Simple Couscous Salad Food

EASY COUSCOUS SALAD

Steps:

• Bring stock to a boil in a heavy saucepan.
• Stir in couscous.
• Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
• Mix well.
• Transfer couscous to a large bowl.
• Fluff with a fork.
• Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
• Mix gently.
• Pour dressing over mixture and mix again.
• Season with salt and pepper.
• Can be served luke-warm or chilled.

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.

EASY COUSCOUS SALAD RECIPE

Steps:

• Put the couscous into a large bowl add the stock. Cover and leave to soak for 10 mins.
• Meanwhile, prepare all the vegetables and put them in another bowl with the apricots, add the olive oil and lemon juice, season and mix together.
• Use a fork to fluff up the couscous then add the vegetable mixture, the chopped parsley and seeds. Toss together and serve.

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.

EASY VEGAN COUSCOUS SALAD (MEDITERRANEAN-STYLE)

Steps:

• To a large bowl, add the diced red pepper, tomatoes, cucumber, and sliced olives.
• In a small mixing bowl, combine the lemon juice, lemon zest, olive oil, crushed garlic, salt, and pepper. If you have a large lemon with a lot of zest, start with around half then add more zest to taste later on.
• Heat a pan over low-medium heat and add the dried couscous to the dry pan. Toast for around 5 minutes or until golden brown, moving regularly to avoid burning.Note: I like to make couscous in a pan with a tight-fitting lid, as it lets me toast the couscous first. Toasting isn't necessary but adds extra flavour. If you don't want to do this, you can just add the dried couscous and liquid to a heat-proof bowl with a lid or cling film (plastic wrap) to create a tight fit.
• Once the couscous is toasted, remove the pan from the heat and pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).
• Once soft, fluff up the couscous lightly using a fork.
• Roughly chop the fresh basil. Add this to the bowl of veg along with the couscous and lemon dressing, then mix everything together well. Adjust the seasoning to taste and serve.

SUMMER GARDEN COUSCOUS SALAD

Steps:

• Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

MOROCCAN COUSCOUS SALAD

Steps:

• Boil the water and add it to couscous in a large serving bowl, with ½ tsp of salt.
• Cover the couscous with a tea towel or lid and leave for 5 minutes.
• Take a fork and gently loosen up the couscous and add the cumin, ginger, olive oil and paprika powder. You want it nice and dry, no big clumps.
• Wash the orange and grate the zest.
• Peel and chop the orange and add it to the salad, along with the zest.
• Deseed the pomegranate (here's a helpful video) and add the seeds.
• Dice the zucchini and bell pepper finely. Add both to the salad, along with the raisins and radish slices, if using them.
• If you managed to find a fig, chop it up and add it to the salad.
• Wash and chop the parsley and any other optional herbs, again add them to the salad - for example, if you have any spare cilantro or mint knocking around, they would be perfect. Season with salt and pepper.
• Give it a good toss ;)
• That's it! You have one fresh, delicious, Moroccan couscous salad.

CHICKEN THIGHS WITH COUSCOUS AND OLIVES

Steps:

• Preheat oven to 425°F with rack 8 inches from heat. Sprinkle skin of chicken thighs with ½ teaspoon salt. Place chicken, skin side down, in a large, broiler-safe skillet. Cook over medium, undisturbed, until chicken skin is crisp and light golden, 12 to 15 minutes. Remove from heat. Transfer chicken, skin side up, to a plate. Discard drippings in skillet.
• Add couscous, shallots, olives, dates, cumin, cinnamon, and remaining 1 teaspoon salt to skillet. Stir in 1⅓ cups water and bring to a simmer over medium-high. Nestle chicken, skin side up, in couscous mixture. Cover skillet with aluminum foil and transfer to oven. Bake until chicken is cooked through, a thermometer inserted in thickest portion of thighs registers at least 165°F, and couscous is tender, 15 to 20 minutes.
• Increase oven temperature to broil. Uncover skillet; broil until chicken skin is crisp, about 5 minutes. Top with cilantro and pomegranate arils.

TRACIE'S COUSCOUS SALAD

Steps:

• In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

SIMPLE COUSCOUS SALAD

Steps:

• To make your own garlic-infused olive oil: Thinly slice two cloves of garlic. Add to a small saucepan with olive oil. Heat on medium-low until garlic just begins to brown - do not burn garlic! Remove from heat and use a slotted spoon to remove garlic from oil. Discard garlic slices. Set aside oil.
• In a medium saucepan, bring chicken stock to a boil.
• Remove from heat and stir in couscous. Cover and let stand for 5 minutes.
• Fluff couscous with a fork. One at a time, stir in the remaining ingredients (starting with oil/dressing) until well combined.

GREEK COUSCOUS SALAD

Steps:

• Assemble the salad. Combine all of the salad ingredients in a large mixing bowl or serving bowl.
• Mix up the dressing. Add all dressing ingredients to a mason jar fitted with a lid and shake well to combine and emulsify.
• Dress and serve. Pour the dressing over the salad, toss and top with the parsley and basil. Serve at room temperature or cold.