Tangy Couscous Salad Food

SPICY & CITRUSY COUSCOUS SALAD

Steps:

• In a medium saucepan, bring the broth or water, paprika, saffron (if using), harissa or hot sauce, 1/2 tsp. salt, and a pinch of white pepper to a boil over medium heat. Cover and reduce the heat to low to keep the broth at a simmer. Taste and adjust the seasonings. Meanwhile, heat 1/4 cup of the olive oil in a large sauté pan over medium heat. When the oil is hot, add the onion and red pepper and cook until the vegetables are soft but not browned, 8 to 10 min. Add the couscous and stir to coat the grains with oil. Remove the pan from heat. Add the simmering liquid to the couscous and stir to evenly distribute the liquid. Cover the pan and let it sit until all the liquid is absorbed and the couscous is tender, 5 to 7 min. Remove the lid and fluff the couscous with a fork. Set aside to cool for 15 min.
• Whisk the remaining 3 Tbs. olive oil with the orange zest, orange juice, and 1/2 tsp. salt. Toss with the couscous. Let cool completely and then transfer to an airtight container or a bowl covered with plastic wrap and refrigerate. Put the scallions, almonds, dried currants, and parsley in a separate container and refrigerate.
• Just before heading to the picnic, stir the scallions, almonds, currants, and parsley into the couscous. Taste and adjust the seasonings as needed.

TANGY COUSCOUS SALAD

Steps:

• Cook the couscous in vegetable broth according to pack instructions. Trim the ends off the zucchini, then cut into slices.
• Heat a griddle pan or broiler. Drizzle the zucchini slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous, then mix through the remaining ingredients. Serve at room temperature.

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.

SPICY MEXICAN COUSCOUS SALAD

Steps:

• Cook the couscous per package directions.
• Add the cumin, black beans, and chopped vegetables and herbs.
• Whisk together the dressing ingredients and pour over couscous.
• Toss lightly until well distributed.

TANGY COUSCOUS SALAD

Steps:

• Cook the couscous or bulgur wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
• Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulgur wheat, then mix through the remaining ingredients. Serve at room temperature.

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.

SPICY COUSCOUS SALAD

Steps:

• Peel the shallot and chop finely. Bring to a boil with 250 ml (approximately 1 cup) of broth and ¾ teaspoon sambal oelek.
• Place couscous in a heat-proof bowl, pour in the boiling liquid and let soak according to package instructions.
• Meanwhile, cut lemon in half and squeeze the juice. Mix remaining broth with 2 tablespoons lemon juice and honey and season with salt. Whisk in oil.
• Rinse prawns briefly, pat dry with paper towels and mix with the dressing.
• Pit half an avocado, peel and dice the flesh. Immediately sprinkle with 1 tablespoon lemon juice and season lightly with pepper.
• Fluff couscous with a fork. Add prawns and avocado and mix in. Season salad with remaining sambal oelek, remaining lemon juice and salt and pepper to taste.

SWEET AND SPICY COUSCOUS SALAD WITH GRAPES

Steps:

• Bring stock to a boil in a medium saucepan and stir in couscous. Remove pan from heat and cover. Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint. Add remaining Ingredients and let flavors marry for 30 minutes before serving.