RAINBOW BELL PEPPER COUSCOUS
This super-easy side dish can be served warm, but it's also delicious chilled and served as a salad.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
- Transfer to a platter or large bowl and serve with lemon wedges for squeezing.
PEARL COUSCOUS SALAD
This is a take-off of a pricey deli salad that my family loves. Using ingredients at home, it is much more affordable so we can enjoy it more often. Store salad in the fridge, covered, for up to a week.
Provided by Susan
Categories Salad 100+ Pasta Salad Recipes
Time 8h50m
Yield 6
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
- Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
- Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
- Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.
Nutrition Facts : Calories 560.3 calories, Carbohydrate 82.2 g, Fat 21 g, Fiber 9.9 g, Protein 12.7 g, SaturatedFat 2.9 g, Sodium 42.8 mg, Sugar 22 g
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
COUSCOUS AND PEPPER SALAD
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Quarter peppers. Slice on thin slicing blade of food processor; if you have no processor, cut in julienne strips.
- Following package directions, bring water to boil in covered pot for couscous (each manufacturer recommends a different amount of water).
- In serving bowl, combine mustard, vinegar and sugar, mixing well to dissolve sugar.
- Add couscous to boiling water. Cover and turn off heat. Allow to sit 3 to 5 minutes, until all water has been absorbed and couscous is tender.
- Meanwhile, chop scallions.
- Stir peppers and scallions into dressing, and when couscous is ready stir into salad.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 0 grams, Carbohydrate 63 grams, Fat 1 gram, Fiber 5 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 29 milligrams, Sugar 5 grams, TransFat 0 grams
ISRAELI COUSCOUS PEPPER SALAD
A yummy salad that makes a great summer supper! Adapted from Epicurean. Couscous or kuskus is a pasta from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. The Israeli variant is about twice the diameter and made of hard wheat instead of semolina. The dish is a primary staple throughout much of Algeria, Morocco, Tunisia, and Libya . It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is particularly popular among Jews of North African descent, such as the Berber Jews, and is eaten in many other parts of the world as well.
Provided by Sharon123
Categories Onions
Time 30m
Yield 4-6
Number Of Ingredients 16
Steps:
- Bring water(or broth) to a boil.
- Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous.
- Combine couscous with kidney beans, peppers, onion, green onion, cilantro, parsley and hot pepper flakes.
- Whisk together honey, lime juice, olive oil and combine with couscous mixture.
- Season with additional salt and pepper. Enjoy!
Nutrition Facts : Calories 385.1, Fat 12.3, SaturatedFat 1.8, Sodium 517.9, Carbohydrate 57.7, Fiber 9, Sugar 8.8, Protein 11.6
COUSCOUS SALAD WITH ROASTED PEPPERS
This colourful summer salad makes a low-fat, but filling, lunch or supper dish and takes a short time to prepare from start to finish.
Provided by English_Rose
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the couscous in a bowl, add the broth and leave for 5 minutes until the water has been absorbed. Fluff up the couscous with a fork and allow to cool completely.
- Roughly chop the peppers. Halve the avocado, remove the stone and peel, then chop the flesh roughly. Trim and finely chop the salad scallions. Peel and halve the cucumber lengthways, remove the seeds using a teaspoon, then slice into chunky pieces. Halve the tomatoes.
- When ready to serve, place the cooled couscous, peppers, avocado, scallions, cucumber, tomato and salad leaves in a serving bowl. Whisk the lemon juice and vinegar together with a little seasoning and drizzle over the salad. Toss well and serve, either as a meal in itself, or with hand-carved turkey or ham slices from the deli counter, plus warm crusty bread.
Nutrition Facts : Calories 276.8, Fat 8.1, SaturatedFat 1.2, Sodium 1275.1, Carbohydrate 45.6, Fiber 7.8, Sugar 2.4, Protein 8.1
SUNNY'S SIMPLE SUMMERTIME COUSCOUS SALAD
Provided by Sunny Anderson
Categories side-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
- Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
- Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.
COUSCOUS SALAD WITH CORN AND RED BELL PEPPER
Categories Salad Onion Pasta Pepper Vegetable Side Quick & Easy High Fiber Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 11
Steps:
- In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.
- While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.
- In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.
CUCUMBER COUSCOUS SALAD
Chicken or grilled salmon are perfect alongside this refreshing salad. Its combination of cucumber and dill tastes great, and couscous makes it a hearty side dish. -Evelyn Lewis of Independence, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool to room temperature. , In a large bowl, combine the couscous, cucumbers, red pepper and onions. Whisk together the buttermilk, yogurt, dill, vinegar, oil,, salt and pepper. Pour over couscous mixture. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 126 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
COUSCOUS SALAD WITH PEPPERS, OLIVES, AND PINE NUTS
Categories Fruit Nut Olive Pepper Side Vegetarian Low Cal Pine Nut Summer Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8 as a side dish
Number Of Ingredients 13
Steps:
- In a small saucepan bring water to a boil with currants or raisins, salt, and 1 tablespoon oil. Stir in couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to bowl.
- In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Stir onion mixture into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 tablespoon oil, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
- To roast peppers:
- Using a long-handled fork, char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.
GIANT COUSCOUS SALAD WITH CHARRED VEG & TANGY PESTO
The beetroot here is rich in folate, iron, manganese and potassium and a chemical called betalain, which has antioxidant and anti-inflammatory properties. Beetroot is also rich in nitrates, which may help lower blood pressure and improve athletic performance
Provided by Good Food team
Categories Dinner, Lunch
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot, onions and peppers together with the oil, then spread out on a large roasting tray lined with baking paper and roast for 35 mins. Scatter over the cherry tomatoes, then return to the oven for 10 mins more until the tomatoes have softened and the vegetables are tender.
- Meanwhile, cook the couscous following pack instructions, then rinse and drain. To make the pesto, put the coriander and half the parsley in a bowl with the garlic, chilli, cumin, vinegar, oil and 25g of the pine nuts. Add 2 tbsp water, then blitz with a hand blender until smooth or use a small food processor.
- Toss the roasted veg and chopped parsley through the couscous and pile on the pesto, then scatter with the remaining pine nuts. If you're following the Healthy Diet Plan, serve half of the salad immediately then chill the rest for another day.
Nutrition Facts : Calories 461 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
More about "couscous and pepper salad food"
ROASTED CORN AND RED PEPPER SALAD RECIPE - FOOD
From foodandwine.com
10 BEST PEARL COUSCOUS SALAD RECIPES | YUMMLY
From yummly.com
GIANT COUSCOUS SALAD | RECIPE | CUISINE FIEND
From cuisinefiend.com
SPICY COUSCOUS SALAD WITH TOMATOES, GREEN BEANS …
From cooking.nytimes.com
COUSCOUS SALAD | RICARDO
From ricardocuisine.com
BEST CHIMICHURRI COUSCOUS SALAD RECIPES - FOOD NETWORK
From foodnetwork.ca
CARIBBEAN COUSCOUS SALAD RECIPE | EATINGWELL
From eatingwell.com
COUSCOUS SALAD WITH RED PEPPERS AND CHICKPEAS - MEDITERRANEAN …
From mediterraneanliving.com
MOROCCAN COUSCOUS SALAD - COOKING FOR MY SOUL
From cookingformysoul.com
MARINATED PEPPER SALAD WITH CANNELLINI BEANS, COUSCOUS, AND OLIVES
From finecooking.com
COUSCOUS SALAD (EASY RECIPE) - ELAVEGAN | RECIPES
From elavegan.com
COUSCOUS SALAD - THE SEASONED MOM
From theseasonedmom.com
COUSCOUS SALAD WITH RED PEPPERS & AVOCADO DRESSING
From daytimevegan.com
PEARL COUSCOUS SALAD WITH APRICOTS AND A SWEET HONEY DRESSING - CTV
From more.ctv.ca
COUSCOUS SALAD - CONTENTEDNESS COOKING
From contentednesscooking.com
PEARL COUSCOUS SALAD: A WARM SIDE DISH TO DELIGHT EVERYONE
From thesouthafrican.com
VEGGIE COUSCOUS SALAD - MAD ABOUT FOOD
From madaboutfood.co
COUSCOUS FRITTERS AND SALAD | TESCO REAL FOOD
From realfood.tesco.com
COUSCOUS, SWEETCORN AND PEPPERS SALAD | FOODEVA MARSAY
From marriamsayed.com
ROASTED VEGETABLE COUSCOUS SALAD - MY LIFE COOKBOOK
From mylifecookbook.com
COUSCOUS SALAD WITH TOMATO, PEPPER, CUCUMBER AND PARSLEY
From bosskitchen.com
EASY COUSCOUS SALAD - GREEN HEALTHY COOKING
From greenhealthycooking.com
COUSCOUS, PEPPER AND CHICKPEA SALAD - PREVENTION
From prevention.com
COUSCOUS SALAD WITH ROASTED PEPPERS - LINDA'S FAVORITES
From lindasfavorites.com
COUSCOUS SALAD RECIPES | ALLRECIPES
From allrecipes.com
CAMPFIRE COUSCOUS SALAD WITH BELL PEPPERS AND MINT - GREATIST
From greatist.com
COUSCOUS SALAD WITH FLAME-ROASTED PEPPERS - WAITROSE
From waitrose.com
ISRAELI COUSCOUS SALAD WITH ARTICHOKES AND ROASTED RED PEPPERS
From afamilyfeast.com
PORK AND COUSCOUS SALAD — EVERYDAY GOURMET
From everydaygourmet.tv
10 BEST COUSCOUS SALAD LETTUCE RECIPES | YUMMLY
From yummly.com
MEDITERRANEAN COUSCOUS SALAD - SPEND WITH PENNIES
From spendwithpennies.com
COUSCOUS SALAD RECIPE - COOKING CLASSY
From cookingclassy.com
MOROCCAN RED PEPPER COUSCOUS SALAD - THE PLANT BASED DAD
From theplantbaseddad.com
COUSCOUS SALAD WITH AVOCADO AND BELL PEPPER | LOVE MY SALAD
From lovemysalad.com
FRIED COUSCOUS SALAD WITH ARTICHOKES, PECANS, RED PEPPERS AND …
From kitchenbelleicious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love