Podcasts about Couscous

durée : 00:03:09 - Charline explose les faits - par : Charline Vanhoenacker - Pour promouvoir le bio à la française dans des spots publicitaires, le ministère de l'Agriculture a suggéré des acteurs de type “caucasien” et remplacé le couscous par du cassoulet… C'est une information tout ce qu'il y a de plus sérieux dans la France de 2025.

durée : 00:03:09 - Charline explose les faits - par : Charline Vanhoenacker - Pour promouvoir le bio à la française dans des spots publicitaires, le ministère de l'Agriculture a suggéré des acteurs de type “caucasien” et remplacé le couscous par du cassoulet… C'est une information tout ce qu'il y a de plus sérieux dans la France de 2025.

Avec : Élise Goldfarb, entrepreneure. Périco Légasse, journaliste. Et Yael Mellul, ancienne avocate. - Après le succès d'audience rencontré cette année, Estelle Denis repart pour une nouvelle saison. Toujours accompagnée de Rémy Barret et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

Fisch bleibt schön saftig und aromatisch, wenn wir die Stücke im Backofen in Pergamentpapier garen. Ulla legt die Lachsfilets auf gebratenen Fenchel und Couscous. Von Scholz/Emmerich.

Couscous is a delicious fluffy, starchy food that people enjoy all over the world. You can find the dried version in stores, but what if you wanted to make it fresh? How does couscous actually get made? We asked cookbook author Kenji Lopez-Alt to help us find the answer.Hungry for answers to your questions? Send it to us at BrainsOn.org/contact, and we'll dish up an answer!

Fr. Ben serves up a small plate of couscous and tells you of various ways you can use it. He also relates it to the spiritual life. How is that possible?? Take a listen. Got a question you'd like to ask Fr. Ben? You can submit questions and topic ideas for the podcast through Facebook or you could email us at soulfoodpriestmemphis@gmail.com. The questions can be on faith or food! You can also follow us on Facebook and YouTube at Soul Food Priest. Thanks for listening!

Want to be coached by us? Head to the website www.fitfemaleproject.com or follow us on Instagram @fitfemaleproject 1. **Orlaith** - Is it normal to stay at the same weight for some exercises if you can't lift heavier yet? 2. **Valeria** - Should I reduce my food intake since I'm fasting in a 6-hour window? 3. **Emily** - How should I do my cardio? Does it need to be 30 mins in one go? Also, are cardio zones important? 4. **Emily** - Any advice for cutting out my Sunday night drink? 5. **Rachel N** - Should I take collagen? Is there a vegetarian option? 6. **Ann-Marie** - Any tips to avoid wrist pain when lifting? 7. **Emma** - Can I swap lunges for squats due to knee pain? 8. **Sugitha** - How can I increase protein if I don't eat much meat? 9. **Vicki** - I struggle to hit my fat macros. Any snack ideas? 10. **Emma** - Is it okay to eat the same meals daily? 11. **Debbie** - Could high cortisol be causing bloating? 12. **Stacey** - Am I hindering muscle growth with 2-3 cardio sessions a week? 13. **Aisling** - I'm doing everything right but my weight is stuck. What can I change? 14. **Christine** - Can I track cycling instead of steps? Also, how do I sign up for the next 6-week program? 15. **Annabel** - Is couscous healthy? Is quinoa better?

Maar liefst 7 jaar geleden vertrok van kaas naar couscous als Nederlandse vrouw met haar gezin naar Marokko. In deze aflevering vertelt ze waarom ze naar Marokko zijn geëmigreerd. Hoe het voor hun kinderen was en waarom ze zijn overgestapt naar homeschooling en hoe ze een online bedrijf heeft opgebouwd! Wil jij ook op wereldreis met je gezin? Koop dan het e-book: Op wereldreis met je gezin! In het e-book omschrijf ik stap voor stap wat je allemaal moet regelen voor een wereldreis en deel ik mijn eigen ervaring en die van meer dan 125 gezinnen! Na het lezen van dit e-book ben jij ook klaar voor vertrek! Bestel het boek nu op: www.papamoetmee.nl

Welcome to Media Club Plus: a podcast about diving into the media that interests us and the stories that excite us. In this set of episodes, nearly everyone gets a shot at Youpi, with mixed results. This week we cover episodes 119-121, titled Strong x or x Weak, Fake x and x Real, and Defeat x and x Dignity. Next episode we'll be covering episodes 122-124, titled Pose x and x Name, Centipede x and x Memory, and Breakdown x and x Awakening. Featuring Keith Carberry (@KeithJCarberry, @KeithJCarberry), Jack de Quidt (@jdq) Sylvi Bullet (@SYLVIBULLET), and Andrew Lee Swan (@swandre3000) Produced by Keith Carberry Music by Jack de Quidt (available at notquitereal.bandcamp.com) Cover Art by by Annie Johnston-Glick (@dancynrew) anniejg.com To find the screenshots for this episode, check out this post on our patreon, friendsatthetable.cash This episode was made with support from listeners like you! To support us, you can go to http://friendsatthetable.cash ...Or find our merch here http://friendsatthetable.shop To find transcripts of the episodes, go to http://TranscriptsattheTable.com

Ce week-end, c'est couscous party avec le chef Nordine Labiadh.Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table, sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.Retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Cook as you are : https://audmns.com/cFrZcBc

GNADENLOS, die Sechsundvierzigste: Ein heavy Twist, ein heavy shout und schon krümelt sich Zacke schon wieder ver. Was geht los da rein? Lirum Larum Löffelsteel, Ilja von THE HIRSCH EFFEKT weiß ZZ mit Chirme, Scharm und Mel One (Schwester von Axel One) zu ersetzen.Couscous,Euer Falafel OneFolgt uns für mehr und weniger mehr kluge Inhalte:https://www.instagram.com/gnadenlos_official666/https://www.instagram.com/axel_one/https://www.instagram.com/zacke_zahn/ Hosted on Acast. See acast.com/privacy for more information.

Ecoutez La recette du chef Cyril Lignac du 07 février 2025.

Come along to Tunisia where climate change is forcing fishers to adapt their livelihoods. We hear how the warming waters of the Mediterranean Sea have meant an influx of invasive species and the loss of old ways of life. A Tunisian-Canadian scientist shares stories from a project that's helping communities organize into cooperatives and find new ways to survive.

Judy Einhorn expresses that she may not have taken the normal path to joining the ranks of restaurateurs, however with 30 years experience co-owning Seafood Unlimited with her husband David, it's safe to state they're a neighborhood staple. Judy joined our host, discussing Einhorn's history and how she came to know Dave, ultimately winning his heart and eventually becoming the co-owners of the established fish market and casual eatery. Years and a few renovations later, they've turned Seafood Unlimited into an intimate restaurant which offers a menu that new diners and regulars will love!https://seafoodunlimited.comOur host might not have correctly guessed how Dale Thomas Vaughn and Elizabeth Menzel met, however the pair's unique take on cocktails is sure to make them rising stars in the industry. With their eyes on the future, Vaughn and Menzel conceptualized Space Bar to focus on molecular mixology while you feel like you're in orbit inside their spaceship-based venue. Vaughn and Menzel wanted to create an inclusive place where visitors can enjoy themselves, no matter where you are from. With molecular gastronomy taking center stage in elevated restaurants, their forward-thinking cocktails have caught the attention of numerous publications, so make sure to not miss out on your chance to drink in what's sure to be a new trend, and check out Space Bar in Pittsburg, PA.https://www.spacebarpittsburgh.com While growing up, Matthew Chappina worked inside restaurants and returned to them as an adult, learning and earning his way into becoming a chef. Although he had not worked inside kitchens that were specifically focused on seafood, fate and a few private parties lent to Chappina's focus on owning Perla Oyster Bar. At first Chappina's business began as a mobile oyster truck, offering fresh oysters shucked on-site as catered events and private parties. As his business grew, Chappina expanded into a brick and mortar location in Maplewood, NJ which opened this past October. With his new venue, Chappina now offers a larger menu selection along with a concierge service from Lum's Cellars for wine and beer. Whether you want to enjoy a quick bite to eat or share some tapas with friends, Perla Oyster Bar is New Jersey's newest place to meet & eat!https://eatperla.com

This makes a fantastic centerpiece on a buffet table, and while the recipe is admittedly elaborate, it can be deconstructed so that even the busiest of cooks can do it with ease. Prepare the recipe in stages: Roast the vegetables the day before. Toast the almonds, a garnish, ahead of time, too. Cooking the couscous does have to be done at the last minute, but it is not difficult, and by that time you are in the home stretch, as it were! When you bring this exotic platter to the table, you will realize just how worthwhile all your efforts have been. This is gala company fare, of the very best kind. A final note: We call for parchment paper to line the baking sheets you will use to roast the vegetables. This is not an industrial conceit on our part. It will make cleanup a lot easier. 

Ein Schmorbraten macht sich fast von allein. Im Gegensatz zu Kurzgebratenem werden wir außerdem mit einer aromatischen Sauce belohnt. Ulla bereitet eine Lammkeule im Backofen zu und verfeinert das Fleisch mit orientalischen Gewürzen. Von WDR4-Do SK41 Regie Redakteur.

Chaque semaine, un chef vient cuisiner à La table des Bons vivants. Et aujourd'hui c'est Mohamed Cheikh, le chef de Meïda à Saint-Ouen.

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Dans Pop culture, Mathieu Alterman raconte chaque week-end l'actualité qui fait du bien aux yeux, au cœur et aux oreilles.

Christophe Dupéré nous parle de son amour du Québec.   Guillaume Pineault se demande : est-ce que tout le monde peut être humoriste ?   Tammy Verge met les fantastiques au défi avec un quiz sur les publicités québécoises.   BONNE ÉCOUTE !

Klaus Raggl -Von der Euphorie bis zum Comeback – in seinem Buch „Give me five! Das Handbuch für echte Freude am Job“ ermuntert er zur freudvollen Selbstermächtigung. Es gibt: Gemüse-Couscous mit Marillen und Pinienkernen.

Lou can't identify the name of the spheres he has been eating. Thankfully Danny from Ridgefield was able to help provide the answer: Couscous. The boys get more amazing stories from listeners who stuck toys and food up their noses when they were kids. CT and Westchester residents are the target of a new extortion scam. The guys disagree over celebrity death tributes after the passing of James Earl Jones.

Veckans recensioner: Tom & Jerry-pappor, Spindelmannen 2 på Sveavägen, steglös måendemätare, kondomer med blindskrift på, ”plugga spanska”, att fortfarande vara livrädd för Oldsberg, Näcken, soundcheck, föräldramöte, allergi mot barn, vespaservice och att ta haschet från sina barn.

In this episode of 5 O'Clock Apron Podcast Claire cooks with the wildlife cameraman, TV presenter, author and winner of BBC's Strictly Come Dancing, Hamza Yassin. The podcast is recorded in a tent at The Hay Literary Festival. Hamza is there to talk about his latest book ‘Be a Birder' and Claire was there to cook a date and tomato tagine with him after he finished his long and busy day. Hamza is an extraordinary guest to cook alongside, gracious and charming, he's a once in a lifetime, next-generation David Attenborough type contender. The world and all it's wildlife salute you Hamza. Claire and Hamza talk Sudanese food, the perils of having your grandmother marry you off each time you return home, silent food to eat in a hide, pet monkeys, how bird spotting is really like Pokemon, rugby, Scotland and Pop-Eye The Sailor Man.Hamza's book, 'Be a Birder' is available here.https://www.octopusbooks.co.uk/titles/hamza-yassin/be-a-birder/9781856755108/Follow Claire at 5 O' Clock apron on Instagram. https://www.instagram.com/5oclockapronIf you have enjoyed this podcast it would be an immense help if you could rate, subscribe or leave a review.Recipe:TOMATO, DATE + CHICKPEA TAGINE2 onions, finely sliced or chopped 4 garlic, finely chopped Olive oil, 2 - 3 tbsp2 tsp ground cumin2 tsp ground coriander1 tsp ground ginger1 large cinnamon stickSalt and pepper, to taste700g chickpeas, I used @boldbeanco400g polpa (chopped) tomatoes40g dates 1/2 preserved lemon, finely chopped Couscous, cooked as per packet instructions, to serve Harissa, to serveCoriander, roughly chopped, to serveIn a heavy bottomed saucepan with a lid (or use a tagine dish) heat the oil over a moderate heat and cook the onions until golden brown (around 10 mins), add the garlic and cook for a couple of minutes more. Blitz the tomatoes with the dates. Add the ground spices and the cinnamon stick to the onions and garlic and cook for 2 minutes more. Add the tomatoes and dates, rinse out the container in which you blended them with around 80mls of water, add that to the pan. Add the chickpeas (I didn't bother draining them). Season the mix with salt and plenty of black pepper. Lid on and cook over a moderate / low heat on the stove top, or in the oven, at 180C for around 25 - 30 minutes. Remove the pan from the heat, check the seasoning, remembering the preserved lemon is salty, add the preserved lemon and stir well. Prepare the couscous as per instructions on packet (or do as I do in the reel, and toast the couscous in a dry pan until nutty shade of brown before carefully adding the boiling water and lemon juice). Serve the tagine with the couscous, coriander and harissa. Hosted on Acast. See acast.com/privacy for more information.

Rea Christ war schon immer fasziniert von der marokkanischen Kultur und den äusserst gastfreundlichen Menschen. Seit zwei Jahren lebt die Churerin in der orientalischen Metropole Marrakesch, die «Perle des Südens». Es war die Liebe, die Rea Christ einst nach Marrakesch geführt hat. Viele Jahre bereiste sie Marokko und entdeckte das vielseitige Land zwischen Atlasgebirge und Atlantik. Nach ihrer Pensionierung zog es die ehemalige Pflegefachleiterin definitiv in die berühmte Königsstadt. Die 65-Jährige wohnt inmitten eines Villen-Viertels: «Ich spaziere gerne durch die vielen gepflegten Parks oder schlendere durch die bunten Gassen der Medina, der Altstadt von Marrakesch.» Auch von der marokkanischen Küche ist Rea Christ angetan: «Ich mache oft Couscous oder koche Tajine, ein typisches Berber-Gericht. Aber auch eine währschafte Schweizer Rösti lieben meine Freunde.» «Das beste Klima für meine Gesundheit» Im Sommer wird es unerträglich heiss in der Millionenmetropole Marrakesch. Tagsüber verbringen die Menschen darum die meiste Zeit drinnen. Für Rea Christ ist das Klima trotzdem ideal. Sie leidet seit Jahren an Asthma: «Seit ich hier lebe, habe ich weniger Probleme mit meinem Asthma. Ich liebe die Hitze.»

This week Zorba and Karl discuss how a common low-calorie sweetener linked to heart attack and stroke, and they look at how facial thermal imaging and AI can accurately predict […]

This week Zorba and Karl discuss how a common low-calorie sweetener linked to heart attack and stroke, and they look at how facial thermal imaging and AI can accurately predict […]

We're at a pivotal moment in history, but many of us are feeling more lost and confused than ever. Old systems are breaking down and we're unsure how to build anew. We feel disconnected  and uncertain, so we seek to distract ourselves from the feelings that overwhelm us. Too many people are seeking this refuge in the wrong place… our phones and other virtual worlds. As we walk through the woods on this rainy day, take the time to reflect on the role your device plays in your life. It's time to look up, look in, wake up. What am I reading?Rules for Visiting by Jessica Francis KaneMysteries of the Aura: How to See, Interpret & Work with Subtle Energies by Jean-Louis de Biasi and Patricia BourinWhat am I listening to on repeat?Nothing Compares 2 U by Sinead O'ConnorWhat's for dinner?Couscous & Roasted Brussels SproutsCouscous1 lb Brussels sprouts2 tablespoons Olive oilParmesan cheeseChicken apple sausage or vegan sausage Caramelized onions Grape tomatoesGarlicSalt & pepperInstructions: Preheat oven to 425. Thinly slice the Brussels sprouts, line cookie sheet with parchment paper. Grate fresh Parmesan cheese onto baking sheet, then layer with sprouts. Drizzle with olive oil and salt and pepper. Bake until sprouts are browned and cheese is melted and a little crispy. While couscous is cooking, caramelize onions in olive oil in a separate pan, once the onions are browned, add garlic, cook for a few more minutes. Remove onions and garlic from pan, brown sausage, then add tomatoes, sauté until tomatoes reach desired consistency. Once the couscous is done, add onions, tomatoes, sausage, and sprouts to the pot, mix thoroughly, add another sprinkle of Parmesan if desired. Enjoy! No Bake Fruit & Granola TartIngredients:CRUSTCooking spray2 1/2 c. honey and oat granola (about 9 oz.)1/4 c. coconut oil, melted 3 Tbsp. honey1/4 tsp. kosher saltFILLING & TOPPING2 c. plain full-fat Greek yogurt1 Tbsp. honey1/2 c. fresh blackberries1/2 c. fresh blueberries1/2 c. fresh raspberries1/2 c. fresh strawberries, stemmed, quarteredDirectionsCRUSTGrease a 9" loose-bottomed tart pan with cooking spray. In a food processor, pulse granola, oil, honey, and salt until combined and mixture holds together when squeezed (do not overblitz).Pour mixture into prepared pan. Using the bottom of a measuring cup or back of a spoon, press mixture firmly and evenly into bottom and 1/2" up sides of pan. Place pan on a baking sheet and refrigerate at least 1 hour or up to overnight.Make Ahead: Crust can be made 2 days ahead. If refrigerating overnight, wait until crust is firm, then tightly wrap pan with plastic wrap.FILLING & TOPPINGIn a large bowl, whisk yogurt and honey. Spread in chilled crust, using the back of a spoon or an offset spatula to smooth top.Decorate with fruit as desired and serve immediately.https://www.delish.com/cooking/recipe-ideas/a60044653/no-bake-fruit-and-granola-tart-recipe/

Sam Parish, chef, author and mum of two young children shares her midweek meal inspiration which is easy to make and budget friendly.

Wichtig: Arbeit und Privates trennen. Machen Salwa und Sebastian ganz konsequent! Im Studio schlafen is nich. Anders geht es dafür auf Schloss Neubeuern zu. Salwa war beruflich dort und hat sich angeguckt, wie die junge, akademische Elite Deutschlands eigentlich so lebt. Ist im Internat alles besser, weil es Couscous vom private Chef zum Mittagessen gibt? Oder man per Fingerabdruck sein Zimmer öffnen kann? Dafür sind aber auch Jogging-Strafrunden inklusive und Nachsitzen. Aber egal, wer zum 18. Geburtstag einen Mercedes geschenkt bekommt, darf niemals traurig sein. Mit dem Geld kommt die dauerhafte Glückseligkeit! Oder? Wenn es vielleicht dann doch mal nicht so rosig läuft, kann man sich immerhin in die letzte Utopie des Internets fliehen - Wikipedia. Alles wird dort so liebevoll gehegt und gepflegt wie in einem Garten. Also meistens. Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/hotzundhoumsi

Blé, riz, maïs,sorgho, millet: ces plantes sont devenues une base de notre alimentation, et à raison, puisqu'elles offrent un important apport énergétique et aussi parce que l'humanité s'est rendu compte qu'on pouvait facilement stocker les surplus de production. Pour de nombreux historiens, derrière chaque grande civilisation de l'Antiquité, il y a une grande céréale, sans laquelle elle n'aurait pas pu se développer. Quelles céréales sont associées à quelles civilisations?  Avec Baptiste Zapirain et Charles TrahanPour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

durée : 01:25:02 - Les Nuits de France Culture - par : Philippe Garbit - D'où vient le couscous ? D'Afrique du nord, du Maghreb. Quelle est sa composition ? Les difficultés commencent. Car il y a tant de recettes. Il est l'heure de réviser ce plat judéo-berbère qui a traversé la Méditerranée. En 1997, "La Matinée des autres" propose une histoire de ce délice du Maghreb.

Elle se sert de la cuisine comme une langue à double-sens. Un bomboloni croustillant, et c'est un chagrin d'amour qu'elle mitonne, son auteur qu'elle fricasse, ses plaies soignées au miel. La musique d'Aurélie Saada est sensuelle, elle caresse et pique aussi à qui tend l'oreille aux paroles des chansons du premier album solo de l'ancienne chanteuse des Brigitte, également autrice et réalisatrice de «Rose» en décembre 2021. Bomboloni, du nom de ce beignet italo-tunisien chaud et croquant est un album en faux semblant, dans lequel la cuisine joue le rôle qu'elle a, pour Aurélie Saada, dans la vie : un refuge, un repère, une force. On se laisse bercer, inconscients, par le rythme chaloupé, oriental, gai de la musique et des arrangements de bomboloni, mais... ne nous laissons pas tromper par les paillettes et les ors ; cet album garde l'amour en joue et la peine sous haute surveillance, il cuisine savamment les infidèles et les briseurs de coeur.L'émission est jalonnée d'extraits de l'album Bomboloni, d'Aurélie Saada. Un album Sony Music et Couscous productions. Aurélie vient de publier le très joli et très gourmand livre : « Cuisiner le soleil » aux éditions Hachette Pratique.Pour suivre Aurélie Saada, toute de paillettes vêtue cuisinant montecaos et bombolonis ; sur instagram.► Son site

December 19, 2023   Hour 3:  Yale removed, then quickly reinstated an 'Israeli' couscous salad in their dining hall after Jewish students gave pushback.  The progressive president of the Chicago Teachers Union owes thousands in unpaid utility bills despite making an eye-popping salary.  KMJ's Afternoon Drive with Philip Teresi & E. Curtis Johnson  Weekdays 2-6PM Pacific on News/Talk 580 & 105.9 KMJ  Follow us on Facebook, Instagram, and X  Listen to past episodes at kmjnow.com  Subscribe to the show on Apple, Spotify, or Amazon Music    Contact See omnystudio.com/listener for privacy information.

December 19, 2023   Hour 3:  Yale removed, then quickly reinstated an 'Israeli' couscous salad in their dining hall after Jewish students gave pushback.  The progressive president of the Chicago Teachers Union owes thousands in unpaid utility bills despite making an eye-popping salary.  KMJ's Afternoon Drive with Philip Teresi & E. Curtis Johnson  Weekdays 2-6PM Pacific on News/Talk 580 & 105.9 KMJ  Follow us on Facebook, Instagram, and X  Listen to past episodes at kmjnow.com  Subscribe to the show on Apple, Spotify, or Amazon Music    Contact See omnystudio.com/listener for privacy information.

Today on the podcast we have my good friend Shane Torres. We talked about his new special The Blue Eyes Mexican that comes out December 10th, how we've known each other since we started comedy, his experience touring with Bert Kreischer and how Shane is gettin' better.   Watch Shane's special December 10th on both his YouTube channel https://www.youtube.com/@shanetorres1000 And on Bert Kreischer's channel https://www.youtube.com/@bertkreischer   UPCOMING SHOWS 8 Dec San Diego, CA    American Comedy Co. 9 Dec San Diego, CA    American Comedy Co. 16 Dec Los Angeles, CA Fun Voices Funches & Socci - Secret Lineup at The Comedy Store Belly Room 3 Feb San Francisco, CA Cobb's Comedy Club - SF Sketchfest – Fun Voices with Ron Funches & Blair Socci   Follow me on my Twitch channel for comedy nights, video games with friends, and more! https://www.twitch.tv/ron_funches   Become a Patron at http://www.patreon.com/gettinbetterwithron and get perks like personal affirmations, shoutouts, hand written letters, tickets to my shows, and much more!   We have an Instagram! Give us a follow for classic clips and positive affirmations at @gettinbetterpodcast   For all tour dates and merch go to http://www.ronfunches.com   Don't forget to hit subscribe for weekly podcasts!     Ron Funches, Ron Funches Podcast, Gettin' Better, Gettin' Better with Ron Funches, Podcast, Comedy Podcast     This episode is brought to you by Shopify. Go to Shopify.com/funches for a 1$ per month trail period.  

Teil II mit Kerima Nouira. Kerima ist in Deutschland für das Fremdenverkehrsamt Tunesien tätig. Die Themen: Zielgruppenspezifische Hotels; Am Meer überwintern; Familienfreundlichkeit; Sportmöglichkeiten; Couscous und Mechwiya; Kulturelle Sehenswürdigkeiten; Wüste und Star Wars Drehorte Deine Anlaufstelle: https://www.fti.de Schreib uns deine Fragen, Reiseerlebnisse und Reisetipps an hello@washeldentun.de

Plusieurs artistes se sont réunis pour le second volume du conte pour enfant "L'école des fables". Pour Enrico Macias, c'est important de prévenir la future génération des conséquences du réchauffement climatique. Selon le chanteur, l'augmentation des températures sonne la fin du couscous et du tajine... Tous les jours, retrouvez le meilleur de Laurent Gerra en podcast sur RTL.fr, l'application RTL et toutes vos plateformes préférées.

Am I a witch? This seemingly simple question is actually quite complicated for many of us to answer. How do you know if the label applies to you? And if it does apply to you, does it even matter? Do we claim it? Or keep it hidden? This episode explores how to go about defining this word for yourself through intentional silence and following your  inner knowing. We'll marvel at the explosion of fall color, while enjoying the leaf covered trails. We may even get lost in the woods for a moment while we ponder, "Am I a witch?" What am I Reading?Halloween Cupcake Murder by Carlene O'ConnorThe Witch in Every Woman by Laurie CabotWhat's for Dinner?Roasted Root VeggiesBrussels sproutsBeetsPotatoesMushroomsOnionGarlicCarrotsParsnipsSausage (sweet apple sausage works really well in this recipe)Olive oil, salt & pepperDirections: Preheat oven to 425 degrees. This is a very flexible recipe. The proportions are completely up to you. Grab a big bowl and chop up all your veggies. Drizzle olive oil and season with salt and pepper.  Spread onto one or two cookie sheets (depending on amount of veggies) then roast until potatoes are soft and Brussels sprouts are browned. Serve with a dollop of hummus and some crusty bread. Enjoy!Leftover Roasted Veggies & Couscous w/ Goat Cheese2 cups Israeli couscous  Leftover roasted veggiesCrumbled goat cheeseDrizzle of olive oil Directions: Cook couscous. Grab big bowl. Combine couscous, leftover veggies, drizzle of olive oil, and goat cheese. Serve! Fall Spiced Hot Chocolate 2 cups milk of your choice1/3 cup semi-sweet chocolate chips1 tablespoon maple syrup1 teaspoon pumpkin pie spice1 teaspoon vanilla or use whole spices1 cinnamon stick3 cloves3 cardamom pods1 vanilla bean (slit the vanilla bean down center, scrape out the seeds)Directions: Combine milk, chocolate chips, and spices in a small saucepan. Heat on medium-low  until chocolate has melted and the milk comes to a simmer (do not bring to a boil!). If using whole spices, strain before serving. Top with whipped cream (vegan or dairy) and a dusting of cinnamon and cocoa powder! Say an intention, enjoy! 

Couscous is a funny word. Hell, I'm laughing even just thinking about it right now. Couscous. Lava cake forever. Love ya ya friggin cowards. Like, subscribe, follow @gabbingwithbabish on instagram and electronically mail us @ gabbingwithbabish@gmail.com!

Back in 2017, a far-right politician in France angered his supporters and caused a small scandal. The faux pas? Enjoying a plate of couscous. Couscous is one of the most popular dishes in France, and it's also a symbol of North African immigration. So how does the food of a former colony become “French” — and how much credit should France get for its culinary influence on former colonies? Reporter Samia Basille tells the story of two dishes that have crossed borders as a result of French colonialism: couscous and banh mi. Samia is an Algerian-French woman whose mother grew up in a French colony, so for her, these stories are personal.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell, with production this week by Samia Basille and voiceover by Isabelle Duriez.Transcript available at www.sporkful.com.

Producer Trey can't find the couscous and J-Si's son needs some help writing after breaking his thumb.

Author Azzedine T Downes is the president of the International Fund for Animal Welfare, and also spent many years working with the Peace Corps in places like Morocco, Yemen, Bulgaria and more. In his delightful memoir, The Couscous Chronicles, he shares stories from his time abroad. Hosted by Crystal Sarakas. Produced by WSKG Public Media.

Pop-culture expert and Bravo personality, Daryn Carp, joins Hoda and Jenna to chat about her five favorite pop culture picks. Plus, supermodel Ashley Graham stops by to talk about being named host of HGTV's new competition series, “Barbie Dreamhouse Challenge”. Also, Ashley Graham sticks around with designer, judge and resident barbie expert, Tiffany Brooks, to share easy ways to bring barbie core into your home. And chef Sunny Anderson shows Hoda and Jenna how to make an easy sesame baked chicken and couscous.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Brad Mahlof, who is a contestant on PBS' “The Great American Recipe.” When Brad Mahlof, a New York real estate developer, started sharing his love of cooking - and his Libyan heritage - via Instagram, he had no idea it would take him on such an exciting journey. Mahlof talks about his experience on the show and his background, along with recipes for Chraime with Salmon and Easy Couscous. Get the recipes and read the highlights. For more from Taste Buds, follow @TheDEBMethod on social media.

Host Peter J. Kim digs into French culture with three phenomenal guests: pastry genius Dominique Ansel, Top Chef France star Mory Sacko, and one of the most distinguished individuals in Peter's life, Stéphanie Jacquemont (aka his wife).Check out the accompanying Counterjam playlist on Spotify for more from Lindigo, and other wonderful French artists.

Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks, and approachable science. This week, Jenn's talking about couscous. Some benefits of couscous are that it is rich in selenium, a decent plant-based protein option, and is easy to cook! It takes on whatever flavor you cook it in, which can make it very adaptable for the meal you are making. However, the carb count is significant, which may spike your blood sugar. Jenn feels there are better options on the market that are more well-rounded, but this doesn't mean you have to eliminate it entirely. It can be a great option to switch up your routine or get you started on moving towards more whole foods. Like what you're hearing? Be sure to check out the full-length episodes; new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With a Side of Fries Instagram

Today on the show Jane from Tewksbury emailed in and asked Kennedy to do a parody about the less than stellar showing she and Dan had earlier in the week when they cooked a dish from Chef Jason Santos' new cookbook for him and he almost died.