Sicilian Cous Cous Salad recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using all the energy we burn (energy out).
Tips for seeing the energy you require in:
Enjoy many different foods from each of the five food groups in the amounts recommended Watch your portion sizes particularly foods and beverages which are high in kilo-joules Limit your intake of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, then choose meals or beverages that have fewer kilo-joules at other meals in the day.
Tips for seeing the energy you burn:
Be active in as many ways as you can throughout the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting time at work Exercise frequently at least 30 minutes of moderately intense activity on most occasions Do more activity when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your general energy and well-being and helps prevent several ailments.
Before you jump to Sicilian Cous Cous Salad recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Great Product And Can In Addition Be Beneficial For Your Health.
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We hope you got insight from reading it, now let’s go back to sicilian cous cous salad recipe. To make sicilian cous cous salad you need 13 ingredients and 12 steps. Here is how you do that.
The ingredients needed to prepare Sicilian Cous Cous Salad:
- Use 1 1/2 tbsp olive oil
- Get 2 clove garlic, minced
- Provide 1 1/3 cups couscous
- Get 1 tsp ground cumin
- You need 1/4 tsp cayenne pepper
- Use 1/4 tsp salt
- Provide 1 cup V-8 juice
- Provide 1 cup chicken stock
- Prepare 1 lb hot Italian sausage
- Get 1 tbsp fresh lemon juice
- You need 1 ea tomato, diced
- You need 1/2 cup cilantro, chopped
- Use 1/2 cup feta cheese
Steps to make Sicilian Cous Cous Salad:
- Coat the sausages with 1/2 tablespoon of olive oil and pierce the casing with a fork.
- Grill or broil the sausages until cooked completely through, turning occasionally to evenly cook.
- Set the sausages aside to cool enough to handle.
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat.
- When the oil is heated, add the garlic, couscous, cumin, cayenne pepper and salt.
- Cook, stirring occasionally, until the couscous starts to brown
- Stir in the V-8 juice, lemon juice and chicken stock.
- Bring to a simmer.
- Cover the couscous, remove from the heat and let stand five minutes.
- Cut the sausages into bite-sized pieces.
- In a bowl combine the couscous and sausages with the remaining ingredients.
- Toss and serve.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to assist stop harmful germs from spreading and growing. You can take some actions to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food like meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands spread bacteria more easily. Maintain worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you will want to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods like meat, fish and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any germs that get on the food won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they’ve been washed completely
Cover raw fish or meat and shop on the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the tag
It is important to read food labels to be sure everything you’re likely to use was stored correctly (according to any storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that state how long you may keep the food and whether it must go in the fridge.
This sort of food frequently has particular packaging to keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of instance, you might see’eat within two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will probably be detrimental, but its own flavour, texture or colour may begin to deteriorate.
An exception to this can be eggs, which have a best before date of no more than 28 days after they are laid. Following this date the caliber of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and may make you sick.
If you plan to use an egg after its best before date, be sure you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are solid, like in a cake or even as a hard-boiled egg.
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