COUSCOUS SALAD WITH LEMON VINAIGRETTE
I was inspired by another salad to create this one. I switched out some ingredients to suit my family's tastes and they love it!-Maria Breiner, Schwenksville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring broth and 1 tablespoon oil to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until water is absorbed. Fluff with a fork. Transfer to a large bowl; cool., Just before serving, add the arugula, feta cheese, cherries, pine nuts and basil. In a small bowl, whisk the lemon juice, salt, pepper and remaining oil. Pour over salad; toss to coat.
Nutrition Facts : Calories 304 calories, Fat 17g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 619mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 8g protein.
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
COUSCOUS SALAD WITH HONEY VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 6 to 8 cups
Number Of Ingredients 14
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.
TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE
Steps:
- Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
- Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
- Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.
HEALTHY MEDITERRANEAN COUSCOUS SALAD WITH LEMON VINAIGRETTE
A delicious salad with bold Mediterranean flavors that you can make ahead of time!
Provided by Marilena Leavitt
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Cook couscous in plenty of water, according to the package instructions. Once cooked, drain the water and let the couscous cool a bit then place in a large bowl.
- To the bowl, add the red onion, chickpeas, sun dried tomatoes and olives.
- In a separate, small bowl, mix together the olive oil, lemon zest and juice, grated garlic, sea salt, black pepper and coriander. Pour it over the couscous mixture, to taste (you might not need it all). Toss well to combine. Gently fold in the arugula, sprinkle the Feta over the salad and taste. Adjust the seasoning if necessary, and serve.
MOROCCAN COUSCOUS SALAD WITH BABY CORN
Make and share this Moroccan Couscous Salad with Baby Corn recipe from Food.com.
Provided by Dancer
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Boil couscous in six cups of water; cover, remove from heat, and let stand for 20 to 30 minutes; chill uncovered.
- For vinaigrette, place all items, except oil and baby corn, in food processor and drizzle in oil while blending.
- Or, finely chop ingredients by hand and blend with a wire whisk.
- Mix couscous, baby corn, vinaigrette, and all other ingredients; chill overnight.
- Can be served as a side dish or as a meal.
- Serve with fresh pita bread and lettuce.
Nutrition Facts : Calories 823.1, Fat 38, SaturatedFat 5.4, Sodium 1003.4, Carbohydrate 99.2, Fiber 10.5, Sugar 5.4, Protein 17
COUSCOUS SALAD WITH CINNAMON VINAIGRETTE
Make and share this Couscous Salad With Cinnamon Vinaigrette recipe from Food.com.
Provided by Blue Plate Special
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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- In a large saucepan, add the dry couscous. Give it a shake so it is quite evenly spread out. Next pour over the boiling water. Cover tightly with plastic wrap and leave for about 15 minutes or until all the water has absorbed and the couscous is soft. Once the couscous is cooked, fluff it up with a fork. Make sure you do the entire dish and try not to leave any lumps in.
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