Tropical Couscous Salad Food

JERK CHICKEN WITH TROPICAL COUSCOUS

Steps:

• Drain mixed fruit, reserving 1/4 cup syrup. Chop fruit., Toss chicken with jerk seasoning. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-5 minutes. Remove from pan, reserving drippings., In same pan, saute peppers and green onions in drippings 2 minutes. Add broth, 1 tablespoon cilantro, lime juice, salt, reserved syrup and chopped fruit; bring to a boil. Stir in couscous; reduce heat to low. Place chicken on top; cook, covered, until liquid is absorbed and chicken is heated through, 3-4 minutes. Sprinkle with remaining cilantro. Serve with lime wedges.

SUMMER COUSCOUS SALAD

Steps:

• Cook the pearl couscous according to the package instructions and set aside.
• Preheat the oven broiler.
• Cut thin rings of the onion and cook in a skillet in 2 tablespoons of the olive oil over medium heat until caramelized, about 20 minutes.
• Toss the other 2 tablespoons of olive oil and a pinch of salt and freshly ground black pepper with the zucchini on a baking sheet and broil for about 5 minutes until cooked through and charred slightly.
• Add the zucchini and onion to the cooked couscous. Next, add in the lemon juice, parsley, white wine vinegar, arugula, goat cheese and some salt and pepper and toss to fully combine.

TROPICAL COUSCOUS SALAD

Steps:

• 1. Prepare couscous in water only, as directed on package. Meanwhile in saucepan, combine reserved liquid from pineapple and oranges (about 1 1/2 cups) sugar, eggs, flour and salt.
• 2. cook and stir over medium heat until thickened and bubbly, let cool slightly. Stir sugar mixture into prepared couscous. Chill couscous mixture several hours or overnight.
• 3. Just before serving. Fold in whipped topping, crushed pineapple, oranges, marshmallows and coconut.

TROPICAL COUSCOUS SALAD

Steps:

• In a saucepan, bring orange juice, water, olive oil, and ginger to a boil. Add couscous, stir, remove from heat, and cover for 7 minutes. Transfer couscous to a bowl and add oranges, peas, green onions, cranberries, and orange zest, mixing well. In a small bowl, whisk together cayenne, lemon juice, and 1/3 cup of reserved mandarin juice and toss with salad. Add walnuts. Refrigerate.

LEMONY CUCUMBER COUSCOUS SALAD

Steps:

• Bring a pot of water to a boil. Add the couscous and continue to boil for about 5 minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
• Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
• Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
• Chop the cucumber into quarter-rounds and roughly chop the parsley.
• Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.

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.

TROPICAL COUSCOUS

Steps:

• Add orange juice and cumin to a saucepan; bring to a boil.
• Add in couscous; cover.
• Remove from heat and let stand 5 minutes.
• Fluff couscous; transfer to a large bowl; let cool.
• In a small bowl, mix together the oil, soy sauce, and lime juice; stir into couscous.
• Add in the cilantro, basil, chives, ginger, mango, and orange; toss to combine.
• Sprinkle w/ nuts.

SPICY TROPICAL COUSCOUS SALAD

Steps:

• Cook couscous according to package directions WITHOUT oil or butter.
• Fluff couscous with fork and set aside in a bowl to cool.
• Add remaining ingredients to cooled couscous and mix well.
• Refrigerate 1 hour before serving.

TROPICAL CHICKEN AND COUSCOUS WITH HERB SALSA

Steps:

• In a non stick pan, heat the butter and olive oil.
• Fry the chicken strips until brown, season.
• Add the diced pineapple to the pan and allow to caramelize. Set aside.
• Bring the coconut milk to a boil and add the uncooked couscous. Remove from heat, cover and leave to steep for two minutes.
• Separate couscous grains with a fork and add a tablespoon of butter, chili flakes and fresh chopped mint.
• In a food processor, blend the herbs, onion and olive oil until you a have a rough paste.
• Use a large platter plate, add heaps of couscous and top with fried chicken and pineapple. Garnish with shaved coconut and lemon.