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Leek with olives and couscous garnish

Leek with olives and couscous garnish

Wash the leeks, clean and remove the green part. The white part is cut about 3 cm and boiled in salted water for 15 minutes. Heat the oil in a pan, and when the leek segments have softened / drained, they are hardened on all sides. Add the olives, the wine, the tomato juice, salt if necessary and add the pepper to taste. Keep everything on low heat for 15-20 minutes. Take a few tablespoons of the sauce formed, mix it with the starch and pour it back into the pan and don't forget the lgt of sugar ... mmmmmmm, delicious - sweet / sour.

Bring a few more boils and turn off the heat. It can be served simply with bread, or with a vegetable couscous, prepared like this: in a bowl with some salt, boil the vegetables for 30 minutes. A pepper powder is added (I rarely lack sugar in any preparation, as in Transylvanians). Part of the boiled carrot, I hardened it in 2-3 lg of oil, I added the finely chopped donut, I added the couscous and I filled it with vegetable soup. I left the fire open for only 10 minutes, after which I stopped, covered and let the beans absorb all the liquid. About ready ...

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arcenciel08 8 years ago - 26 December 2009 22:49

Re: Couscous salad with ripe tomatoes and olives

I think it would turn out delicious and hot

Catalina 7 years ago - 9 March 2010 17:49

Re: Couscous salad with ripe tomatoes and olives

yo 6 years ago - 7 September 2011 16:58

Re: Couscous salad with ripe tomatoes and olives

Can this recipe be made with bulgur?

Ioana 6 years ago - 7 September 2011 17:52

Re: Couscous salad with ripe tomatoes and olives

the recipe is with couscous pasta. but it can also be made with bulgur, it will absorb the dressing and it will be very good.

Andreea 5 years ago - 19 May 2012 18:26

Re: Couscous salad with ripe tomatoes and olives

I just tried it with bulgur. It is very good at room temperature and goes well with a fish, as a garnish. Thanks for the recipe!

Anca 3 years ago - 31 July 2014 14:58

Re: Couscous salad with ripe tomatoes and olives

Tomorrow I want to prepare this satata because we are invited to a barbecue, but I can't find fresh thyme here. Could I put dried thyme or can it be omitted?
Thank you so much for everything you do. You are a real help!

Ioana 3 years ago - July 31, 2014 15:00

Re: Couscous salad with ripe tomatoes and olives

you can omit and then add a little dried oregano over the tomatoes before baking.

Recipe Low Carb

What can I do with some leeks left in the fridge for a few days, something good, relatively easy, relatively fast and with some relative ingredients that were found in my relatively small kitchen. And I started from the classic leek with olives, I would have liked some pork tongue but that was not in my small kitchen and I was limited to the 2 chops lost in the freezer and smaller than the kitchen. Leek is deliciously cooked, I like it in all combinations & # 8211 food, soup and soon, I will try a soufflé. Or please, what's that thing with a lot of cheese called.

& # 8211 100 grams of black olives, preferably without seeds so as not to break our teeth when serving, I had from a can

& # 8211 a red bell pepper (or a donut)

& # 8211 salt and pepper

I boiled about 2 liters of water with a little salt. I chopped the green onion finely, as well as the bell pepper and I put them to harden in a little oil, this time in that big and difficult to handle pan because here they will all gather at some point. I also cut the leek into slices of an approximate ochiometric length at about 3 cm. When the water boiled I put it in the pot for 5 minutes. During this time, I was working hard on green onions and peppers.

I cut the small pieces and the meat and added it to the hard place together with the green onion and the pepper. After about 5 minutes of boiling the leeks, I drained all the water and put all the leeks in the pan. And with everything put there, I left them for about 10 minutes. We do not stress with boiling testing because this is not the final destination. We put them in the oven later and if after so much boiling and baking, they are not done, it means that we have a problem.

So, I left absolutely all the ingredients in the pan for about 10 minutes to combine there with their flavors, I added a little more salt and to end the activity, I turned everything over in my hyena tray, I added the olives and I put nicely in the oven, over medium-high heat (200 degrees) for another 10 minutes. I poured a little water and oil here and there so that nothing would stick.

After they were heated in the oven for about 10 minutes, I took out the tray, let it cool a bit and look that it is ready to serve.

The countdown tells us this: leeks have 7.62 grams of carbohydrates per 100 grams, so about 50 would come for all food. For olives, I don't count anything because it was written on the can that it has 0.1 grams of carbs per 100 grams. I add the green onion with 10, the bell pepper with 5, we round everything to about 65 grams of carbohydrates on all the food. I appreciated at the beginning about 6 servings but because we are very edible, we only had 5. So another low carb, category 15 carbs, very successful. That's what the last portion looks like.

4 leeks,
8 potatoes,
3 carrots,
1 teaspoon rosemary,
1 cup vegetable soup,
1 link parsley,
salt, oil,

Peel a squash, grate it and slice it.

Boil the potatoes for 5 minutes then strain (keep the juice).

Carrots and leeks are cooked in oil, 2-3 minutes, at the end add rosemary and salt.

In a bowl previously greased with oil, place the vegetables as follows: a start of potatoes and a start of carrots with leeks, the last start will be potatoes.

Pour the remaining potato juice and cover the composition.

Ceramic gratin tray

Put it in the oven and let it simmer until the water drops and the potatoes are lightly browned. You need a good tray for gratin. And we propose a specially designed ceramic tile.

When they are ready, sprinkle the finely chopped green parsley.

Baked pork neck with couscous and leeks

Easy, easy, winter is knocking at the door. Whoever was prudent and diligent, has already prepared a mild winter from a culinary point of view, in the sense that he put everything in the pantry (canned food and pickles), & # 8220burdusit & # 8221 the freezer with vegetables and fruits, and the cabbage is waiting, nicely placed in the barrel, for some slightly warmer days to appear, in order to die. There is still time and there are plenty of vegetables on the market, especially for & # 8220late & # 8221.

In the cold season, pork is starting to replace more and more often, in our recipes, poultry. Only veal remains on the podium, regardless of the season. We remembered the sheep meat in the month that is just coming to an end and we reintroduce it in recipes, only at Easter, when the lamb / goat shouts its right to be the first violin.

Ingredients needed in the recipe: pork neck (sliced ​​into thicker pieces, 150-200 grams / piece), couscous, leeks, garlic, hot peppers / hot pepper flakes, parmesan, olive oil, fresh butter, sour cream, coarse salt , peppercorns, thyme, lemon.

For faster cooking! Shopping in the butcher shop has an advantage not to be neglected, especially for those who are not very well with time, but want to eat healthy and tasty (fed up with the dishes served in the brave, & # 8220 at the horse's snout & # 8221, in the shop the Turk or the Serb, from the corner of the street) & # 8211 can ask the butcher to slice their meat as they wish. If you do not have well-sharpened knives at home, you risk & # 8220frenching & # 8221 the meat and then the appearance of your preparation will suffer. There is a word among gourmets declared & # 8211 & # 8220 eating and with eyes, not only with mouth & # 8221.

Season the meat with coarse salt, freshly ground peppercorns and thyme. Sprinkle the meat with olive oil and lemon juice. Wrap the plate in a plastic food wrap and put it in the fridge for 15-20 minutes, during which time the recipe is continued.

Slice the leek and grate the Parmesan cheese.

In a saucepan, heat a mixture of a tablespoon of olive oil and a tablespoon of fresh butter.

Add for taste, a few slices of hot pepper and a clove of thinly sliced ​​garlic.

Cook the couscous in a mixture of fresh butter and olive oil, stirring with a wooden spoon, so that it does not stick to the bottom of the pan.

Continue mixing until all the couscous comes off the bottom of the pan.

Cold water is boiled. When the water starts to boil, add it over the fried couscous.

Little secret for quality couscous preparation! For a special couscous, the amount of boiled water added should cover all the fried couscous (plus 1 cm) and which has already started to grow.

Season to taste, with freshly ground peppercorns and just a few crystals of coarse salt.

Cover the bowl with a lid and let the couscous swell.

The slices of pork neck, soaked, are placed on baking paper greased with a little olive oil in a baking tray.

Bake the tray in the hot oven of the stove, at the right heat, for 10-15 minutes on each side of the slices of meat.

When is the meat cooked? The cooking time depends on the thickness of the slices of meat and the temperature of the oven. The meat turns when it & # 8220musts & # 8221 and a little blood comes out. The fat drained from the neck of the pig, & # 8220snails & # 8221 in the tray and will spread on the baking paper.

When the couscous has swelled, add the leeks, sour cream and Parmesan cheese.

The mixture is homogenized using a wooden spoon.

The preparation is preferably served with a baked pepper salad.

If time does not allow us to cook some capsicums, the preparation can be served with a salad of tomatoes, cucumbers, onions, garlic, green parsley, bell peppers, coarse salt, olive oil and lemon juice, using raw vegetables.

A glass of red wine (even must) will make the perfect family dinner.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Only those who do not dare, do not succeed. It is also valid in the kitchen. The effort is worth it. It is enough for the housewife to read in the eyes of her family members, the gratitude for the special dinner served. A hand kiss for the table! & # 8221 will make the satisfaction even greater.

Couscous with olives and telemea

Couscous with olives and telemea from: couscous, tomatoes, telemea, olives, fir seeds.


  • 200 g couscous
  • 5 dried tomatoes
  • 200 g telemea
  • 100 g green olives
  • fir seeds

Method of preparation:

Pour boiling water over the couscous, cover and let it sit for 10 minutes. Drain the tomatoes from the oil in which they were preserved.

Cut the cheese into cubes. Mix the couscous with the fork, add the cheese, fir seeds, sun-dried tomatoes and olives.

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The lamb is cut into suitable pieces, washed and wiped with an absorbent towel.
Season the lamb with thyme, rosemary, olive oil, half a cup of wine, olive oil and leave to marinate for a few hours in the refrigerator.

Prepare a sauce by sautéing the garlic in butter until it changes color.
Pour the wine, lamb soup and tomato paste, mix, add anchovies, salt, pepper to taste.
Remove the lamb from the marinade and brown it in a hot pan with olive oil.
Add the rest of the marinade, a little water and continue cooking.
The lamb is placed on the plate next to the anchovy sauce and served with the couscous garnish.

The lamb recipe with olives was proposed by Simona's Passion Blog

Serve the stewed lamb stew in wine at the Easter table with the family.

Celery dish with leeks and olives

2 heads of celery (preferably no larger than 5-6 cm in diameter), 4 strands of Romanian leek, 250-300 grams of black olives, 1/2 lemon peel, green parsley - 1 tbsp, 1 teaspoon salt , pepper-1/2 teaspoon, 2-3 tomatoes (can be replaced with broth or canned tomatoes, peeled and diced), 1 cup oil,

Difficulty: low | Time: 30 min

Couscous tarhane paste garnish

Couscous tarhane pasta garnish (pasta couscous, razalai, rubbed). I know for sure that there will be controversy over this recipe! Why? Because the name we use, improperly, of tarhane or couscous, has other correspondents in the gastronomic area.

Couscous & # 8211 because it looks like couscous (which is something else entirely, a cereal, durum wheat, with crushed beans). Peas are also made at home, they are still pasta, noodle dough, but grated on a grater and then prepared as here.

Moroccan couscous is prepared instantly by scalding with hot liquid. See a recipe here of rabbit tagine and couscous.

After all, what I present here are the small dry pasta (cylindrical, like wheat grains) first fried and then boiled. This type of pasta can be found in all stores. You can replace the couscous with other small pasta like risoni or barley.

This couscous can also be prepared with vegetables and is very tasty & # 8211 recipe here.

These tarhans are widespread in Transylvania and Banat and are joined, as a garnish, to various dishes with sauce (stews, paprika, etc.). They replace the eternal potatoes or the rarer rice. They are very good and as a main course, of post, simple.