Lemon Couscous Salad Food

LEMON COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions, leaving out any oil, butter, or salt that is called for.
• Allow the couscous to cool, then fluff with a fork and place in a salad dish or medium bowl.
• Add cucumbers, carrots, green onions, and basil and toss gently to combine. Set aside.
• In a separate bowl, whisk together oil, lemon juice, mustard, and salt and pepper to make a dressing.
• Pour over couscous mixture and stir to combine.
• Taste and adjust for seasoning. Serve at room temperature or chilled, if you like.

LEMON COUSCOUS

Steps:

• Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
• Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

OUR FAVORITE LEMON HERB COUSCOUS SALAD

Steps:

• Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
• While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
• Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

LEMON COUSCOUS SALAD

Steps:

• Bring broth to a boil. Stir in couscous. Cover, remove from heat, and let stand for 5 minutes. Remove lid, fluff with a fork, and allow to cool uncovered for about 10 minutes.
• Meanwhile, in a large salad bowl, whisk together vinegar, lemon juice, and olive oil. Stir in mint, cucumber, tomatoes, and cooked couscous, and stir together to combine. Add feta and stir gently to evenly distribute the cheese.

LEMONY COUSCOUS SALAD

Steps:

• Add the couscous, salt, and boiling water to a large mixing bowl.
• Cover bowl and set aside for 10 minutes.
• Fluff couscous with a fork; all liquid should be asborbed; let cool to room temperature (I put the couscous in the frig to chill a little).
• Once the couscous is at room temperature, add the chopped green onion, cucumber, tomatoes, garbanzo beans, feta cheese, parsley, mint, olive oil, lemon juice, and salt and pepper to taste.
• Toss salad gently.
• It is recommended that if you make this salad ahead of time, add the olive oil and lemon juice right before ready to serve.

COUSCOUS-PARSLEY SALAD WITH PRESERVED LEMON

Steps:

• In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour.
• To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper. Mound the couscous in the center of a serving platter. Top with diced tomato. Surround the base with endive leaves. Serve at room temperature.
• Scrub the lemons under running water and pat dry. Cut a thin slice from each end of a lemon. Set on end and make a vertical cut 3/4 of the way through the fruit, leaving the 2 halves attached. Turn the lemon upside down, rotate 90 degrees, and make a second vertical cut, again 3/4 of the way through the fruit. Fill each cut with as much salt as it will hold. Place the lemon in a sterilized, 1-quart size, wide-mouth canning jar. Proceed in this manner for the remaining lemons, pressing as many into the jar as possible. Seal and set aside at room temperature. Add additional lemons over the next few days as the rinds of the first lemons begin to soften. By this time, the juices should have risen to cover the lemons. If not, add 1 tablespoon of fresh lemon juice mixed with 1 teaspoon of salt. This will prevent the top lemons from darkening. Store at room temperature until the rinds become tender, and the pulp acquires the consistency of jam, 3 to 4 weeks. Refrigerate. Use within 6 months.
• Yield: 1 quart

LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL

Steps:

• In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

LEMON DILL COUSCOUS

Steps:

• Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

LEMONY COUSCOUS SALAD

Steps:

• Bring water to boil in medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 min. Fluff couscous with fork; cool, uncovered, 10 min.
• Mix couscous, lemon juice and oil in large bowl. Add tomatoes and onions; cover. Refrigerate at least 4 hours or up to 24 hours.
• Stir in cheese just before serving. Serve on lettuce-covered plate or as a filling for pita bread.

COUSCOUS SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small saucepan, bring broth and 1 tablespoon oil to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until water is absorbed. Fluff with a fork. Transfer to a large bowl; cool., Just before serving, add the arugula, feta cheese, cherries, pine nuts and basil. In a small bowl, whisk the lemon juice, salt, pepper and remaining oil. Pour over salad; toss to coat.

GRILLED LEMON CHICKEN AND MOROCCAN COUSCOUS SALAD

Steps:

• For couscous:
• Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
• For chicken:
• Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
• Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.

MEDITERRANEAN LEMON COUSCOUS SALAD

Steps:

• Cook couscous in 1 cup of water.
• Cool to room temperature.
• Whisk together lemon juice and olive oil.
• Pour over other ingredients combining well.
• Season with fresh pepper.

LEMON & CORIANDER COUSCOUS

Steps:

• Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
• Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.