ISRAELI COUSCOUS SALAD
A combination of several favorite recipes all in one! Israeli coucous is larger than regular coucous and can be found in the kosher section of the grocery store.
Provided by MacChef
Categories Summer
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook coucous according to package directions, drain and rinse in cool water.
- Combine remaining ingredients and cover and chill till ready to eat.
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
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
ISRAELI COUSCOUS AND ARUGULA SALAD
Steps:
- Bring a large pot of well-salted water to a boil. Add couscous and cook 8 to 10 minutes, until couscous has puffed up and is cooked through to the center. Drain and allow to cool. Transfer to a large bowl.
- Prepare dressing by whisking together the lemon juice and mustard while drizzling in the olive oil. Once slightly emulsified, stir in pepper flakes and season with salt and cracked black pepper.
- Toss the tomato, currants, cucumber, red bell pepper, onion and arugula with the couscous. Pour the dressing over top. Season with salt and pepper to taste and toss to the combine.
ISRAELI COUSCOUS SALAD WITH SMOKED PAPRIKA
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
- For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
- Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
Nutrition Facts : Calories 353, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 796 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 9 grams, Sugar 2 grams
ISRAELI COUSCOUS AND CHICKPEA SALAD
You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 30m
Yield 3 to 4 generous servings.
Number Of Ingredients 13
Steps:
- Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
- Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
- In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 486 milligrams, Sugar 7 grams
ISRAELI COUSCOUS PEPPER SALAD
A yummy salad that makes a great summer supper! Adapted from Epicurean. Couscous or kuskus is a pasta from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. The Israeli variant is about twice the diameter and made of hard wheat instead of semolina. The dish is a primary staple throughout much of Algeria, Morocco, Tunisia, and Libya . It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is particularly popular among Jews of North African descent, such as the Berber Jews, and is eaten in many other parts of the world as well.
Provided by Sharon123
Categories Onions
Time 30m
Yield 4-6
Number Of Ingredients 16
Steps:
- Bring water(or broth) to a boil.
- Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous.
- Combine couscous with kidney beans, peppers, onion, green onion, cilantro, parsley and hot pepper flakes.
- Whisk together honey, lime juice, olive oil and combine with couscous mixture.
- Season with additional salt and pepper. Enjoy!
Nutrition Facts : Calories 385.1, Fat 12.3, SaturatedFat 1.8, Sodium 517.9, Carbohydrate 57.7, Fiber 9, Sugar 8.8, Protein 11.6
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
ISRAELI COUSCOUS SALAD
This is from "Gatherings", a professional quality recipe book published by the parents of Netivot HaTorah Day School in Thornhill, Ont.
Provided by Maxxr
Categories Southwest Asia (middle East)
Time 17m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a small jar or cruet, combine dressing ingredients. Cover. Shake well. Set aside.
- Boil couscous in water for 5 to 7 minutes until just tender. Drain. Rinse with cold water.
- In serving bowl, mix couscous with corn, pepper and onion.
- Pour dressing over couscous mixture. Mix well.
Nutrition Facts : Calories 200.7, Fat 4, SaturatedFat 0.5, Sodium 150, Carbohydrate 37.7, Fiber 2.7, Sugar 7, Protein 4.9
ISRAELI COUSCOUS SALAD WITH ASPARAGUS, CUCUMBER AND OLIVES
From Bon Appetit, June 2006. I discovered Israeli couscous at a restaurant over a year ago and set out to find it to try in standard couscous recipes. (Believe it or not I found Israeli couscous for sale at Safeway grocery store by sheer accident!) Quite thrilled to find this recipe very recently!
Provided by COOKGIRl
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside.
- Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes.
- Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
- Once cooled, stir in the blanched asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese.
- Garnish with mint sprigs.
Nutrition Facts : Calories 384.4, Fat 20.9, SaturatedFat 6.3, Cholesterol 25, Sodium 395.5, Carbohydrate 39.1, Fiber 3.7, Sugar 2.5, Protein 11.1
ISRAELI COUSCOUS AND TOMATO SALAD
Categories Salad Cheese Pasta Side Kid-Friendly Quick & Easy Dinner Lunch Spring Summer Healthy Bon Appétit Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook 1 cup Israeli couscous (or other small pasta or grain) according to package directions; toss with 2 tablespoons olive oil. Meanwhile, prepare Grilled Tomatoes (see recipe). Brush 1/2 head radicchio with oil; grill over high heat, turning occasionally, until lightly charred, 5-8 minutes. Let cool; coarsely chop. Toss with tomatoes, 1/4 thinly sliced small red onion, and couscous; season with salt and pepper. Serve topped with shaved ricotta salata, chopped toasted almonds, and fresh parsley and oregano leaves.
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