Couscous Salad With Yogurt Dressing Recipes

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COUSCOUS SALAD WITH YOGURT DRESSING



COUSCOUS SALAD WITH YOGURT DRESSING image

Number Of Ingredients 19

200 gr couscous
1 cucumber
1 pepper
1-2 tomatoes or cherry tomatoes
1 spring onion
a little chopped cilantro or parsley and mint
FOR THE VINAIGRETTE:
3-4 tbsp olive oil
1 tsp mustard
2 tbsp lemon juice
salt and pepper
-----------------------------------------------
FOR THE YOGURT DRESSING
300 gr yogurt
1 tsp mayonnaise
half a lemon juice
1 tsp sugar or honey
a little chopped coriander and mint
salt and pepper

Steps:

  • ADAPT THE QUANTITIES TO YOUR LIKING Pour the couscous in a bowl and add the same volume of hot water. Mix until the complete absorption of water stirring with a fork. Make a vinaigrette mixing the olive oil with mustard, lemon juice salt and pepper and add it to the Couscous. Chop all the vegetables and add them to the Couscous mixing all together. Keep The salad in the fridge. ........................................... FOR THE YOGURT DRESSING Mix all the ingredients together until well blended. Keep it in the fridge.

Nutrition Facts : Servingsize 4

GRILLED VEGETABLES WITH COUSCOUS AND YOGURT SAUCE



Grilled Vegetables With Couscous and Yogurt Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 bell peppers (any color), stemmed, seeded and quartered
1 yellow squash, sliced into 1/4-inch-thick rounds
8 ounces shiitake mushrooms, stemmed
2 cloves garlic, unpeeled
2 to 3 sprigs thyme, rosemary or oregano
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
1 large red onion, sliced into 1/4-inch-thick rounds
1 10-ounce package couscous
1/2 cup 2% Greek yogurt
1/4 cup sliced almonds, toasted

Steps:

  • Heat a grill pan over high heat. Toss the bell peppers, squash, mushrooms, garlic, herbs, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Brush the onion rounds with olive oil and season with salt. Brush the grill pan with olive oil, then grill the bell pepper mixture and onion rounds (in batches if needed), turning, until tender and marked, about 10 minutes. Peel the garlic.
  • Meanwhile, cook the couscous as the label directs.
  • Pulse the garlic, 2 pieces grilled bell pepper and the yogurt in a mini food processor or blender until smooth. Add 1/4 teaspoon salt, and pepper to taste. Cut the remaining grilled bell peppers into chunks and toss with the squash, mushrooms, herbs and onion in a large bowl; season with salt.
  • Fluff the couscous with a fork and divide among bowls. Top with the vegetables and almonds and serve with the yogurt sauce.

Nutrition Facts : Calories 473, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 616 milligrams, Carbohydrate 72 grams, Fiber 12 grams, Protein 17 grams

CURRIED COUSCOUS SALAD



Curried Couscous Salad image

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Vegetable oil cooking spray
1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
1/2 teaspoon salt
1 (10-ounce box) couscous
3/4 cup dried cranberries
1/2 cup coarsely chopped, roasted and lightly salted cashews
1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
1 large lemon, zested
1/3 cup Greek yogurt
1/4 cup extra-virgin olive oil
1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
  • In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
  • Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
  • Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
  • Just before serving, add the dressing to the salad and toss well to coat.

COUSCOUS SALAD WITH YOGURT DRESSING



Couscous Salad With Yogurt Dressing image

Make and share this Couscous Salad With Yogurt Dressing recipe from Food.com.

Provided by Outta Here

Categories     Southwest Asia (middle East)

Time 1h

Yield 2 serving(s)

Number Of Ingredients 20

1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 small celery rib, finely chopped
1 cup couscous
1 1/2 cups water
1/4 cup fresh lemon juice
1/4 cup plain fat-free yogurt
2 tablespoons extra virgin olive oil
2 teaspoons fresh gingerroot, peeled and minced
1 garlic clove, peeled and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
ground black pepper, to taste
1/2 cup dried cranberries (or raisins)
1/2 cup canned chick-peas, rinsed and drained
1/2 cup red bell pepper, seeded and chopped
1/2 cup green bell pepper, seeded and chopped
1/2 cup fresh cilantro, chopped (or parsley)
1/2 cup green onion, sliced
1 lemon, cut into wedges (optional)

Steps:

  • For the couscous: Heat the oil in a 2-qt. saucepan over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened.
  • Stir in the couscous. Cook and stir for 1 minute until coated with oil and lightly toasted. Add the water and bring to a boil, stirring. Remove from the heat and cover with lid. Let stand for 30 minutes, until cooled and the liquid is absorbed, uncovering occasionally to fluff with a fork.
  • In the meantime, make the dressing: In a bowl, whisk together the lemon juice, yogurt, oil, gingerroot, garlic, cumin, ground coriander and pepper.
  • To make the salad: Transfer the couscous to a large serving bowl. Add the cranberries (or raisins), chickpeas, bell peppers, cilantro (or parsley) and green onions. Add the dressing.
  • Toss all the ingredients together. Garnish with the lemon wedges, if using.

CUCUMBER COUSCOUS SALAD



Cucumber Couscous Salad image

Chicken or grilled salmon are perfect alongside this refreshing salad. Its combination of cucumber and dill tastes great, and couscous makes it a hearty side dish. -Evelyn Lewis of Independence, Missouri

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1-1/4 cups water
1 cup uncooked couscous
2 medium cucumbers, peeled, quartered lengthwise and sliced
1 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
1/2 cup buttermilk
1/4 cup reduced-fat plain yogurt
2 tablespoons minced fresh dill
2 tablespoons white vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool to room temperature. , In a large bowl, combine the couscous, cucumbers, red pepper and onions. Whisk together the buttermilk, yogurt, dill, vinegar, oil,, salt and pepper. Pour over couscous mixture. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 126 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING



Salmon and Couscous Salad With Cucumber-Feta Dressing image

The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.

Provided by Yasmin Fahr

Categories     brunch, dinner, lunch, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 (6-ounce) skin-on (or skinless) salmon fillets
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 limes, 1 halved and 1 zested and juiced
1 1/2 cups pearl couscous
1 1/2 cups baby arugula
1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
1/2 cup crumbled feta
1/4 packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
1/4 packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)
2 scallions, light green and white parts sliced

Steps:

  • Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
  • Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
  • While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
  • Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
  • Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

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