Couscous Feta Salad Recipes

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.

Steps:

• Combine couscous, ½ tablespoon olive oil, minced chili, cumin, coriander, and garlic and edamame in a bowl.
• Add two cups boiling water to mixture, cover, and let stand 5 minutes, until water is absorbed.
• While couscous mixture is absorbing water, combine halved tomatoes, mint or basil leaves, scallions, and lemon juice in a separate bowl.
• Combine cooled couscous mixture with tomato mixture, add remaining olive oil, and mix.
• Add feta cheese and gently mix to combine.
• Garnish with black olives, if desired.
• Add salt and pepper to taste and enjoy!

Steps:

• Heat broth until boiling and stir in couscous. Cover and remove from heat. Let it stand for five minutes. Transfer to a large bowl and fluff couscous with with and let cool for ten minutes.
• Add feta, cucumber, tomato, pepper, green onion and fresh basil.
• Prepare the dressing. Combine vinegar, oil, garlic and sugar.
• Pour dressing over couscous and vegetables and add salt and pepper to taste.

Steps:

• Boil water.
• Pour couscous into a soup bowl. Add enough boiling water to cover couscous completely (even a bit more, depending on the type of couscous you have) and cover the bowl with a plate. Set aside for 8 minutes.
• Chop parsley, green onion, tomato, and pepper.
• When couscous is done (tender), scoop it into a bigger bowl and fluff it with a fork. Add chopped ingredients and mix together.
• Add crumbled feta and whole almonds and stir to blend everything together.
• Add olive oil and salt and pepper, and stir well once again.
• Serve on two plates and add ground fresh chili paste as you eat, according to your taste! Enjoy!

Steps:

• Put the couscous into a large bowl and add the lemon juice and olive oil.
• Pour in the boiling water, stir, then cover with plastic wrap, and leave for about 10 minutes.
• Cook the leek in plenty of boiling salted water until soft. Drain and stir into the couscous with the onion, parsley and mint.
• Season to taste with salt and freshly ground black pepper and stir in the feta.
• Serve immediately.

Steps:

• Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
• Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
• While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
• Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
• Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

Steps:

• Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
• Squeeze lemon juice over ingredients and toss until blended.

Steps:

• Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
• Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
• Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
• Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
• Plate marinated feta and serve dressed salad over top.