Cold Couscous Salad Recipes

COUSCOUS AND CUCUMBER SALAD



Couscous and Cucumber Salad image

Encourage guests to squeeze the juice from the lemon wedges on to the salad.

Recipe From allrecipes.com

Provided by KRISTAB

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h20m

Yield 8

Number Of Ingredients: 11

10 ounces uncooked couscous
2 tablespoons olive oil
½ cup lemon juice
¾ teaspoon salt
¼ teaspoon ground black pepper
1 cucumber, seeded and chopped
½ cup finely chopped green onions
½ cup fresh parsley, chopped
¼ cup fresh basil, chopped
6 leaves lettuce
6 slices lemon
Calories142.1 calories
Carbohydrate24.6 g
Fat3.6 g
Fiber2.3 g
Protein4 g
SaturatedFat0.5 g
Sodium227.2 mg
Sugar1.2 g

Steps:

  • In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature.
  • Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour.
  • Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges.


COUSCOUS SALAD RECIPES



Couscous salad recipes image

Couscous is the perfect backdrop for showcasing bold flavours and seasonal produce. These versatile salads are ideal for picnics, summer parties and barbecues.

Recipe From bbcgoodfood.com

Number Of Ingredients: 1

Couscous salad recipes

Steps:


SUMMER GARDEN COUSCOUS SALAD



Summer Garden Couscous Salad image

This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients: 14

3 medium ears sweet corn, husks removed
1 cup reduced-sodium chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, halved and sliced
1-1/2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.


CHICKEN SALAD WITH COUSCOUS



Chicken Salad with Couscous image

I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!

Recipe From allrecipes.com

Provided by Christian Booher

Categories     Salad

Time 30m

Yield 6

Number Of Ingredients: 13

1 cup couscous
2 cups chicken broth
½ cup dry white wine
2 teaspoons olive oil
2 tablespoons fresh lime juice
1 ½ teaspoons ground cumin
1 clove garlic, minced
1 pound skinless, boneless chicken breast meat - cubed
1 green bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
4 green onions, chopped
¼ cup pitted black olives
Calories281.3 calories
Carbohydrate29.5 g
Cholesterol44.8 mg
Fat4.5 g
Fiber3 g
Protein25.9 g
SaturatedFat0.9 g
Sodium633.3 mg
Sugar2.8 g

Steps:

  • Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
  • In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
  • Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.




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  1. Bring the water and salt to a boil. Stir in the couscous, turn off the heat and let stand for 5 minutes. Fluff with a fork, then spread out on a baking sheet to cool it quickly.
  2. Bring the water and salt to a boil. Stir in the couscous, turn off the heat and let stand for 5 minutes. Fluff with a fork, then spread out on a baking sheet to cool it quickly.
  3. To make the dressing, whisk together the olive oil, lemon juice, salt and pepper. Pour over couscous salad and toss well to combine.
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