Traditional recipes

Couscous with mushrooms and vegetables

Couscous with mushrooms and vegetables

To start, fry the couscous a little in 20 ml of oil, without burning, then add 400 ml of boiling water and leave it on a very, very low heat for 15-20 minutes, until it swells and absorbs all the water. Meanwhile, peel the onion and carrot, finely chop them and put them in the remaining oil. After 5 minutes, add diced zucchini and bell peppers, drained and chopped mushrooms, thinly sliced. Add a tablespoon of ketchup, salt, pepper and 150 ml of water to simmer until it drops almost completely, about 20 minutes.

Season the couscous a little, put it on the plates and add the vegetables, mushrooms and sauce on top. Decorate with parsley, pickles, boiled carrots, etc.

It is served as such or as a side dish to steaks and broths. Good appetite.

POST RECIPES Mushrooms stuffed with baked vegetables

8 very large mushrooms (brown mushrooms)
1 small onion
2 tablespoons grated carrot
1/2 kapia pepper or red bell pepper
6-7 tablespoons oil
14/4 connection mara
2 cloves crushed garlic
freshly ground pepper
1 knife tip spicy paprika
1 knife tip ground nutmeg
1 tip of cinnamon knife
optional: 1 tablespoon rum / cognac

We prepare the ingredients at hand, so that everything goes very fast. Preheat the oven to 200 & degC. Peel a squash, grate it and squeeze the juice. Chop the onion as small as possible, then 1/2 of the kapia pepper into cubes.

Heat 3 tablespoons oil in a pan and heat the onion with carrot and pepper. We clean the mushrooms, then we wash the tails and chop them. Put the chopped tails over the hardened vegetables.

This is when we add salt, pepper, paprika, nutmeg and cinnamon. We continue to cook for about 2 minutes.

For those who do not have a problem with the use of alcohol in food, this is the time when we sprinkle a little rum (or brandy) mushrooms. Sprinkle with chopped parsley, add crushed garlic, mix to blend and continue to cook for 20-30 seconds.

Take the pan off the heat and use the hardened vegetables to fill the mushrooms.

We put the mushrooms in a tray in which we poured the rest of the oil on the bottom of it. Bake the stuffed mushrooms for 15-20 minutes, depending on the power of the oven.

We eat mushrooms filled with fasting immediately, it would be a shame not to enjoy the taste and flavors that invaded the kitchen.

150g cous cous
1 zucchini
1 capsicum
1 carrot
1 red
2 tablespoons olive oil

Peel the vegetables, wash them and cut them into cubes.
In a hot pan put 2 tablespoons of oil and add the vegetables, thyme, salt and pepper and a cup of water and simmer in the covered bowl until the vegetables soften.
Remove the vegetables to a plate, add a little more water (about 150ml of water in the pan) and when it boils, add the couscous, turn off the heat and leave it covered with the lid for 5-7 minutes, to absorb all the water. Using a fork, mix the couscous until it dissolves grain by grain and then add the vegetables and mix gently. Sprinkle with chopped parsley and serve as a preparation or as a garnish for steak.

Try this video recipe too

Couscous with vegetables

Ingredient: cus cus (wheat flour, water), dried vegetables (tomatoes, onions, garlic, carrots, red peppers, zucchini, parsley), raisins.

Weight: 250gr.

Terms of validity: 18 months

100% natural product, without preservatives, without dyes or artificial flavors.

Produced in Romania.


Couscous with vegetables

Ingredient: cus cus (wheat flour, water), dried vegetables (tomatoes, onions, garlic, carrots, red peppers, zucchini, parsley), raisins.

Amount: 250gr.
Method of preparation: Fry the contents of the package slightly with 2 tablespoons of olive oil. Add 750ml of soup or hot water and bring to a boil. Mix with a fork before serving to separate the couscous beans. Season to taste. It can be served as a garnish for lamb, chicken or beef.

Store in a cool, dry place.

Nutritional values ​​per 100g:

100% natural product, without preservatives, without dyes or artificial flavors.

Fasting food & # 8211 Cushion Cushion with mushrooms

Couscous is specific to Central Asia, but especially to North African countries. Intersecting various flavors and spices, couscous is by definition the food of deserts, wild and deserted places, an exotic food like those who prepare it. The history of the couscous is intrinsically linked to the history of Sephardic Jews, expelled in 15th-century Spain and Inquisition Portugal and settled in North Africa. The couscous stretches like a line of history, from the west of the Iberian Peninsula, passing through the south of France, Italy, Greece and to the Middle East and Africa.

Couscous is a type of spherical granule prepared from durum wheat flour (semolina). It has long been a food used in European kitchens. The preparation of the couscous consists in wetting the durum wheat flour with water and forming spherical granules with a diameter of about 1 mm.

Traditionally, couscous is cooked in tajine dishes and served with vegetable or meat stew, but also as a garnish or food itself, and can be served cold or hot.

The couscous that is sold in our country, in health food stores and not only and is a couscous with quick preparation (it is prepared in just a few minutes, according to the instructions on the package).

The nutritional data for one serving (100 g of raw couscous) are approximately:

  • Calories 376
  • Fat 0.578 g
  • Cholesterol 0 mg
  • Sodium 10mg
  • Potassium 166 mg
  • Carbohydrates 78 g
  • Protein 13 g

Couscous with vegetables for babies & # 8211 diversification |

Couscous contains many vitamins, minerals and fiber, being one of the healthiest products based on cereals. It can be integrated into the baby's diet from 7-8 months. We offer you a couscous recipe with vegetables that is quick and easy to make.


1 canita couscous
1 carrot
3-4 slices of zucchini
a few slices of onion
green beans

Method of preparation

The vegetables are steamed, then passed with a fork. The couscous is prepared as follows: to a measure of couscous add a measure and a half of boiling water. Bring water to a boil. When it boils, add the cup of couscous and cover for 10 minutes. Stir occasionally with a fork to loosen.

Add the mashed vegetables over the couscous and you can serve. If you want the mixture to have the consistency of puree, bake the steamed vegetables and the cooked couscous according to the instructions above.

The benefits of couscous

Couscous is low in saturated fat, cholesterol and sodium. 100 g of couscous have only 150 kcal. In addition to being low in calories, couscous helps regulate blood sugar and lowers bad cholesterol. Couscous has vitamins (folic acid, B8, B3, K), dietary fiber and minerals (potassium, phosphorus, calcium).

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Couscous with vegetables

Ingredient: cus cus (wheat flour, water), dried vegetables (tomatoes, onions, garlic, carrots, red peppers, zucchini, parsley), raisins.

Weight: 250g
Perfect for vegan diets.

Ingredient: cus cus (wheat flour, water), dried vegetables (tomatoes, onions, garlic, carrots, red peppers, zucchini, parsley), raisins.
Method of preparation: Fry lightly, stirring constantly, in 2 tablespoons oil while mixing. Add 750ml of soup or hot water and put the composition on iron over medium heat. Stir with a fork before serving to separate the couscous beans. It can be seasoned to taste and can be served as a garnish for chicken, beef or lamb

Store in a cool, dry place.

100% natural product, without preservatives, without dyes or artificial flavors.

GoostoEvents: The BIO diet of modern man

BIO food and nutrition are topics that have given rise to many debates lately, and they are based on the information that pesticides in fruits and vegetables are impossible to eliminate. That's what we thought until recently.

If you haven't heard, we tell you now that Romania is on the short list of countries with the largest import of pesticides in the EU according to Eurostat statistics. Next to us are Spain, France, Italy and Germany, countries where the fruits and vegetables we find on the shelves of our stores come from.

What does BIO diet really mean?

How can you make sure you eliminate pesticides from food you buy from the store or even from the market?

responses to these questions you will discover them with our team on Thursday, June 10, in the GoostoEvent hosted on Decebal Boulevard Nr. 7 from Bucharest.

Let's shed light on BIO nutrition with practical demonstrations that will surprise you and change the way you prepare your food.

How to prepare couscous with vegetables & # 8211

I peeled and washed the carrot, parsnip and leek. I prepared the sachets with couscous & # 8211 can be found in Kaufland at the pasta district (of 250 g each).

Update 2018: in the meantime, the packaging has changed and it looks like this (in Kaufland, at the pasta district).

I grated the carrot and parsnip on the large grater. I chopped the leeks and green onions. In a non-stick pan (with higher walls) I heated the oil and first hardened the roots & # 8211 the grated carrot and parsnip. I constantly mixed them with a spatula. This thing lasted about 5 minutes, over medium heat.

Then I added leeks and green onions to the pan and sprinkled everything with salt. I cooked the vegetables for another 5 minutes, until the onion became glassy (without burning).

Boiling couscous with vegetables & # 8211 tarhana

I poured the raw, dried couscous beans over the hardened vegetables, as I took them out of the bags. I mixed well and I hardened them for 2 minutes. Couscous absorbs flavors from the pan and browns lightly in hot oil. What a good smell !!

I extinguished everything with 500 ml of warm water (or chicken soup, if you have it at hand) and I added a teaspoon of salt and a little ground pepper. If you have peas (fresh or frozen) or bean pods at hand, you can put them on now.

I let this vegetable couscous simmer over medium to low heat for 10 minutes (according to the instructions on the package). If you see that it is falling excessively and it is not done yet, you can complete it with another cup of water. Anyway, we don't want to get a polenta. Couscous beans must be firm and keep their shape. Keep in mind that even after the fire is extinguished, they will cook and absorb the surrounding liquid.

Ready! I put out the fire and pulled the pan off the stove.


Foodblogger at Savori Urbane. #savoriurbane

I let the couscous sit for another 5 minutes after cooking. Also now I put a small piece of butter and mixed it lightly with a spatula.

It can be served immediately as such, as a vegetarian dish or it can be accompanied by grills, steaks or other meat dishes. I made a spicy pan neck of pork cut into thin strips.

Couscous with vegetables for children

A few days ago, one of the mothers I often meet in the park asked me what food I make for David, because she doesn't know what other options to use for her capricious little girl. I smiled because as I was writing at one point I can't brag about the title of mamica masterchef who knows a lot of recipes and cooks all day long. But, I remembered that a few weeks ago I discovered a couscous recipe with vegetables, which he really liked.

Yesterday I tried it again and it was as successful as the first time. So if you are full of inspiration and need a quick and tasty recipe for your child, I really recommend you try couscous with vegetables.

It is a simple recipe to prepare and suitable for babies who have started to diversify. David at 1 year and almost 4 months eats vegetables cut into small pieces. For a younger child choose a couscous cake with finer grain and vegetables grated or crushed in a blender. Also, boiled onions are discarded.

Ingredients: sweet potato, red bell pepper, onion, carrot, zucchini (or zucchini)

Saute onion, carrot and bell pepper in very little olive oil, then add water. Let it simmer for 15-20 minutes, then add the sweet potato and zucchini. When the vegetables are cooked, add the couscous (the proportion being one cup of couscous to two cups of water). Leave to boil for a maximum of 5 minutes, during which time mix. The couscous that is commercially available in our country is & # 8220with fast cooking & # 8221, therefore it does not require a long cooking time. Season to taste and the child's preferences. Serve with fish or chicken.

There are plenty of options for preparing couscous. If you haven't used it yet and want to know more about the health benefits of this type of pasta, I recommend you read more here.

You can read here the recipe for millet pudding with pears

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Video: Σαλάτα με Κινόα. Άκης Πετρετζίκης (December 2021).