Confetti Couscous Salad Recipe Recipe For Meatloaf

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CONFETTI COUSCOUS SALAD



Confetti Couscous Salad image

Bursting with color and flavor, this delightful side dish will take any entree up a notch. Suzanne Kesel - Cohocton, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 cup reduced-sodium chicken broth
1 cup uncooked couscous
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 medium sweet red pepper, chopped
6 green onions, chopped
1/4 cup minced fresh cilantro
DRESSING:
2 tablespoons plus 1 teaspoon olive oil
2 tablespoons lime juice
1-1/2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Pine nuts, optional

Steps:

  • In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed., Fluff with a fork. Stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts if desired.

Nutrition Facts : Calories 245 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 9g protein.

CONFETTI CHICKEN AND COUSCOUS SALAD



Confetti Chicken and Couscous Salad image

Dinner ready in 25 minutes! Serve your family with this delicious chicken and couscous salad - perfect if you love Middle Eastern cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

1 box (10 oz) couscous
2 cups chopped cooked chicken
2 medium carrots, finely chopped (1 1/2 cups)
1 medium red bell pepper, finely chopped (1 cup)
1/2 cup chopped fresh chives
1/3 cup fresh lemon juice
2/3 cup grated Parmesan cheese
1/2 cup olive or vegetable oil
1 1/2 teaspoons salt

Steps:

  • Prepare couscous according to package directions.
  • In large serving bowl, mix chicken, carrot, bell pepper and chives. Add cooked couscous; fluff with fork until well mixed. Cool slightly.
  • In tightly covered container, shake all dressing ingredients. Pour over salad; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 490, Carbohydrate 41 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g

CONFETTI SALAD



Confetti Salad image

I received this recipe from my mom's friend, Paula. I bring it to a lot of pot lucks, and I always get requests for the recipe. Cucumber should be European kind. You can use yellow pepper instead of orange, and other beans instead of the cannellini. Cooking time=min marinating time I use fresh dill. Seasoned salt is to taste - there was no measurement in the recipe, so I guessed 1tsp. Also, when I first tried this salad, I believe it had white wine or rice wine vinegar - the taste was subtle, not as strong as cider vinegar. DO NOT use olive oil.

Provided by WorkingMom2three

Categories     Vegetable

Time 2h30m

Yield 12 1/2 cup serv, 8 serving(s)

Number Of Ingredients 12

1/2 medium seedless European cucumber
3/4 medium red pepper
1/2 cup yellow pepper (or orange)
1/2 cup vidalia onions or 1/2 cup sweet onion
1 1/2 cups grape tomatoes (or cherry)
10 ounces canned cannellini beans, drained and rinsed
1 celery rib
1/3 cup vinegar (rice or white wine or cider)
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoon Lawry's Seasoned Salt
2 teaspoons dried dill weed

Steps:

  • Salad:.
  • Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing.
  • Dressing:.
  • Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.

CONFETTI COUSCOUS



Confetti Couscous image

"Couscous prepared this way makes a fun and colorful side dish alongside chicken, pork or fish," notes Marla Stewart of Amity, Arkansas. "I've even stirred in pineapple chunks and cooked chicken for a great lunch.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

1 can (14-1/2 ounces) chicken or vegetable broth
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon salt
1 package (10 ounces) couscous
2 cups frozen peas, thawed
1/2 cup slivered almonds, toasted
1 jar (4 ounces) diced pimientos, drained

Steps:

  • In a large saucepan, bring the broth, water, lemon juice, zest and salt to a boil. Stir in couscous and peas. Cover; remove from the heat and let stand for 5 minutes. Stir in almonds and pimientos.

Nutrition Facts : Calories 294 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 570mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges

"CONFETTI" COUSCOUS



Categories     Vegetable     Side     Fennel     Spring     Summer     Couscous     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1/2 fennel bulb, sometimes called anise (6 ounces)
1 teaspoon olive oil
2 garlic cloves, minced
1 cup water
1 teaspoon salt
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 1/2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
3/4 cup couscous
6 dried pitted prunes, cut into 1/3-inch pieces

Steps:

  • Trim fennel stalks flush with bulb and remove any discolored areas from bulb. Cut bulb into 1/4-inch dice and coarsely chop fronds.
  • Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté diced fennel and garlic, stirring, 1 minute. Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil.
  • Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes. Cover skillet and let stand 5 minutes.
  • Stir in fennel fronds and season with salt and pepper.

PEPPERY MEAT LOAF WITH COUSCOUS



Peppery Meat Loaf With Couscous image

Mouthwatering tastes in this recipe, which combines old fashioned meat loaf with Mediterranean flavors such as red peppers, paprika, cumin and coriander. Serve with baked potatoes in their skins and a tossed salad. This meat loaf contains a high amount of dietary fiber.

Provided by Olha7397

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

3/4 cup water
1/2 cup reduced-sodium beef broth or 1/2 cup water
3/4 cup whole wheat couscous
1 lb extra lean ground beef
8 ounces Italian sausage, removed from casings and crumbled
1 onion, diced
1 red bell pepper, seeded and diced
1/2 cup parsley, finely chopped
2 eggs, beaten
1 cup reduced-sodium tomato sauce
1 tablespoon sweet paprika
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350°F.
  • 9 x 5 inch loaf pan.
  • Instant read thermometer.
  • In a saucepan, bring water and beef stock to a boil. Gradually stir in couscous. Cover, remove from heat and set aside or let stand until couscous is tender and water is absorbed, about 15 minutes. Fluff with a fork before using.
  • In a large bowl, combine ground beef, sausage, onion, bell pepper, parsley, eggs, all but 2 tablespoons of the tomato sauce, paprika, cumin, coriander, salt, cayenne and couscous. Using your hands, mix until well blended. Transfer to loaf pan and spread remaining 2 tablespoons of tomato sauce over top. Bake in preheated oven until temperature reaches 165°F on a thermometer, about 1 hour. Makes 8 servings.
  • VARIATION: Substitute spelt or barley couscous for the whole wheat version.
  • TIP: For the best flavor, toast whole cumin and coriander seeds and grind them yourself. To toast seeds, spread in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Transfer to a mortar or a spice grinder and grind.
  • The Complete Whole Grains Cookbook.

Nutrition Facts : Calories 210.7, Fat 12.2, SaturatedFat 4.4, Cholesterol 104.2, Sodium 547.4, Carbohydrate 4.8, Fiber 1.1, Sugar 1.7, Protein 19.8

CONFETTI CORN COUSCOUS SALAD



Confetti Corn Couscous Salad image

i am having a party tomorrow so i started out with my basic corn salad, left out the cheese, and embellished. it tastes great!

Provided by chia2160

Categories     Vegetable

Time 40m

Yield 30-40 serving(s)

Number Of Ingredients 17

16 ounces quick couscous or 12 ounces israeli couscous
3 lbs frozen corn, thawed and cooked,let cool.
2 (12 ounce) cans black beans, drained and rinsed in cold water
8 ounces chopped red onions
3 ounces chopped green peppers
3 ounces chopped yellow peppers
3 ounces chopped orange bell peppers
3 ounces chopped red peppers
3 small zucchini, halved and thinly sliced- use a mandoline
1 cup kalamata olive, pitted and sliced
1 1/2 cups olive oil
1/4 cup white wine vinegar
1/4 cup white balsamic vinegar
2 1/2 teaspoons cumin
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh marjoram

Steps:

  • if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
  • if using israeli couscous, steam or boil for 13 minutes, remove from heat.
  • if boiling, drain.
  • in a huge bowl add couscous, corn, and the rest of the salad ingredients.
  • mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
  • serve at room temperature.

ROMAINE SALAD WITH COUSCOUS CONFETTI



Romaine Salad with Couscous Confetti image

You can use regular couscous or Israeli couscous for this lemony, confetti-like mixture of couscous, mixed diced peppers and mint. I categorize this salad as a salad with grains rather than a grain salad (I know, couscous isn't a grain, but it plays a grainy role here), as there's more lettuce than couscous.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield Serves 6

Number Of Ingredients 9

2/3 cup finely diced peppers, preferably a mix of red, green and yellow peppers
1 1/2 cups reconstituted regular or Israeili couscous
1/4 cup, tightly packed, fresh mint leaves, cut in slivers or chopped (more to taste)
3 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
1/3 cup extra- virgin olive oil
1/2 to 1 teaspoon Dijon mustard (to taste)
2 romaine hearts, cut crosswise into 1-inch thick chiffonade (about 5 cups)
Freshly ground pepper to taste

Steps:

  • In a medium bowl, combine peppers, couscous, and mint. Whisk together lemon juice and salt. Whisk in 1/4 cup of the olive oil. Toss half of this mixture with the couscous and refrigerate for 1 hour or longer.
  • Whisk mustard and remaining olive oil into remaining dressing. Taste and adjust salt.
  • In a large bowl, toss lettuce with remaining dressing. Add freshly ground pepper to taste. Taste, and if it tastes too lemony, add another tablespoon of olive oil. Add couscous mixture and toss together again. Taste, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams

7-LAYER COUSCOUS SALAD



7-Layer Couscous Salad image

This 7-layer couscous salad is an elevated version of one of my favorite go-to lunches. Instead of tossing together the ingredients in a bowl, I layer them in a trifle dish to instantly turn my everyday salad into an elegant centerpiece.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 cup organic couscous
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
3 Persian cucumbers (about 10 ounces), sliced into 1/4-inch-thick half-moons (about 2 cups)
16 ounces roasted garlic hummus (about 2 cups) (see Cook's Note)
1/2 medium red onion (about 4 ounces), finely chopped (about 3/4 cup)
1/4 cup packed flat-leaf parsley leaves and stems, roughly chopped
10 ounces cherry tomatoes, quartered (about 2 1/4 cups)
12 ounces pitted kalamata olives, halved (about 1 1/2 cups)
3 cups chopped romaine hearts
10 ounces crumbled feta (about 2 cups)

Steps:

  • Combine the butter with 1/2 teaspoon salt and 1 cup water in a small saucepan and bring to a boil over medium-high heat. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, 5 minutes. Fluff the couscous with a fork, transfer to a large bowl and let cool.
  • Whisk together the oil, lemon juice, 3/4 teaspoon salt and several grinds of pepper in a medium bowl until emulsified. Transfer the vinaigrette to an airtight container and set aside.
  • Combine the cucumbers with 2 tablespoons of the vinaigrette and 1/2 teaspoon salt in the same medium bowl and toss together.
  • Use a rubber spatula or small offset spatula to spread the hummus on the bottom of a 4-quart round trifle dish. Arrange the cucumbers on top in an even flat layer.
  • Transfer the couscous to the same medium bowl and stir in the onions, parsley and 3 tablespoons of the vinaigrette. Scatter the mixture over the cucumbers and gently press to flatten into an even layer.
  • Wipe out the medium bowl and add the tomatoes, 2 tablespoons of the vinaigrette and 1/4 teaspoon salt. Toss to combine. Arrange the tomatoes on top of the couscous, then top with the olives.
  • Toss the lettuce with 2 tablespoons of the vinaigrette and 1/4 teaspoon salt in the same medium bowl. Arrange the lettuce on top of the olives, then top with the feta. Drizzle the remaining vinaigrette on top and serve immediately.

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