Confetti Chicken And Couscous Salad Food

CONFETTI COUSCOUS SALAD

Confetti Couscous Salad image

Bursting with color and flavor, this delightful side dish will take any entree up a notch. Suzanne Kesel - Cohocton, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 cup reduced-sodium chicken broth
1 cup uncooked couscous
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 medium sweet red pepper, chopped
6 green onions, chopped
1/4 cup minced fresh cilantro
DRESSING:
2 tablespoons plus 1 teaspoon olive oil
2 tablespoons lime juice
1-1/2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Pine nuts, optional

Steps:

In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed., Fluff with a fork. Stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts if desired.

Nutrition Facts : Calories 245 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 9g protein.

ROMAINE SALAD WITH COUSCOUS CONFETTI

Romaine Salad with Couscous Confetti image

You can use regular couscous or Israeli couscous for this lemony, confetti-like mixture of couscous, mixed diced peppers and mint. I categorize this salad as a salad with grains rather than a grain salad (I know, couscous isn't a grain, but it plays a grainy role here), as there's more lettuce than couscous.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield Serves 6

Number Of Ingredients 9

Ingredients

2/3 cup finely diced peppers, preferably a mix of red, green and yellow peppers
1 1/2 cups reconstituted regular or Israeili couscous
1/4 cup, tightly packed, fresh mint leaves, cut in slivers or chopped (more to taste)
3 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
1/3 cup extra- virgin olive oil
1/2 to 1 teaspoon Dijon mustard (to taste)
2 romaine hearts, cut crosswise into 1-inch thick chiffonade (about 5 cups)
Freshly ground pepper to taste

Steps:

In a medium bowl, combine peppers, couscous, and mint. Whisk together lemon juice and salt. Whisk in 1/4 cup of the olive oil. Toss half of this mixture with the couscous and refrigerate for 1 hour or longer.
Whisk mustard and remaining olive oil into remaining dressing. Taste and adjust salt.
In a large bowl, toss lettuce with remaining dressing. Add freshly ground pepper to taste. Taste, and if it tastes too lemony, add another tablespoon of olive oil. Add couscous mixture and toss together again. Taste, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams

COUSCOUS CHICKEN SALAD

Couscous Chicken Salad image

"This is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal." Linda Baggett - Arcata, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1/3 cup water
1-3/4 cups uncooked couscous
3 cups cubed cooked chicken breasts
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 small cucumber, sliced
1/2 cup minced fresh parsley
1/2 cup crumbled feta cheese
3 green onions, sliced
1/4 teaspoon pepper
3/4 cup fat-free Italian salad dressing

Steps:

In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 392 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 914mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.

CONFETTI CORN COUSCOUS SALAD

Confetti Corn Couscous Salad image

i am having a party tomorrow so i started out with my basic corn salad, left out the cheese, and embellished. it tastes great!

Provided by chia2160

Categories Vegetable

Time 40m

Yield 30-40 serving(s)

Number Of Ingredients 17

Ingredients

16 ounces quick couscous or 12 ounces israeli couscous
3 lbs frozen corn, thawed and cooked,let cool.
2 (12 ounce) cans black beans, drained and rinsed in cold water
8 ounces chopped red onions
3 ounces chopped green peppers
3 ounces chopped yellow peppers
3 ounces chopped orange bell peppers
3 ounces chopped red peppers
3 small zucchini, halved and thinly sliced- use a mandoline
1 cup kalamata olive, pitted and sliced
1 1/2 cups olive oil
1/4 cup white wine vinegar
1/4 cup white balsamic vinegar
2 1/2 teaspoons cumin
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh marjoram

Steps:

if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
if using israeli couscous, steam or boil for 13 minutes, remove from heat.
if boiling, drain.
in a huge bowl add couscous, corn, and the rest of the salad ingredients.
mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
serve at room temperature.

CONFETTI COUSCOUS

Confetti Couscous image

"Couscous prepared this way makes a fun and colorful side dish alongside chicken, pork or fish," notes Marla Stewart of Amity, Arkansas. "I've even stirred in pineapple chunks and cooked chicken for a great lunch.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 can (14-1/2 ounces) chicken or vegetable broth
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon salt
1 package (10 ounces) couscous
2 cups frozen peas, thawed
1/2 cup slivered almonds, toasted
1 jar (4 ounces) diced pimientos, drained

Steps:

In a large saucepan, bring the broth, water, lemon juice, zest and salt to a boil. Stir in couscous and peas. Cover; remove from the heat and let stand for 5 minutes. Stir in almonds and pimientos.

Nutrition Facts : Calories 294 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 570mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges

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Place the couscous in a large bowl then pour over the boiling hot stock. Cover with plastic wrap and allow to stand for 10-15 minutes.
When the couscous is cooked, fluff with a fork then add all the remaining salad ingredients and mix well together.
To make the chicken, combine all the ingredients in a bowl and mix well. Allow to marinate for at least 10 minutes and up to 24 hours.

Confetti Chicken And Couscous Salad Food

CONFETTI COUSCOUS SALAD

Bursting with color and flavor, this delightful side dish will take any entree up a notch. Suzanne Kesel - Cohocton, New York

ROMAINE SALAD WITH COUSCOUS CONFETTI

COUSCOUS CHICKEN SALAD

"This is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal." Linda Baggett - Arcata, California

CONFETTI CORN COUSCOUS SALAD

i am having a party tomorrow so i started out with my basic corn salad, left out the cheese, and embellished. it tastes great!

CONFETTI COUSCOUS

"Couscous prepared this way makes a fun and colorful side dish alongside chicken, pork or fish," notes Marla Stewart of Amity, Arkansas. "I've even stirred in pineapple chunks and cooked chicken for a great lunch.

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