Whole Wheat Couscous Vegetable Salad Food

WHOLE WHEAT MEDITERRANEAN COUSCOUS SALAD

Steps:

• Add ½ cup of water to a pot and bring it to boil. Once the water is boiling add ½ teaspoon of salt and ½ of dry couscous to the pot. Stir well, cover the pot and remove it from the stove. Let it sit covered for 5 minutes or until all the water is absorbed by the couscous. Fluff the couscous with a fork and set aside to cool.
• Chop the onion, cucumber and the tomato finely and add them to a salad bowl.
• Chop the parsley and the mint (stems removed) and add them to the same bowl.
• When the couscous is completely cooled down add it to the bowl with the vegetables and herbs and stir well.
• Season the salad with the lemon juice, lemon zest, smoked paprika, dry oregano and olive oil and stir well. Add more salt if needed.

COUSCOUS SALAD WITH ROASTED VEGETABLES AND CHICKPEAS

Steps:

• Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature.
• Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
• Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.
• In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.

WHOLE WHEAT COUSCOUS SALAD

Steps:

• In large heatproof bowl, combine couscous, raisins, cinnamon, allspice and turmeric .
• Pour in 2 cups (500 mL) boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Let cool.
• Add chickpeas, red pepper, green onions, pistachios, vinegar, mint, salt and pepper; toss with fork to combine.
• Make-ahead: Cover and refrigerate for up to 24 hours.

WHOLE-WHEAT COUSCOUS SALAD

Steps:

• Wrap beets in foil, and bake in a 450 degrees oven for 30 to 60 minutes, until tender when pierced with tip of a knife. Unwrap, let cool enough to handle, and peel. Cut the beets into 1/2-inch pieces, and set aside.
• Spray a nonstick skillet with cooking spray. Add onion and cumin, cover, and cook, stirring, over medium-low heat until translucent, 6 to 8 minutes. Add couscous, boiling water, salt, and pepper; stir. Turn off heat, cover, and let sit 15 minutes, until fluffy when mixed with a fork. Transfer to large bowl, add remaining ingredients, and toss.

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.

WHOLE WHEAT M'HAMSA COUSCOUS SALAD

Steps:

• Preheat oven to 425 degrees.
• With a sharp knife, cut delicata in half lengthwise. (Don't worry about peeling; the skin is edible.), scoop out the seeds, and cut each half into 1/2-inch segments, creating moon-shaped pieces that have slight bumps around the curve.
• Arrange pieces in a single layer in a metal baking pan and coat with 2 tablespoons olive oil, salt gently and place in oven; roast 10 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing up.
• Continue roasting, turning every 7 to 10 minutes until both sides of the squash pieces are golden, (about 25 to 30 minutes).
• Meanwhile, bring water or broth to a boil over high heat, add couscous, stir, cover and return to boil.
• Turn off heat and let the couscous rest for 7 to 10 minutes, then fluff with fork.
• Toss couscous with remaining olive oil, sun-dried tomatoes, scallions and parsley and mint.
• Add lemon juice and roasted squash, and toss again.
• Season to taste with salt and pepper, and top with feta.