Couscous Salad Neomonde Food

FRIED COUSCOUS SALAD

Steps:

• For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
• In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
• For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
• Pour the dressing over the salad and toss until the couscous is coated.

TRACIE'S COUSCOUS SALAD

Steps:

• In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

COUSCOUS SALAD NEOMONDE

Steps:

• In a bowl, combine couscous, vinegar, olive oil, and water; let sit for 30 minutes. Couscous will absorb the liquid.
• Add remaining ingredients and stir to mix well.

TOASTED COUSCOUS SALAD

Steps:

• For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
• For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
• Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.

COUSCOUS SALAD

Steps:

• Bring the stock and oil to the boil in a large saucepan over high heat.
• Add the couscous, cover, and remove immediately from the heat.
• Allow to stand for 3 minutes, or as directed on your couscous box.
• Add the remaining salad ingredients and fluff upp with a fork, then place in a serving bowl.
• Top with the garnish ingredients and serve at once.

COUSCOUS SALAD

Steps:

• Bring broth and water to boil in a medium saucepan.
• Remove from heat.
• Stir in couscous.
• Cover.
• Let sit for 5 minutes.
• DRESSING: Whisk sugar, dijon mustard, lemon juice, and red wine vinegar together.
• Whisk in olive oil slowly.
• Transfer couscous to a large bowl and fluff with fork to separate the grains.
• Add tomatoes, cucumbers, green onion and feta cheese.
• Add dressing and toss.
• Serve at room temperature.

MEDITERRANEAN LEMON COUSCOUS SALAD

Steps:

• Cook couscous in 1 cup of water.
• Cool to room temperature.
• Whisk together lemon juice and olive oil.
• Pour over other ingredients combining well.
• Season with fresh pepper.

FRUITY COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

EASY COUSCOUS SALAD

Steps:

• Bring stock to a boil in a heavy saucepan.
• Stir in couscous.
• Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
• Mix well.
• Transfer couscous to a large bowl.
• Fluff with a fork.
• Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
• Mix gently.
• Pour dressing over mixture and mix again.
• Season with salt and pepper.
• Can be served luke-warm or chilled.

COUSCOUS SALAD

Steps:

• In a pot, bring the water, salted, to a boil and add couscous and stir with fork. Remove from heat. The couscous, which will have absorbed all of the water, will be soft but should not be sticky.
• In separate pot put wine, garlic, onion, parsley. Bring to a boil and simmer 5 minutes.
• Add mussels to second pot. Cover and cook until mussels open, 8 to 10 minutes. Remove from heat.
• Cut lettuce leaves into 1/2-inch strips. Dice scallions and celery coarsely. Slice tomatoes.
• Remove mussels from shells. Drain all juice into pot with white wine.
• In a salad bowl arrange couscous, lettuce, tomatoes, mussels, celery and scallions.
• To make dressing, strain the wine-mussel juice mixture and mix about half of it with olive oil and juice from one lemon, or to taste. Salt and pepper.

COUSCOUS SALAD

Steps:

• Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add shelled peas, and cook for 2 minutes. Transfer to ice-water bath to stop cooking. Drain, and set aside.
• Heat oil in a medium saucepan over medium-high heat. Add onion, red pepper, carrot, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent and carrots are tender, about 5 minutes. Add 1 teaspoon salt and curry powder, and cook for 1 minute more.
• Add 2 1/2 cups water and dried cranberries. Bring to a boil. Stir in couscous and the cooked peas. Cover, and remove from heat; let sit for 5 minutes. Remove cover, and fluff with a fork. Serve immediately.

ISRAELI COUSCOUS SALAD

Steps:

• Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
• While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
• Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

CRAN-ORANGE COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

10-MINUTE COUSCOUS SALAD

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.

COUSCOUS SALAD

Steps:

• Cook couscous as per packet instructions.
• Chop tomatoes in half and squeeze excess seeds. Chop roughly.
• Dice cucumber, skin and all.
• Finely chop spring onions.
• Mix all ingredients together in large bowl, and then it is ready to eat. Can be eaten cool or warm.