ISRAELI COUSCOUS SALAD
Steps:
- Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
- In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
- When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.
Nutrition Facts : ServingSize 1 (of 4), Calories 319 kcal, Carbohydrate 42 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 13 g
WHOLE WHEAT M'HAMSA COUSCOUS SALAD
Couscous is a great alternative to pasta because it cooks so quickly. This recipe is made with M'hamsa couscous, a hand-rolled sun-dried couscous from Tunisia that has an especially toasty flavor. You could, however, substitute any brand. Delicata squash is wonderful because its skin is edible, but this dish would be just as terrific made with roasted butternut squash. Recipe found at reddding.com. Serves 2 to 3 as a main dish, or 5 to 6 as a side dish.
Provided by Dreamer in Ontario
Categories Vegetable
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 729.4, Fat 41.6, SaturatedFat 8.8, Cholesterol 22.2, Sodium 335.4, Carbohydrate 73.6, Fiber 6.1, Sugar 1.6, Protein 15.9
WHOLE WHEAT ISRAELI COUSCOUS WITH RATATOUILLE, MOZZARELLA AND BALSAMIC VINAIGRETTE
Provided by Bobby Flay
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
- Preheat a grill to medium-high heat.
- Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
- Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.
WHOLE-WHEAT COUSCOUS SALAD
Provided by Marian Burros
Categories salads and dressings
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Follow couscous package directions for proper amount of water. When water boils, add couscous and cumin, cover and cook as directed. Remove from heat.
- Stir in sun-dried tomatoes, ripe tomato, scallions and salt, if desired.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 0 grams, Carbohydrate 55 grams, Fat 1 gram, Fiber 5 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 2 grams
WHOLE-WHEAT COUSCOUS SALAD
Roasted beets and lots of greens make this a healthful salad as well as a colorful presentation for any table.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
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.
Nutrition Facts : Calories 259 g, Fat 3 g, Fiber 6 g, Protein 8 g, Sodium 852 g
WHOLE WHEAT COUSCOUS SALAD
Not only is this lightly spiced salad wholesome and utterly delicious on its own, but it also lends itself to many other serving ideas. Wrap it up in lettuce leaves or tortillas, stuff it into lettuce-lined pita bread, hollowed out tomatoes or cherry tomatoes, or mound on spears of endive. Try leftovers for lunch.
Provided by Annacia
Categories Grains
Time 12m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 153, Fat 5.3, SaturatedFat 0.7, Sodium 512.1, Carbohydrate 23.6, Fiber 4.2, Sugar 8.7, Protein 4.9
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5/5 (38)Total Time 35 minsCategory SaladCalories 386 per serving
- Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant (be careful not to let them burn). Transfer them to a bowl to cool.
- In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.
- Add the couscous to the bowl and toss to coat with the dressing. Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini and squash, and basil. Stir to combine.
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