Vegetable Couscous Salad With Parmesan Food

VEGETABLE COUSCOUS SALAD

Steps:

• In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

SIMPLE PARMESAN COUSCOUS SALAD

Steps:

• Stir the lemon juice and parsley into the cooked couscous and set aside.
• In a large skillet, heat the olive oil over medium.
• Add in the vegetables from the Green Giant Parmesan Garden Medley and sauté for five minutes before adding as much of the spice packet as you like.
• Next, add in the garbanzo beans and sauté for another two minutes or until all the vegetables are soft.
• Remove from heat and toss into the couscous along with the tomatoes and Parmesan cheese.
• Let chill in the fridge for at least 30 minutes.
• Garnish with parsley and green onions when serving.
• Serve with one fried egg per person (optional).

SUMMER VEGETABLE COUSCOUS SALAD

Steps:

• In a wok, heat up the oil and add drained chickpeas. Stir-fry until for about 5 minutes or until nice and brown-ish. At this stage, stir in the paprika and stir-fry for a further minute or two. Make sure not to burn the paprika. Season with salt, pepper and stir in the Parmesan. Transfer into a bowl.
• Cook the couscous according the package instructions. When ready, stir in the butter and season with salt and pepper to your taste.
• While waiting for the couscous, dice the peppers and zucchini. Quarter the onions and separate the layers. Stir-fry these on high heat for a few minutes. Stir-frying should partially cook the veggies so there should not turn soft completely. They should be crunchy rather than soft.
• Mix all the ingredients together, add crumbled Feta and chopped spring onions and serve!

VEGETABLE COUSCOUS

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

VEGETABLE COUSCOUS SALAD WITH PARMESAN

Steps:

• Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.
• Let cool, then place in a bowl and fluff with a fork.
• Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.
• In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.
• Pour over the salad, mixing well.
• Refrigerate salad for at least 2 hours; bring to room temperature to eat.

ROASTED VEGETABLE COUSCOUS SALAD WITH HARISSA-STYLE DRESSING

Steps:

• First prepare the roasted vegetables: prepare the eggplant and zucchini ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in a level teaspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to gas mark 9, 475°F (240°C).
• Now arrange the eggplant, zucchini, tomatoes, pepper, fennel and onion in the roasting pan or sheet pan, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the pan on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
• When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.
• When you're ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
• Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving container. To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and pass the rest of the dressing around separately.

ROASTED VEG & COUSCOUS SALAD

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.

COUSCOUS VEGETABLE SALAD

Steps:

• Place couscous in medium bowl. Pour boiling water over; stir to blend. Cover bowl; let stand until water is absorbed, about 10 minutes. Fluff with fork. Mix in zucchini, bell pepper, onion and cumin. Pour vinaigrette over; toss to combine. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover; let stand at room temperature.)

ROASTED VEGETABLE COUSCOUS SALAD

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.