Sentences with phrase «until couscous»

Bake 30 minutes, or until couscous begins to brown on top.

Add couscous and stir continuously until the couscous gets a little color and smells toasted, 4 to 5 minutes.

Lower to a simmer and let cook, covered, until couscous has absorbed all the liquid, 8 - 10 minutes.

Simmer for 8 - 10 minutes, until the couscous is fluffy and the beets are tender.

Tightly cover the bowl with plastic wrap and let stand until the couscous is tender and the broth is absorbed, about 5 minutes.

Cover and cook for 12 minutes or until couscous is light and fluffy.

Roast, stirring once or twice, until the couscous dries out a bit and the carrots are tender, about 15 minutes.

Add half of the stock or water and continue to cook for 5 - 7 minutes, stirring often until the couscous is tender and has absorbed the liquid.

Add hot vegetable stock and allow to cook for another 10 minutes (or according to packet instructions) until the couscous is cooked through but al dente.

Cover and cook another 2 minutes or until couscous is tender.

Not exact matches

How is steamed couscous different from the pouring - boiling - liquid - and - letting - it steep - until - all - the - liquid - is - absorbed method?

For the couscous, add a drizzle of oil to a pan and toast until browned.

Cover and cook until the broth is absorbed and the couscous is tender, 6 to 8 minutes.

Add 1 cup of couscous and stir until lightly toasted, 2 minutes.

Blend for 30 seconds or so, until the cauliflower resembles fine rice, or couscous.

Cook the couscous, stirring frequently, until golden, 4 to 5 minutes.

New Delhi Vegetable Curry with Couscous — Vegetables do a great job of getting infused with the curry flavor and holding onto it until the last bite.

Bring to a boil, reduce to a simmer, cover and allow the couscous to cook until tender, and all of the water is absorbed.

Blend until the tofu becomes tiny pieces, about the size of couscous.

While couscous is cooking, Heat remaining teaspoon of oil in a small nonstick skillet and saute pepper, onion, and edamame until just tender.Add ponzu sauce, toss together for a few seconds, and then combine with cooked couscous.

Cover and cook the couscous on high until tender, about 15 minutes.

Fluff couscous with a fork, then stir in almonds (couscous will seem very dry until you fluff it).

Add couscous and toss until combined.

Turn the heat to low so that the mixture bubbles gently, cover, and cook until the liquid is absorbed and the couscous is al dente, about 10 minutes.

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

But, wait until you see this delicious recipe I created for the Litehouse Foods blog — One - Pot Cream Balsamic Chicken and 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.

Have served with cauliflower couscous or quinoa or pumpkin puree — salad in summer would be good too... Also any sort of veges sauteed until tender and delicious!

Toast the couscous, stirring regularly, until golden brown then pour over the 1/2 cup (120 ml) water, cover the pan and remove it from the heat.

Place 1/4 cup olive oil and couscous in a sauce pan and cook on medium heat, stirring, for about 5 mins, or until every piece is golden in colour.

Keep the couscous cooking until it begins to brown, or about 5 - 7 minutes.

Incorporate the chickpeas, couscous, herbs, and olive oil into the pot, stir until mixed.

Place couscous in a dry medium size skillet over medium heat and toast until they are lightly golden brown, stirring frequently about 5 minutes.

In food chopper or food processor, pulse shredded cheese until reduced to small granule - sized consistency, similar to couscous.

When it boils, add the couscous and 1/4 teaspoon salt, give it a good stir, turn off the heat, cover the pot, and let sit for 10 minutes, or until the other components are ready.

Add the couscous and carrots to the pan and cook, stirring until they're sizzling and heated through, 2 or 3 minutes.

Let it sit for 10 minutes or until all the broth has been absorbed by couscous.

Reduce heat to low, cover and simmer until the water is absorbed and the couscous is tender, about 10 minutes.

Toast the couscous until it is golden, about 5 minutes.

Add the Israeli couscous and cook at a rapid simmer for about 8 minutes, or until al dente.

The cauliflower will break into little bits within 10 seconds, continue blending until it has all broken down to the same size and should resemble couscous.

Add couscous, reduce heat to maintain a gentle simmer, cover and cook until the water is absorbed, 8 to 10 minutes.

Put the cauliflower florets on a chopping board and cross chop it with a knife until it resembles the texture of couscous.

Steam beans until tender and serve cold mixed with cooked quinoa (or millet or barley or couscous), lemon juice and fresh parsley for a delightful summer dish.

Steam, uncovered, gently tossing occasionally, until steam escapes through couscous, 15 — 20 minutes.

Rake and rub couscous with your hands until no clumps remain.

Pour fresh water into pot to come 1» up sides and steam couscous again, tossing occasionally, until tender and nearly tripled in size, 15 — 20 minutes.

Breaking down the cauliflower into smaller pieces, using a food processor, and sautéing it until tender — provides a mouth - feel that is similar to couscous, while offering more vitamins, minerals, antioxidants, fiber and flavor!

Pulse until the mixture turns into grain - like or couscous - like size (see above photo).

Reduce heat to medium - low, add lid with vent closed, and simmer for approximately 5 to 8 minutes or until water absorbed and couscous tender.