Lemony Mediterranean Couscous Salad Recipes
LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
- Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
MEDITERRANEAN LEMON COUSCOUS SALAD
Make and share this Mediterranean Lemon Couscous Salad recipe from Food.com.
Provided by stephanie
Categories African
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook couscous in 1 cup of water.
- Cool to room temperature.
- Whisk together lemon juice and olive oil.
- Pour over other ingredients combining well.
- Season with fresh pepper.
LEMONY MEDITERRANEAN COUSCOUS SALAD
This delicious lemony couscous salad is very versatile, as you can use your favorite sausage and/or cheese rather than those suggested. I sometimes add sliced Spanish olives and pinenuts as well, and intend trying cilantro or mint rather than parsley. Be inventive! Adapted from a recipe by Sarah Edmonds.
Provided by Daydream
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cook the couscous in the hot chicken or vegetable stock, following the packet instructions as to the ratio of couscous to stock (as different brands vary).
- Once the liquid has been absorbed (about 5 minutes), fluff the couscous with a fork to separate the grains.
- Heat the butter in a fry pan and cook the onions over medium heat, for about 5 minutes, until softened and golden.
- Stir frequently as they cook to prevent burning or sticking.
- Remove half the onions and reserve.
- Add the sliced chorizo and bell peppers to the onions remaining in the fry pan, and continue sautéing over medium heat for a further 10 – 12 minutes, until the peppers have softened and the chorizo is starting to brown.
- Remove from the heat.
- While this mixture is cooling slightly, combine the chopped chives and parsley and then add 3 tablespoons of these herbs to the couscous, along with the reserved, sautéed onions and the semi-dried tomatoes.
- Mix well and season to taste with salt and pepper.
- Next toss the feta and artichokes into the chorizo mixture that has been cooling in the fry pan.
- Mix well, and sparingly season with salt and pepper to taste.
- Place the couscous into an attractive serving bowl, and pile the chorizo mixture on top.
- It can be served immediately, warm, or later, cold.
- When ready to serve, combine the lemon zest, 3 tablespoons lemon juice, the olive oil, sugar and remaining parsley and chives in a small jar.
- Shake jar well, and season the dressing to taste.
- Drizzle the dressing over the warm or cold salad to serve.
Nutrition Facts : Calories 1030.7, Fat 63.6, SaturatedFat 26.1, Cholesterol 138.9, Sodium 1789.4, Carbohydrate 82.2, Fiber 10.9, Sugar 11, Protein 35.3
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #salads #side-dishes #grains #dietary #one-dish-meal #pasta-rice-and-grains
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