COUSCOUS SALAD
Steps:
- In a saucepan, bring the chicken stock to a boil.
- Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.
- In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.
TRACIE'S COUSCOUS SALAD
Steps:
- In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.
10-MINUTE COUSCOUS SALAD
This makes a great lunchbox filler for a day out and is equally good at home from the fridge
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 8
Steps:
- Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.
Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium
VIETNAMESE RICE-NOODLE SALAD
Steps:
- Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.
VIETNAMESE-STYLE BEEF SALAD
Lighten up beef mince in this Asian inspired noodle salad with crunchy carrots, beansprouts, and crushed peanuts
Provided by Cassie Best
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Dry-fry the beef in a frying pan until nicely browned and starting to crisp, then pour off any fat. Add the chopped chilli and garlic, and fry for a few more mins. Add the oyster sauce and lime juice, and cook for another 5 mins until sticky.
- To assemble the salad, divide the rice noodles between bowls, top with the beef, then place a handful of carrot, beansprouts and mint leaves around each bowl. Sprinkle with peanuts and the sliced chilli. Before eating, toss all the ingredients together.
Nutrition Facts : Calories 517 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 2.1 milligram of sodium
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