OUR FAVORITE LEMON HERB COUSCOUS SALAD
We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes approximately 8 (1 cup) servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
- While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
- Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.
Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg
BIG HIT COUSCOUS SALAD
A bit of chopping, but easy to make this cold, healthy one-dish meal -- perfect for hot summer nights. Great picnic or potluck dish, also. The large amounts of parsley and dill really make the dish, but they aren't overpowering. I brought this dish to a picnic for my family, but our friends kept eating it also, especially the kids - hence its name. This dish doubles easily for a large crowd.
Provided by Dories Lori
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Boil the water and olive oil. When boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with fork into a large bowl to cool.
- Add the chick peas to the bowl.
- Peeled and chop the eggs, add.
- Chop the onion, and add.
- Cut the corn off the cob, add to bowl.
- Chop the broccoli into pieces, ½ inch-ish square, blanch if desired, and add.
- Chop the leaves and top-most stems of the parsley, add.
- Pinch the lower dill stems between your fingers and pull to remove the leaves. Chop the leaves up, and add.
- Mix everything together, sprinkling with the dressing, lemon juice, vinegar, salt and pepper. Now, have a few bites :-) to see if there is enough of each of those, and sprinkle more of whatever you like. I usually do add more of each.
- Chill, if you have time, but this is also great eaten warmish, as soon as it is prepared.
- NOTES:.
- I imagine this dish to be pretty flexible for whatever veggies you have in the fridge, and whatever quantities you want to put inches Also, except for the couscous, feel free not to measure most things, if you are so inclined.
- I wanted to leave the recipe vegetarian, but I sometimes add chicken soup base (or bullion cubes) to the couscous water.
- Add a little more time if you need to cook the eggs or corn.
- Delicious served with garden tomatoes.
Nutrition Facts : Calories 255.7, Fat 11.3, SaturatedFat 2, Cholesterol 106, Sodium 430.2, Carbohydrate 31.9, Fiber 6, Sugar 3.9, Protein 9.8
10-MINUTE COUSCOUS SALAD
This makes a great lunchbox filler for a day out and is equally good at home from the fridge
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 8
Steps:
- Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.
Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium
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