ZUCCHINI COUSCOUS SALAD
This zucchini couscous salad is a delicious salad that tastes even better as a leftover. It is made with whole wheat couscous and grilled zucchini.
Provided by Olivia Ribas
Categories Salad
Time 25m
Number Of Ingredients 11
Steps:
- In a medium heatproof bowl, pour 1 cup boiling water over the couscous.
- Cover and let sit for 5 minutes.
- Uncover, fluff with a fork, and set aside to let cool for 5 minutes more.
- Heat a gas grill to medium-high. In a medium bowl, gently toss the zucchini with 1 tbs olive oil, salt, and pepper.
- Set the zucchini down on the grill and cook, flipping occasionally, until it is browned and softened but not mushy, about 5 to 7 minutes.
- In the same dish used to cook the couscous, add zucchini and all the remain ingredients. Stir really well along with the homemade vinaigrette.
- Taste and adjust the seasoning if you think it is necessary. Serve immediately.
Nutrition Facts : ServingSize 1 /4, Calories 220 kcal, Carbohydrate 16 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 392 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 3 g
ZUCCHINI COUSCOUS
A very quick and easy side dish. It could also double as the base for a cold salad with the addition of other chopped veggies and oil based dressing!
Provided by yooper
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini into 1/4-inch dice.
- In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring until just tender, about 5 minutes.
- Add water and bring to a boil.
- Stir in couscous and remove skillet from heat.
- Let mixture stand, covered, for 5 minutes.
- Fluff couscous with a fork.
- Cover for 5 minutes.
COUSCOUS AND ZUCCHINI
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
- In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
- Fluff couscous with fork and fold in vegetables.
COUSCOUS WITH ZUCCHINI & TOMATO
I found this in a flyer from Safeway, a great salad for lunch, you could cheat like I did and use chargrilled zucchini from a jar.
Provided by Mandy
Categories Grains
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the cous cous according to packet directions and place in a serving bowl.
- Stir in 3 tblsp olive oil & the lemon juice, set aside.
- Heat the reaming oil in a pan and fry the zucchini until golden, add to the cous cous.
- Fry the walnuts in the same pan for 1-2 mins, stirring regularly and then add to the cous cous with remaining ingredients.
- Stir well to combine and serve.
Nutrition Facts : Calories 559.6, Fat 31.1, SaturatedFat 3.6, Sodium 537.7, Carbohydrate 61.7, Fiber 8.9, Sugar 13.2, Protein 15
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- Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water. In a skillet, sauté the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper and let cool to room temperature. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.
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