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Trout with vegetables and couscous

Trout with vegetables and couscous

Put the couscous in a bowl, then a little hot water on top and cover with cling film for 5 minutes to hydrate.

Take 3 halves of peppers (different colors) and put them on the grill to bake.

Take a zucchini, cut a strip of it and put it on the grill to bake.

Put the two onion peels on the grill.

Take half a tomato and cut it into cubes.

Take a frying pan, put a little oil, put a piece of white baking paper over the oil, then put the trout cut into two pieces. The trout is put down with the skin for the first time, it draws its oil only as much as it needs and it will turn golden.

Take a larger cup, grease it with oil, put in it: baked peppers, zucchini strip and eggplant slice and place it round in the cup. Put the couscous in the middle, press a little and turn it over on the plate.

Place the fried trout on paper over the couscous with vegetables.

Put the diced tomatoes in a bowl and mix with the capers, a tablespoon of olive oil and a little lemon juice, then put aside on a plate.

Next to the dish, put a piece of lemon and grilled onion peels. Good appetite.

Trout With Vegetables In White Wine

1. Cut the vegetables into 2 mm thick slices and the fennel lengthwise.

2. Put the vegetables in a large pan. on top of them, place the fish fillets, skin down, leaving space between the fillets.

3. Add the wine, then season with plenty of sea salt, dill and spices. Add 250 ml of water and cover with a lid.

4. Put the pan on medium heat and bring to a boil, then remove from the heat immediately and set aside for 10 minutes.

5. Divide the vegetables into 4 plates, cover with trout fillets, skin down, then put a tablespoon of the remaining juice in the pan. Add a slice of lemon and a tablespoon of lemon juice to each plate, then serve.

You have to see it too.

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Couscous with vegetables

A traditional dish that will conquer your table. Try this simple and tasty recipe for a tasting trip to distant countries such as Tunisia, Morocco, Algeria, Libya.

What do North African countries have in common from a culinary point of view?

Without thinking twice, we would say out loud: cous cous!

Born in the tradition of Tunisian, Moroccan, Algerian and Libyan cuisine, couscous can be defined as the national dish of all these countries. In fact, there is no family that does not have a proven recipe, passed down from generation to generation to be followed by the letter.

Derived from refreshed durum wheat semolina, couscous is obtained by processing it with your fingertips: add water, little by little, to obtain fine grains that are steamed in a special terracotta bowl in which a broth of tasty vegetables is boiled. .

If in the Maghreb, the traditional couscous is based on stewed meat and vegetables, in Sicily and especially in the Trapani area, the most popular couscous is the one served with a fish soup and an accompanying sauce in which the taste of fresh tomatoes and garlic stands out. .

The recipe I present to you today is one of the most classic, simple and widespread variants: vegetable couscous.

For those who do not want to experiment in the preparation of couscous from semolina, all supermarkets offer a convenient, pre-cooked alternative. Couscous cereals, in order to be tasted, must be left to soak for a few minutes in hot broth: they are soaked, left to rest and swollen under a cloth and, finally, they are peeled with a fork. Now the base of our couscous is ready to be seasoned!

The choice of vegetables can be very varied: along with potatoes, carrots and onions that can never be missing in a dish with respectable couscous, you can also find pumpkin, peppers, cauliflower and, very often, even chickpeas. Always serve them in the center of the plate and accompany them with a sauce of tomatoes and hot peppers: if you like spicy flavors, you will be the perfect crafts !!

  • Yield: 2 people served
  • Difficulty: easy
  • Preparation: 20 minutes
  • Cooking: 60 minutes
  • Mediterranean cuisine


  • 3 potatoes
  • 2 zucchini
  • 2 purple spring onions
  • 2 carrots
  • 20 cherry tomatoes
  • 1 onion
  • Couscous of 250 grams
  • 500 grams of water
  • extra virgin olive oil
  • salt and pepper
  • nutmeg
  • curry


Peel a squash, grate it and slice it.
Remove the outer leaves from the purple onion and also cut them into wedges.
Grate the carrots, cut the zucchini and cut them into 1 cm large pieces.


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    • Vegan and fasting products
    • Gluten Free Products
    • Olive Oil and Products


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    Couscous is a food rich in fiber, vitamins and minerals needed by the body. It is especially recommended when you want to lose weight. It is perhaps the healthiest cereal product and is rich in vitamin B3, vitamin B8 and vitamin K.

    100 grams of couscous contain 112 calories, 23 grams of carbohydrates, 58 mg of potassium, 5 mg of sodium, 8 mg of magnesium, 8 mg of calcium.

    Tabbouleh salad is an excellent source of minerals and vitamins, with a low caloric intake. Parsley is rich in iron, magnesium, potassium, calcium and the complex of vitamins A, B and C. The rich content of vitamins A and C has an antioxidant and detoxifying effect. Like parsley, tomatoes are an excellent source of vitamin A, C, K, folic acid and potassium. They also provide thiamine, niacin, vitamin B6, magnesium, phosphorus and copper, all necessary for perfect health. The benefits of eating tomatoes include maintaining healthy skin, strengthening bones, reducing the risk of cancer, regulating blood sugar levels, maintaining healthy hair or reducing the intensity of chronic pain.

    What you didn't know about couscous:

    • It was invented by the Romans, or so the researchers suspect. Those in North Africa claim that they invented couscous, but some studies indicate that the Romanians invented couscous and they would have taken it to Africa.
    • It is not a cereal, although many are tempted to believe it. Couscous is a pasta.
    • The instant couscous, which we find commercially in our country, is not nearly as tasty as the traditional African one.

    Vegetable couscous is a dish suitable for both adults and children, can be eaten even by vegetarians and is an excellent source of vegetable protein and vitamins. In addition, it is full and nutritious enough.


    Method of preparation:

    If you use pre-cooked couscous, put it in a bowl and cover it with warm water. This will soften and you will see how it will gradually absorb water. While the couscous is soaking, we need to cook the peppers.

    Whether you bake them in the oven, on the grill, in the flame or on the garden grill, they must turn black on all sides, and when they are ready, they are placed in a bowl and covered, so that they can be cleaned more easily. After about 5 minutes, the peppers can be peeled and we will have to remove the seeds. After cleaning them, we cut them into large pieces.

    We do the same for tomatoes: bake them well, then chop them finely. Slice the zucchini and fry in a very well heated grill pan. When they have softened, we put them over the couscous with the baked peppers, the ripe tomatoes, the aromatic plants, the finely sliced ​​onions. If you have it on hand, use green onions instead of red ones.

    As aromatic plants I used basil, coriander, parsley, but if you like you can add mint. The sauce is easily prepared from the juice of the 2 lemons, 8 tablespoons of olive oil, 1/2 teaspoon of pepper and 1/2 teaspoon of salt, mixed very well. Add this sauce to the bowl containing the other ingredients, mix and season to taste if needed.

    The prepared vegetable couscous can be eaten either as such, as a main course, or as a side dish, with steak or grilled fish / oven.

    Couscous with chickpeas and cooked vegetables

    Couscous with chickpeas and cooked vegetables
    Couscous with chickpeas and cooked vegetables- a satiating, healthy and why not, dietary preparation. Prepared with canned chickpeas Sun Food , a very good preserve that should not be missing from anyone's pantry, and with many vegetables cooked in the oven, sprinkled with olive oil and seasoned to your heart's content, it can be a quick and tasty lunch or dinner !!
    It's ready in 15 minutes, so there's no reason not to test it !!

    Couscous with chickpeas and ripe vegetables-Ingredients

    a chickpea box from SunFood
    a sweet potato
    2 carrots
    1 red pepper
    1 green pepper
    1 zucchini
    3-4 tablespoons olive oil
    a clove of garlic
    a sweet or hot paprika powder
    juice of half a lemon

    a couscous cane
    a cup of water
    2-3 tablespoons olive oil

    Couscous with chickpeas and cooked vegetables- Method of preparation

    Washed and cleaned vegetables are cut into suitable pieces, the chickpeas are drained of juice and the skin is removed. The vegetables prepared in this way are all put in a bowl, seasoned with salt, paprika, olive oil and a garlic powder.
    Place the vegetables in a tray lined with baking paper and place in the preheated oven at 250 degrees C for 10-12 minutes.
    In the last two minutes, the grill function is activated to lightly brown them.

    While the vegetables are in the oven, prepare the couscous.
    Put a cup of water in a saucepan, add salt, olive oil and when it boils add the couscous. Cover the pan with a lid and extinguish the flame. Leave it covered for 5-7 minutes, then use a fork to loosen the couscous. Put it on the plate and add the cooked vegetables in the oven !!

    Serve with ripe vegetables sprinkled with lemon juice.
    More chickpea recipes can be found here & # 8211chickpea recipes

    Trout with Lemon in the Oven

    A recipe with simple but very healthy ingredients!
    The gutted trout is washed and wiped well on the aluminum foil in which it will be packed, sprinkle with olive oil, salt and pepper (it is not mandatory but that's how I learned from Jamie Very Happy).

    Put the trout, season it inside and on top and top it with 3-4 slices of lemon. Ideally, we should also have some fresh basil leaves or even rosemary, which are also added to the fish, they flavor it extraordinarily! But we are also satisfied with the dried basil for now.

    So, then wrap the foil well around the fish but leave a little space to steam, so do not glue the foil over the Smile. Put them in the oven for about 10-15 minutes, depending on how big they are, then unwrap the foil and leave for 5-10 minutes to brown a little. Is awesome.

    Good appetite!
    Garnish suggestion: baked potatoes with rosemary, sautéed spinach with butter and garlic, plain rice or with baked lemon broccoli.

    Couscous with feta cheese and vegetables

    Couscous with feta cheese and vegetables from: couscous, vegetable soup, olive oil, garlic, lemon, feta cheese, baked peppers, artichokes, sun-dried tomatoes, eggplant, basil.


    • 400g of couscous
    • 1 cube for vegetable soup
    • 5 tablespoons olive oil
    • 1 clove of garlic, finely chopped
    • grated peel and juice of 2 lemons
    • 200g of feta cheese
    • 400g canned vegetables in oil, such as roasted peppers, artichokes, sun-dried tomatoes or eggplants, cut into pieces
    • 1 small bunch of basil leaves

    Method of preparation:

    Put the crushed soup couscous and cube in a large bowl and mix well. Pour boiled water over them, enough to cover the couscous with 1 cm.

    Cover the bowl with a plate and set aside for 5 minutes. Inflate the couscous with a fork, then add the oil, garlic, grated peel and lemon juice and mix again.

    Cut the feta cheese into small pieces and add them to the couscous, along with the vegetables and basil. Season and mix again, lightly.