Couscous Salad With Cinnamon Vinaigrette Food

VEGETABLE COUSCOUS SALAD

Steps:

• In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

COUSCOUS SALAD WITH CINNAMON VINAIGRETTE

Steps:

• Bring first three ingredients to boil in heavy small saucepan, stirring mixture constantly. Pour into small bowl; cool.
• Bring broth to boil in heavy medium saucepan.
• Mix in couscous and cranberries. Cover; remove from heat. Let stand five minutes.
• Transfer couscous to bowl; fluff with fork. Cool.
• Whisk shallot and vinegar into oil mixture. Pour over couscous.
• Mix in green onions, beans and mint.
• Season with salt and pepper.
• Serve cold or at room temperature.

COUSCOUS SALAD WITH CHICKPEAS, DATES & CINNAMON

Steps:

• Finely chop white part of green onions.
• Slice green parts; reserve for salad.
• Heat 1 tablespoon of the oil in medium saucepan on medium heat.
• Add white onion pieces; cook and stir 5 minutes.
• Stir in chicken broth, cinnamon, 1/4 teaspoon of the black pepper and red pepper and bring to boil.
• Add couscous; cover. Remove pan from heat. Let stand 5 minutes.
• Whisk vinegar, 1/2 teaspoon of the salt and remaining 6 tablespoons oil in small bowl.
• Fluff couscous with fork; spoon into large bowl.
• Add sliced green onions, chickpeas, carrots, dates, pine nuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; toss lightly.
• Add vinaigrette; toss again.
• Serve immediately or refrigerate until ready to serve.
• Garnish with chopped cilantro, if desired.

COUSCOUS SALAD WITH HONEY VINAIGRETTE

Steps:

• Bring 4 cups water and 1 teaspoon salt to a boil. Gradually add the couscous. Return to a boil and let cook for 2 minutes. Remove from the heat, cover, and let stand for 3 minutes.
• Meanwhile, in a saute pan, heat the olive oil. Add cubed squash. Season with salt and pepper. Saute, stirring often, for about 4 minutes, or until caramelized and crispy. Add the fresh lemon thyme and set aside.
• In a small saucepan, heat the honey and vinegar until just warm. Whisk in olive oil and season with salt and twist of pepper. Remove from the heat, and add the raisins. Fluff the couscous with a fork.
• Place the arugula in a serving bowl. Toss with the warm squash, couscous, cucumber and 2 tablespoons of the toasted almonds. Add enough dressing to coat the salad. Season with salt and pepper, and top with the remaining 1 tablespoon of almonds.

COUSCOUS SALAD WITH CHICKPEAS, DATES & CINNAMON

Steps:

• Finely dice white end of green onions. Slice green parts of green onions and reserve for salad. Gently cook white onion pieces in olive oil 5-7 minutes in a medium saucepan. Stir in chicken broth, cinnamon, 1/4 teaspoon black pepper and red pepper. Bring to a boil; add couscous. Cover and remove pan from heat. Let stand 5 minutes.
• Whisk together vinegar, 1/2 teaspoon salt and olive oil in a small bowl.
• Fluff couscous with a fork; put in a large bowl. Toss in sliced green onions, chickpeas, carrots, dates, pinenuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; add vinaigrette and toss again. Serve right away or chill. Garnish with chopped cilantro, if desired.

COOL COUSCOUS SALAD

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour., In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.