Zesty Couscous Salad Recipes

Steps:

• Prepare couscous according to package directions, omitting butter or olive oil, and adding black pepper to water.
• In large bowl, combine prepared couscous, lemon juice and olive oil.
• Allow to cool to room temperature.
• Add tomatoes, zucchini, basil and green onions.
• Chill at least four hours.
• Just before serving, stir in feta cheese. Or, you may top with feta cheese as a garnish.
• May be served over romaine lettuce or fresh spinach.
• May be used as a vegan recipe if served without the cheese.
• Cooking time is minimum chilling time.

Steps:

• Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.

Steps:

• Can be served hot or cold. If served hot, put zucchini in with couscous as it is being cooked (we prefer it hot). If served cold, chill for 4 hours before serving.
• Prepare couscous according to box directions using chicken broth or water, adding the black pepper, lemon juice, and olive oil.
• Once couscous has reached proper consistency, add remaining ingredients.

Steps:

• Cook the couscous per package directions.
• Add the cumin, black beans, and chopped vegetables and herbs.
• Whisk together the dressing ingredients and pour over couscous.
• Toss lightly until well distributed.