TOASTED ISRAELI COUSCOUS SALAD
This Toasted Israeli Couscous Salad is a beautiful symphony of textures and flavors with minced vegetables, herbs, and a zesty lemon/basil vinaigrette. It is a lovely lunch or a healthy side dish.
Provided by Millie from Eats By The Beach
Categories Side Dish
Time 30m
Number Of Ingredients 15
Steps:
- Make the vinaigrette. In a mason jar, combine the lemon juice, lemon zest, olive oil, basil, dill, garlic, parmesan cheese, and black pepper. Shake vigorously or use an immersion blender to mix well. Taste and adjust for salt.
- Make the salad. Bring the chicken stock to a rolling boil. Keep at a low boil.
- Meanwhile, in a large pot over medium-high heat, add two tablespoons of olive oil. When hot, pour in the couscous and saute, moving constantly, until golden brown.
- Carefully pour in the boiling chicken stock and cook until the couscous is tender.
- Drain the couscous in a colander and add to a large bowl to cool.
- To the couscous, add the scallions, chopped basil, cucumber, and Roma tomatoes.
- Shake the jar of dressing to incorporate all of the ingredients and pour over the couscous and vegetables. Toss well to combine.
- Cover the bowl tightly and refrigerate for at least 1 hour.
- Toss again and garnish with a sprig of basil.
TOASTED COUSCOUS
Toasted Couscous takes boring, plain couscous and uses simple methods of browning and infusing to add flavor to this 10-minute side dish.
Provided by Jessica Formicola
Categories Side Dish
Time 12m
Number Of Ingredients 5
Steps:
- Heat extra virgin olive oil in a medium sauce pan. Add shallots and saute for 3 minutes, until they start to soften.
- Add dry couscous, stirring to toast, for 3-4 minutes.
- Add white wine and water, fluffing with a fork. Place lid on sauce pan for 1-2 minutes, fluff again and serve.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 65 kcal, Carbohydrate 3 g, Fat 3 g, Sodium 4 mg, Sugar 1 g, ServingSize 1 serving
ROASTED VEG & COUSCOUS SALAD
Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet
Provided by Good Food team
Categories Lunch, Main course, Side dish
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
- Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
- In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.
Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Make and share this Toasted Israeli Couscous Salad with Grilled Summer Vegetables recipe from Food.com.
Provided by Mirj2338
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
- Season with salt and pepper.
- Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
- Preheat the grill.
- Remove the vegetables from the marinade and grill the vegetables until just cooked through.
- Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
- Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
- Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
- Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
- Serve at room temperature.
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Provided by Bobby Flay
Yield 12 servings
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
Nutrition Facts : Calories 276 calorie, Fat 11.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
ROASTED VEGETABLE COUSCOUS SALAD
Easy roasted vegetables are tossed with couscous, and mixed with olives, fresh herbs, and lemon juice for a delicious summer salad. Feta makes a wonderful addition!
Provided by Katzen
Categories Vegetable
Time 25m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
- Pour boiling water over couscous, cover.
- Make dressing: combine lemon juice and herbs; whisk in olive oil.
- Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
- Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.
Nutrition Facts : Calories 242, Fat 9.1, SaturatedFat 1.3, Sodium 161.6, Carbohydrate 35.6, Fiber 4.8, Sugar 2.9, Protein 6.9
CITRUS SHRIMP & TOASTED COUSCOUS SALAD
Make and share this Citrus Shrimp & Toasted Couscous Salad recipe from Food.com.
Provided by Zip N Steam Queen
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook couscous according to package, then rinse with cold water and drain.
- Steam Shrimp until hot through in Zip N Steam Bag, approximately 5 minutes.
- Whisk the remaining lemon juice, lime juice and olive oil together in a large bowl.
- Mix in the couscous, shrimp, herbs, onion and tomatoes.
- Season with salt and pepper to taste. Chill and serve cold.
Nutrition Facts : Calories 591.7, Fat 16.2, SaturatedFat 2.4, Cholesterol 172.8, Sodium 222, Carbohydrate 75.5, Fiber 5.7, Sugar 3.1, Protein 35
TOASTED-COUSCOUS TABBOULEH
In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.
- Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
- In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.
Nutrition Facts : Calories 253 g, Fat 3 g, Fiber 4 g, Protein 8 g, Sodium 718 g
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