GREEK SHRIMP SALAD
Steps:
- In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
- In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
- In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
- In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
- Cool the onion and transfer to a covered container. Refrigerate and use as needed.
- In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
- Refrigerate in a covered container. When ready to use, whisk again.
ZESTY SHRIMP SALAD WITH COUSCOUS
Steps:
- Place the couscous and 1/4 teaspoon salt in a medium bowl. Add 1 1/4 cups hot tap water, cover, and let sit for 15 minutes. Fluff with a fork and fold in the oil, then the basil.
- Meanwhile, cut away the peel and white pith of the oranges. Working over a bowl, cut the oranges into segments, adding them to the bowl along with any juices. Squeeze the membrane to extract any remaining juice.
- Gently fold in the shrimp, tomatoes, avocado, onion, olives, lime juice, and 1/2 teaspoon each salt and pepper. Serve over the basil couscous with lime wedges, if desired.
Nutrition Facts : Calories 455 calories
GREEK PORK TENDERLOIN WITH ISRAELI COUSCOUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine the allspice, oregano and garlic powder in a bowl. Pierce the pork all over with a fork. Season with 1/2 teaspoon salt and a few grinds of pepper; rub with the spice mixture.
- Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted, 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then reduce the heat to low; cover and cook until the liquid is absorbed, about 15 minutes.
- Fluff the couscous with a fork; let cool. Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil; toss. Season with salt and pepper. Serve with the pork and lemon wedges.
Nutrition Facts : Calories 454 calorie, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 87 milligrams, Sodium 571 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 35 grams
GREEK COUSCOUS
Greek style Israeli couscous. So delicious!
Provided by KenzieKook
Categories World Cuisine Recipes European Greek
Time 45m
Yield 3
Number Of Ingredients 12
Steps:
- Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
- In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 42.4 g, Cholesterol 5.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 591.8 mg, Sugar 2 g
MEDITERRANEAN COUSCOUS SALAD
Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
- In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
- In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
- Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 0 g
SHRIMP COUSCOUS SALAD
For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.
Provided by Isabelle
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
- In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
- In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g
JEN'S GREEK COUSCOUS SALAD
This is a recipe I created when I needed something to take to a family get-together. It can be made ahead, so you just grab it and go! You can prepare all ingredients and refrigerate separately, then mix together before serving, but this recipe keeps well too!
Provided by LaSunshine
Categories Salad Pasta Salad Greek Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan; add couscous and return mixture to a boil. Place a lid on the saucepan, reduce heat to low, and cook at a simmer until couscous is tender and the water is absorbed, about 10 minutes. Transfer couscous to a bowl.
- Heat a skillet over medium heat. Cook red bell pepper and yellow bell pepper strips in the hot skillet until soft and slightly charred, about 5 minutes; add to couscous and stir.
- Whisk olive oil and lemon juice together in a bowl; season with salt and pepper. Drizzle oil mixture over the couscous mixture and stir to coat. Gently stir tomatoes, olives, and feta cheese through the couscous.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 35.5 g, Cholesterol 14 mg, Fat 21.7 g, Fiber 3.3 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 460.1 mg, Sugar 1.6 g
GREEK COUSCOUS SALAD
Bright flavors and crisp raw veggies make a satisfying salad that's hearty enough to be a full meal. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; let stand, covered, until broth is absorbed, about 5 minutes. Transfer to a large bowl; cool completely., Whisk together dressing ingredients. Add cucumber, tomatoes, parsley, olives and green onions to couscous; stir in dressing. Gently stir in cheese. Serve immediately or refrigerate and serve cold.
Nutrition Facts : Calories 335 calories, Fat 18g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 7g fiber), Protein 9g protein.
GREEK-STYLE COUSCOUS SALAD
Provided by KeyLimeLexi
Number Of Ingredients 15
Steps:
- Begin by cooking the couscous according to package directions. Usually this is similar to cooking pasta (in salted water), and should take around 10-12 minutes. Drain well, and toss with two teaspoons of olive oil.
- If preparing individual bowls or lunch containers, divide the couscous out evenly among four servings. Top with the onion, cucumber, tomatoes, chickpeas, feta, pepper, and olives equally. Sprinkle the dill over each. If preparing one large salad, combine everything in a bowl.
- In a small bowl, combine the salad dressing ingredients - the lemon juice through the olive oil. Stir well to combine.
- When ready to serve, pour the dressing over the salad or salads equally. If taking as a lunch, pour the dressing into a small container and place in your lunch tote with your salad.
GREEK SHRIMP SKEWERS WITH CHOPPED-ZUCCHINI SALAD
Nothing says summer like a grilled weeknight dinner and this Greek-inspired meal comes together fast. Serve the shrimp kewers with this quick salad of grilled chopped zucchini, onion, and feta over couscous. All that's needed is lemon and olive oil to bring it all together.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Heat grill to medium-high. Thread shrimp onto metal skewers, with tails facing same direction. Brush shrimp, zucchini, onion, and halved lemon with 3 tablespoons oil; season with salt and pepper. Grill, flipping once, until vegetables are softened in spots, shrimp are cooked through, and lemon is lightly charred, 6 to 8 minutes for vegetables, about 3 minutes for shrimp and lemon.
- Transfer vegetables to a cutting board, shrimp to a plate. Squeeze a grilled lemon half over shrimp. Roughly chop onion and zucchini; toss with lemon zest, 2 tablespoons oil, and feta. Season with salt and pepper. Toss couscous with remaining 3 tablespoons oil, juice from other grilled lemon half, and herbs; season with salt and pepper. Serve shrimp over couscous with zucchini salad, a drizzle of oil, and lemon wedges.
SHRIMP, FETA, AND ORZO SALAD
Make and share this Shrimp, Feta, and Orzo Salad recipe from Food.com.
Provided by Chef LL
Categories < 60 Mins
Time 55m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 18
Steps:
- in a bowl, whisk together garlic, lemon juice, olive oil, oregano and salt and pepper to taste. add shrimp to marinade, stirring to coat well.
- marinate shrimp, covered and chilled, 1 hour. prepare grill pan.
- meanwhile, cook orzo according to package instrucktions. transfer to a large bowl and let cool.
- for the dressing, combine all six ingeredients in a blender until emulified.
- when orzo is cool, stir in feta, tomato, scallions, and parsley leaves. add dressing to taste and toss well. season with salt and pepper.
- remove shrimp from marinade; discard marinade. grill shrimp until just cooked through, about 2 minutes on each side.
- using tongs, remove shrimp from grill pan and toss gently with orzo mixture.
- line salad bowls with baby greens and fill with orzo salad.
Nutrition Facts : Calories 822.6, Fat 49.4, SaturatedFat 10, Cholesterol 195, Sodium 471.3, Carbohydrate 59.1, Fiber 5.6, Sugar 5.1, Protein 37
GREEK-INSPIRED SHRIMP COUSCOUS SALAD
A light and refreshing shrimp salad with Israeli couscous.
Provided by Ashley DeStefano
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
- Toss shrimp with Greek seasoning.
- Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
- Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 52.7 g, Cholesterol 145.9 mg, Fat 9.1 g, Fiber 6.7 g, Protein 25.6 g, SaturatedFat 3.6 g, Sodium 805.3 mg, Sugar 7.6 g
COUSCOUS SALAD GREEK STYLE
Easy, delicious and healthy Couscous Salad Greek Style recipe from SparkRecipes. See our top-rated recipes for Couscous Salad Greek Style.
Categories Fish
Yield 6
Number Of Ingredients 11
Steps:
- Boil OJ and broth. Turn off heat and add couscous and put the lid on.
- Whisk oil and lime juice together and prep veggies. Fluff couscous and add veggies, i dressing. Top with cheese of choice, oregano and S&P!
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
GREEK SHRIMP AND COUSCOUS
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, cook couscous according to package directions. In a separate pan, add olive oil and shrimp. Add tomatoes, olives, mint, garlic and herb seasoning, and oregano. Simmer for about 3 to 5 minutes to cook shrimp and heat through. Season, to taste, with salt and black pepper. Pour over couscous and serve.
GREEK SALMON SALAD RECIPE
Easy baked salmon with fresh garden vegetables and bold Greek flavors including feta, kalamata olives, and a bright lemon-mint vinaigrette!
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F and position a rack in the middle.
- Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.
- Bake the salmon in the heated oven for 8 to 12 minutes until it's done and flakes easily (see cook's tip #1 below). Meanwhile, work on the salad and the vinaigrette.
- Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don't add the feta yet)
- Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
- Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).
- Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon. Enjoy!
Nutrition Facts : Calories 474.3 kcal, Sodium 356.5 mg, SaturatedFat 5 g, Carbohydrate 17.8 g, Fiber 5.5 g, Protein 25.8 g, Cholesterol 62.4 mg, ServingSize 1 serving
GREEK SHRIMP & COUSCOUS
The refreshing Mediterranean flavors of fennel, chickpeas & tomatoes pair so well with shrimp & couscous to create a meal in one dish!
Provided by Kathy Dicken
Time 30m
Number Of Ingredients 11
Steps:
- Step 1 Prepare couscous as package directs. Cover & keep warm.
- Step 2 Meanwhile, chop tomatoes, scallions, and fennel
- Step 3 Next, heat 1 TBSP olive oil in a large oven-proof skillet over medium-high heat
- Step 4 Add the shrimp & red pepper flakes (optional) and cook, stirring occasionally, 3 minutes total, 1.5 min on each side. Remove from pan, and cover with foil to keep warm.
- Step 5 Preheat the broiler. Heat remaining 1 TBSP olive oil in skillet & add the tomatoes, fennel and garlic - cook stirring occasionally, about 4 minutes.
- Step 6 Add the wine and bring to a simmer - then add chickpeas and 1/3 cup of water
- Step 7 Cook, stirring occasionally, until chickpeas are slightly softened, about 3 minutes.
- Step 8 Return the shrimp to the skillet, plus any juices, & add scallions over top.
- Step 9 Sprinkle feta and fennel fronds over top and transfer pan to the broiler - middle rack - for about 2 minutes, or until starting to brown.
- Step 10 Serve shrimp mixture over spoonful of couscous - Enjoy!
GREEK COUSCOUS SALAD
Steps:
- Assemble the salad. Combine all of the salad ingredients in a large mixing bowl or serving bowl.
- Mix up the dressing. Add all dressing ingredients to a mason jar fitted with a lid and shake well to combine and emulsify.
- Dress and serve. Pour the dressing over the salad, toss and top with the parsley and basil. Serve at room temperature or cold.
Nutrition Facts : Calories 339 kcal, Carbohydrate 39 g, Protein 10 g, Fat 16 g, SaturatedFat 2 g, Sodium 562 mg, Fiber 9 g, Sugar 6 g, UnsaturatedFat 13 g, ServingSize 1 serving
HEALTHY & DELICIOUS: GREEK-STYLE CHICKPEA SALAD RECIPE
Steps:
- In a large bowl, toss chickpeas, onion, cucumber, mint, feta and parsley. In a small bowl, whisk lemon juice, olives, mustard, oil, and garlic together. Pour dressing on top of the chickpea mixture and stir gently until combined. Season with salt and pepper to taste, and feel free to add slightly more cheese, lemon juice, oil, salt, or pepper right before serving.
Nutrition Facts : Calories 427 kcal, Carbohydrate 64 g, Cholesterol 3 mg, Fiber 17 g, Protein 22 g, SaturatedFat 2 g, Sodium 1348 mg, Sugar 12 g, Fat 11 g, ServingSize 4, UnsaturatedFat 0 g
GREEK SHRIMP AND COUSCOUS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.
Nutrition Facts : Calories 481, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 392 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Protein 36 grams
GREEK COUSCOUS SALAD
I created this recipe myself from ingredients that I usually always have in my pantry. I tend to lean toward greek style dishes that contain tasty combinations of ingredients that are healthy & somewhat lower fat.
Provided by Mary at Food.com
Categories Grains
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook couscous according to package directions, except omit the butter amount. Let cool & then add all other ingredients. Allow to chill in refrigerator for a couple hours before serving.
Nutrition Facts : Calories 72.7, Fat 3.2, SaturatedFat 1.6, Cholesterol 8.3, Sodium 247.8, Carbohydrate 8.7, Fiber 1.8, Sugar 1.6, Protein 3
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GREEK-STYLE COUSCOUS RECIPE | MYRECIPES
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- Bring stock to a boil in a small saucepan over high heat. Place couscous and 1/4 teaspoon salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.
- Combine remaining 1/4 teaspoon salt, oil, vinegar, and pepper in a large bowl, stirring with a whisk. Add cucumber, tomato, and oregano; toss to coat. Add cooked couscous; stir to combine. Sprinkle with feta.
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- Preheat a medium stillet to medium and add some olive oil. Wash and dry shrimp with kitchen paper. Season with salt and pepper. Cook shrimp for 3-4 minutes until pink, turning once. Once done, add lemon juice. Do not overcook the shrimp.
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- Chop the cherry tomatoes in half (or quarters) and add them to the couscous along with the finely chopped onion.
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