Israeli Couscous Salad With Roasted Cherry Tomatoes Recipes

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.

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.

Steps:

• Cook coucous according to package directions, drain and rinse in cool water.
• Combine remaining ingredients and cover and chill till ready to eat.

Steps:

• Preparation: Roast tomatoes and garlic as follows. Cut cherry tomatoes in half and place CUT SIDE UP on a roaster pan that has been sprayed with non-stick spray. Toss in UNpeeled cloves of garlic. Roast in 400 degree oven for 20 minutes or until you see bits of brown around the pan. No need to turn. Hint - you are roasting with the cut side up to allow more liquid to evaporate from the tomatoes.
• Meanwhile, cook Israeli couscous according to package directions. Another grain could be substituted, such as bulgar or barley. You should have about 3 cups cooked. Allow to cool slightly before combining. Hint - you can toss in 1 T. olive oil to keep it from sticking until you are ready to toss the salad.
• Make dressing: combine olive oil, vinegar, soft insides of roasted garlic, and salt and pepper to taste. Whisk together.
• Assembly: Combine couscous, olives, edamame beans, parsley and basil with dressing. Gently toss and serve at room temperature, or refrigerate.

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.

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.

Steps:

• Bring a large pot of water to a boil and salt it.
• Cook the couscous, stirring occasionally, until tender but not mushy.
• When it is ready, drain it well, rinse it very briefly with cold water, drain again, and transfer it to a large mixing bowl.
• Dress the couscous with olive oil, vinegar, ground spices, and a pinch of salt and toss it vigorously to ensure the spices are well distributed throughout the pasta.
• Taste and add more acid or salt as necessary.
• Add the preserved lemon, onion, currants, chickpeas, capers, pine nuts, tomatoes, and parsley to the couscous; toss them through once or twice, and if possible, let the salad rest at room temperature for an hour before serving.

Steps:

• Bring a medium saucepan of salted water to a boil. Meanwhile, toast couscous in a small saute pan over medium heat, moving pan in a circular motion, until evenly browned, about 7 minutes. Immediately add couscous to boiling water, and cook, stirring occasionally, until just tender, about 6 minutes. Drain, and rinse under cold water until cool.
• Place couscous, tomatoes, basil, shallots, vinegar, oil, 1 1/2 teaspoons salt, and the pepper in a large bowl. Mix well, and let stand at room temperature until ready to serve, at least 15 minutes (or up to 1 hour). Stir well, and garnish with basil.