Rainbow Couscous Salad Food

RAINBOW BELL PEPPER COUSCOUS

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
• Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

10-MINUTE COUSCOUS SALAD

Steps:

• Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

GRATED RAINBOW VEGETABLE SALAD WITH SESAME FRITTERS

Steps:

• Preheat the oven to 180C.
• Add the bouillon powder to the couscous. Cover with boiling water and leave to stand in a covered bowl. After 10 minutes fluff up with a fork to separate the grains and leave to cool.
• Slice the pitta bread thinly. Drizzle with olive oil and bake in the oven at 180c for about 10 minutes until golden and crunchy.
• Grate the carrot, onion and cucumber either using a box grater or a food processor. Mix in the extra virgin olive oil, vinegar and oregano.
• Beat the egg and then add the crumbled feta cheese. Add the flour and mash together. Add a drop of milk at a time until you have a thick paste. Season with black pepper.
• Add a little olive oil to a frying pan. When it's hot, add the fritter mixture using a teaspoon - It makes about 12. Cook for about 1.5 minutes then sprinkle the sesame seeds over the top and turn the fritters over. Drizzle the honey over the top of all the fritters and cook for another 1-2 minutes. I also turned them over again for about 20 seconds just before removing from the pan.
• Serve by putting the couscous on the plates. Put the salad on top and the dressing will also then soak into the couscous. Top with the fritters and the pitta bread pieces.

RAINBOW ORZO SALAD

Steps:

• In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs, salt, and several grinds of fresh black pepper.
• Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil oil and set aside to cool to room temp before adding to the salad.
• Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.
• Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.

RAINBOW COUSCOUS SALAD

Steps:

• Put couscous in a large bowl and pour over the boiling water.
• Stir to mix and leave until cool.
• Fluff with a fork.
• Mix in onion,peppers carrots,celery,peas, and currants.
• Combine together all the dressing ingredients, pour over salad and mix well.