Greek Couscous Salad Recipes
GREEK COUSCOUS SALAD
Bright flavors and crisp raw veggies make a satisfying salad that's hearty enough to be a full meal. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; let stand, covered, until broth is absorbed, about 5 minutes. Transfer to a large bowl; cool completely., Whisk together dressing ingredients. Add cucumber, tomatoes, parsley, olives and green onions to couscous; stir in dressing. Gently stir in cheese. Serve immediately or refrigerate and serve cold.
Nutrition Facts : Calories 335 calories, Fat 18g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 7g fiber), Protein 9g protein.
GREEK COUSCOUS
Greek style Israeli couscous. So delicious!
Provided by KenzieKook
Categories World Cuisine Recipes European Greek
Time 45m
Yield 3
Number Of Ingredients 12
Steps:
- Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
- In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 42.4 g, Cholesterol 5.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 591.8 mg, Sugar 2 g
GREEK SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the couscous, kale, onion, olives, banana pepper, 1 teaspoon of the red wine vinegar and 1 tablespoon of the olive oil. Season with salt and pepper. Toss to coat.
- In a separate medium bowl, combine the cubanelle pepper, tomatoes and cucumbers. Add the parsley, remaining 1 teaspoon red wine vinegar and 1 tablespoon olive oil and salt to taste. Toss to coat.
- On a large plate or platter, arrange the couscous mixture in the center, then top with the cucumber and tomato mixture. Shingle the feta slices on top. Season the feta slices with the oregano, some salt and pepper and a drizzle of olive oil.
GREEK-STYLE COUSCOUS SALAD RECIPE
Go Greek with this simple couscous salad recipe. The Greek-Style Couscous Salad Recipe is easy to make. Serve chilled and prepare for couscous kudos.
Provided by My Food and Family
Categories Herbs
Time 1h20m
Yield 6 servings, about 1 cup each
Number Of Ingredients 6
Steps:
- Cook couscous as directed on package, omitting salt and butter. Fluff with fork. Place in large bowl; cool 10 min.
- Add remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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
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
ZESTY GREEK COUSCOUS SALAD
This recipe is on the Near East plain couscous box. I'm certain that most of the couscous flavors would work just as well in this recipe. It's a bit different than the others posted, so I'm adding it to Recipezaar.
Provided by dogsandwoods
Time 4h30m
Yield 10 cups, 7 serving(s)
Number Of Ingredients 9
Steps:
- Prepare couscous according to package directions, omitting butter or olive oil, and adding black pepper to water.
- In large bowl, combine prepared couscous, lemon juice and olive oil.
- Allow to cool to room temperature.
- Add tomatoes, zucchini, basil and green onions.
- Chill at least four hours.
- Just before serving, stir in feta cheese. Or, you may top with feta cheese as a garnish.
- May be served over romaine lettuce or fresh spinach.
- May be used as a vegan recipe if served without the cheese.
- Cooking time is minimum chilling time.
GREEK COUSCOUS SALAD
I'm not sure just where I got this recipe, but I've been fixing it for a long, long time, most often with bulgur wheat instead of the couscous. Prep time does not include setting time in the fridge.
Provided by Toby Jermain
Categories Vegetable
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Place sun-dried tomatoes in a large bowl, cover with hot water, and let stand 10-15 minutes or until softened.
- Drain well, and coarsely chop.
- Add couscous, cucumber, radishes, parsley, basil, feta, and pine nuts, and toss lightly to combine.
- In a small bowl, whisk lemon juice, vinegar, oregano, salt, and pepper until well combined.
- Set aside for 5 minutes for flavor to develop.
- Slowly add olive oil while continuing to whisk briskly.
- Pour over couscous mixture, and toss to blend.
- Cover, and refrigerate for 1-2 hours.
- Taste, and adjust seasonings before serving.
- For some reason, this salad dissipates flavors like you wouldn’t believe.
- You will probably need more of most dressing ingredients, especially more lemon juice, vinegar, salt, and pepper; but don’t add them into the initial dressing mix.
- Add after the dish has set for a while.
- Variation: Replace couscous with coarse bulgur wheat, preferably#3 (very coarse), available at middle-eastern markets and some specialty food stores.
- To prepare, thoroughly rinse 1 cup bulgur in a strainer under running water.
- Place in a medium bowl, cover with very hot tap water, add 1 Tsp salt, mix thoroughly, and set aside for 30 minutes.
- Drain thoroughly, and use as noted above for couscous.
Nutrition Facts : Calories 438.4, Fat 16.4, SaturatedFat 3.6, Cholesterol 10.7, Sodium 461.5, Carbohydrate 61.1, Fiber 4.9, Sugar 4, Protein 12.2
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