TOMATO COUSCOUS SALAD
Steps:
- Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
- In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside.
- Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
- In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
- Serve warm or at room temperature.
COUSCOUS SALAD WITH TOMATOES AND MINT
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
- Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
- Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
- Copyright 2003 Television Food Network, G.P. All rights reserved
COUSCOUS SALAD WITH PLUM TOMATOES
A Middle Eastern inspired salad, with the flavors of mint and lemon. Very easy and quick to throw together!
Provided by yooper
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the broth to a boil in a medium saucepan.
- Stir in the couscous, cover and remove the pan from the heat.
- Let stand until all the liquid is absorbed, about 15 minutes.
- Fluff the couscous with a fork, transfr to a large bowl and set aside to cool.
- When cooled, stir in the oil.
- Core, seed, and chop the tomatoes.
- Chop the mint leaves.
- Add both to the couscous.
- Stir in the lemon juice, vinegar, salt and pepper.
- Serve the salad at room temperature.
COUSCOUS SALAD
Provided by Bryan Miller
Categories salads and dressings, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a pot, bring the water, salted, to a boil and add couscous and stir with fork. Remove from heat. The couscous, which will have absorbed all of the water, will be soft but should not be sticky.
- In separate pot put wine, garlic, onion, parsley. Bring to a boil and simmer 5 minutes.
- Add mussels to second pot. Cover and cook until mussels open, 8 to 10 minutes. Remove from heat.
- Cut lettuce leaves into 1/2-inch strips. Dice scallions and celery coarsely. Slice tomatoes.
- Remove mussels from shells. Drain all juice into pot with white wine.
- In a salad bowl arrange couscous, lettuce, tomatoes, mussels, celery and scallions.
- To make dressing, strain the wine-mussel juice mixture and mix about half of it with olive oil and juice from one lemon, or to taste. Salt and pepper.
Nutrition Facts : @context http, Calories 712, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 1818 milligrams, Sugar 6 grams
COUSCOUS WITH A KICK!
Spicy, summery pasta salad made with cucumber, lemon, mint, basil, and jalapeno. This is my interpretation of a spicy tabbouleh dish from 'Pasta & Co.'
Provided by vburrito
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Bring the water to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
- While the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. Add the prepared couscous and mix well.
Nutrition Facts : Calories 210.3 calories, Carbohydrate 38.3 g, Cholesterol 11.1 mg, Fat 3.3 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 155 mg, Sugar 1.3 g
TOMATO AND BASIL COUSCOUS SALAD
It's hard to believe that tossing a few pantry ingredients with summer's fresh best can yield such a lovely salad. Pair it with grilled lemon chicken for a light lunch. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool., In a large bowl, combine the couscous, tomatoes and basil. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Refrigerate until chilled.
Nutrition Facts : Calories 255 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
COUSCOUS SALAD
Israeli couscous is the base of this salad, but smaller, fine-grained Moroccan couscous works, too.
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in the oven until light brown and fragrant, stirring occasionally, about 10 minutes. Remove from oven; let cool.
- Place a medium saucepan over medium-high heat. Add the couscous, stirring occasionally until deep golden brown and fragrant, 3 to 4 minutes. Reduce heat to medium-low; add 1 3/4 cups water or stock all at once. Cover, and let grains steam until tender, about 5 minutes. Remove from heat; keep covered.
- In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add onion and garlic; saute until soft, about 4 minutes. Stir in spice mixture, apricots, and the remaining 1/2 cup water or stock. Reduce heat to a simmer; continue cooking until most of the liquid has evaporated, about 3 minutes. Stir in olives and toasted almonds; remove from heat.
- Fluff couscous with a fork, and add onion mixture. Season with salt and pepper. Add julienned arugula, and drizzle with remaining 1 1/2 tablespoons oil; toss well to combine. Transfer to a serving bowl. Serve warm or at room temperature, garnished with arugula leaves.
VEGETABLE COUSCOUS SALAD WITH PARMESAN
Is there a better summer dish than couscous? Fast, easy and barely any cooking; this couscous salad has fresh summer vegetables all mixed together with a light lemon juice and oregano dressing. One of my favorite couscous preparations.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.
- Let cool, then place in a bowl and fluff with a fork.
- Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.
- In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.
- Pour over the salad, mixing well.
- Refrigerate salad for at least 2 hours; bring to room temperature to eat.
Nutrition Facts : Calories 458.3, Fat 22.8, SaturatedFat 8.2, Cholesterol 33.3, Sodium 789.1, Carbohydrate 42.8, Fiber 4.2, Sugar 3.7, Protein 21.6
VEGETABLE COUSCOUS SALAD
Pair this bright side with broiled salmon, lamb chops, or grilled fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Cook couscous according to package instructions. In a medium bowl, combined cooked couscous, red onion, cucumber, tomato, mint, and olive oil and lemon juice. Season with salt and pepper. To store, refrigerate in an airtight container, up to 3 days.
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