CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES
For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.
Provided by Dave Lieberman
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
- Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
- Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS
This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.
Provided by Mark Bittman
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
- Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
- Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 13 grams
COUSCOUS, CHICKPEA & CRANBERRY SALAD
This is wonderful Rose Reisman salad, it's great as a side but I'll usually make it for a light lunch.
Provided by kelly in TO
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring stock to a boil in small saucepan and stir in couscous and curry powder, cover and let stand for about 5 minutes. Transfer mixture to a large bowl to let cool.
- Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
- For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic.
- Pour over couscous and serve.
CRANBERRY COUSCOUS SALAD
I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.
Provided by flower7
Categories Berries
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
- Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
- Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
- Serve either chilled or at room temperature.
Nutrition Facts : Calories 235.7, Fat 12.2, SaturatedFat 1.5, Sodium 191.4, Carbohydrate 25.6, Fiber 3, Sugar 0.8, Protein 6.2
COUSCOUS-CHICKPEA SALAD
This is a Recipezaar 2005 adoptee. It's a healthy, light main dish salad, that can easily be made vegetarian by using the vegetable stock. I omit the raisins as I can't stand them in savory dishes, but my daughter adds them to hers, so I left them in the ingredient list.
Provided by Vina7737
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric.
- Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
- Cover the pot tightly, remove from the heat and let stand for 15 minutes.
- Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
- Then fluff again, rubbing with your fingers to break up any lumps.
- Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous.
- Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed.
- Cover and refrigerate for several hours or up to 3 days.
- Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.
Nutrition Facts : Calories 332, Fat 2.8, SaturatedFat 0.6, Cholesterol 3.6, Sodium 660.5, Carbohydrate 64.6, Fiber 7.6, Sugar 9.4, Protein 12.8
COUSCOUS AND CHICKPEA SALAD
Provided by Nancy Harmon Jenkins
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the couscous with thevegetable oil in a saucepan over medium heat. Heat thoroughly, until the couscous grains are coated with warm oil.
- Add hot water, cover immediately, turn off heat and allow grains to swell for 5 minutes. Drain off excess water and mix the couscous with chickpeas.
- Mix olive oil, lemon juice, salt and pepper. Add to couscous and stir.
- Add pepper strips and chopped scallions. Mix well and set aside until ready to serve. Just before serving mix in the tomato. Garnish with cucumber slices and olives.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 24 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 13 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 174 milligrams, Sugar 11 grams, TransFat 0 grams
COUSCOUS SALAD WITH ROASTED CHICKEN & DRIED CRANBERRIES
Make and share this Couscous Salad With Roasted Chicken & Dried Cranberries recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, combine 1 ½ cups water and 1/8 tsp salt and bring to a boil.
- Stir in the couscous and return to a boil.
- Remove from the heat, cover, and let stand for 5 minutes.
- Transfer to a bowl and fluff with a fork to separate the grains.
- Add the carrots, green onions, and dried cranberries.
- In a small bowl, whisk together the vinegar and salt and pepper to taste.
- Add the oil in a thin stream, whisking constantly until the dressing is smooth.
- Pour over the couscous mixture and stir to mix well.
- Transfer the couscous to a serving dish and arrange the sliced chicken on top.
- Sprinkle with the mint and serve.
Nutrition Facts : Calories 553.7, Fat 32.6, SaturatedFat 5.2, Cholesterol 62.3, Sodium 87.9, Carbohydrate 38.1, Fiber 3.7, Sugar 2, Protein 26.3
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