COUSCOUS SALAD WITH TOMATOES AND MINT
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
- Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
- Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
- Copyright 2003 Television Food Network, G.P. All rights reserved
CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES
For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.
Provided by Dave Lieberman
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
- Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
- Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT
Steps:
- In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)
COUSCOUS WITH PISTACHIOS, APRICOTS AND CRANBERRIES
This simple shallot vinaigrette over couscous is delicious served either warm or at room temperature for a favorite side dish or vegetarian main dish made straight from simple pantry staples.
Provided by Heidi
Number Of Ingredients 10
Steps:
- Cook the couscous according to the package directions. Fluff the couscous and add it to a large bowl with the chopped fruit, pistachios and mint. To a small mason jar, add the olive oil, shallots, Dijon mustard, balsamic vinegar, honey, and a few pinches of kosher salt and freshly ground black pepper. Shake the dressing well and add more honey and salt and pepper to taste. Pour over the coucous mixture, and stir to combine. The salad can be eaten warm or cold. If cold, allow 1-2 hours up to overnight in the refrigerator for the flavors to meld.
FRUITY COUSCOUS SALAD
To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.
Provided by Ben S.
Categories Salad Pasta Salad Fruit Pasta Salad Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g
SWEET COUSCOUS WITH NUTS AND DRIED FRUIT
Provided by Giada De Laurentiis
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
- Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
- Transfer the couscous to an airtight container and store in the refrigerator.
- Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
NUMMY COUSCOUS SALAD WITH DRIED FRUIT
Make and share this Nummy Couscous Salad With Dried Fruit recipe from Food.com.
Provided by trishypie
Categories One Dish Meal
Time 25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the cous cous into a large bowl and pour boiling water over top. Cover loosely with lid and let sit 10 minutes. Fluff with a fork.
- Meanwhile, chop all your veggies and then add everything to the cous cous and stir well. Serve immediately or let sit in the fridge for a few hours. It tastes better the next day!
- Enjoy!
COUSCOUS SALAD WITH DRIED FRUITS
Make and share this Couscous Salad With Dried Fruits recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 41m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Heat 1 tablespoon oil in a saucepan over medium-high heat; add in onion; stir/saute 5 minutes or until tender.
- Add in paprika and the next 7 ingredients; stir/saute 30 seconds.
- Add in broth; bring to a boil.
- Gradually stir in couscous; remove from heat.
- Cover and let stand 5 minutes; fluff couscous with a fork.
- Transfer couscous to a big bowl; add in 1 tablespoon oil, tomatoes, and remaining ingredients; toss well.
- Serve warm or at room temperature.
Nutrition Facts : Calories 251.6, Fat 7.8, SaturatedFat 0.9, Sodium 368.4, Carbohydrate 41.7, Fiber 4.5, Sugar 13.2, Protein 6.1
COUSCOUS SALAD WITH DRIED APRICOTS AND PRESERVED LEMON
While summer is still with us, you can serve any vegetable-laden dishes you've been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed with preserved lemon and plenty of herbs. If you can't find any preserved lemons, and can spare a few weeks, here's a recipe to make them yourself.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
- Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 126 milligrams, Sugar 5 grams
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