Cool Couscous Toss Recipe For Deviled

COOL COUSCOUS TOSS

Steps:

• Allow couscous to cool slightly.
• Mix all ingredients together.
• Chill and serve.
• Amazingly delicious!

COUSCOUS SALAD WITH FRESH CORN

Steps:

• Boil water, pour over couscous, cover and let sit for 10 minutes.
• Fluff couscous, toss with oil and cool.
• (note: couscous can be toasted in a pan with olive oil first if desired).
• Add remaining ingredients and mix well.
• Toss with enough dressing to just coat.
• Adjust seasoning.
• Dressing:Blend all ingredients in food processor or blender.

ROSEMARY CHICKEN COUSCOUS SALAD

Steps:

• Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
• Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
• Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

COOL COUSCOUS SALAD

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour., In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.

ASPARAGUS, FETA AND COUSCOUS SALAD

Steps:

• Cook couscous according to package instructions. Put aside and allow to cool slightly.
• Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
• Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

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.

BROILED TUNA COUSCOUS SALAD

Steps:

• Preheat broiler to high, or preheat outdoor grill.
• To prepare tuna, put it on a plate and sprinkle both sides with salt and pepper and brush with a mixture of the oil and thyme. Cover closely with plastic wrap and let stand until ready to broil or grill.
• If broiling, arrange steak on a rack and place under broiler, about 6 inches from heat source. Broil 4 minutes with door partly open. Turn steak and continue broiling, leaving door open, about 4 minutes more.
• If grilling, put steak on hot grill and cover. Cook 4 minutes. Turn fish, cover grill and cook about 4 minutes more. Remove fish; let cool.
• To prepare couscous, heat oil in a small saucepan. Add onion, garlic and cumin and cook, stirring, until vegetables are wilted. Add water, salt and pepper. Bring to a boil and add couscous, stirring. Cover closely. Remove from heat and let stand 5 minutes. Put in a bowl to cool.
• Meanwhile, combine all ingredients for salad dressing in a large bowl. Blend well with a wire whisk. Check for seasoning.
• Cut tuna into bite-size pieces and add to the couscous in the bowl. Pour dressing over all and toss well. Serve immediately.

QUICK CHICKEN COUSCOUS

Steps:

• Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
• Season chicken on both sides with salt.
• Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
• Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
• Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
• When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
• Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

HARVEST FRUIT COUSCOUS

Steps:

• Bring water and butter to a boil in a saucepan; remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Transfer couscous to a bowl and allow to cool, 5 to 10 minutes.
• Stir persimmons, apple, mandarin oranges, and 3 tablespoons reserved mandarin orange liquid into couscous; mix in honey. Stir walnuts and cinnamon into couscous; toss well.