Jens Greek Couscous Salad Recipes

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

Greek Couscous image

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

Ingredients

¼ cup chicken broth
½ cup water
1 teaspoon minced garlic
½ cup pearl (Israeli) couscous
¼ cup chopped sun-dried tomatoes
¼ cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 tablespoon white wine vinegar
1 ½ teaspoons lemon juice

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

Greek Couscous Salad image

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.

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1-3/4 cups uncooked whole wheat couscous (about 11 ounces)
DRESSING:
1/2 cup olive oil
1-1/2 teaspoons grated lemon zest
1/4 cup lemon juice
1 teaspoon adobo seasoning
1/4 teaspoon salt
SALAD:
1 English cucumber, halved lengthwise and sliced
2 cups grape tomatoes, halved
1 cup coarsely chopped fresh parsley
1 can (6-1/2 ounces) sliced ripe olives, drained
4 green onions, chopped
1/2 cup crumbled feta cheese

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

Greek Couscous Salad image

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

Ingredients

10 sun-dried tomatoes (not oil packed)
hot water
2 cups cold cooked couscous
1 small unpeeled cucumber, seeded and coarsely chopped (about 3/4 cup)
4 -5 small radishes, unpeeled,scrubbed,stemmed,and chopped fairly fine (desirable) (optional)
3 -4 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil, lightly crushed
2 ounces feta cheese, crumbled,more to taste
2 tablespoons lightly toasted pine nuts
1/4 cup fresh lemon juice
1 tablespoon balsamic vinegar or 2 tablespoons red wine vinegar
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, lightly crushed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 tablespoons extra virgin olive oil

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Jens Greek Couscous Salad Recipes

GREEK COUSCOUS

Greek style Israeli couscous. So delicious!

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

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.

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