COUSCOUS SALAD WITH SUN DRIED TOMATO AND FETA
Recipe VIDEO above. A 12 minute, no cook, giant Couscous Salad with sun dried tomato, feta, rocket / arugula, herbs and the added nutty tastiness of chickpeas. My shortcut-flavour tip is to use the oil from the sun dried tomato jar as the dressing - free flavour! The flavour pops from the sun dried tomato and feta are quite intense, so this truly is satisfying to have as a meal, or as a substantial side. This makes quite a lot - serves 5 as a main, or 8 - 10 as a side. Keeps very well.
Provided by Nagi
Number Of Ingredients 16
Steps:
- Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
- Fluff couscous with fork. Cool a bit.
- Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
- Adjust salt and pepper to taste.
- Transfer to serving bowl, sprinkle with feta. Serve.
Nutrition Facts : ServingSize 183 g, Calories 260 kcal
BLACK BEAN AND COUSCOUS SALAD
This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.
Provided by Anonymous
Categories Salad 100+ Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
- In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
- Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g
COUSCOUS SALAD WITH TOMATO AND BASIL
This is a super-easy, great tasting salad that can be served hot or cold. The balsamic vinegar and feta add great flavor. You can also add chopped chicken breasts to make it a complete meal.
Provided by cpoko
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Mix 1 tablespoon olive oil and garlic in a large microwave-safe bowl; heat on high until fragrant, about 45 seconds. Add chicken broth and heat on high until simmering, about 4 minutes. Gradually stir in couscous. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork.
- Stir tomato, basil, vinegar, salt, and black pepper into couscous; drizzle with remaining 1 tablespoon olive oil and sprinkle with feta cheese.
Nutrition Facts : Calories 201.3 calories, Carbohydrate 28.9 g, Cholesterol 5.6 mg, Fat 6.2 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 383.5 mg, Sugar 2.7 g
ISRAELI COUSCOUS, BEAN AND TOMATO SALAD
Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I've been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad dressing in this hearty salad, a simple combination of cooked Israeli couscous and beans. I used canned pinto beans, and they were just fine. Chickpeas would also work. Use lots of basil in the mix. The red onion contributes some crunch. You can add a little celery if you want more texture. Make sure to use sweet, ripe, juicy tomatoes. I love the finishing touch of the feta, but it is optional.
Provided by Martha Rose Shulman
Categories salads and dressings, main course
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
Steps:
- In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
- Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
- Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.
Nutrition Facts : @context http, Calories 753, UnsaturatedFat 9 grams, Carbohydrate 129 grams, Fat 12 grams, Fiber 21 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 6 grams
MEDITERRANEAN COUSCOUS AND BEANS
Raisins, tomatoes and garbanzos with an accent of feta cheese make this a tasty meal you can put on the table in a snap.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat broth to boiling in 3-quart saucepan. Stir in remaining ingredients except cheese; remove from heat.
- Cover and let stand about 5 minutes or until liquid is absorbed; stir gently. Sprinkle each serving with cheese.
Nutrition Facts : Calories 575, Carbohydrate 114 g, Cholesterol 11 mg, Fiber 13 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1070 mg
COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO
Turmeric highlights the golden hue of couscous while adding a welcome bit of flavor. The grains are paired with tomatoes, which have been left to sit in red wine and vinegar, infusing them with flavor and making the dressing even more juicy for the couscous-chickpea mix. If you want the onion to be nice and crisp and to take its raw edge off, put the slices in a bowl of ice and water before you cook the couscous. Drain them right before tossing them in. You can add even more crunch by topping the salad with sliced celery or chiles, if you like your food spicy. Either thinly sliced fresh chiles, such as fresno or jalapeños, or preserved ones, like peppadews or hot cherry, work well.
Provided by Genevieve Ko
Categories dinner, lunch, grains and rice, main course
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the turmeric, 2 tablespoons oil and 1/2 teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
- Meanwhile, whisk the vinegar with the remaining 1/4 cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat.
- When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired.
- Divide among dishes and top with the remaining feta and the celery or chile, if using.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 4 grams, TransFat 0 grams
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
TOMATO COUSCOUS SALAD
Steps:
- Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
- In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside.
- Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
- In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
- Serve warm or at room temperature.
CHERRY TOMATO COUSCOUS SALAD
This fresh mediterranean couscous salad recipe is packed with raw & roasted cherry tomatoes, feta, chickpeas & herbs. Perfect for a picnic or packing for lunch! I like to roast the tomatoes in advance for quicker assembly.
Provided by Jeanine Donofrio
Categories Salad
Number Of Ingredients 11
Steps:
- Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
- Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
- In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.
BLACK BEAN AND COUSCOUS SALAD
This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!
Provided by yooper
Categories One Dish Meal
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.
- Cover the pot and remove from heat.
- Let stand for 5 minutes.
- In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
- Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
- Fluff the couscous well, breaking up any chunks.
- Add to the bowl with the vegetables and mix well.
- Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
TOMATO AND BASIL COUSCOUS SALAD
It's hard to believe that tossing a few pantry ingredients with summer's fresh best can yield such a lovely salad. Pair it with grilled lemon chicken for a light lunch. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool., In a large bowl, combine the couscous, tomatoes and basil. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Refrigerate until chilled.
Nutrition Facts : Calories 255 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
WHITE BEANS AND VEGGIES WITH COUSCOUS
My family loves the simplicity and full-flavors of this meatless entree. With its variety in taste and texture, we can see why they list it as their favorite! -Heather Savage, Wood River Junction, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute., Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine water, butter and salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork. Serve bean mixture with couscous. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 350 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 521mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
COUSCOUS, CORN AND LIMA BEAN SAUTé
Enjoy this delicious sauté made using couscous, corn and lima bean that's ready in just 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
- Stir in remaining ingredients except almonds. Heat to boiling over high heat. Remove from heat; let stand 5 minutes. Fluff before serving. Sprinkle with almonds.
Nutrition Facts : Calories 390, Carbohydrate 69 g, Cholesterol 5 mg, Fat 1/2, Fiber 11 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 0 g
CURRIED COUSCOUS AND GARBANZO BEAN SALAD
Categories Salad Bean Ginger Onion Side Vegetarian Quick & Easy Feta Curry Summer Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
- Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.
COUSCOUS, LIMA BEAN, AND TOMATO SALAD
Make and share this Couscous, Lima Bean, and Tomato Salad recipe from Food.com.
Provided by Chef Christine
Categories Beans
Time 18m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring 3/4 cup water and 1/2 teaspoons.
- salt to a boil in medium saucepan; add couscous, remove from heat, cover, and let stand 5 minutes.
- Fluff with a fork and transfer to a shallow dish to cool.
- Cook lima beans in boiling water until crisp-tender, 3 minutes; drain, plunge into ice water, and drain again.
- Set aside.
- Whisk together vinegar, pepper, and remaining salt in a large bowl; slowly whisk in olive oil.
- Stir in couscous, then stir in lima beans, tomatoes, basil, and scallions; sprinkle with feta.
Nutrition Facts : Calories 266.2, Fat 9.9, SaturatedFat 2.9, Cholesterol 11.1, Sodium 278.6, Carbohydrate 35.4, Fiber 5.3, Sugar 2.6, Protein 9.2
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