Couscousfruitsalad Recipes

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COUSCOUS & FRUIT SALAD

Make and share this Couscous & Fruit Salad recipe from Food.com.

Provided by Motivated Mama

Categories     Fruit

Time 10m

Yield 4 sides, 4 serving(s)

Number Of Ingredients 8



Couscous & Fruit Salad image

Steps:

  • Wisk olive oil, orange juice, cider vinegar, shallot, salt and pepper.
  • Combine with couscous, fruit and almonds.
  • ENJOY!

2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon cider vinegar
2 teaspoons shallots, minced
salt and pepper, to taste
2 cups whole wheat couscous, cooked
2 cups summer fruit
2 tablespoons almonds, sliced and toasted

COUSCOUS AND POMEGRANATE SALAD

Make and share this Couscous and Pomegranate Salad recipe from Food.com.

Provided by strawberrybird

Categories     Grains

Time 20m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 9



Couscous and Pomegranate Salad image

Steps:

  • Place the couscous in a large mixing bowl. Add olive oil, vinegar, harrisa, and lemon juice. Stir.
  • Pour boiling water over the couscous until just covered. Stir. If couscous looks dry add more water. Cover bowl and let sit 6 minutes.
  • Use a fork to fluff the couscous. If the couscous is too dry or too hard, add more water, cover and let sit another few minutes.
  • Add green pepper and pomegranate seeds.

1 cup couscous
boiling water
1 tablespoon olive oil
2 teaspoons sherry wine vinegar
1/2 teaspoon harissa
1 teaspoon lemon juice
1 cup dried apricot, diced
2 -3 cups pomegranate seeds (from 1 pomegranate)
1 green pepper, diced

ISRAELI COUSCOUS SALAD

A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.

Provided by The Natalie Method

Categories     Salad     100+ Pasta Salad Recipes     Spinach Pasta Salad

Time 1h35m

Yield 4

Number Of Ingredients 17



Israeli Couscous Salad image

Steps:

  • Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
  • While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
  • Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g

1 teaspoon extra-virgin olive oil
1 medium shallot, diced
2 cloves garlic, minced
1 cup Israeli couscous, uncooked
1 ¼ cups chicken stock
2 Persian cucumbers, sliced
1 cup chopped fresh spinach
1 cup grape tomatoes, halved
1 cup quartered black olives
¼ cup sliced scallions
¼ cup chopped fresh Italian parsley
¼ cup julienned fresh mint leaves
¼ cup julienned fresh basil leaves
lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ tablespoon Dijon mustard
salt and ground black pepper to taste

EASY COUSCOUS SALAD

This past summer was very hot and this salad fitted perfectly. Not too heavy, yet filling and above all, easy to make.

Provided by Chef Dudo

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13



Easy Couscous Salad image

Steps:

  • Bring stock to a boil in a heavy saucepan.
  • Stir in couscous.
  • Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
  • Mix well.
  • Transfer couscous to a large bowl.
  • Fluff with a fork.
  • Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
  • Mix gently.
  • Pour dressing over mixture and mix again.
  • Season with salt and pepper.
  • Can be served luke-warm or chilled.

Nutrition Facts : Calories 206.1, Fat 4.4, SaturatedFat 0.7, Sodium 253.5, Carbohydrate 34.2, Fiber 3.8, Sugar 5.9, Protein 7

1 cup chicken broth or 1 cup vegetable broth
3/4 cup couscous
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon mustard
1/2 teaspoon lemon, zest of
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup celery, chopped
1/2 cucumber, seeded and chopped
1/4 cup scallion, chopped
1/4 cup fresh parsley, chopped
salt and pepper (to season)

10-MINUTE COUSCOUS SALAD

This makes a great lunchbox filler for a day out and is equally good at home from the fridge

Provided by Good Food team

Categories     Lunch, Main course

Time 10m

Number Of Ingredients 8



10-minute couscous salad image

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.

Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium

100g couscous
200ml hot low salt vegetable stock (from a cube is fine)
2 spring onions
1 red pepper
½ cucumber
50g feta cheese, cubed
2tbsp pesto
2tbsp pine nuts

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