Yogurt Marinated Chicken Recipe | Hello Fresh Meals | Israeli Couscous Recipe | Roasted Carrots
Recipes in this Video
Originating in Israel, Israeli couscous (or ptitim) was created in the 1950s as a rice substitute. It has become a beloved staple, often served in salads or as a side dish, showcasing fresh vegetables and herbs. Today, it is enjoyed globally, appreciated for its unique texture and versatility in various cuisines.
Ingredients
- ●Israeli couscous
- ●olive oil
- ●onion
- ●garlic
- ●vegetable broth
- ●carrot
- ●bell pepper
- ●zucchini
- ●cherry tomatoes
- ●parsley
- ●lemon juice
- ●salt
- ●black pepper
- ●feta cheese
Instructions
- 1Heat olive oil in a large saucepan over medium heat until shimmering.
- 2Add chopped onion and garlic; sauté until softened, about 3-4 minutes.
- 3Stir in Israeli couscous and toast for 2-3 minutes until lightly golden.
- 4Pour in vegetable broth and bring to a boil.
- 5Reduce heat to low, cover, and simmer for 10-12 minutes until couscous is tender.
- 6Meanwhile, chop carrot, bell pepper, and zucchini into small pieces.
- 7Add chopped vegetables to the couscous during the last 5 minutes of cooking.
- 8Stir in halved cherry tomatoes and cook until just softened.
- 9Remove from heat and fluff couscous with a fork.
- 10Add chopped parsley, lemon juice, salt, and black pepper; mix well.
- 11Top with crumbled feta cheese before serving.
Ingredients
- ●1 lb chicken thighs
- ●1 cup plain yogurt
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1 tsp ground cumin
- ●1 tsp paprika
- ●1/2 tsp turmeric
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp lemon juice
- ●1 tbsp fresh cilantro, chopped
Instructions
- 1In a large bowl, combine the yogurt, olive oil, minced garlic, cumin, paprika, turmeric, salt, black pepper, lemon juice, and chopped cilantro.
- 2Mix well until all ingredients are thoroughly combined.
- 3Add the chicken thighs to the marinade, ensuring they are well coated.
- 4Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- 5Preheat your grill or oven to medium-high heat.
- 6Remove the chicken from the marinade, allowing excess marinade to drip off.
- 7Place the chicken on the grill or in a baking dish if using the oven.
- 8Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
- 9If baking, cook in the oven for about 25-30 minutes, or until fully cooked.
- 10Let the chicken rest for a few minutes before slicing or serving.
- 11Serve with your choice of sides, such as rice or salad.
Equipment
Roasted carrots are a staple in American cuisine, often served as a side dish during family meals and gatherings. Their natural sweetness is enhanced by roasting, making them a favorite among both adults and children. Today, variations include different seasonings and glazes, showcasing their versatility in modern cooking.
Ingredients
- ●carrots
- ●olive oil
- ●salt
- ●black pepper
- ●garlic powder
- ●fresh herbs
- ●honey
- ●lemon juice
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Peel and trim the carrots, cutting them into even-sized pieces.
- 3In a large bowl, toss the carrots with olive oil, salt, black pepper, and garlic powder until well coated.
- 4Spread the carrots in a single layer on a baking sheet.
- 5Roast the carrots in the preheated oven for 20-25 minutes, stirring halfway through, until tender and caramelized.
- 6Remove the carrots from the oven and drizzle with honey and lemon juice.
- 7Toss gently to combine and adjust seasoning as needed.
- 8Garnish with fresh herbs before serving.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier.
honey
Healthier: maple syrup
Cheaper: brown sugar
Maple syrup is a natural sweetener with a unique flavor.
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