Pearl Couscous And Pomegranate Salad Food
PEARL COUSCOUS SALAD
This is a take-off of a pricey deli salad that my family loves. Using ingredients at home, it is much more affordable so we can enjoy it more often. Store salad in the fridge, covered, for up to a week.
Provided by Susan
Categories Salad 100+ Pasta Salad Recipes
Time 8h50m
Yield 6
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
- Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
- Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
- Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.
Nutrition Facts : Calories 560.3 calories, Carbohydrate 82.2 g, Fat 21 g, Fiber 9.9 g, Protein 12.7 g, SaturatedFat 2.9 g, Sodium 42.8 mg, Sugar 22 g
PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS
Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
- While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
- Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
- Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
- To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams
POMEGRANATE COUSCOUS SALAD
Steps:
- Tip couscous into a large bowl and pour over the stock.
- Cover with clingfilm then leave for 10 mins, until fluffy and all the stock has been absorbed.
- Stir in the pomegranate seeds, cucumber, mint, parsley, oil and lemon juice.
- Sprinkle with nuts and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 303 calories, Sugar 9.8 g, Sodium 125 mg, Fat 21.6 g, SaturatedFat 2.9 g, Carbohydrate 25.4 g, Fiber 2.9 g, Protein 5.5 g
PEARL COUSCOUS AND POMEGRANATE SALAD
A friend of a friend brought this delicious salad to a bbq. LOVED IT and couldn't find a version on here, so sharing. She couldn't give me measurements so these are estimates.
Provided by Satyne
Categories < 15 Mins
Time 13m
Yield 10 side serves
Number Of Ingredients 8
Steps:
- 1. Cover couscous with 2 cups boiling water and simmer for 8 minutes, drain and add to bowl.
- 2. Add olive oil, walnut oil and dukkah and mix.
- 3. Pan fry slivered almonds, add to bowl along with pomegranate seeds and diced dates.
- 4. Add fresh mint leaves prior to serving.
Nutrition Facts : Calories 176.3, Fat 5, SaturatedFat 0.5, Sodium 3.7, Carbohydrate 29.2, Fiber 3.3, Sugar 7.1, Protein 4.6
GOURMET PEARL COUSCOUS SALAD WITH VEGETABLES AND CASHEW NUTS AND
Blu Gourmet Pearl Couscous (GI 52) now carries the GI Symbol. Unlike traditional couscous, pearl couscous which takes its name from its pearl-like shape and size is often described as a 'toasted pasta specialty'. Like regular pasta, it is made from hard (durum) wheat and water. But instead of being dried, it is toasted in an open flame oven. It has a rich, nutty flavour and a chewy texture, with a smooth, almost buttery mouth feel. It makes a perfect side dish to meat, poultry, or fish instead of potatoes, rice, or traditional pastas or couscous. It cooks in around 10 minutes by the absorption method - just like rice - and you can also use it in a variety of dishes - just like rice and other pastas. Product ambassador, chef Gabriel Gate, has developed a number of recipes using pearl couscous. You'll find it will serve around 10 people at a barbecue and is a great way to use up leftover vegetables. Serves 6.
Provided by Kiwi Kathy
Categories Vegan
Time 20m
Yield 6 serves, 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring large volume of salted water to the boil.
- Stir in couscous and cook uncovered for 10 minutes.
- Drain, place in cold water to cool, then drain again.
- In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and corriander leaves.
- Add the cold drained couscous and toss gently.
- Add the vegatables and toss together very gently before serving.
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