How to Prepare a Couscous Salad

Couscous is a staple food of North African cuisine and voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand, and the first in the east of France. 
Source: Wikipedia

I used instant couscous for this salad, instant couscous can be used by just soaking it with warm water.

Ingredients for 20 servings
300 grams couscous
1 big zucchini
2 big eggplant
1 big yellow bell pepper
1 big green Bell pepper
1 cup dried tomato ( sliced)
1 cup green peas
2 tablespoons olive oil
salt and pepper to taste
1 lemon

Procedure:
1. Dice all the vegetables, sprinkle with olive oil,  then put in the a pre-heated oven for 10 minutes at 200C.
2. While roasting the veggies, soak the instant couscous in warm water for 5-10 minutes then drain.

 

Dried Tomatoes

3. Combine all the ingredients and mix well, sprinkle with lemon juice, salt and pepper then stir until fully mixed. Serve and enjoy.

How to Prepare a Simple Appetizer

Surprise your loved ones with this simple appetizer that perfectly goes well with any dishes. It will surely boost your appetite.

Ingredients for 6 servings:
1 head broccoli big ( cleaned)
2 ripe mangoes (sliced)
200 grams strawberries (cleaned and sliced)


Procedure:
1. Boil the broccoli for 2 minutes then drain and set aside.
2. In a mixing bowl combine all the ingredients making sure that it is evenly mix.
3. Serve with your favorite salad dressing or just simply sprinkle with  a little salt, olive oil and lime juice. Enjoy!

How To Make an Easy Dessert

Simple yet delicious and very easy to prepare. Affordable and enough for the whole family.

Ingredients for 15 servings:
500 grams white small sago (cooked and drained)
1 sachet green gelatine powdered (unflavored)
1 sachet red gelatine powder ( unflavored)
2 cans condensed milk or  add according to your taste
2 cups fresh milk or evaporated milk
1 litre All purpose cream(Nestle, Alaska, Magnolia, Etc)

Procedure:
1. Cook each gelatine then set aside and diced.
2. In a mixing bowl combine all the ingredients then mix well.
3. Refrigerate before serving.

I recooked today (August 1) for a friends birthday and everybody likes it. I used green and orange gelatin

I dropped some raisins to my bowl and it's superb!

Chinese Cabbage Salad

Chinese cabbage or Napa cabbage is one of the common ingredients in Asian cooking but I want to share my recipe of raw Chinese cabbage salad. Easy to make yet nutritious and delicious.


Ingredients
1 piece Chinese cabbage ( Slice thinly)
2 tomatoes
1 can corn kernel
1 cup frozen green peas
1 medium size onion
1 lemon or according to your taste
salt and pepper to taste

Chinese Cabbage

Procedure:
1. In a mixing bowl combine all the ingredients then mix well and serve.

When I served it, I  added some parsley for extra aroma and a tablespoon of extra virgin olive oil will make it extra yummy :)

Corn and Green Peas Appetizer

A simple salad combination that's really delicious.

Ingredients for 6 servings:
1 cup corn
1 cup green peas
1 cup seedless olives
1 cup cherry tomato
2 tablespoons olive oil ( Extra Virgin)
salt to taste

Procedure:
1. Combine all the ingredients and mix well then serve.

White Quinoa Salad

Quinoa is a crop grain originated in the Andes region of  Peru, Bolivia, Chile, Ecuador and Colombia. It has been called a superfood due to its nutritional value. High in protein, essential amino acids and a good source of other vitamins and minerals. The time when I learned how nutritious Quinoa is, I fell in love with it and made it a part of my nutritious food list, a little expensive but its worth it :-).  Try it.

Ingredients for 5 servings:
1/2 cup white Quinoa
1 1/4 cup water
1 cup cherry or grape tomato
1/2 cup green peas
1/2  cup corn 
2 tablespoons olive oil (Extra Virgin)
salt to taste

Procedure:
1. In a pot, put the quinoa and the water then cook the same way as rice over medium heat. When it is done set aside to cool.
2. In a mixing bowl, combine everything then serve and enjoy.

Nutritional Value of uncooked Quinoa

Nutritional value per 100 g (3.5 oz)
Energy	1,539 kJ (368 kcal)
Carbohydrates	64 g
Dietary fibre	7 g
Fat	6 g
Saturated	0.7 g
Monounsaturated	0.1.6 g
Polyunsaturated	3.3 g
Protein	14 g
Vitamins
Vitamin A equiv.	(0%) 1 μg
Thiamine (B1)	(31%) 0.36 mg
Riboflavin (B2)	(27%) 0.32 mg
Niacin (B3)	(10%) 1.52 mg
Pantothenic acid (B5)	(15%) 0.77 mg
Vitamin B6	(38%) 0.49 mg
Folate (B9)	(46%) 184 μg
Vitamin B12	(0%) 0 μg
Choline	(14%) 70.2 mg
Vitamin C	(0%) 0 mg
Vitamin E	(16%) 2.44 mg
Vitamin K	(0%) 0 μg
Trace metals
Calcium	(5%) 47 mg
Iron	(35%) 4.6 mg
Magnesium	(55%) 197 mg
Phosphorus	(65%) 457 mg
Potassium	(12%) 563 mg
Zinc	(33%) 3.1 mg

Source :http://en.wikipedia.org/wiki/Quinoa