CRAN-ORANGE COUSCOUS SALAD
I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.
Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.
CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES
For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.
Provided by Dave Lieberman
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
- Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
- Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
ORANGE & FETA GIANT COUSCOUS SALAD
Pile this Middle Eastern-influenced salad onto platters to serve as part of a party spread
Provided by Cassie Best
Categories Buffet
Time 35m
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil. Add the couscous and cook following pack instructions. Meanwhile, cut the peel off the oranges with a small fruit knife, then cut into segments - catching any juice in a large bowl. Set the orange segments to one side.
- When the couscous is cooked, drain, then add to the bowl with the orange juice. Add the orange zest and lemon zest and juice, olive oil, harissa, spices, and some seasoning. Leave to cool, stirring every now and then to prevent it from sticking together. Can now be chilled for up to 24 hrs.
- Once cooled, add the remaining ingredients, including the orange segments, to the couscous. Gently toss everything together, being careful not to break up the orange too much. Serve at room temperature. Any leftovers can be kept in the fridge for up to 2 days.
Nutrition Facts : Calories 335 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2 milligram of sodium
ORANGE CRANBERRY COUSCOUS LIKE WHOLE FOODS'
I love to pick up the orange cranberry couscous at Whole Foods Market but it's a little spendy. So I took the ingredient list from this salad and employed the methods from a similar salad in the "Whole Foods Market Cookbook" and voila!
Provided by Garlic Chick
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a sauce pot, bring the orange juice, water, first 2 teaspoons olive oil and grated ginger to a boil
- Add the couscous and stir well, cover and allow to reconstitute for 10-15 minutes.
- Meanwhile, stir together the dried cranberries, mandarin oranges, almond slivers and chopped parsley.
- Add the fruit mixture to the couscous and stir together.
- Top with the final teaspoon of olive oil and salt and pepper to taste.
MANDARIN COUSCOUS SALAD
I help teach a healthy lifestyles program and often share this recipe. Instead of mandarin oranges you can add fresh chopped oranges...or replace the peas with diced cucumber or green pepper. -Debbie Anderson of Hillsdale, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Place water in a saucepan; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cover and refrigerate for at least 1 hour., In a large bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt and pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat.
Nutrition Facts : Calories 221 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
FRUITY COUSCOUS SALAD
To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.
Provided by Ben S.
Categories Salad Pasta Salad Fruit Pasta Salad Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g
ORANGE AND COUSCOUS SALAD
Fresh-tasting, delicious vegetarian salad! Recipe adapted from Complete Vegetarian Cookbook. I usually use a bit less couscous than called for and throw in a whole can of chickpeas.
Provided by stormylee
Categories Oranges
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chop spring onions, bell pepper, and cucumber. Rinse and drain canned chickpeas.
- Prepare couscous according to the instructions on the package (I put the couscous in a bowl, cover with boiling water, and leave to soak for about 15 minutes, then stir with a fork).
- Add spring onions, bell pepper, cucumber, chickpeas and sultanas, stirring to combine. Season generously with salt and pepper.
- Mix dressing ingredients together, pour over couscous mixture and stir to combine.
- Using a sharp knife, remove the peel and pith from the oranges. Cut them into segments, removing all the membrane. You can catch any juice in a bowl and stir it through the salad.
- Arrange the lettuce leaves on plates, divide the couscous mixture between the plates and arrange the orange segments on top. Garnish with mint and serve.
Nutrition Facts : Calories 561.7, Fat 4.2, SaturatedFat 1.6, Cholesterol 5, Sodium 192, Carbohydrate 123.6, Fiber 15.7, Sugar 40.3, Protein 22.3
ISRAELI COUSCOUS AND CRANBERRY SALAD
This is a delicious and colourful salad which is quick and easy to make. Keeps well if it lasts that long. I only used 1 cup of dried craisins and as I didn't have a full cup of them I topped it up with dried currants. I also only used 1/3 cup of pine nuts as that was all I had, and also they are very expensive, so using a whole cup seems a bit extravagant. However I submit the recipe in it's original form.
Provided by Kiwi Kathy
Categories Grains
Time 25m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
- Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
- Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
- Drain in a colander, but do not rinse. Leave to cool.
- Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
- Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
- Spritz with lemon juice and adjust with salt to taste.
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- In a saucepan, bring the orange juice, water and olive oil to a boil. Season with salt and pepper. Remove from the heat and add the couscous. Stir, cover and let stand for 5 minutes. Fluff with a fork. Let cool. Cover and refrigerate until completely chilled.
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