GREEK COUSCOUS
Make and share this Greek Couscous recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add the tomatoes, half of the onion and the water to a small bowl and heat in the microwave until boiling. Add the salt and couscous, stir and cover for 5 minutes.
- Fluff couscous with a fork then add remaining onion, black olives, feta, basil, Greek salad dressing, and garlic.
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
KITTENCAL'S GREEK COUSCOUS
This goes back years and has remained a family favorite --- you may adjust the amounts to suit your taste and the recipe may be doubled :)
Provided by Kittencalrecipezazz
Categories Greek
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
- Fluff with a fork.
- Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
- Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
- Pour over the couscous mixture, tossing gently to coat.
- Season with black pepper and salt.
SIMPLE GREEK COUSCOUS
Kalamata olives, sun-dried tomatoes, and feta cheese add a Greek flair to a classic Mediterranean pasta.
Provided by DontWastetheCrumbs.com
Categories Salad 100+ Pasta Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Bring water to a boil in a saucepan. Remove from the heat, and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Set aside to cool slightly.
- Mix olives, red bell pepper, sun-dried tomatoes, and couscous together in a bowl. Stir about 1 tablespoon liquid from olives and 1 tablespoon oil from sun-dried tomatoes into the couscous mixture until moistened. Add more oil as needed. Fold in feta cheese; sprinkle with parsley.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 22.5 g, Cholesterol 16.8 mg, Fat 8.3 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 3.3 g, Sodium 555.4 mg, Sugar 3.2 g
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 SALAD STUFFED AVOCADOS
I make this recipe on repeat not only because it's delicious, but because it's so convenient for meal prepping for the week. I like to make the couscous salad and the vinaigrette the beginning of the week and refrigerate them in separate airtight containers. Then when I'm ready for lunch or a snack, I'll dress the amount of salad I want and serve it over an avocado for a quick, delicious and filling meal. It's also perfect to have on hand when my friends visit because it takes no time at all to put together and the presentation looks fantastic.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Put the butter, 1/4 teaspoon salt and 1/2 cup water in a small saucepan and cook over medium-high heat until boiling. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, about 5 minutes. Remove the lid, fluff with a fork and transfer to a large bowl.
- Stir in the tomatoes, cucumbers, onions, olives, feta and parsley until evenly combined. Set aside.
- Whisk together the hummus, lemon zest, lemon juice, oil and 1 tablespoon water in a small bowl. Season with salt and pepper if desired. Pour the hummus vinaigrette over the couscous salad and toss to combine.
- Scoop each avocado half from its skin with a large spoon. Squeeze 1 or 2 drops of lemon juice over each half, season with salt and top with a heaping 1/3 cup of the couscous salad. Serve immediately.
More about "simple greek couscous recipes"
GREEK COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Published 1997-07-01Servings 4Calories 365 per serving
- Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
- Combine 1/4 cup water and remaining ingredients; stir well with a whisk. Pour dressing over couscous mixture, tossing gently to coat.
10 MINUTE GREEK COUSCOUS SALAD - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
- Tip the couscous into a large bow/, add the dried oregano, dried parsley, black pepper, salt and the zest of the lemon. Mix gently to combine Then pour over the hot stock.
COUSCOUS SALAD - ERREN'S KITCHEN - RECIPES TO RELY ON
From errenskitchen.com
- Meanwhile, prepare the dressing by mixing the sun-dried tomato paste, oregano, lemon juice, olive oil, and salt and pepper to taste.
GREEK COUSCOUS BOWLS - DINNER AT THE ZOO
From dinneratthezoo.com
- Prepare the Israeli couscous according to package instructions (omit salt). Stir 1 teaspoon of salt and 1/2 teaspoon pepper into the prepared couscous. Add the lemon juice, olive oil and dill to the couscous, stir to combine thoroughly.
- Divide the couscous into 4 bowls and top evenly with tomatoes, cucumbers, olives, red onion and feta. Sprinkle the tops of the vegetables with coarse salt and drizzle with olive oil. Add the sprigs of dill for garnish and serve with lemon wedges on the side.
GREEK-STYLE COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
- Bring stock to a boil in a small saucepan over high heat. Place couscous and 1/4 teaspoon salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.
- Combine remaining 1/4 teaspoon salt, oil, vinegar, and pepper in a large bowl, stirring with a whisk. Add cucumber, tomato, and oregano; toss to coat. Add cooked couscous; stir to combine. Sprinkle with feta.
- Orange and Fennel Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper in a bowl, stirring with a whisk. Add 3/4 cup rinsed and drained unsalted canned chickpeas, 3/4 cup thinly sliced fennel bulb, 3/4 cup orange sections, and 1/3 cup chopped fresh flat-leaf parsley; toss. Stir in couscous.
GREEK COUSCOUS SALAD LUNCH BOWLS - THE BUSY BAKER
From thebusybaker.ca
- Add the cooked couscous to a large bowl along with the chopped cucumber, cherry tomatoes, chopped parsley, chopped basil, red onion (if using), and feta cheese.
EASY MEDITERRANEAN COUSCOUS RECIPE - DON'T WASTE THE …
From dontwastethecrumbs.com
- Prepare Couscous as directed on the package. (Mine says to boil the water, add couscous, stir quickly & remove from heat; let stand for 5 minutes). I skipped on both the butter and salt.
GREEK STYLE COUSCOUS SALAD - KEY LIME LEXI
From keylimelexi.com
- Begin by cooking the couscous according to package directions. Usually this is similar to cooking pasta (in salted water), and should take around 10-12 minutes. Drain well, and toss with two teaspoons of olive oil.
- If preparing individual bowls or lunch containers, divide the couscous out evenly among four servings. Top with the onion, cucumber, tomatoes, chickpeas, feta, pepper, and olives equally. Sprinkle the dill over each. If preparing one large salad, combine everything in a bowl.
- In a small bowl, combine the salad dressing ingredients - the lemon juice through the olive oil. Stir well to combine.
GREEK COUSCOUS SALAD (MEAL PREP ... - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
- Prepare the couscous mix according to package instructions making sure to add in the seasoning mix. If you don't use couscous from a package, you'll want to add some of your favorite seasonings because a lot of the flavor in this salad comes from that seasoning.
- While the couscous is cooking, prep the veggies: coarsely chop the cucumber, the peppers, the red onion, and cherry tomatoes. Finely chop the parsley. To take the "bite" out of the raw red onion you can soak it in cold water (or freshly squeezed lemon juice) for about 10 minutes.
- Drain and rinse the chickpeas. If desired, roast them in the oven (see the last paragraph in this post).
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