Couscous Toss Food

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MEDITERRANEAN COUSCOUS SALAD



Mediterranean Couscous Salad image

Try this lively couscous recipe! Toss feta cheese, roasted red peppers, olives and couscous with a zesty dressing for our Mediterranean Couscous Salad.

Provided by My Food and Family

Categories     Regional & Cultural Recipes

Time 1h15m

Yield Makes 6 servings.

Number Of Ingredients 7

1 pkg. (10 oz.) couscous
1/2 cup KRAFT Italian Dressing
3 Tbsp. GREY POUPON Dijon Mustard
1/2 tsp. grated lemon zest
1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese, crumbled
1/3 cup chopped drained roasted red peppers
1/2 cup chopped pitted black olives

Steps:

  • Prepare couscous as directed on package; cool slightly. Beat dressing, mustard and lemon zest with wire whisk until well blended.
  • Combine cheese, peppers and olives in large bowl; stir in couscous. Add dressing mixture; toss to coat well. Cover.
  • Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

HOW TO COOK COUSCOUS



How to Cook Couscous image

Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.

Provided by Suzy Karadsheh

Categories     Side

Number Of Ingredients 9

1 cup low-sodium broth or water
Extra virgin olive oil
Kosher Salt
1 cup dry instant couscous (I used this couscous)
To Flavor (optional)
Pinch of cumin (or spice of your choice)
1 to 2 garlic clove (minced and sauteed in extra virgin olive oil)
2 green onions (chopped)
Fresh herbs to your liking (I used parsley and dill)

Steps:

  • In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
  • Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
  • Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
  • Uncover and fluff with a fork.
  • You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving

10-MINUTE COUSCOUS SALAD



10-minute couscous salad image

This makes a great lunchbox filler for a day out and is equally good at home from the fridge

Provided by Good Food team

Categories     Lunch, Main course

Time 10m

Number Of Ingredients 8

100g couscous
200ml hot low salt vegetable stock (from a cube is fine)
2 spring onions
1 red pepper
½ cucumber
50g feta cheese, cubed
2tbsp pesto
2tbsp pine nuts

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.

Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium

EASY COUSCOUS SALAD



Easy Couscous Salad image

This past summer was very hot and this salad fitted perfectly. Not too heavy, yet filling and above all, easy to make.

Provided by Chef Dudo

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup chicken broth or 1 cup vegetable broth
3/4 cup couscous
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon mustard
1/2 teaspoon lemon, zest of
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup celery, chopped
1/2 cucumber, seeded and chopped
1/4 cup scallion, chopped
1/4 cup fresh parsley, chopped
salt and pepper (to season)

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.

Nutrition Facts : Calories 206.1, Fat 4.4, SaturatedFat 0.7, Sodium 253.5, Carbohydrate 34.2, Fiber 3.8, Sugar 5.9, Protein 7

SUMMER COUSCOUS SALAD



Summer Couscous Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield about 6 cups

Number Of Ingredients 10

1 cup pearl couscous
1 small red onion
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 zucchini, cut into strips
1/4 cup lemon juice
2 tablespoons fresh parsley
1 teaspoon white wine vinegar
1 cup arugula
1 (8-ounce) package goat cheese, chilled and crumbled

Steps:

  • Cook the pearl couscous according to the package instructions and set aside.
  • Preheat the oven broiler.
  • Cut thin rings of the onion and cook in a skillet in 2 tablespoons of the olive oil over medium heat until caramelized, about 20 minutes.
  • Toss the other 2 tablespoons of olive oil and a pinch of salt and freshly ground black pepper with the zucchini on a baking sheet and broil for about 5 minutes until cooked through and charred slightly.
  • Add the zucchini and onion to the cooked couscous. Next, add in the lemon juice, parsley, white wine vinegar, arugula, goat cheese and some salt and pepper and toss to fully combine.

HEALTHY ROASTED VEGETABLE COUSCOUS



Healthy Roasted Vegetable Couscous image

Looking to learn how to make the best Moroccan Roasted Vegetable Couscous? Our quick & easy recipe is a healthy warm salad for vegetarians and vegans.

Provided by Andrew Dobson

Categories     Salad

Time 55m

Number Of Ingredients 21

1 Red Bell Pepper (cored and diced)
1 Large Carrot (diced)
1 Large Parsnip (diced)
1 Medium Sweet Potato (diced)
1 Vidalia Onion (diced)
1 Zucchini (diced)
4 tbsp Olive oil
2 tbsp Lemon Juice
2 tsp Garlic (minced)
1 tsp Ground Cumin
1 tsp Ground Coriander
1/2 tsp Ground Cinnamon
1 1/3 cups Dry Couscous
1 3/4 cups Chicken broth
1/2 tsp Turmeric
1/2 cup Raisins
14 oz Canned Chickpeas (drained and rinsed)
1/2 cup Smoked Almonds (roughly chopped)
3 tbsp Cilantro
2 tbsp Mint
1/2 tsp Sumac

Steps:

  • Preheat oven to 475F. Spray a baking sheet with non-stick cooking spray. Place bell pepper, carrots, parsnip, sweet potatoes, onions and zucchini on baking sheet.
  • Drizzle with 1 tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 45 minutes until tender, tossing once after 30 minutes of roasting.
  • While vegetables are roasting, in a small mixing bowl whisk together remaining 3 tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.
  • Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.
  • Add roasted vegetables, chickpeas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat. Sprinkle with sumac and serve warm.

Nutrition Facts : Fat 15.8 g, Fiber 19.3 g, Calories 637 kcal, SaturatedFat 2.1 g, Sugar 23.2 g, Carbohydrate 104.8 g, Sodium 309 mg, Protein 22.9 g, ServingSize 1 serving

MEDITERRANEAN COUSCOUS SALAD



Mediterranean Couscous Salad image

A gorgeous light side dish which goes fabulously with a piece of grilled chicken or fish! Also great for picnics as it's best warm or room temp. You could add some corn kernels, maybe toasted pine nuts? Anchovies? Aussie tbsp used (20ml).

Provided by Chickee

Categories     Vegan

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup couscous
1 cup hot vegetable stock or 1 cup chicken stock
12 kalamata olives, sliced
1/2 large red capsicum, diced small
2 tomatoes, seeded and diced small
1 small head of broccoli
2 tablespoons chopped mint
2 tablespoons chopped coriander or 2 tablespoons parsley
3 shallots, sliced fine
60 ml balsamic vinegar
30 ml lemon juice
2 large garlic cloves, minced

Steps:

  • Mix couscous and stock in a bowl which has a lid, let stand uncovered.
  • Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl.
  • Mix balsamic, lemon juice and garlic.
  • Pour 1/3 of dressing over vegetables, mix well.
  • Chop the broccoli into small florets about 1/2 inch wide. Cut the stalk into small pieces (about the size of a corn kernel. You want most things to be the same size in this salad.).
  • By now the couscous should be almost ready.
  • Add the broccoli to the couscous and put the lid on loosely.
  • Microwave for 1 minute.
  • Add to the salad mix and toss.
  • Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well.
  • Serve whilst still warm.

Nutrition Facts : Calories 263, Fat 2.5, SaturatedFat 0.3, Sodium 176.4, Carbohydrate 52.2, Fiber 8, Sugar 5.3, Protein 11.3

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

COOL COUSCOUS TOSS



Cool Couscous Toss image

A light and yummy chilled couscous-based salad. Perfect for summer because it's no fuss! I titled it a "toss" instead of a salad because it can stand alone as a cool light vegetarian entree. It can also be served as a side dish. You could add diced cheese and or/salami if you'd like to make it heartier. Perfect for a pot luck or picnic because it won't spoil if it sits out a while and it's still delicious served at room temperature. Cook time includes chill time...it's even better if allowed to sit overnight in the refrigerator. You can easily vary the canned veggies based on what you have in your pantry.

Provided by SaraFish

Categories     One Dish Meal

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

6 cups cooked couscous, prepared with chicken broth
1 can garbanzo beans, drained and rinsed
1 can corn, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 large tomatoes, chopped
3 green onions, chopped
1/2 bottle Italian salad dressing

Steps:

  • Allow couscous to cool slightly.
  • Mix all ingredients together.
  • Chill and serve.
  • Amazingly delicious!

Nutrition Facts : Calories 556.2, Fat 1.5, SaturatedFat 0.2, Sodium 172, Carbohydrate 113.7, Fiber 9.2, Sugar 0.7, Protein 19.5

COUSCOUS TOSS



Couscous Toss image

Make and share this Couscous Toss recipe from Food.com.

Provided by nemokitty

Categories     Grains

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup no-salt-added chicken broth
1 teaspoon dried basil
1 garlic clove, minced
3/4 cup couscous, uncooked
1 tablespoon white wine vinegar
1 1/2 teaspoons olive oil
1/2 teaspoon black pepper
1/8 teaspoon salt
1 cup tomatoes, seeded and chopped

Steps:

  • Combine chicken broth, basil and garlic in medium saucepan, stirring well; bring to a boil. Remove from heat. Add couscous, cover and let stand 5 minutes. Fluff couscous with a fork.
  • Combine vinegar, olive oil, pepper and salt in a small bowl, stirring with a wire whisk. Add vinegar mixture and tomato to couscous, tossing well.

Nutrition Facts : Calories 104.5, Fat 1.6, SaturatedFat 0.3, Sodium 64.3, Carbohydrate 18.7, Fiber 1.5, Sugar 0.8, Protein 3.9

SPICED COUSCOUS



Spiced Couscous image

Make and share this Spiced Couscous recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup butter
1/4 teaspoon cinnamon, ground
1/4 teaspoon cardamom, ground
1/8 teaspoon clove, ground
2 1/4 cups chicken stock
1/2 cup currants
1 1/2 cups couscous
2 tablespoons butter
1/2 teaspoon salt
1/4 cup cashews or 1/4 cup pistachios

Steps:

  • Toast and chop cashews or pistachios.
  • Melt 1/4 c butter in medium saucepan over low heat.
  • Add spices and cook 2 minutes, stirring occasionally.
  • Add stock and currants.
  • Can be prepared 4 hours ahead, bring to boil.
  • Mix in couscous and 2 tbsps.
  • butter.
  • Cover and remove from heat.
  • Let stand 5 minutes.
  • Fluff with fork; season with salt.
  • Transfer couscous to bowl, add nuts and toss well.

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From foodhero.org


COUSCOUS WITH CARROTS - CANADIAN LIVING
Transfer to bowl, fluffing with fork; let cool for 10 minutes. Meanwhile, peel and shred carrots; add to couscous along with parsley. In bowl, whisk together lemon juice, oil, 1 tbsp (15 mL) water, garlic, salt, sugar and pepper; pour over couscous mixture and toss gently to …
From canadianliving.com


COOL COUSCOUS TOSS RECIPES RECIPE CARDS
Make and share this Couscous Toss recipe from Food.com. Recipe From food.com. Provided by nemokitty. Categories Grains. Time 25m. Yield 6 serving(s) Number Of Ingredients: 9. Ingredients; Nutrition ; 1 cup no-salt-added chicken broth: 1 teaspoon dried basil: 1 garlic clove, minced: 3/4 cup couscous, uncooked: 1 tablespoon white wine vinegar: 1 1/2 teaspoons olive …
From tfrecipes.com


COOL COUSCOUS TOSS RECIPE FOR MEATLOAF- TFRECIPES
Recipe From food.com. Provided by Olha7397. Time 1h20m. Yield 8 serving(s) Steps: Preheat oven to 350°F. 9 x 5 inch loaf pan. Instant read thermometer. In a saucepan, bring water and beef stock to a boil. Gradually stir in couscous. Cover, remove from heat and set aside or let stand until couscous is tender and water is absorbed, about 15 ...
From tfrecipes.com


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