ISRAELI COUSCOUS AND CORN SALAD
Make and share this Israeli Couscous and Corn Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Put the couscous in a bowl and add the boiling water.
- Stir in 2 teaspoons of salt, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender.
- Meanwhile, heat the olive oil in a medium skillet. Add the corn, onion, coriander and caraway and cook over moderately low heat, stirring, until the onion is softened, about 8 minutes. Transfer to a large bowl and let cool.
- Add the couscous to the bowl, along with the bell pepper, jalapeños, scallions and mint. In a bowl, whisk together the lime juice, canola oil, vinegar, honey and lime zest. Add to the couscous and toss. Season with salt and pepper and serve.
Nutrition Facts : Calories 294.4, Fat 9.5, SaturatedFat 0.9, Sodium 11.3, Carbohydrate 48.3, Fiber 4.7, Sugar 3.8, Protein 7.2
ROASTED CORN AND GARLIC COUSCOUS
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Wrap garlic cloves tightly in foil and place on prepared baking sheet. Arrange corn on baking sheet next to garlic and sprinkle corn with the salt. Roast for 15 to 20 minutes, until garlic is soft and corn is golden, turning every 5 minutes to prevent corn from burning. Unwrap garlic and mince. Slice kernels from corn cob.
- Combine garlic, corn kernels and chicken broth in a medium saucepan. Set pan over medium-high heat and bring mixture to a boil. Stir in couscous, remove from heat, cover and let stand 5 minutes. Fluff with a fork and stir in green onions and pimento, and toss to combine.
ISRAELI COUSCOUS AND TUNA SALAD
Steps:
- Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
- Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.
ISRAELI COUSCOUS SALAD
A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.
Provided by The Natalie Method
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
- While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
- Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.
Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g
ISRAELI COUSCOUS PEPPER SALAD
A yummy salad that makes a great summer supper! Adapted from Epicurean. Couscous or kuskus is a pasta from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. The Israeli variant is about twice the diameter and made of hard wheat instead of semolina. The dish is a primary staple throughout much of Algeria, Morocco, Tunisia, and Libya . It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is particularly popular among Jews of North African descent, such as the Berber Jews, and is eaten in many other parts of the world as well.
Provided by Sharon123
Categories Onions
Time 30m
Yield 4-6
Number Of Ingredients 16
Steps:
- Bring water(or broth) to a boil.
- Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous.
- Combine couscous with kidney beans, peppers, onion, green onion, cilantro, parsley and hot pepper flakes.
- Whisk together honey, lime juice, olive oil and combine with couscous mixture.
- Season with additional salt and pepper. Enjoy!
Nutrition Facts : Calories 385.1, Fat 12.3, SaturatedFat 1.8, Sodium 517.9, Carbohydrate 57.7, Fiber 9, Sugar 8.8, Protein 11.6
COUSCOUS SALAD WITH BLACK BEANS, MUSHROOMS, AND CORN
A simple and healthy vegetarian salad of Israeli couscous makes a great weeknight meal. You won't miss the meat in this filling vegetarian dish. Black beans add protein, and avocado is rich in heart-healthy fat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat 1 tablespoon oil over medium-high. Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes. Add 1 1/2 cups water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
- Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high. Cook mushrooms, stirring occasionally, until golden brown, about 5 minutes. Season mushrooms with salt and pepper; transfer to a large bowl. Add 1 teaspoon oil to skillet. Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 minutes. Season with salt and pepper and add to mushrooms.
- Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to mushroom mixture and toss to combine. Season to taste with salt and pepper. Divide among four bowls and top with avocado.
Nutrition Facts : Calories 432 g, Fat 15 g, Fiber 10 g, Protein 14 g
CORN AND COUSCOUS SALAD
This recipe is from the " Martha Stewart's Dinner at Home" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 tablespoons oil; whisk until emulsified. Set aside.
- Place couscous in a large bowl. Bring 1 cup water to a boil; pour over couscous; stir to combine. Cover with a plate; let steam until water is absorbed, about 5 minutes. Fluff with a fork; set aside.
- Heat remaining tablespoon oil in a large skillet over medium heat. Add onion, and cook, stirring, until softened, about 4 minutes. Stir in garlic and chile; cook, stirring, until softened, about 2 minutes. Add corn, and cook until bright yellow and just tender, about 2 minutes. Stir corn mixture into couscous. Add curry vinaigrette and cilantro; toss to combine. Serve warm or at room temperature.
CUCUMBER AND ISRAELI COUSCOUS SALAD
I love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures. Make sure that you cook the couscous until the spheres are tender but not gummy. I have seen package directions that call for too little water; make sure you cook them in twice their volume of water.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
- Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 3 grams
ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAPS
Provided by Jeanne Kelley
Categories Side Vegetarian High Fiber Backyard BBQ Dinner Lunch Parmesan Asparagus Pea Summer Chill Healthy Potluck Couscous Sugar Snap Pea Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
- Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
- Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
- Test-kitchen tip:
- To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.
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- Put the couscous in a bowl and add the boiling water. Stir in 2 teaspoons of salt, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender, about 1 hour.
- Meanwhile, heat the olive oil in a medium skillet. Add the corn, onion, coriander and caraway and cook over moderately low heat, stirring, until the onion is softened, about 8 minutes. Transfer to a large bowl and let cool.
- Add the couscous to the bowl, along with the bell pepper, jalapeños, scallions and mint. In a bowl, whisk together the lime juice, canola oil, vinegar, honey and lime zest. Add to the couscous and toss. Season with salt and pepper and serve.
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