10 Minute Couscous Salad Recipes

10-MINUTE SALMON, COUSCOUS AND SUMMER ZUCCHINI NOODLE SALAD

10-minute Salmon, Couscous and Summer Zucchini Noodle Salad image

This recipe is sponsored by Target. When the dog days of summer arrive, here's a quick and easy solution for getting dinner on the table in no time, without heating up your stove--or the house.

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 1/2 cups couscous, such as Good & Gather™ Organic Couscous
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup salted roasted pistachios
1/4 cup fresh mint leaves, finely chopped
2 scallions, thinly sliced
20 ounces packaged zucchini noodles
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved
3 ounces feta, crumbled
3/4 cup corn kernels (from about 1 ear of corn)
1/2 cup fresh basil leaves, torn
3 tablespoons olive oil
1 tablespoon white wine vinegar
One 16-ounce package frozen salmon fillets (about 4 ounces each), thawed, such as Good & Gather™ Frozen Atlantic Salmon
Olive oil, for drizzling
Kosher salt
2 tablespoons Calabrian chile spread

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.

COUSCOUS SALAD

Couscous Salad image

Provided by Bryan Miller

Categories salads and dressings, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups water
1 cup precooked couscous
1 cup white wine
3 whole cloves garlic
1/2 medium-size onion, diced
1/4 cup fresh parsley leaves, whole
2 pounds mussels
1 medium-size head of red leaf or Romaine lettuce
4 scallions
4 stalks of celery
2 tomatoes
1/2 cup olive oil
1 lemon
Salt and pepper

Steps:

In a pot, bring the water, salted, to a boil and add couscous and stir with fork. Remove from heat. The couscous, which will have absorbed all of the water, will be soft but should not be sticky.
In separate pot put wine, garlic, onion, parsley. Bring to a boil and simmer 5 minutes.
Add mussels to second pot. Cover and cook until mussels open, 8 to 10 minutes. Remove from heat.
Cut lettuce leaves into 1/2-inch strips. Dice scallions and celery coarsely. Slice tomatoes.
Remove mussels from shells. Drain all juice into pot with white wine.
In a salad bowl arrange couscous, lettuce, tomatoes, mussels, celery and scallions.
To make dressing, strain the wine-mussel juice mixture and mix about half of it with olive oil and juice from one lemon, or to taste. Salt and pepper.

Nutrition Facts : @context http, Calories 712, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 1818 milligrams, Sugar 6 grams

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