Tomato And Basil Couscous Salad Food

TOMATO AND BASIL COUSCOUS SALAD

Steps:

• In a small saucepan, bring water 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; cool., In a large bowl, combine the couscous, tomatoes and basil. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Refrigerate until chilled.

COUSCOUS SALAD WITH TOMATO AND BASIL

Steps:

• Mix 1 tablespoon olive oil and garlic in a large microwave-safe bowl; heat on high until fragrant, about 45 seconds. Add chicken broth and heat on high until simmering, about 4 minutes. Gradually stir in couscous. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork.
• Stir tomato, basil, vinegar, salt, and black pepper into couscous; drizzle with remaining 1 tablespoon olive oil and sprinkle with feta cheese.

TOMATO-BASIL COUSCOUS SALAD

Steps:

• Combine couscous, tomato, chickpeas, scallions, oil, lemon juice, and basil in a bowl.
• Toss and serve on a bed of lettuce.

TOMATO BASIL COUSCOUS SALAD

Steps:

• In a large saucepan, bring broth to a boil; add couscous. Cover and remove from the heat; let stand for 5 minutes. Transfer to a large bowl; fluff with a fork and cool., Stir in the onions, tomatoes, basil, oil, vinegar, pepper flakes, salt and pepper. Cover and refrigerate until chilled. Garnish with tomatoes.

TOMATO AND BASIL COUSCOUS SALAD

Steps:

• In a food processor pulse garlic, salt, gorgonzola cheese, mustard.
• Feed in through feed tube oil and balsamic vinegar.
• In a bowl mix couscous and tomatoes add dressing.
• Season with basil and pepper.
• Serve on a bed of Fresh herbs mixed with fresh greens and onion.

COUSCOUS SALAD WITH TOMATOES AND MINT

Steps:

• Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
• Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
• Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
• Copyright 2003 Television Food Network, G.P. All rights reserved

TOMATO BASIL SALAD

Steps:

• In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute and removing from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed.

TOMATO COUSCOUS SALAD

Steps:

• Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
• In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside.
• Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
• In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
• Serve warm or at room temperature.

COUSCOUS AND CUCUMBER SALAD

Steps:

• In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature.
• Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour.
• Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges.

PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES

Steps:

• Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
• In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
• Add couscous to the pan along with slivered basil, stir together, and serve.

FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD

Steps:

• In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.
• In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.
• With a fork, fluff the couscous then let cool.
• Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
• Garnish with whole basil leaves and serve.
• Note: part-skim mozzarella cheese can be substituted.

HEIRLOOM TOMATO SALAD WITH PEARL COUSCOUS

Steps:

• Bring the vegetable stock to a simmer in a saucepan over medium heat. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the couscous and cook and stir until golden brown, about 10 minutes. Stir the toasted couscous into the hot vegetable stock and return to a simmer. Cover and cook until the stock has been absorbed into the couscous, about 15 minutes. Scrape into a mixing bowl, fluff with a fork, and allow to cool to room temperature.
• Place the basil, parsley, garlic, oregano, thyme, and olives into a food processor; pulse until the herbs are coarsely chopped. Stir the herb mixture into the couscous along with the heirloom tomatoes, cherry tomatoes, cucumber, red onion, and feta cheese. Drizzle with the vinegar, 1/2 cup olive oil, and lemon juice. Stir until evenly combined.

TOMATO, BASIL AND COUSCOUS SALAD

Steps:

• Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.
• Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.

BALSAMIC TOMATO COUSCOUS

Steps:

• In a medium pan, bring the broth to a boil.
• When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.
• Chop the tomatoes.
• In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes.
• When the couscous is ready add the tomato mixture and mix well.
• Serve hot or cold.

TOMATO & MOZZARELLA COUSCOUS SALAD

Steps:

• Tip the couscous into a large bowl along with the pesto and crumble over the stock cube. Pour over 2 teacups (about 400ml/14fl oz) boiling water and give it a good stir to dissolve the stock. Cover with cling film and leave to stand for 10 mins until all the water has been absorbed.
• To make the dressing, mix together the olive oil, pesto and lemon juice. When the couscous has swelled up, pour the dressing over and flake through with a fork, breaking up any clumps. Toss in the mozzarella, tomato and rocket, then serve.

COUSCOUS SALAD

Steps:

• Bring broth and water to boil in a medium saucepan.
• Remove from heat.
• Stir in couscous.
• Cover.
• Let sit for 5 minutes.
• DRESSING: Whisk sugar, dijon mustard, lemon juice, and red wine vinegar together.
• Whisk in olive oil slowly.
• Transfer couscous to a large bowl and fluff with fork to separate the grains.
• Add tomatoes, cucumbers, green onion and feta cheese.
• Add dressing and toss.
• Serve at room temperature.

TOMATO BASIL COUSCOUS SALAD

Steps:

• 1. In a large saucepan, bring broth to a boil; add couscous. Cover and remove from heat. Let stand 5 minutes. Transfer to a large bowl; fluff with a fork and cool.
• 2. Stir in the onions, tomatoes, cucumbers, basil, oil, vinegar, pepper flakes, salt and pepper. Cover and refrigerate until chilled. (I whisked together the dressing ingredients and poured over, then mixed.)
• 3. Garnish with cherry tomatoes prior to serving.
• 4. Nutrition Facts: 1 serving (1/2 cup) equals 223 calories, 10 g fat,(1 g saturated fat), 0 cholesterol, 389 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein. (Does not include cucumbers.)