@variasi_truk_medan: Request merek (tulisan)biled✅✅ #variasitrukmedan

𝙑𝙏𝙈 𝙏𝙀𝘼𝙈
𝙑𝙏𝙈 𝙏𝙀𝘼𝙈
Open In TikTok:
Region: ID
Friday 07 August 2026 07:27:36 GMT
1462
49
2
0

Music

Download

Comments

kurrir_0
KURRIR R :
ijin bg ,ada untuk lampu depan belakang untuk Taft GT
2026-08-08 02:57:27
0
ansor_n
ansor :
untuk angkot carry futura 1.5
2026-08-07 08:59:52
0
To see more videos from user @variasi_truk_medan, please go to the Tikwm homepage.

Other Videos

Happy National Couscous Day! We hope you’re enjoying some tasty Ainsley Couscous with your meals today. Try this colourful and easy veggie BBQ dish. The Mediterranean flavour in our Ainsley Sundried Tomato & Garlic Couscous works so well with the chargrilled veg, salty cheese and vibrant mint dressing. VEGGIE & HALLOUMI KEBABS WITH COUSCOUS & A MINT DRESSING Serves 4 2 medium red onions, cut into wedges or chunks 2 courgettes (1 green, 1 yellow is nice), thickly sliced 2 peppers (any colour), cut into 2.5cm pieces 2 blocks of halloumi, cut into 2.5cm chunks 200g cherry tomatoes   4 tbsp olive oil 1 large lemon, juice & zest 2 tsp honey 2 cloves of garlic, minced 1 tsp dried oregano or thyme ½ tsp sweet paprika or ½ tsp chilli flakes Large handful of fresh mint leaves, half finely chopped, half shredded   To serve: 1-2 packets of Sun-dried Tomato & Garlic Couscous Lemon wedges Pitta, for serving (optional)   If using wooden skewers soak for 30 minutes.   Thread the vegetables and halloumi onto skewers, alternating as you go.   In a bowl whisk together the oil, lemon juice & zest, honey, garlic and oregano. Mix in the finely chopped mint. Remove half of the dressing for serving and then brush some of the remained over the kebabs.   Heat the BBQ to medium-high and oil the grill. BBQ the skewers for 10-12 minutes, turning and basting with the dressing, until the cheese has browned and the vegetables are slightly charred.   Meanwhile prepare the couscous according to the packet instructions.    Serve the kebabs on a bed of couscous garnished with shredded mint leaves and drizzled with the reserved dressing. Enjoy with warmed pitta and lemon wedges for squeezing. #nationalcouscousday #ainsleycouscous
Happy National Couscous Day! We hope you’re enjoying some tasty Ainsley Couscous with your meals today. Try this colourful and easy veggie BBQ dish. The Mediterranean flavour in our Ainsley Sundried Tomato & Garlic Couscous works so well with the chargrilled veg, salty cheese and vibrant mint dressing. VEGGIE & HALLOUMI KEBABS WITH COUSCOUS & A MINT DRESSING Serves 4 2 medium red onions, cut into wedges or chunks 2 courgettes (1 green, 1 yellow is nice), thickly sliced 2 peppers (any colour), cut into 2.5cm pieces 2 blocks of halloumi, cut into 2.5cm chunks 200g cherry tomatoes   4 tbsp olive oil 1 large lemon, juice & zest 2 tsp honey 2 cloves of garlic, minced 1 tsp dried oregano or thyme ½ tsp sweet paprika or ½ tsp chilli flakes Large handful of fresh mint leaves, half finely chopped, half shredded   To serve: 1-2 packets of Sun-dried Tomato & Garlic Couscous Lemon wedges Pitta, for serving (optional)   If using wooden skewers soak for 30 minutes.   Thread the vegetables and halloumi onto skewers, alternating as you go.   In a bowl whisk together the oil, lemon juice & zest, honey, garlic and oregano. Mix in the finely chopped mint. Remove half of the dressing for serving and then brush some of the remained over the kebabs.   Heat the BBQ to medium-high and oil the grill. BBQ the skewers for 10-12 minutes, turning and basting with the dressing, until the cheese has browned and the vegetables are slightly charred.   Meanwhile prepare the couscous according to the packet instructions.   Serve the kebabs on a bed of couscous garnished with shredded mint leaves and drizzled with the reserved dressing. Enjoy with warmed pitta and lemon wedges for squeezing. #nationalcouscousday #ainsleycouscous

About