COUSCOUS SALAD WITH BROCCOLI AND RAISINS
Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl.
- Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.
WARM COUSCOUS AND BROCCOLI SALAD
"My Mate and I came up with this recipe last weekend when we were trying to think up an alternative to a standard garden salad. The results were very favorable but I would love to hear any alternatives that you may come up with.
Provided by Georgie SkunkWoolfe
Categories Vegetable
Time 35m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place bacon on a broiler pan and cook in a preheated 350 degree oven until crispy.
- Watch it closely as toward the end it will cook very quickly.
- (This keeps the bacon from shriveling and the drippings drain into the pan.) Save the drippings!
- Cut broccoli flowerttes from head, peel and dice up stems (and if you have been throwing away the stems all this time, shame on you! They are the best part!).
- Blanch broccoli and matchsticked carrots in boiling water for just a few minutes (you will see the color change) Cool under cold water to stop the cooking.
- Chop broccoli and stems into small bite sized pieces, (about 1/4 inch) A few pulses in a food proccessor does it about right but do not chop it to a pulp.
- In a small saucepan bring the chicken stock to a boil.
- If you wish you can add some olive oil to the water and some herbs to the stock to give some additional flavor.
- add the couscous and remove from heat.
- Cover and let stand 5 minutes.
- Layer carrots, onions, crumbled bacon, and chopped broccoli in a bowl.
- Top with hot couscous.
- Drizzle hot bacon drippings over the couscous and toss to mix.
- Add salt and pepper to taste.
- If you need to microwave the salad for a couple of minutes to warm it up before serving.
COUSCOUS WITH BROCCOLI
Very yummy! Only 3 WW points per serving! From the Weight Watchers "5 Ingredients, 15 Minutes" Cookbook.
Provided by Roni_C
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using frozen broccoli, thaw and drain.
- Mix chicken broth, salt and pepper in a saucepan and bring to a boil.
- Stir in couscous and broccoli. Cover, remove from heat, and let stand 5 minutes or until all liquid is absorbed. Fluff with a fork and serve. Makes 4 one cup servings.
Nutrition Facts : Calories 181.4, Fat 0.5, SaturatedFat 0.1, Sodium 312.1, Carbohydrate 37, Fiber 4.3, Sugar 0.9, Protein 7.5
COUSCOUS SALAD WITH BROCCOLI AND RAISINS
From Body and Soul Magazine Sep 2008 This is for 1 serving but you can easily multiple the recipe :)
Provided by Jamilahs_Kitchen
Categories Beans
Time 20m
Yield 1 salad, 1 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan bring 2/3 cup lightly salted water to a boil.
- Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes.
- Fluff with a fork and transfer to a bowl.
- Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 404, Fat 18.7, SaturatedFat 7.1, Cholesterol 33.4, Sodium 799.1, Carbohydrate 48.9, Fiber 6.1, Sugar 13.8, Protein 14.1
SUMMER COUSCOUS SALAD
Capture the flavours of summer in this simple, hearty couscous salad. With fried halloumi, vine tomatoes and courgettes, it's perfect for an al fresco lunch
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
- Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
- If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.
Nutrition Facts : Calories 721 calories, Fat 50 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.86 milligram of sodium
CURRY COUSCOUS AND BROCCOLI FETA SALAD WITH GARBANZO BEANS
All ingredients can be adjusted to suit taste. Add in some chopped peeled cucumber if desired. If you are not a ginger lover then omit the fresh ginger. Plan ahead this salad needs to chill for at least 2 hours before serving.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute).
- Add in 2-1/4 cups water with 1 teaspoon salt.
- Add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute.
- Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes).
- Transfer the couscous and veggies to a large bowl.
- Mix in garbanzo beans, oil, wine vinegar, minced fresh ginger; toss to combine.
- Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt).
- Add in feta cheese, green onions and toasted almonds (if using); toss to combine.
- Add in salt and pepper to taste.
- Chill for a minimum of 2 hours before serving.
- Delicious!
MEDITERRANEAN COUSCOUS SALAD
A gorgeous light side dish which goes fabulously with a piece of grilled chicken or fish! Also great for picnics as it's best warm or room temp. You could add some corn kernels, maybe toasted pine nuts? Anchovies? Aussie tbsp used (20ml).
Provided by Chickee
Categories Vegan
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix couscous and stock in a bowl which has a lid, let stand uncovered.
- Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl.
- Mix balsamic, lemon juice and garlic.
- Pour 1/3 of dressing over vegetables, mix well.
- Chop the broccoli into small florets about 1/2 inch wide. Cut the stalk into small pieces (about the size of a corn kernel. You want most things to be the same size in this salad.).
- By now the couscous should be almost ready.
- Add the broccoli to the couscous and put the lid on loosely.
- Microwave for 1 minute.
- Add to the salad mix and toss.
- Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well.
- Serve whilst still warm.
Nutrition Facts : Calories 263, Fat 2.5, SaturatedFat 0.3, Sodium 176.4, Carbohydrate 52.2, Fiber 8, Sugar 5.3, Protein 11.3
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