Couscous Salad With Plum Tomatoes Recipes

COUSCOUS SALAD WITH TOMATOES AND MINT

Steps:

• Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
• Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
• Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
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RAW AND COOKED TOMATO AND HERB SALAD WITH COUSCOUS

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment. Place the couscous in a microwave-safe bowl and add salt to taste (about 1/2 teaspoon) and 2 teaspoons of the olive oil. Toss together. Cover by 1/2 inch with hot or boiling water. Cover the bowl tightly and let sit 30 minutes, or until all of the water has been absorbed. Fluff with forks and transfer to a large bowl. If you want the couscous to be really fluffy, once it has absorbed the water, cover the bowl with a plate and microwave for 3 minutes. Remove the bowl from the microwave carefully (it will be hot) and carefully remove the plate. Allow to cool slightly. Add the cooked Israeli couscous or sorghum.
• Meanwhile, core the plum tomatoes, quarter lengthwise and toss with 1 teaspoon of the olive oil and salt and pepper to taste. Place on the baking sheet in a single layer and place in the oven. Roast 30 minutes and remove from the heat. Allow to cool. Pull off the skins from the wedges (they will be loose and will come off in the salad if you don't do this now) and toss, along with any juice from the baking sheet, with the couscous. The tomatoes will break down and clump with the couscous. Add the chopped herbs.
• Dice the heirloom tomatoes and place in a bowl. Add salt and pepper to taste, the garlic, balsamic vinegar, sherry vinegar, and remaining olive oil and toss together. Add to the couscous and combine well. Mound onto a platter, garnish with basil leaves and cherry tomatoes, and serve.

COUSCOUS SALAD WITH PLUM TOMATOES

Steps:

• Bring the broth to a boil in a medium saucepan.
• Stir in the couscous, cover and remove the pan from the heat.
• Let stand until all the liquid is absorbed, about 15 minutes.
• Fluff the couscous with a fork, transfr to a large bowl and set aside to cool.
• When cooled, stir in the oil.
• Core, seed, and chop the tomatoes.
• Chop the mint leaves.
• Add both to the couscous.
• Stir in the lemon juice, vinegar, salt and pepper.
• Serve the salad at room temperature.

TOMATO COUSCOUS SALAD

Steps:

• Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
• In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside.
• Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
• In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
• Serve warm or at room temperature.

COUSCOUS SALAD WITH CHICKPEAS AND TOMATOES

Steps:

• Bring vegetable broth to a boil in a medium saucepan; gradually stir in couscous.
• Remove from heat; cover and let stand for 10 minutes.
• Fluff with a fork.
• Combine cooked couscous and remaining ingredients in a large bowl.

TOMATO BASIL COUSCOUS SALAD

Steps:

• In a large saucepan, bring broth to a boil; add couscous. Cover and remove from the heat; let stand for 5 minutes. Transfer to a large bowl; fluff with a fork and cool., Stir in the onions, tomatoes, basil, oil, vinegar, pepper flakes, salt and pepper. Cover and refrigerate until chilled. Garnish with tomatoes.

TOMATO, BASIL AND COUSCOUS SALAD

Steps:

• Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.
• Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.

COUSCOUS SALAD WITH KALE, TOMATOES, CRANBERRIES, AND FETA

Steps:

• Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
• Squeeze lemon juice over ingredients and toss until blended.

COUSCOUS SALAD WITH OLIVES & RAISINS

Steps:

• In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until stock is absorbed. Fluff with a fork. Cool completely., In a small bowl, whisk oil, lemon zest, lemon juice, salt and pepper until blended; stir into couscous. Stir in remaining ingredients.