Big Hit Couscous Salad Recipes

TOASTED COUSCOUS SALAD

Steps:

• For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
• For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
• Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.

QUICK COUSCOUS SALAD

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous and salt. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, salad dressing, mushrooms, olives, cucumber, onion and peppers. Cover and refrigerate for 20 minutes.

SALMON COUSCOUS SALAD

Steps:

• Boil the water and olive oil. When boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with fork into a large bowl to cool.
• Flake the salmon and add to the bowl.
• Briefly steam the peas, rinse in cold water and add, then do the same for the corn.
• Add the onion, parsley and dill.
• Mix a bit of the dressing into the mustard to combine, then add the rest of the dressing and lemon juice.
• Sprinkle over the couscous, mixingly. (You know what I mean.) Taste to see if there's enough mustard and lemon for your taste. Mustard can be added thinned with liquid, such as more dressing, lemon juice, or water. Add salt and black pepper to taste.
• Chill for at least 2 hours if you have time, but it is good eaten right away, also. We enjoyed this on lettuce leaves with sliced tomatos, cucumbers, and corn chips.
• NOTES:.
• Add extra time if you need to cook the salmon. I didn't really have leftover salmon, so I poached a chunk in chicken broth and water to cover with added onion, lemon, parsley, dill, bay leaf, thyme, S&P. Was delish, and I used some liquid for ½ the couscous liquid. Saved the rest for another time. However, I am convinced this recipe would still taste delish with plain salmon.
• I imagine most kinds of mustard would be great, except I don't know about yellow?.
• Except the couscous, most measurements are an approximation, so please don't be afraid to change it to fit your tastes.
• I also noticed that the peas lost their bright green color overnight, so for brightest looks, add before serving.

ISRAELI COUSCOUS SALAD

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.

COUSCOUS SALAD

Steps:

• Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add shelled peas, and cook for 2 minutes. Transfer to ice-water bath to stop cooking. Drain, and set aside.
• Heat oil in a medium saucepan over medium-high heat. Add onion, red pepper, carrot, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent and carrots are tender, about 5 minutes. Add 1 teaspoon salt and curry powder, and cook for 1 minute more.
• Add 2 1/2 cups water and dried cranberries. Bring to a boil. Stir in couscous and the cooked peas. Cover, and remove from heat; let sit for 5 minutes. Remove cover, and fluff with a fork. Serve immediately.

COUSCOUS VEGETABLE SALAD

Steps:

• Place couscous in medium bowl. Pour boiling water over; stir to blend. Cover bowl; let stand until water is absorbed, about 10 minutes. Fluff with fork. Mix in zucchini, bell pepper, onion and cumin. Pour vinaigrette over; toss to combine. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover; let stand at room temperature.)

SHRIMP COUSCOUS SALAD

Steps:

• Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
• In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
• In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

BIG HIT COUSCOUS SALAD

Steps:

• Boil the water and olive oil. When boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with fork into a large bowl to cool.
• Add the chick peas to the bowl.
• Peeled and chop the eggs, add.
• Chop the onion, and add.
• Cut the corn off the cob, add to bowl.
• Chop the broccoli into pieces, ½ inch-ish square, blanch if desired, and add.
• Chop the leaves and top-most stems of the parsley, add.
• Pinch the lower dill stems between your fingers and pull to remove the leaves. Chop the leaves up, and add.
• Mix everything together, sprinkling with the dressing, lemon juice, vinegar, salt and pepper. Now, have a few bites :-) to see if there is enough of each of those, and sprinkle more of whatever you like. I usually do add more of each.
• Chill, if you have time, but this is also great eaten warmish, as soon as it is prepared.
• NOTES:.
• I imagine this dish to be pretty flexible for whatever veggies you have in the fridge, and whatever quantities you want to put inches Also, except for the couscous, feel free not to measure most things, if you are so inclined.
• I wanted to leave the recipe vegetarian, but I sometimes add chicken soup base (or bullion cubes) to the couscous water.
• Add a little more time if you need to cook the eggs or corn.
• Delicious served with garden tomatoes.