Couscous And Grilled Veggie Salad Recipes

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GRILLED VEGETABLE-COUSCOUS SALAD



Grilled Vegetable-Couscous Salad image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Kosher salt
1 cup Israeli couscous
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1/2 red onion, thinly sliced
2 red bell peppers, halved lengthwise
1 medium zucchini, halved lengthwise
1/2 teaspoon ground cumin
1 15-ounce can chickpeas, drained and rinsed
3/4 cup green goddess dressing (see directions)

Steps:

  • Preheat a grill to medium high. Meanwhile, bring a large pot of salted water to a boil. Add the couscous and cook until just tender, about 8 minutes. Drain and transfer to a large bowl; toss with 1 tablespoon olive oil and season with salt and pepper.
  • Meanwhile, soak the red onion in a small bowl of hot water, 10 minutes. Toss the bell peppers and zucchini in a large bowl with the remaining 2 tablespoons olive oil, the cumin, 1/2 teaspoon salt and a few grinds of pepper. Grill the vegetables, turning once, until well marked and tender, 8 to 10 minutes. Transfer to a plate and let cool to room temperature. Cut the peppers into 1-inch pieces and slice the zucchini into half-moons.
  • Drain the onion and add to the couscous along with the bell peppers, zucchini and chickpeas. Add the dressing and toss; season with salt and pepper.
  • Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth. (Makes 1 1/2 cups.)

VEGETABLE COUSCOUS SALAD



Vegetable Couscous Salad image

This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. -Patricia Levenson, SANTA ANA, California

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 22

1/2 cup olive oil
1/3 cup balsamic vinegar
4 teaspoons capers, drained
4 teaspoons lemon juice
2 garlic cloves, minced
3/4 teaspoon Dijon mustard
1-1/4 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 package (10 ounces) uncooked couscous
2 medium zucchini or yellow summer squash, halved lengthwise
2 medium sweet yellow or red peppers, quartered
1 Japanese eggplant, halved lengthwise
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grape tomatoes, halved
1/2 cup Greek olives, pitted and sliced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

  • In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

Nutrition Facts : Calories 272 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED VEG & COUSCOUS SALAD



Roasted veg & couscous salad image

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

Provided by Good Food team

Categories     Lunch, Main course, Side dish

Time 50m

Number Of Ingredients 13

1 red and 1 yellow pepper , halved and deseeded
½ butternut squash
2 courgettes , thickly sliced
4 garlic cloves , leave skin on
3 tbsp extra-virgin olive oil
1 red onion , thickly sliced
1 tsp cumin seeds
1 tbsp harissa paste
50g whole blanched almonds
250g couscous
300ml hot vegetable stock
zest and juice 1 lemon
20g pack mint , roughly chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
  • Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
  • In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium

GRILLED VEGETABLE COUSCOUS SALAD



Grilled Vegetable Couscous Salad image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

2 tablespoons plus 3 tablespoons extra-virgin olive oil
2 cups Israeli couscous
3 small zucchini, sliced lengthwise into planks
1 orange bell pepper, cored and quartered
1 red bell pepper, cored and quartered
1 yellow bell pepper, cored and quartered
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup fresh lemon juice
1 1/2 cups crumbled feta
1/2 cup chopped fresh mint

Steps:

  • Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the couscous and toast until golden brown. Add 1 1/2 cups water, bring to a boil, then reduce heat to low and simmer until all of the liquid is absorbed, about 12 minutes. Fluff with a fork to separate the grains. Set aside.
  • Prepare a grill for medium heat. Toss the zucchini and peppers with the vegetable oil and some salt and pepper. Grill the vegetables, flipping occasionally, until just tender and lightly charred, about 20 minutes. Remove from the grill and, when cool enough to handle, cut into 1-inch pieces. Mix the grilled vegetables together with the couscous.
  • In a bowl, whisk together the lemon juice and the remaining 3 tablespoons olive oil. Toss the lemon vinaigrette, feta and mint with the couscous salad. Mix well and season with salt and pepper to taste.

COUSCOUS AND GRILLED VEGGIE SALAD



Couscous and Grilled Veggie Salad image

I like this for its simplicity. It's almost a meal on its own, but also perfect for potluck dinners or picnics because it doesn't need to kept cool.

Provided by Sackville

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup couscous
1 cup cold water
2 red peppers
6 stalks asparagus, trimmed
1 small zucchini, sliced
1 bunch spring onion, sliced
2 red chilies, deseeded and sliced
3 cups fresh herbs, chopped (choose from basil, coriander, mint, parsley, oregano)
2 lemons, juiced
10 tablespoons olive oil
salt
pepper

Steps:

  • Mix couscous and water together, and let sit for 30 mins or until all the water is absorbed and couscous is tender but firm.
  • Blacken the peppers, either over a gas flame or in the oven, under the grill.
  • Once they're blackened on all sides, cover in saran wrap and leave to"sweat" for 5 minutes before removing their skins and slicing into chunks.
  • In a frying pan, lightly cook the asparagus and zucchini.
  • Mix vegetables with couscous, spring onions, chillies, herbs, olive oil and lemon dressing.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 520.8, Fat 34.7, SaturatedFat 4.8, Sodium 26.6, Carbohydrate 49.5, Fiber 8.3, Sugar 5.4, Protein 9.7

VEGETABLE COUSCOUS SALAD



Vegetable couscous salad image

Pair this bright side with broiled salmon, lamb chops, or grilled fish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 cup couscous
1/4 medium red onion, thinly sliced
1/2 english cucumber, halved and thinly sliced
1 medium tomato cut into 1/2 inch wedges
2 tablespoons of torn fresh mint leaves
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Steps:

  • Cook couscous according to package instructions. In a medium bowl, combined cooked couscous, red onion, cucumber, tomato, mint, and olive oil and lemon juice. Season with salt and pepper. To store, refrigerate in an airtight container, up to 3 days.

COUSCOUS WITH GRILLED VEGETABLES



Couscous with Grilled Vegetables image

"This hearty side is almost a meal in itself," says Kathy Herrala of Martinez, California. She grills garden-fresh vegetables, then adds them to couscous for an appealing dinner accompaniment.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 small zucchini, quartered lengthwise
1/2 medium eggplant, sliced widthwise 1/2 inch thick
1 medium sweet red pepper, quartered
1 small onion, sliced 1/2 inch thick
Cooking spray
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups reduced-sodium chicken or vegetable broth
1 package (10 ounces) couscous
1/2 cup chopped green onions
4-1/2 teaspoons lemon juice
2-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Steps:

  • Spritz vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare for indirect heat using a drip pan. , Arrange vegetables over drip pan and grill, covered, over indirect medium heat for 8-10 minutes or until tender, turning occasionally. Let stand until cool enough to handle., In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes or until liquid is absorbed. , Cut grilled vegetables into 1/2-in. pieces. Fluff couscous with a fork. Add the vegetables, green onions, lemon juice, thyme and remaining salt and pepper; toss until combined.

Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 384mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

GRILLED VEGETABLE COUSCOUS



Grilled Vegetable Couscous image

This could be a side dish to grilled meat, a light lunch, or a vegetarian main dish. Recipe is from Light and Tasty's June/July 2005 issue.

Provided by A Messy Cook

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

2 small zucchini, quartered lengthwise
1/2 medium eggplant, slice widthwise 1/2 inch thick
1 medium red bell pepper, quartered
1 small onion, sliced 1/2 inch thick
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups chicken broth or 2 cups vegetable broth
10 ounces uncooked couscous
1/2 cup chopped green onion
4 1/2 teaspoons lemon juice
2 1/4 teaspoons minced fresh thyme

Steps:

  • Spritz vegetables with nonstick cooking spray and sprinkle with ¼ teaspoon each of salt and pepper.
  • Coat grill rack with nonstick cooking spray before preparing grill for indirect heat.
  • Arrange veggies on grill rack over indirect heat.
  • Grill, covered, over medium indirect heat for 4-5 minutes on each side or until tender; let stand until cool enough to handle.
  • Bring broth to boil in a saucepan and stir in couscous; remove from heat, cover, and let stand for five minutes or until liquid is absorbed.
  • Cut grilled veggies into ½ inch pieces.
  • Fluff couscous with a fork and add vegetables, green onions, lemon juice, thyme, and remaining salt and pepper.
  • Toss until combined.

Nutrition Facts : Calories 166.6, Fat 0.8, SaturatedFat 0.2, Sodium 417.7, Carbohydrate 33.2, Fiber 3.9, Sugar 2.7, Protein 6.8

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