Crunchy Mediterranean Couscous Salad Food

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CRUNCHY MEDITERRANEAN COUSCOUS SALAD



Crunchy Mediterranean Couscous Salad image

An easy and healthy salad that comes together quickly and has tons of flavor! Combining cooked and cooled couscous with fresh chopped veggies and feta. All tossed together with a simple vinaigrette!

Provided by Kathi & Rachel

Categories     Salad     Side Dish

Time 20m

Number Of Ingredients 8

2 cups cooked coucous - cooled (See notes above for easy microwave prep)
1 cup chopped broccoli florets
1 english cucumber, seeded and chopped
1 red bell pepper, seeded and chopped
1 fresh tomato, seeded and chopped
1 15 ounce can chickpeas, drained and rinsed (also known as garbanzo beans)
1/2 cup crumbled feta cheese
Lemon Vinaigrette: https://laughingspatula.com/3-minute-lemon-dijon-vinaigrette/ (or store bought vinaigrette)

Steps:

  • Prepare coucous and cool to at least room temperature. (see my instructions above on how I prepare my perfect couscous !)
  • Toss cooled couscous, chopped veggies and feta.
  • Season with salt and pepper to taste.
  • Toss in desired amount of dressing a few tablespoons at a time. You will not need all the dressing. After the next day you may want to add additional dressing as desired.
  • Store in refrigerator for up to 5 days.

Nutrition Facts : Calories 232 kcal, Carbohydrate 50 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 153 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

MEDITERRANEAN COUSCOUS SALAD



Mediterranean Couscous Salad image

This Mediterranean couscous salad is inspired by the flavors of Sicily - with lemon, fresh mint and basil, it's full of bright flavor.

Provided by Giada De Laurentiis

Categories     pasta pasta salad Salad side Side Dish

Time 30m

Yield 6

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil (plus 1/4 cup)
2 cloves garlic (minced)
1 1-pound box Israeli couscous, (fregola, or orzo)
3 cups chicken or vegetable stock
2 lemons, (juiced)
1 lemon, (zested)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, (toasted)

Steps:

  • In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
  • In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
  • Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Nutrition Facts : ServingSize 6, Calories 449

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

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