Mango - Passionfruit Glaze Pork Stuffed Sweet Plantain, with Ajili - mojili Roast Chipotlé Chicken Lickin» Roasted Chicken with Spicy Wild Rice Stuffing Sammy's Seafood Gumbo Shrimp Tacos with Mango & Habanero Sauce Shrimp Tacos with Mango & Habanero Sauce Sloppy Iguana's (sort «a like a Sloppy Joe) Smokey Chipotle Citrus - marinated Pork Tenderloin Steak Tacos ala Iggy Thai - Sting Basil Chicken Zesty Chicken Chilli

I haven't cooked much with lentils but I'd like to give them another try... especially with couscous which is one of my favorites!

For example there are lots of fruity Jamaican curry's, lots of middle eastern dishes include dried fruits in couscous etc, and in more modern times, we've latched onto combinations like salt and caramel, salt and chocolate, peanut butter and chocolate.