VIETNAMESE COUSCOUS SALAD
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- To make dressing: In a pint jar, combine the garlic, gingerroot, lime juice, sugar, peanut oil, nuoc mam, and hot pepper flakes, if using. Shake well. Set aside.
- To make the salad: In a medium saucepan over medium heat, bring the water, bouillon cube, and peanut oil to a boil. Add the couscous in a stream. Remove from the heat. Stir once. Cover and let stand until the couscous is tender, 12 to 15 minutes. Set aside to cool. Mix with half of the cilantro, half of the mint, and half of the peanuts.
- In a large bowl, combine the carrots, cucumber, onions, cabbage, and remaining cilantro and mint. Add the dressing and toss thoroughly.
- Spoon equal portions of couscous onto 6 dinner plates. Top with the vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro, and mint leaves. Serve at room temperature.
- Cook's Note: To cook the shrimp, rinse them under running water. In a medium saucepan, bring 4 cups water and 2 bay leaves to a boil. Add the shrimp, and cook until they are just pink, 4 to 5 minutes. Drain and let cool. Discard the cooking liquid and bay leaves. Shell and devein the shrimp.
TOASTED COUSCOUS SALAD
Steps:
- For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
- For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
- Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.
TOASTED COUSCUS BLT SALAD
To combat lunch bag boredom, you need to straddle that fine line between exciting and familiar, which is just what this salad does. Exotic large pearl couscous gets dressed up with all the ingredients of that perennial favorite - the bacon, lettuce and tomato sandwch - and tossed in a lemony dressing to create a packable salad that will appeal to the whole family. To give even more heft to this lunch, and perhaps turn it into an easy light supper, add thickly sliced or diced smoked turkey or chicken.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, cook bacon, stirring often, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain.
- Pour off all but 1 tablespoons of the bacon fat from the saucepan.
- Return saucepan to stove over medium-high.
- Add couscous and toast, stirring often, until lightly browned, 2-4 minutes.
- Spread toasted couscous on baking sheet to cool for 25 minutes.
- Meanwhile, to make dressing in a small bowl, whisk together vinegar, lemon juice, and mustard. While whisking vigorously, drizzle in olive oil. Set aside.
- In a large bowl, combine lettuce and tomatoes.
- When couscous has cooled, transfer to bowl with lettuce and tomatoes.
- Add reserved bacon and dressing, then toss well to coat.
- Season with salt and pepper. Serve immediately or store, covered, in the refrigerator for up to 1 day.
Nutrition Facts : Calories 358, Fat 26.3, SaturatedFat 7.4, Cholesterol 28.9, Sodium 371, Carbohydrate 21.8, Fiber 2.5, Sugar 3, Protein 8.8
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
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