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.
COUSCOUS SALAD WITH TOMATOES AND MINT
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
- Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
- Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
- Copyright 2003 Television Food Network, G.P. All rights reserved
OUR FAVORITE LEMON HERB COUSCOUS SALAD
We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes approximately 8 (1 cup) servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
- While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
- Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.
Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg
MEDITERRANEAN STUFFED PEPPERS
Serve these vibrant vegetarian stuffed peppers to dinner party guests, then keep any leftovers for a lunch the next day
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
- Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.
Nutrition Facts : Calories 321 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium
COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
23 BEST WAYS TO USE PINE NUTS
If you're looking for a way to add some crispiness and crunchiness to your meals, check out these easy pine nut recipes. Enjoy pasta, pesto, salad, and more!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pine nut recipe in 30 minutes or less!
Nutrition Facts :
COUSCOUS SALAD WITH CHERRY TOMATOES, LEMON, AND PINE NUTS
This salad has a fresh taste from the mint, parsley and lemon which contrasts with the crunchy pine nuts. You can make this in advance by tossing in the tomatoes, pine nuts, and herbs right before serving. From Everyday Greens: Home Cooking from Greens, the celebrated Vegetarian restraunt.
Provided by cookiedog
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour the couscous grains into a small baking dish. Set the lemon zest aside to toss with the salad later. Combine the water, lemon juice, vinegar, olive oil, salt, and pepper in a small saucepan. Bring to a boil, pour over couscous, and give it a quick stir. Cover the dish and set aside for 20 minutes.
- When the couscous is ready, gently fluff it with a fork to separate the grains. Transfer to a serving bowl and toss with the reserved lemon zest and the remaining ingredients.
Nutrition Facts : Calories 306.7, Fat 14.8, SaturatedFat 1.8, Sodium 446.3, Carbohydrate 37.1, Fiber 3.3, Sugar 1.5, Protein 7
COUSCOUS AND CHERRY TOMATO SALAD
This is a wonderful side dish that me mum (my English mother-in-law) has prepared for us twice now upon visiting. Some of the last batch is still in the fridge as I write this, and I can't stop nibbling at it! I finally remembered to get the recipe this time.
Provided by PrairieHarpy
Categories Grains
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the couscous in a bowl and pour over 300ml (1/2 pint) boiling water.
- Leave for 30 minutes until the water has been completely absorbed, allow to cool.
- Add the olive oil, lemon juice, cilantro and seasoning to taste.
- Add chili pepper, tomatoes and onions and stir gently to combine ingredients.
- Allow to chill for at least an hour. It allows the flavours to mingle.
- Keeps well in the fridge for 2 or 3 days.
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- To cook the couscous, warm olive oil in a medium saucepan over medium heat. Add the couscous and cook for 2 minutes, stirring frequently, until lightly toasted and golden brown. Stir in water, then increase heat to high just until it boils, then reduce heat to low and cover the pan. Let cook for 10-12 minutes, just until the couscous is tender and the liquid absorbed. Remove from the heat and set aside to cool for 5-10 minutes.
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- In a medium pot heat the butter over medium heat until melted. Add the couscous and stir until it begins to brown slightly. Add the vegetable broth {or chicken broth or water} and 1/2 teaspoon salt and bring to a boil. Cover and turn down the heat to low and simmer until the liquid is gone and the couscous is tender {it took me about 9 minutes for the couscous to be done}.
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