Couscous Salad With Yogurt Dressing Food

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COUSCOUS SALAD WITH YOGURT DRESSING



COUSCOUS SALAD WITH YOGURT DRESSING image

Number Of Ingredients 19

200 gr couscous
1 cucumber
1 pepper
1-2 tomatoes or cherry tomatoes
1 spring onion
a little chopped cilantro or parsley and mint
FOR THE VINAIGRETTE:
3-4 tbsp olive oil
1 tsp mustard
2 tbsp lemon juice
salt and pepper
-----------------------------------------------
FOR THE YOGURT DRESSING
300 gr yogurt
1 tsp mayonnaise
half a lemon juice
1 tsp sugar or honey
a little chopped coriander and mint
salt and pepper

Steps:

  • ADAPT THE QUANTITIES TO YOUR LIKING Pour the couscous in a bowl and add the same volume of hot water. Mix until the complete absorption of water stirring with a fork. Make a vinaigrette mixing the olive oil with mustard, lemon juice salt and pepper and add it to the Couscous. Chop all the vegetables and add them to the Couscous mixing all together. Keep The salad in the fridge. ........................................... FOR THE YOGURT DRESSING Mix all the ingredients together until well blended. Keep it in the fridge.

Nutrition Facts : Servingsize 4

HEALTHIER CREAMY YOGURT SALAD DRESSINGS



Healthier Creamy Yogurt Salad Dressings image

Recipe video above. Here's 5 very, very good creamy dressings made with yogurt instead of mayonnaise. All the flavour of their traditional mayo-based counterparts, but less fat and better for you! You might ditch that jar of mayo for good!

Provided by Nagi

Categories     Salad Dressing

Time 10m

Number Of Ingredients 41

1/2 cup plain yogurt (, preferably Greek)
1/4 cup extra virgin olive oil
2 1/2 tbsp lemon juice
1 tsp garlic (, minced)
1 1/2 tsp sugar
1/4 tsp black pepper
1/2 tsp salt
1 cup plain yogurt (, preferably Greek)
2 tbsp olive oil
1 small garlic clove (, minced)
1/4 tsp EACH dried dill, parsley, chives, garlic powder, black pepper
1/2 tsp EACH onion powder, mustard powder
1/2 tsp salt
2 tsp white sugar
1 1/2 tbsp lemon juice
1 cup plain yogurt (, preferably Greek)
3 tbsp olive oil
2 tbsp milk
2 tbsp wholegrain mustard
1 tbsp dijon mustard
1 tbsp vinegar
2 tsp white sugar
1/4 cup fresh chives (, finely chopped)
1/2 tsp garlic powder, onion powder
1/2 cup plain yogurt (, preferably Greek)
2 tbsp Dijon mustard
2 tbsp honey
1 1/2 tbsp cider vinegar
1/4 tsp EACH garlic powder, salt and pepper
1 cup plain yogurt (, preferably Greek)
1/2 garlic clove (, minced)
2 anchovy fillets or 3/4 tsp Anchovy paste ((Note 2))
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp white sugar
2 tbsp olive oil
1/2 cup freshly grated parmesan cheese
2 - 4 tbsp milk ((adjust consistency))
1/2 tsp salt
Black pepper

Steps:

  • Mix ingredients in a bowl. Set aside for 30 minutes+ to allow flavours to develop.
  • Use milk to adjust to desired consistency.
  • Blitz in a food processor until smooth. Use milk to adjust consistency.

OUR FAVORITE LEMON HERB COUSCOUS SALAD



Our Favorite Lemon Herb Couscous Salad image

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

1 1/2 cups dried Israeli couscous, also called pearl couscous
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/4 cup chopped walnuts, toasted
1/4 cup raisins, we love golden raisins

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

SWEET AND SOUR COUSCOUS SALAD



Sweet and Sour Couscous Salad image

Recipe from Midwest Living. This salad sounds alot like a waldorf salad, but with couscous. It is tossed with a nice yogurt dressing. Prep time does not include refrigeration time.

Provided by DailyInspiration

Categories     Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups water
1/4 teaspoon salt
3/4 cup quick-cooking couscous
3/4 cup apple, chopped
1/2 cup celery, sliced
1/3 cup walnut pieces
1/4 cup raisins
1/4 cup plain yogurt
1 1/2 teaspoons lemon juice
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons salad oil (or olive oil)
1 1/2 teaspoons honey
1/4 teaspoon celery seed
1 dash pepper

Steps:

  • For the salad: In a small saucepan, bring water and salt to boiling. Stir in couscous. Cover and remove from heat. Let stand for 10 minutes. Transfer to a medium bowl. Cover and chill in the refrigerator.
  • Once chilled, stir apple, celery, walnuts and raisins into the chilled couscous.
  • For dressing: In a bowl, combine remaining ingredients (yogurt through pepper). Pour dressing over salad. Toss gently to combine. Chill in the refrigerator for at least one hour and up to 24 hours. Makes 6 side-dish servings.

Nutrition Facts : Calories 173.7, Fat 5.9, SaturatedFat 0.8, Cholesterol 1.3, Sodium 113.5, Carbohydrate 26.9, Fiber 2.3, Sugar 7.5, Protein 4.4

CUCUMBER COUSCOUS SALAD



Cucumber Couscous Salad image

Chicken or grilled salmon are perfect alongside this refreshing salad. Its combination of cucumber and dill tastes great, and couscous makes it a hearty side dish. -Evelyn Lewis of Independence, Missouri

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1-1/4 cups water
1 cup uncooked couscous
2 medium cucumbers, peeled, quartered lengthwise and sliced
1 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
1/2 cup buttermilk
1/4 cup reduced-fat plain yogurt
2 tablespoons minced fresh dill
2 tablespoons white vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool to room temperature. , In a large bowl, combine the couscous, cucumbers, red pepper and onions. Whisk together the buttermilk, yogurt, dill, vinegar, oil,, salt and pepper. Pour over couscous mixture. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 126 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

COUSCOUS SALAD WITH YOGURT DRESSING



Couscous Salad With Yogurt Dressing image

Make and share this Couscous Salad With Yogurt Dressing recipe from Food.com.

Provided by Outta Here

Categories     Southwest Asia (middle East)

Time 1h

Yield 2 serving(s)

Number Of Ingredients 20

1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 small celery rib, finely chopped
1 cup couscous
1 1/2 cups water
1/4 cup fresh lemon juice
1/4 cup plain fat-free yogurt
2 tablespoons extra virgin olive oil
2 teaspoons fresh gingerroot, peeled and minced
1 garlic clove, peeled and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
ground black pepper, to taste
1/2 cup dried cranberries (or raisins)
1/2 cup canned chick-peas, rinsed and drained
1/2 cup red bell pepper, seeded and chopped
1/2 cup green bell pepper, seeded and chopped
1/2 cup fresh cilantro, chopped (or parsley)
1/2 cup green onion, sliced
1 lemon, cut into wedges (optional)

Steps:

  • For the couscous: Heat the oil in a 2-qt. saucepan over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened.
  • Stir in the couscous. Cook and stir for 1 minute until coated with oil and lightly toasted. Add the water and bring to a boil, stirring. Remove from the heat and cover with lid. Let stand for 30 minutes, until cooled and the liquid is absorbed, uncovering occasionally to fluff with a fork.
  • In the meantime, make the dressing: In a bowl, whisk together the lemon juice, yogurt, oil, gingerroot, garlic, cumin, ground coriander and pepper.
  • To make the salad: Transfer the couscous to a large serving bowl. Add the cranberries (or raisins), chickpeas, bell peppers, cilantro (or parsley) and green onions. Add the dressing.
  • Toss all the ingredients together. Garnish with the lemon wedges, if using.

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING



Salmon and Couscous Salad With Cucumber-Feta Dressing image

The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.

Provided by Yasmin Fahr

Categories     brunch, dinner, lunch, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 (6-ounce) skin-on (or skinless) salmon fillets
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 limes, 1 halved and 1 zested and juiced
1 1/2 cups pearl couscous
1 1/2 cups baby arugula
1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
1/2 cup crumbled feta
1/4 packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
1/4 packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)
2 scallions, light green and white parts sliced

Steps:

  • Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
  • Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
  • While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
  • Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
  • Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

EASY COUSCOUS SALAD RECIPE



Easy couscous salad recipe image

This easy couscous salad is really quick and simple to make and there's no cooking involved. A great idea for picnics and lunches.

Provided by Jessica Dady

Categories     Dinner, Lunch, Packed lunch

Time 15m

Yield Serves: 4

Number Of Ingredients 11

200g couscous
270ml hot vegetable stock
4 tomatoes, chopped
340g can sweetcorn, drained
¼ cucumber, chopped
1 small red onion, finely chopped
6 dried apricots, chopped
2tbsp olive oil
Juice ½ lemon
3tbsp chopped parsley
2tbsp pumpkin or sunflower seeds

Steps:

  • Put the couscous into a large bowl add the stock. Cover and leave to soak for 10 mins.
  • Meanwhile, prepare all the vegetables and put them in another bowl with the apricots, add the olive oil and lemon juice, season and mix together.
  • Use a fork to fluff up the couscous then add the vegetable mixture, the chopped parsley and seeds. Toss together and serve.

Nutrition Facts : @context https, Calories 303 Kcal, Sugar 12 g, Fat 10 g, SaturatedFat 1.5 g, Sodium 0.6 g

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COUSCOUS SALAD DRESSING RECIPES ALL YOU NEED IS FOOD
SALAD DRESSING RECIPES | BBC GOOD FOOD . Take your salads to the next level with just a handful of ingredients. Make a classic vinaigrette, a herby yogurt dressing or a fresh pesto. Provided by Good Food team. Number Of Ingredients 1. Ingredients; EASY COUSCOUS SALAD RECIPE - FOOD.COM. This past summer was very hot and this salad fitted perfectly. Not too …
From stevehacks.com


YOGURT DRESSING RECIPES | ALLRECIPES
Yogurt Salad Dressing. Rating: 4.18 stars. 34. This is an Australian recipe for yogurt salad dressing. It can be used on potato salad, coleslaw or as a dressing on the side for grilled fish. By Buttercake. Advertisement. Close this dialog window. Pinterest Facebook Tweet Email Send Text …
From allrecipes.com


COUSCOUS SALAD WITH YOGURT DRESSING RECIPE - RECIPEZAZZ.COM
A nice summertime full-meal salad. Serves 2 for a main course, or 4 small sides. Recipe Categories . Course. Appetizers (3015) Beverages (2060) Breakfast (2488) Desserts (5582) Dinner (11577) Lunch (6776) Ingredient. Beef (3226) Pasta (1818) Pork (3297) Poultry (3921) Salmon (485) Cuisine. Asian (1112) Indian (410) Italian (1578) Mexican (1153) Southern …
From recipezazz.com


COUSCOUS SALAD WITH YOGURT DRESSING RECIPE - RECIPEZAZZ.COM
A nice summertime full-meal salad. Serves 2 for a main course, or 4 small sides. Recipe Categories . Course. Appetizers (2951) Beverages (1991) Breakfast (2413) Desserts (5413) Dinner (11328) Lunch (6587) Ingredient. Beef (3128) Pasta (1757) Pork (3190) Poultry (3808) Salmon (464) Cuisine. Asian (1073) Indian (395) Italian (1517) Mexican (1125) Southern …
From recipezazz.com


COUSCOUS SALAD DRESSING RECIPES
The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively fabulous. Provided by BonnieZ. Categories 4 Hours. Time 1h10m. Yield 4 serving(s) Number Of Ingredients 23
From tfrecipes.com


10 BEST DRESSING FOR COUSCOUS RECIPES - YUMMLY
Guava Chipotle Dressing bestfoods. Hellmann's® or Best Foods® Light Mayonnaise, chipotles in adobo and 2 more. Pro. Thai-Style Watermelon Salad with Fresh Herbs and Tamarind Dressing Gregory Gourdet. fresh basil, dried Thai chilies, cilantro, sea salt, red onion and 13 more.
From yummly.com


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