Zucchini Couscous Salad Recipes

Steps:

• Heat broth to boiling in 1-quart saucepan; remove from heat. Stir in couscous. Cover and let stand 5 minutes.
• Mix couscous, zucchini and bell pepper in medium glass or plastic bowl. Shake remaining ingredients except lettuce leaves in tightly covered container. Pour over couscous mixture; stir to coat.
• Cover and refrigerate at least 1 hour. Serve on lettuce leaves.

Steps:

• Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
• In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
• Fluff couscous with fork and fold in vegetables.

Steps:

• For the couscous: Combine the couscous, olive oil, 1 teaspoon salt and a couple of grinds of pepper in a large heatproof bowl and stir well to combine. Pour 1 1/2 cups boiling water over the couscous and immediately cover tightly with plastic wrap. After 10 minutes, uncover, fluff well with a fork and stir in the pistachios, mint and scallions.
• For the zucchini noodle salad: Meanwhile, put the zucchini noodles in a colander set over a bowl and toss well with 1 teaspoon salt. Let sit until the zucchini has softened and purged some moisture, about 5 minutes. Press well to expel any extra moisture and pat dry with a kitchen towel. Transfer to a large bowl and toss with the tomatoes, feta, corn, basil, olive oil and vinegar. Season with salt and pepper.
• For the salmon: Put the salmon on a microwave-safe plate, drizzle with olive oil and sprinkle generously with salt. Spread with the chile spread and cover with another microwave-safe plate. Microwave on high until just cooked through, 2 to 3 minutes depending on your microwave.

Steps:

• Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
• Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
• Add the butter; stir and blend with a fork to separate the grains. Serve immediately.

Steps:

• Cut zucchini into 1/4-inch dice.
• In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring until just tender, about 5 minutes.
• Add water and bring to a boil.
• Stir in couscous and remove skillet from heat.
• Let mixture stand, covered, for 5 minutes.
• Fluff couscous with a fork.
• Cover for 5 minutes.

Steps:

• Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
• Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.

Steps:

• Preheat oven to broil on high and line baking sheet with foil. Place oven rack just above center point of oven, as you don't want baking sheet too close to broiler.
• Lay pepper on its side on prepared baking sheet and place under broiler. Use tongs to turn pepper every 5 minutes or so, until roasted and charred, about 15 minutes. Remove pepper from oven, place in paper bag and fold top to close. Steam for about 15 minutes.
• Remove pepper from bag and use small knife to scrape away skin. Slice pepper open, remove stem and remaining seeds and cut into thin slices. Transfer to large serving bowl.
• Make couscous following package instructions. The 1⁄2 cup uncooked couscous should produce about 2 cups cooked. Allow to cool.
• In small saucepan over medium heat, toast pecans until golden brown, about 5 minutes. Make sure to shake pan frequently to turn and evenly toast. Transfer nuts to small plate to cool.
• Using sharp knife or food processor, thinly slice zucchini into disks.
• Add couscous, pine nuts, zucchini, sun-dried tomatoes, basil and mint to serving bowl with peppers. Using large spoon, toss to combine.
• In small bowl, whisk together lemon juice, olive oil, mustard, herbes de Provence, salt and pepper. Dress salad and toss to combine.