Lemony Mediterranean Couscous Salad Food

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.

LEMONY MEDITERRANEAN COUSCOUS SALAD

Steps:

• Cook the couscous in the hot chicken or vegetable stock, following the packet instructions as to the ratio of couscous to stock (as different brands vary).
• Once the liquid has been absorbed (about 5 minutes), fluff the couscous with a fork to separate the grains.
• Heat the butter in a fry pan and cook the onions over medium heat, for about 5 minutes, until softened and golden.
• Stir frequently as they cook to prevent burning or sticking.
• Remove half the onions and reserve.
• Add the sliced chorizo and bell peppers to the onions remaining in the fry pan, and continue sautéing over medium heat for a further 10 – 12 minutes, until the peppers have softened and the chorizo is starting to brown.
• Remove from the heat.
• While this mixture is cooling slightly, combine the chopped chives and parsley and then add 3 tablespoons of these herbs to the couscous, along with the reserved, sautéed onions and the semi-dried tomatoes.
• Mix well and season to taste with salt and pepper.
• Next toss the feta and artichokes into the chorizo mixture that has been cooling in the fry pan.
• Mix well, and sparingly season with salt and pepper to taste.
• Place the couscous into an attractive serving bowl, and pile the chorizo mixture on top.
• It can be served immediately, warm, or later, cold.
• When ready to serve, combine the lemon zest, 3 tablespoons lemon juice, the olive oil, sugar and remaining parsley and chives in a small jar.
• Shake jar well, and season the dressing to taste.
• Drizzle the dressing over the warm or cold salad to serve.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• Mix couscous and stock in a bowl which has a lid, let stand uncovered.
• Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl.
• Mix balsamic, lemon juice and garlic.
• Pour 1/3 of dressing over vegetables, mix well.
• Chop the broccoli into small florets about 1/2 inch wide. Cut the stalk into small pieces (about the size of a corn kernel. You want most things to be the same size in this salad.).
• By now the couscous should be almost ready.
• Add the broccoli to the couscous and put the lid on loosely.
• Microwave for 1 minute.
• Add to the salad mix and toss.
• Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well.
• Serve whilst still warm.

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.