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Anyway today in our bucket we kept such a great recipe of which we're couscous about spinach and chickpeas folks, this is what all simplicity is all about.
Like particularly, this dish is so easy to formulate, but the flavours are mind-blowing.
The substantiates to be one of the best couscous plates you have ever tasted.
Now, if we are speaking of couscous and if you ever had it previously you would know how great it could be. Or if you've never eaten it once, truly it's one of the greatest ingredients out there.
It contains such a great flavour and texture but the best part is it cooks so quickly, and it's very versatile.
Going to begin by grabbing a generous one cup of cooked chickpeas and adding it has to be sifted and washing them under the cold running water is such an important step.
When usually using canned beans helps in eliminating all types of preservatives that are within the can.
Next, we are going to grab two cups of tightly packed fresh spinach.
Always its recommendations of using bagged spinach because it's pre-washed and pre-cut.
Neatly, let's move to a cutting board with the spinach and roughly chop it.
Moving on, let's finely mince three cloves of garlic, finely dice half of an onion, reserve a generous half teaspoon of sweet smoked Spanish paprika and a quarter teaspoon of high-quality saffron threads you'll find In your local market.
Neatly of golden saffron, one cup of couscous and one and a quarter cups of vegetables, both of which are homemade.
Lets going to grab a large saucepan, heat it accordingly with medium heat and add in two tablespoons of extra virgin olive oil.
After heating the olive oil for two minutes on medium heat, let's add the diced onion in there and the minced garlic.
And start mixing the garlic and the onion around with that extra virgin.
The olive oil you want to mix this continuously and that way nothing burns and everything cooks evenly.
Even after about three minutes and those onions are nice and translucent, we are going to add in the generous half teaspoon of sweet smoked Spanish paprika and the quarter teaspoon of high quality saffron threads.
We'll give this a quick mix that way everything is evenly mixed around add the cut spinach into the pan.
Continue to mix these ingredients until that spinach is wilted after about one minute and that spinach is fully wilted. I'm going to add the drained chickpeas into the pan.
Season everything with sea salt and freshly cracked black pepper and gently mix everything, that way all these ingredients are evenly mixed.
Once everything's well mixed, I'm going to add in the one and a quarter cups of vegetable broth, turn up the fire to medium-high heat and give it a gentle mix.
Once the broth comes to a boil, we're going to let it boil for an extra minute, that way that saffron can infuse.
Then we'll add in our 1 cup of couscous, give it a quick mix that way that if everything is evenly mixed.
Add a lid at the top of the pan, turn off the heat and wait for 5 minutes. That's the exact time you need to get perfectly cooked couscous
After five minutes, we'll remove the pan from the stove top remove the lid from the pan get in there with a fork and start fluffing it up, such an important step when you're making couscous, that way you don't end up with any clumps of couscous.
Hence, we are going to transfer some consciousness into a serving dish and sprinkle it with some freshly chopped chives
Our couscous dish is done, look how delicious this turned out lets git I have a try and see how it turned out foremost you saw how easy it was to put this together, and now it's time for the moment of truth let's see how it tastes here we go.
Delicious so many greats flavours that sweet smoked Spanish paprika and that saffron shine through a lot of different textures you know this couscous recipe is a complete meal in one with those garbanzo beans, the spinach loaded with protein loaded with fibre so healthy truly one to be of the best ways to enjoy couscous.
You guys saw this so easy to make comes together in about 20 minutes the perfect dish.
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