Africancouscoussalad Recipes

AFRICAN COUSCOUS SALAD

African Couscous Salad image

From the Raley's magazine Something Extra, This is posted for the zaar world tour.The time listed does not include 1 hr. refrigeration time. Approved for ZWT 6 NA*ME

Provided by cookiedog

Categories African

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

3 cups chicken broth
3 cups couscous
1 tablespoon butter
3/4 teaspoon cinnamon
2/3 cup sliced green onion
1/2 cup chopped dried apricot
1/2 cup golden raisin
1/2 cup toasted slivered almonds
2 large oranges, peeled and chopped (plus any juice)
1/2 cup orange juice
1/3 cup extra virgin olive oil
1/3 cup white wine vinegar
2 tablespoons honey
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

To toast slivered almonds, cook on a baking sheet at 375°F for 5 to 10 minutes, checking and stirring frequently. Or, cook in a small skillet over medium heat for about 5 minutes, stirring frequently until golden brown.
Bring broth to a boil in a large saucepan. Stir in couscous, butter and cinnamon; cover and remove from heat. Let stand for 5 minutes, then fluff with a fork and let cool.
Place remaining salad ingredients in a bowl; drizzle with dressing and toss well to coat.
Cover and chill for at least 1 hour.
Tangy Orange Dressing: In a medium bowl, whisk together orange juice, extra virgin olive oil, white wine vinegar, honey, salt and pepper.

AFRICAN SALAD

African Salad image

Make and share this African Salad recipe from Food.com.

Provided by Tisme

Categories Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked couscous
100 g feta, broken in 2cm squares
100 g roasted red capsicums, chopped thin
1/4 cup kalamata olive, pips removed and chopped
100 g marinated semi dried sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
1 cup Baby Spinach, leave spinach whole
1 cup natural yoghurt
1 crushed garlic clove

Steps:

Combine ingredients and top with the dressing.

ISRAELI COUSCOUS SALAD

Israeli Couscous Salad image

A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.

Provided by The Natalie Method

Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad

Time 1h35m

Yield 4

Number Of Ingredients 17

Ingredients

1 teaspoon extra-virgin olive oil
1 medium shallot, diced
2 cloves garlic, minced
1 cup Israeli couscous, uncooked
1 ¼ cups chicken stock
2 Persian cucumbers, sliced
1 cup chopped fresh spinach
1 cup grape tomatoes, halved
1 cup quartered black olives
¼ cup sliced scallions
¼ cup chopped fresh Italian parsley
¼ cup julienned fresh mint leaves
¼ cup julienned fresh basil leaves
lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ tablespoon Dijon mustard
salt and ground black pepper to taste

Steps:

Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g

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