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Monthly Archives: April 2016

Makeup with Russian Superstar Makeup Artist @Goar_Avetisyan

Makeup with Russian Superstar Makeup Artist @Goar_Avetisyan

Hi My Loves! So I finally got the chance to meet the AMAZING Goar Avetisyan when she came to Dubai! She did my makeup, and honestly there was so much to learn from her! She is one of the leading artist in Russia, and incredibly talented! I hope you guys love the video, please comment below and follow Goar! http://instagram.com/Goar_avetisyan

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Breakfast Couscous Parfait / كسكس بارفي – CookingWithAlia – Episode 427

Breakfast Couscous Parfait / كسكس بارفي – CookingWithAlia – Episode 427

Try this barley couscous parfait for breakfast! INGREDIENTS: 4-5 large dates 4-5 large dried apricots 1/2 cup orange juice 1 tablespoon honey (to taste) 1/4 teaspoon ground cardamom (to taste) 2 cups cooked barley couscous, cold 2 cups unsweetened plain Greek yogurt Raw walnuts and almonds, chopped RECIPE: Step 1: Prepare the Date and Apricot Topping 1- First, remove the pits and tips of the dates 2- Slice the apricots and dates into bite size strips 3- in a saucepan combine the dates and apricots, orange juice, honey, and ground cardamom. Mix 4- Cook, on medium heat, for around 10 minutes or until the dates and apricots soften and the sauce becomes syrupy. Step 2: Prepare the Belboula Watch my video on how to prepare store-bought barley couscous the express way! (Link: http://goo.gl/nGyWGq) Step 3: Make the Parfait 1- In a cup place the cold barley couscous (belboula) first 2- Add unsweetened Greek yogurt 3- Add the cooked dates and apricots 4- And top with chopped raw almonds and walnuts Bon appetite!

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Why Shaving Your Face is Awesome!

Why Shaving Your Face is Awesome!

Okay my loves, so I know this is going to sound weird, but yes I shave my face! Whhhhy? Well I read years ago about so many beauty icons who did, so I thought I would try it, and I loved it! I have lasered areas that have slightly thicker hair, and def recommend that for areas around the mouth and chin, and side burns, but if you have areas where the hair is super thin and more like peach fuzz, you may find this is your best bet! Now I recommend doing it on dry clean skin, and with short gentle movements. I find when its on dry skin, it doesn't grow back thicker and really works best! I saw these razors everywhere in South Korea last week, and I have found mine from Amazon, I love them!

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Couscous Shrimp Salad / سلطة الكسكس بالجمبري – CookingWithAlia – Episode 426

Couscous Shrimp Salad / سلطة الكسكس بالجمبري – CookingWithAlia – Episode 426

Try this refreshing and yummy Couscous Shrimp Salad this week! INGREDIENTS: Veggies Ingredients: 1 celery stick 1/2 cucumber 1/2 red bell pepper 1/2 yellow bell pepper 6-7 cherry tomatoes A handful of finely chopped cilantro 1/4 preserved lemon (skin only) 1 tablespoon olive oil Salt and pepper (to taste) Shrimp ingredients: 10 large shrimp Zest of 1 lemon 6 hole garlic cloves Salt and pepper (to taste) Red chili flakes (to taste) 1/4 cup olive oil Other: 2 cups cold cooked couscous (amount to your taste) RECIPE: Step 1 – Prepare the Veggies Trim the leafy part of the celery stick, slice the celery stick lengthwise, and dice into small pieces. Cut the cucumber lengthwise, slice into thin sticks, and dice into small pieces. Slice off the top of the red pepper, pull out the seeds, cut the peppers in half and remove the white inner strips. Slice the pepper half into thin strips and chop into small pieces. Do the same with the yellow bell pepper. Chop the cherry tomatoes into quarters. Finely chop the cilantro. Remove the pulp of the preserved lemon, we are only using the skin. Chop it finely. Here are all our ingredients: cucumber, red pepper, celery, cherry tomatoes, cilantro, yellow pepper, and preserved lemon. Mix all the vegies together. Add olive oil, salt, and pepper. Mix. Step 2 – Cook the Shrimp On medium heat, heat the olive oil in a cazuela or skillet. Add the garlic cloves and cook for a few minutes so all the garlic flavors infuse the oil. Add the shrimp to the cazuela. Sprinkle salt, pepper, red pepper flakes, and lemon zest. Mix and cook for a few minutes until the shrimp changes color and becomes opaque. Once done, remove the shrimp from the oil and reserve. Step 3 – Mix It All In a large plate, mix the veggies with cold cooked couscous. Click the link on the screen to learn how to cook couscous. Add the shrimp and continue mixing. And that’s it – plate in a large glass, decorate with a whole shrimp and cilantro, and serve right away. Hmmm…. So yummy! Bon appetite!

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How to Steam Couscous / كيف تبخر الكسكس – CookingWithAlia – Episode 425

How to Steam Couscous / كيف تبخر الكسكس – CookingWithAlia – Episode 425

Step-by-step video on how to steam couscous using a traditional couscous pot. INGREDIENTS: - 500 grams dry couscous (not instant) or barley couscous (Belboula) - 2 tablespoons vegetable oil - 2 tablespoons butter (or Moroccan smen) - ½ teaspoon salt - Water RECIPE: Step 1: Boil Water - Fill the bottom part of the couscous pot halfway with water and bring it to a boil. - Add a lemon to the water, to avoid the pot being stained with just boiling water. Step 2: Prepare Couscous - Place the couscous in a large plate; I am using the Moroccan traditional couscous plate called Gasaa. - Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water. - Place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise. Step 3: Steam Couscous - Round 1 - After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes. - Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps. - Add vegetable oil, and continue fluffing the couscous. - Add a large pinch of salt. Mix. - Now add a little bit of water, and continue fluffing, until each couscous grain is plump and happy. - Let the couscous rest while you start cooking the veggies! Step 4: Steam Couscous - Round 2 - We need to steam the couscous a second time. - Transfer the couscous in the couscous top and place it back on top of the boiling water. Seal both pots. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes. - Time’s up! Empty the couscous in the large plate, and you guessed it, fluffing time! - Add a little bit of water and gently break all the lumps with a fork…. Or your hands if you can stand the heat! - Let the couscous rest for 5 minutes. Step 5: Steam Couscous - Round 3 - This is the 3rd and final steaming of the couscous. - Transfer the couscous in the couscous top and place it back on top of the boiling water. Seal both pots. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes or until done. If you taste the couscous grains, you will actually know when they are ready… they just feel cooked. - By the way, you can cook barley couscous called Belboula the same exact way. However, it will take a little longer to cook, so leave it in the 3rd steaming until the barley couscous tastes ready. - Once done. Empty the couscous in the large plate, and fluff again… but this time just with butter (or Moroccan Smen)! - Look at these little grains of happiness… they smell like home. Your cooked couscous or barley couscous is ready to be used in recipes requiring it!

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