ZESTY GREEK COUSCOUS SALAD
This recipe is on the Near East plain couscous box. I'm certain that most of the couscous flavors would work just as well in this recipe. It's a bit different than the others posted, so I'm adding it to Recipezaar.
Provided by dogsandwoods
Time 4h30m
Yield 10 cups, 7 serving(s)
Number Of Ingredients 9
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.
ZESTY GREEK COUSCOUS SALAD
This recipe is a modification from the winner of a couscous contest put on by Near East. We left out the green onions. We also used grape tomatoes instead of regular to add flavor. Very good!
Provided by noway
Categories Greek
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 235.6, Fat 11.2, SaturatedFat 3.8, Cholesterol 16.7, Sodium 220.2, Carbohydrate 27.1, Fiber 2.5, Sugar 1.5, Protein 7.3
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.
ZESTY GREEK COUSCOUS
Zesty pasta salad made with zucchini, tomato, lemon, and basil.
Provided by m1shootr
Categories Zucchini Salad
Time 4h25m
Yield 6
Number Of Ingredients 10
Steps:
- Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with plastic wrap, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork.
- Stir olive oil and lemon juice with the couscous. Fold tomatoes, zucchini, green onion, and basil into the couscous mixture.
- Cover bowl with plastic wrap; refrigerate 4 hours to overnight.
- Stir feta cheese into the couscous mixture; season with salt and pepper.
Nutrition Facts : Calories 632.3 calories, Carbohydrate 105.7 g, Cholesterol 22.3 mg, Fat 13.1 g, Fiber 7.7 g, Protein 21.2 g, SaturatedFat 4.8 g, Sodium 301 mg, Sugar 3.3 g
SPICY LAMB WITH WARM COUSCOUS
A spicy lamb and couscous meal in just 15 minutes
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
- Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
- Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.
Nutrition Facts : Calories 479 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
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
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 wouldnt believe.
- You will probably need more of most dressing ingredients, especially more lemon juice, vinegar, salt, and pepper; but dont 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
GREEK COUSCOUS SALAD
I created this recipe myself from ingredients that I usually always have in my pantry. I tend to lean toward greek style dishes that contain tasty combinations of ingredients that are healthy & somewhat lower fat.
Provided by Mary at Food.com
Categories Grains
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook couscous according to package directions, except omit the butter amount. Let cool & then add all other ingredients. Allow to chill in refrigerator for a couple hours before serving.
Nutrition Facts : Calories 72.7, Fat 3.2, SaturatedFat 1.6, Cholesterol 8.3, Sodium 247.8, Carbohydrate 8.7, Fiber 1.8, Sugar 1.6, Protein 3
ZESTY GREEK COUSCOUS
Zesty pasta salad made with zucchini, tomato, lemon, and basil.
Provided by m1shootr
Categories Zucchini Salad
Time 4h25m
Yield 6
Number Of Ingredients 10
Steps:
- Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with plastic wrap, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork.
- Stir olive oil and lemon juice with the couscous. Fold tomatoes, zucchini, green onion, and basil into the couscous mixture.
- Cover bowl with plastic wrap; refrigerate 4 hours to overnight.
- Stir feta cheese into the couscous mixture; season with salt and pepper.
Nutrition Facts : Calories 632.3 calories, Carbohydrate 105.7 g, Cholesterol 22.3 mg, Fat 13.1 g, Fiber 7.7 g, Protein 21.2 g, SaturatedFat 4.8 g, Sodium 301 mg, Sugar 3.3 g
ZESTY GREEK COUSCOUS
Zesty pasta salad made with zucchini, tomato, lemon, and basil.
Provided by m1shootr
Categories Zucchini Salad
Time 4h25m
Yield 6
Number Of Ingredients 10
Steps:
- Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with plastic wrap, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork.
- Stir olive oil and lemon juice with the couscous. Fold tomatoes, zucchini, green onion, and basil into the couscous mixture.
- Cover bowl with plastic wrap; refrigerate 4 hours to overnight.
- Stir feta cheese into the couscous mixture; season with salt and pepper.
Nutrition Facts : Calories 632.3 calories, Carbohydrate 105.7 g, Cholesterol 22.3 mg, Fat 13.1 g, Fiber 7.7 g, Protein 21.2 g, SaturatedFat 4.8 g, Sodium 301 mg, Sugar 3.3 g
GREEK COUSCOUS SALAD WITH HOMEMADE DRESSING
Created for the Greek themed day while I was teaching the 2013 "Cuisine Around the World" cooking elective at The Village Charter School. The salad and dressing are modified versions of Mary's recipe #433410 and BeachGirl's recipe #57642. Cook time is chilling and cooking couscous.
Provided by Tinkerbell
Categories < 4 Hours
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In jar with tight fitting lid, combine all dressing ingredients and shake until combined. Set aside.
- Cook couscous according to package directions.
- Allow to cool, then fluff with a fork.
- Add the rest of the salad ingredients and 1/2 cup (or all) of the salad dressing. Stir to combine, and chill in refrigerator for 1-2 hours.
Nutrition Facts : Calories 134.9, Fat 10, SaturatedFat 2.5, Cholesterol 8.3, Sodium 280.3, Carbohydrate 9.1, Fiber 1.9, Sugar 1.8, Protein 3.1
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