November 1st is a WORLD VEGAN DAY… so I tried to make some food that isn't only for Vegetarians, but also healthy for everyone. This time I cooked "COUSCOUS SALAD". I got this recipe after searching information from many sources on the internet. Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet.Very flavorful alternative to beans and rice. Vegetables and beans add texture and colour to couscous salad. This couscous salad has a spicy - sweet flavor that comes from the dressing.I'm sorry if there is anything that does not fit/wrong in this recipe ... and I'm ready to accept criticism and suggestions in order to improve my skill in cooking.

A colorful stew of veggies, chickpeas & meat is served with steamed couscous, in this get-together dish.

this recipe is because Michelle. Miyazato started a tread about couscous and made me hungry

This couscous is a light side to be served anywhere Mediterranean, Morrocan, Israeli, etc. is served. You can use either Israeli or Moroccan couscous

I found this couscous mix at my local supermarket and I decided to add a few veggies to make it more flavorful and nutritious. It’s easily made under 15 minutes!NOTES:* You can substitute the Health Grains Couscous Mix for any other couscous. The couscous- water ratio is 1:1#CA2025

I wanted to mix things-up from my usual chicken and rice meals so I tried this delicious and still healthy couscous variant. We switch chicken breasts with chicken thighs and brown rice with couscous.

Ever since I learned how to make couscous I can not stop cooking it. I hope you enjoy this as much as me.Follow Me 🙂

It was a busy day for me so I decided to cook something simple and delicious I tried this it was so delicious try it.#ramadhanrecipecontest

I love salads. Couscous is a small pasta. When I’m eating it, I don’t feel like I’m eating Pasta. Don’t get me wrong, we Love pastas.

Israeli couscous with tomatoes is an amazing side dish full of flavor. Toasted pearl couscous is tossed with a burst tomato sauce and finished with a squeeze of lemon for a delightful tang. So yummy!

Recipe inspired by my Moroccan friends who have always had the most amazing way to prepare couscous... 🌍 I have them and my other Mediterranean friends to thank for discovering it. In the Nordics, couscous was a very rare treat to find (even impossible in some areas) back in the 80s-90s...! 😊This is my simplified version with vegetables, aka Rainbow Couscous :-) I like to serve it as a side dish with lamb, salmon or shrimp.

Inspired by a recipe from a recent BBC Good Food magazine. I don't subscribe to the zero carb way of life, but I do see the benefits of cutting down, so replacing some of the couscous in this dish with cauliflower was reasonably easy.