COUSCOUS SALAD WITH DRIED APRICOTS AND PRESERVED LEMON
While summer is still with us, you can serve any vegetable-laden dishes you've been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed with preserved lemon and plenty of herbs. If you can't find any preserved lemons, and can spare a few weeks, here's a recipe to make them yourself.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
- Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 126 milligrams, Sugar 5 grams
PARSLEY COUSCOUS
Steps:
- In a stainless steel bowl, mix the couscous, curry, parsley puree, salt and pepper. Add the boiling water and immediately stir then cover tightly with plastic film. Make sure it is completely sealed. Let stand 30 minutes then with the back of a fork, fluff;
- Prepare an ice bath. In a pot of salted, boiling water, blanch the parsley for about 2 minutes until soft, but still green. Immediately plunge in an ice bath. Squeeze parsley dry and place in a blender. Turn on blender and slowly pour the oil in. Season and check. Let run for 3 to 5 minutes until the cup gets a little warm.
- PLATING Mold the couscous using an o-ring or ramekin. Place whole squab on top. Spoon vegetables around bird and drizzle some parsley oil.
- Wine Recommendation: Olmos Reward, Frankland Estate, Austral
PARSLEY SALAD
Steps:
- Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
- In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.
LEMON AND PARSLEY COUSCOUS
Make and share this Lemon and Parsley Couscous recipe from Food.com.
Provided by Sonya01
Categories Grains
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the water and stock powder in a saucepan and bring to the boil.
- Remove from the heat.
- Stir in the couscous using a fork, then cover the pan and stand for 2 minutes.
- Add the butter, parsley and lemon rind.
- Stir with a fork until well combined and serve.
Nutrition Facts : Calories 214.4, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 47.5, Carbohydrate 33.7, Fiber 2.3, Protein 5.6
LEMON & PARSLEY TABBOULEH
Tabbouleh is a classic Lebanese bulghar wheat salad - with this recipe adding couscous to the mix
Provided by Good Food team
Categories Dinner, Main course
Time 16m
Number Of Ingredients 14
Steps:
- Place the bulghar wheat or couscous in a heatproof bowl with the crumbled stock cube and garlic, pour over boiling water to cover, then set aside for 30 mins for bulghar or 10 mins for couscous.
- If you've used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients. Serve, chill until needed, or see suggestions, right.
- To make with goat's cheese, mix the crumbled goat's cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve.
- To make with grilled halloumi, heat 1 tbsp oil in a non-stick pan. Thickly slice the halloumi cheese and fry on a high heat for 2-3 mins on each side, or until softened and golden. Finely chop the small preserved lemons into the salad. Divide between bowls. Top with the cheese slices and serve.
Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.21 milligram of sodium
RED ONION, PARSLEY, AND PRESERVED LEMON SALAD
Categories Salad Onion Side Vegetarian Wheat/Gluten-Free Lemon Summer Parsley Gourmet Vegan Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a first course
Number Of Ingredients 13
Steps:
- To prepare salad:
- In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
- To make Paula Wolfert's Seven-Day Preserved Lemons:
- Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons.
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- In a medium saucepan, bring the water or broth to a boil over medium high heat and stir in the couscous. Return to a boil and then cover the couscous and turn off the heat. Allow the couscous to sit 10 minutes to absorb the water.
- While the couscous is cooking, heat the olive oil in a saute pan over medium low heat. Add the slivered almonds and cook 3-5 minutes, stirring frequently, until the almonds are lightly toasted. Remove the almonds from the heat and transfer the oil to a glass bowl. Set aside.
- When the couscous is cooked, place in a large bowl and add all the ingredients, including the olive oil you used to toast the nuts. Mix well, adjust seasonings to taste.
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- Cook the couscous according to package directions. I pour 1 cup of boiling water over, stir it and leave it to sit for 5 minutes before fluffing up with a fork.
- Finely chop the parsley and add to the couscous along with the lemon juice and olive oil and stir to combine.
- Season with salt & pepper and serve immediately or store in the fridge in an airtight container for a few days.
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- While the couscous is cooking, finely mince the preserved lemon peel and pulp. Add the lemon to a large bowl along with the parsley, butter, chopped apricots, cranberries, pistachios, pepper, and cinnamon.
- When the couscous is done, drain it if necessary and add it to the bowl with the other ingredients, mix well. Can be served warm, cold or at room temperature.
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