QUINOA, COUSCOUS, AND FARRO SALAD WITH SUMMER VEGETABLES
This light and delicious salad is packed with protein, vitamins, and fiber. I tried this while visiting a resort in Marco Island and could not wait to recreate it myself. This salad is the perfect dish for a light lunch or a side dish at dinner. Your vegetarian friends will thank you for serving this at any dinner party or BBQ.
Provided by Chrissy Gaynor
Categories Salad Grains Quinoa Salad Recipes
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
- Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
- Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
- Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 50.3 g, Cholesterol 18.9 mg, Fat 20.9 g, Fiber 3.8 g, Protein 11.6 g, SaturatedFat 5.2 g, Sodium 369.7 mg, Sugar 2 g
PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS
Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
- While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
- Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
- Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
- To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams
10-MINUTE COUSCOUS SALAD
This makes a great lunchbox filler for a day out and is equally good at home from the fridge
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 8
Steps:
- Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.
Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium
GRIDDLED VEGETABLES WITH FETA AND COUSCOUS
An easy veggie salad to serve at barbecues, or to batch cook for packed lunches. Each serving provides 597 kcal, 21.5g protein, 70g carbohydrate (of which 13g sugars), 24g fat (of which 9g saturates), 10g fibre and 1.3g salt.
Provided by Sunil Vijayakar
Categories Main course
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat a griddle pan over a high heat or prepare your barbecue until medium hot.
- Mix the onions, courgettes, aubergine and peppers in a bowl and drizzle with the oil. Season well with salt and pepper and mix well.
- Meanwhile, put the couscous in a large bowl. Pour in the stock, stir and cover with cling film. Soak for 12-15 minutes.
- Griddle or barbecue the vegetables in batches for 8-10 minutes, or until just tender.
- Fluff up the couscous with a fork, then add the herbs, vinegar and grilled vegetables. Stir well, then spoon onto a large platter. Sprinkle with the feta and chilli and serve.
Nutrition Facts : Calories 597kcal, Carbohydrate 70g, Fat 24g, Fiber 10g, Protein 21.5g, SaturatedFat 9g, Sugar 13g
COUSCOUS WITH FETA, CHICKPEAS AND TOMATO
This is one of my vegetarian sister's favorite salads, from Mom (I'm not sure where she got it). She just eats it as is, but it is also good with grilled chicken, for the non-vegetarian set. A simple, tasty, one-pot dish, excellent hot or cold.
Provided by Cinizini
Categories Grains
Time 28m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan or large skillet over medium heat.
- Add red pepper and garlic and cook for three minutes, stirring frequently.
- Stir in a half a cup of the broth, along with the dried oregano or basil and chickpeas. Turn heat up to boil the mixture, then lower heat and simmer for 15 minutes.
- Add remaining 1 and 3/4 cups of broth and salt, then bring to the boil. Add tomatoes. Gradually stir in couscous, then remove from heat, cover, and let stand 5 minutes until couscous cooks.
- Stir in green onions and feta, toss well, and serve. May add some cracked black pepper, if you like.
- Great next-day leftovers!
Nutrition Facts : Calories 371.2, Fat 10.6, SaturatedFat 5.1, Cholesterol 26.7, Sodium 1085.2, Carbohydrate 55.2, Fiber 7.8, Sugar 4.1, Protein 14.7
COUSCOUS WITH FETA 'N' TOMATOES
This light and lovely side dish features a great blend of tangy flavors mellowed by easy-to-cook couscous. It really comes together in a snap. -Josephine Piro of Easton, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, pour boiling water over tomatoes; let stand for 5 minutes. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; let stand, covered, for 5 minutes or until broth is absorbed., Drain and chop tomatoes; add to couscous. Gently stir in the remaining ingredients. Serve warm or chilled.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 481mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
COUSCOUS WITH TOMATOES AND FETA
This couscous dish is fresh, bright & so flavorful! This dish can be served warm or cold.
Provided by Holly Nilsson
Categories Main Course Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Cook onion and garlic in oil over medium heat until tender, about 5-6 minutes.
- Add chicken broth, basil and a pinch of salt, bring to a boil. Stir in couscous, cover, remove from heat and let stand 5 minutes.
- Lift lid, stir in tomatoes, lemon juice and feta cheese. Garnish with fresh basil and parsley and serve.
Nutrition Facts : Calories 302 kcal, Carbohydrate 39 g, Protein 8 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 333 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
WARM COUS COUS, VEGETABLE AND FETA SALAD
Mouthfuls of crumbly cheese, warm roasted vegetables and cous cous make this a substantial salad for any time of year.
Provided by English_Rose
Categories Grains
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F.
- Place the peppers, zucchini and garlic cloves in a bowl with a little oil and stir to coat everything lightly. Tip into a roasting tin and roast for 30 minutes, until tender.
- Meanwhile, pour 2 1/2 cups boiling water over the cous cous and leave to soak until all the water has been absorbed.
- Remove the vegetables from the oven and discard the garlic cloves.
- Place the peppers in a plastic bag, knot the end and leave for 10 minutes; then peel off the skin and cut the flesh into strips.
- Place the couscous in a large serving bowl. Stir well to break up any lumps and add the warm vegetables, cherry tomatoes, feta and basil.
- Toss together. Whisk all the dressing ingredients together and pour over.
- Serve.
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Cuisine AmericanCategory Main Dish, Salad, Side, Side Dish
- Drizzle a few glugs of olive oil over the top, plus a few pinches of kosher salt and use your hands to mix, ensuring the veggies are well coated.
- Roast the veggies until browning and tender (stirring them halfway through); this will take between 25-35 minutes, depending on your oven.
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From realfoodhappyhome.com
5/5 (1)Category SaladCuisine MediterraneanTotal Time 55 mins
- Preheat the oven to 400 degrees. Line a cookie sheet with foil and drizzle with the olive oil. Cut up the veggies into bite sized pieces. Slice the onions and place on cookie sheet.
- Heat 1 tbsp olive oil in a medium saucepan. Toast the couscous until lightly browned. Add stock and bring to a boil. Reduce to simmer and cook for 10 minutes (or until the liquid absorbs).
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From mylifecookbook.com
Reviews 1Calories 499 per servingCategory Side Dish
- For the roasted vegetables: In a large bowl, add your vegetables, 3 T of olive oil, salt, thyme, pepper and garlic. Mix to make sure the vegetables are well coated with the oil and spices. Spray a large cookie sheet with cooking spray and add your vegetables. Make sure that they are spread out in an even layer for best results. Place in the oven and roast for 50 minutes or until the vegetables are browned. Once they are done, set them aside to cool.
- For the salad: In a large bowl add the roasted vegetables, parsley, couscous and half of the dressing. Toss well to combine and set in the refrigerator until ready to eat. When ready to eat, toss with the rest of the dressing and feta cheese. Top with the toasted pine nuts.
ROASTED VEGETABLE AND FETA COUSCOUS SALAD - HEALTHY …
From healthyfood.com
4.8/5 Total Time 10 minsCategory SaladsCalories 349 per serving
- 1 Put the couscous in a bowl with 1/3 cup boiling water, then cover and leave for 5 min or until the liquid is absorbed. Squeeze over the lemon juice, then fluff the grains with a fork.
- 2 Meanwhile, microwave the leftover ratatouille for 1–2 min until heated through. Mix with the spinach, then serve with the couscous, topped with the feta, olive oil and a grind of black pepper.
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Reviews 5Estimated Reading Time 2 minsCategory Salad, Side Dish, VegetarianTotal Time 20 mins
- Mix together all the dressing ingredients and pour over the salad. Toss to combine and serve warm.
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4/5 (64)
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From bakeatmidnite.com
Cuisine MediterraneanTotal Time 25 minsCategory Side DishCalories 185 per serving
- Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots, the chili flakes, and a pinch of salt. Cook, stirring, until softened, about 2 minutes.
- Add the couscous so it toasts slightly; about 5 minutes. Pour in the broth and simmer; you may season lightly with salt and pepper if necessary at this point, and cook until most of the liquid is absorbed, about 12 minutes. Off the heat, stir in the grape tomatoes, spinach, scallions, half of the cheese and the lemon juice and stir to combine and lightly wilt the spinach. Adjust the seasoning as needed and then top with the remaining cheese and basil. Serve immediately
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Servings 4Total Time 1 hr 20 minsCategory パン, DinnerCalories 580 per serving
- Put the onions, courgettes, aubergine, red peppers and garlic in the roasting tin and drizzle with oil.
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5/5 (10)Total Time 35 minsCategory SideCalories 375 per serving
- Preheat oven to 400F. Add diced zucchini, diced red onion and cherry tomatoes to a large mixing bowl and toss with 1 tbsp of oil and salt and pepper. Pour veggies onto a parchment lined baking sheet.
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From ramonascuisine.com
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- Cut all veggies into chunks, place in an oven tray, sprinkle some salt pepper, olive oil dry or fresh herbs and put in the oven. Bake at 200° for 40 minutes or so depending on how are you want the vegetables to look. The red onion I normally cut slices and bake separately, I drizzle a little bit of olive oil over so it does caramelize a little. Keep an eye on the onion if you decide to make it separately as it cooks faster than the rest of the vegetables. If you don’t want them caramelised, mix them with the rest of the veggies and bake together.
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