Gourmet Couscous Vegetable And Ham Salad Food
HAM AND PINEAPPLE COUSCOUS SALAD
This is a fresh, delicious and healthy way to eat leftover ham.
Provided by Julie Stutzman
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water, butter and garlic powder to a boil. Turn off heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork and let cool.
- In a large bowl, mix together couscous, ham, pineapple, onion and drained peas
- In a small bowl whisk together 1/4 cup reserved pineapple juice, lemon juice, Dijon-style mustard and vegetable oil. Pour dressing over the salad and stir to coat. Salt and pepper to taste.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 50 g, Cholesterol 32 mg, Fat 12.6 g, Fiber 4.4 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 468.2 mg, Sugar 10.6 g
COUSCOUS & HAM SALAD
Delicious, quick and healthy. Great with good french bread and dry white wine. Alternatively, stuff large cored tomatoes.
Provided by KieandDen
Categories One Dish Meal
Time 16m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook couscous according to package direstions.
- Let stand for 5 minutes.
- Cube ham.
- Coursely chop tomatoes.
- Thinly slice basil and green onions.
- Rinse, drain garbonzo beans.
- Fluff couscous with fork in large serving bowl.
- Stir in ham, tomatoes, basil, onions, beans, olives, oil, and lemon juice.
- Garnish with basil.
Nutrition Facts : Calories 181.9, Fat 3.9, SaturatedFat 0.9, Cholesterol 14.7, Sodium 669.3, Carbohydrate 25.4, Fiber 3, Sugar 1, Protein 11
VEGETABLE COUSCOUS SALAD
Steps:
- Prepare couscous according to directions on the package. Set aside to cool. Add onion, tomato, scallions, and zucchini. Snip in mint with a kitchen scissors. Add lemon juice and olive oil. Season with salt and pepper. Serve chilled.
ROASTED VEGETABLE COUSCOUS SALAD
Easy roasted vegetables are tossed with couscous, and mixed with olives, fresh herbs, and lemon juice for a delicious summer salad. Feta makes a wonderful addition!
Provided by Katzen
Categories Vegetable
Time 25m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
- Pour boiling water over couscous, cover.
- Make dressing: combine lemon juice and herbs; whisk in olive oil.
- Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
- Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.
Nutrition Facts : Calories 242, Fat 9.1, SaturatedFat 1.3, Sodium 161.6, Carbohydrate 35.6, Fiber 4.8, Sugar 2.9, Protein 6.9
GOURMET PEARL COUSCOUS SALAD WITH VEGETABLES AND CASHEW NUTS AND
Blu Gourmet Pearl Couscous (GI 52) now carries the GI Symbol. Unlike traditional couscous, pearl couscous which takes its name from its pearl-like shape and size is often described as a 'toasted pasta specialty'. Like regular pasta, it is made from hard (durum) wheat and water. But instead of being dried, it is toasted in an open flame oven. It has a rich, nutty flavour and a chewy texture, with a smooth, almost buttery mouth feel. It makes a perfect side dish to meat, poultry, or fish instead of potatoes, rice, or traditional pastas or couscous. It cooks in around 10 minutes by the absorption method - just like rice - and you can also use it in a variety of dishes - just like rice and other pastas. Product ambassador, chef Gabriel Gate, has developed a number of recipes using pearl couscous. You'll find it will serve around 10 people at a barbecue and is a great way to use up leftover vegetables. Serves 6.
Provided by Kiwi Kathy
Categories Vegan
Time 20m
Yield 6 serves, 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring large volume of salted water to the boil.
- Stir in couscous and cook uncovered for 10 minutes.
- Drain, place in cold water to cool, then drain again.
- In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and corriander leaves.
- Add the cold drained couscous and toss gently.
- Add the vegatables and toss together very gently before serving.
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