Couscous And Bean Salad

BLACK BEAN AND COUSCOUS SALAD



Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Recipe From allrecipes.com

Provided by Anonymous

Categories     Salad     100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients: 12

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste
Calories253 calories
Carbohydrate41.1 g
Fat5.8 g
Fiber9.7 g
Protein10.3 g
SaturatedFat0.8 g
Sodium414.7 mg
Sugar1.7 g

Steps:

  • Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
  • In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.


BLACK BEAN AND COUSCOUS SALAD



Black Bean and Couscous Salad image

This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!

Recipe From food.com

Provided by yooper

Categories     One Dish Meal

Time 15m

Yield 10 serving(s)

Number Of Ingredients: 12

1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper

Steps:

  • Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.
  • Cover the pot and remove from heat.
  • Let stand for 5 minutes.
  • In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
  • Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
  • Fluff the couscous well, breaking up any chunks.
  • Add to the bowl with the vegetables and mix well.
  • Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.


ISRAELI COUSCOUS, BEAN AND TOMATO SALAD



Israeli Couscous, Bean and Tomato Salad image

Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I've been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad dressing in this hearty salad, a simple combination of cooked Israeli couscous and beans. I used canned pinto beans, and they were just fine. Chickpeas would also work. Use lots of basil in the mix. The red onion contributes some crunch. You can add a little celery if you want more texture. Make sure to use sweet, ripe, juicy tomatoes. I love the finishing touch of the feta, but it is optional.

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Categories     salads and dressings, main course

Time 20m

Yield Serves 4 generously

Number Of Ingredients: 13

3/4 pound ripe, sweet tomatoes, finely chopped (about 1 1/3 cups chopped)
1 plump garlic clove, puréepureed with a little salt or put through a press
Salt to taste
2 teaspoons balsamic vinegar (more to taste)
3 tablespoons extra- virgin olive oil
2 cups cooked pinto beans (or other beans of your choice) (if using canned beans, drain and rinse)
2 cups cooked Israeli couscous
1/2 to 2/3 cup chopped red onion
1/3 cup chopped fresh basil
3 tablespoons chopped chives
Freshly ground pepper
Romaine lettuce leaves for serving
Feta cheese for topping (about 1/2 cup, optional)
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Calories753
UnsaturatedFat9 grams
Carbohydrate129 grams
Fat12 grams
Fiber21 grams
Protein32 grams
SaturatedFat2 grams
Sodium1135 milligrams
Sugar6 grams

Steps:

  • In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
  • Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
  • Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.


COUSCOUS SALAD RECIPES



Couscous salad recipes image

Couscous is the perfect backdrop for showcasing bold flavours and seasonal produce. These versatile salads are ideal for picnics, summer parties and barbecues.

Recipe From bbcgoodfood.com

Number Of Ingredients: 1

Couscous salad recipes

Steps:


COUSCOUS SALAD WITH BLACK BEANS, MUSHROOMS, AND CORN



Couscous Salad with Black Beans, Mushrooms, and Corn image

A simple and healthy vegetarian salad of Israeli couscous makes a great weeknight meal. You won't miss the meat in this filling vegetarian dish. Black beans add protein, and avocado is rich in heart-healthy fat.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients: 10

2 tablespoons extra-virgin olive oil
1 cup Israeli couscous
Coarse salt and ground pepper
1/2 pound cremini or button mushrooms, sliced 1/2-inch thick
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears corn)
1 can (15.5 ounces) black beans, rinsed and drained
2 tablespoons fresh lime juice
1 jalapeno (optional), thinly sliced
1 avocado, halved, pitted, peeled, and sliced
Calories432 g
Fat15 g
Fiber10 g
Protein14 g

Steps:

  • In a medium saucepan, heat 1 tablespoon oil over medium-high. Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes. Add 1 1/2 cups water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
  • Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high. Cook mushrooms, stirring occasionally, until golden brown, about 5 minutes. Season mushrooms with salt and pepper; transfer to a large bowl. Add 1 teaspoon oil to skillet. Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 minutes. Season with salt and pepper and add to mushrooms.
  • Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to mushroom mixture and toss to combine. Season to taste with salt and pepper. Divide among four bowls and top with avocado.


COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD



Couscous, Corn, and Black Bean Chicken Salad image

This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!

Recipe From allrecipes.com

Provided by Cooking Fox

Categories     Salad     Grains

Time 50m

Yield 8

Number Of Ingredients: 10

2 ½ cups water
3 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
¼ cup balsamic vinegar
1 teaspoon white sugar
salt and ground black pepper to taste
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 ½ cups cooked and cubed rotisserie chicken
½ red bell pepper, chopped
Calories340.3 calories
Carbohydrate51.1 g
Cholesterol19.7 mg
Fat8 g
Fiber7 g
Protein17 g
SaturatedFat1.4 g
Sodium429 mg
Sugar3.6 g

Steps:

  • Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
  • Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
  • Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.


HERB GARDEN COUSCOUS AND BLACK BEAN SALAD



Herb Garden Couscous and Black Bean Salad image

Recipe From epicurious.com

Categories     Salad     Bean     Dinner     Lunch

Yield 6 servings

Number Of Ingredients: 14

1 cup couscous
One 15- to 16-ounce can black beans, drained and rinsed
1 large celery stalk, diced
1 medium red or orange bell pepper, diced
1 cup grape tomatoes
1/4 cup chopped green olives
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh dill
Several fresh mint leaves, sliced
2 scallions, green parts only, finely chopped
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Butter, Boston, or Bibb lettuce leaves

Steps:

  • In a large heatproof container, combine the couscous with 2 cups boiling water. Cover and let stand for 10 minutes, then uncover and fluff with a fork.
  • Let cool, uncovered, for 5 minutes, then stir in the remaining ingredients except for the lettuce.
  • Serve warm or at room temperature, arranging some of the salad over a few lettuce leaves for each serving.
  • menu suggestion
  • When I want to keep a salad theme going, I serve this with Great Grated Veggies with Tahini Dressing (page 175) or Mixed Greens with Sprouts, Apple, and Daikon (page 179).
  • For a heartier meal, serve with with veggie burgers and one of the suggestions for mixed greens salads under Recipe Not Required (page 192).
  • nutrition information
  • Calories: 237
  • Total Fat: 7g
  • Protein: 8.5g
  • Carbohydrates: 36g
  • Fiber: 7g
  • Sodium: 420mg


CURRIED COUSCOUS AND GARBANZO BEAN SALAD



Curried Couscous and Garbanzo Bean Salad image

Recipe From epicurious.com

Categories     Salad     Bean     Ginger     Onion     Side     Vegetarian     Quick & Easy     Feta     Curry     Summer     Couscous     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients: 11

2 tablespoons curry powder
2 1/4 cups water
1/2 teaspoon salt
6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots)
1 10-ounce box couscous
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup olive oil
5 tablespoons white wine vinegar
1 1/2 tablespoons grated peeled fresh ginger
1 1/4 cups crumbled feta cheese (about 7 ounces)
1 cup thinly sliced green onions

Steps:

  • Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
  • Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.




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2008-05-12  · In large bowl, stir couscous with 1 cup (250 mL) reserved water; cover and let stand for 5 minutes. Add cooked vegetables, chickpeas, kidney beans and green onion; set aside. In small bowl, whisk together oil, lemon rind, lemon juice, mustard, oregano, salt and pepper. Pour over couscous … ... Show details


Black Bean and Couscous Salad | MyPlate

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In a large bowl, whisk together oil, vinegar, cumin, and lime juice (if using). 5. Add beans, onion, red or green pepper, and corn to the vinegar and oil mixture, and toss. 6. ...
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2013-08-12  · In large skillet, stir 1 cup (250 mL) couscous over medium-high heat for 3 to 5 minutes to lightly toast. Stir in 1-1/4 cup (300 mL) vegetable broth; bring to boil. Cover, remove from heat and let stand for 5 minutes. Meanwhile, in large bowl, combine … ...
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1998-03-01  · Grate 1/4 teaspoon orange rind, and set aside. Squeeze juice from orange over a bowl; reserve 1/4 cup juice, and set aside. Add water to remaining juice in bowl to equal 1 cup. Step 2 ...
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  1. Grate 1/4 teaspoon orange rind, and set aside. Squeeze juice from orange over a bowl; reserve 1/4 cup juice, and set aside. Add water to remaining juice in bowl to equal 1 cup.
  2. Grate 1/4 teaspoon orange rind, and set aside. Squeeze juice from orange over a bowl; reserve 1/4 cup juice, and set aside. Add water to remaining juice in bowl to equal 1 cup.
  3. Bring water mixture and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cool slightly. Stir in orange rind, beans, bell pepper, onions, and parsley.
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2013-02-09  · Saute onion until softened, about 5 minutes. Remove from heat and allow to cool. 3. Stir hot vegetable stock into the couscous. Cover and leave to sit for five minutes. 4. Rinse and drain the tin of beans well. 5. Separate the grains of couscous with a fork and add the onion, pepper, beans… ...
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2020-02-03  · Add the green and yellow beans and stir to combine. Cover the pot and cook until the couscous and green beans are tender, about 3 minutes more. Drain the mixture through a fine-mesh strainer to remove any excess cooking liquid. Transfer the hot couscous mixture to the bowl of dressing, add the kidney beans, … ...
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Couscous and green bean salad with crumbled Wensleydale

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2007-07-31  · Add the runner beans and peas and simmer for 2 minutes, until just tender. Drain well and add the beans and peas to the couscous. Place all the dressing ingredients in a bowl or screw-top jam jar with plenty of freshly ground black pepper. Screw the lid on tight and shake until combined. Stir the crumbled cheese and mint into the couscous. ...
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  1. Place the couscous in a large bowl and pour over the hot vegetable stock. Stir with a fork, cover the bowl with a clean tea towel and set aside for about 5 minutes, until all the liquid has been absorbed. Fluff up the couscous grains with a fork.
  2. Place the couscous in a large bowl and pour over the hot vegetable stock. Stir with a fork, cover the bowl with a clean tea towel and set aside for about 5 minutes, until all the liquid has been absorbed. Fluff up the couscous grains with a fork.
  3. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the runner beans and peas and simmer for 2 minutes, until just tender. Drain well and add the beans and peas to the couscous.
  4. Place all the dressing ingredients in a bowl or screw-top jam jar with plenty of freshly ground black pepper. Screw the lid on tight and shake until combined.
  5. Stir the crumbled cheese and mint into the couscous. When ready to serve, pour over the dressing and mix together well.
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Black Bean and Couscous Salad - RecipesRun

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2017-08-19  · Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous.Cover the pot and remove from heat.Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.Add green onions, red pepper, cilantro, corn and beans and toss to coat. ...
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  1. In a small bowl, whisk together vinegar, basil, garlic, and salt. Continue to whisk and add the oil in a steady stream. Set aside.
  2. In a small bowl, whisk together vinegar, basil, garlic, and salt. Continue to whisk and add the oil in a steady stream. Set aside.
  3. Bring the water to a boil in a medium saucepan. Add the couscous, cover, and cook on medium-low heat until tender (about 10 minutes). Drain, run under cold water, and let drain again while you make the salad.
  4. In a large bowl, mix together cucumber, tomatoes, onion, beans, and cheese. Add cooled couscous and dressing. Toss and serve immediately or refrigerate.
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Easy Shrimp Couscous Salad - Food Wine and Love

Recipe From : foodwineandlove.com
Cook, stirring as needed, until the shrimp turns pink. Then turn off the heat and stir in a tablespoon of the lemon juice and allow for the shrimp to cool. Cook the couscous. In a small pot over medium heat bring the stock to a boil. Stir in the couscous and seasonings and then remove the couscous from the heat. ... Show details


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2013-10-04  · Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork. Place couscous in a large bowl. Combine olive oil, cilantro, lime juice, garlic, salt and pepper. Gently fold into couscous… ...
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  1. Boil the giant couscous for 6-8 mins. Meanwhile, combine 2 tbsp olive oil with the lemon juice and pour over kale.
  2. Boil the giant couscous for 6-8 mins. Meanwhile, combine 2 tbsp olive oil with the lemon juice and pour over kale.
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Couscous Salad with Black Beans and Vegetables - Ginger ...

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2020-09-03  · This couscous salad recipe is quick to make. It really is just chop, dice, slice, grate, mix and there you go. That tiny bit of cooking by way of preparing the couscous isn’t really much cooking. The dry black beans can be replaced with canned beans. However, the canning liquid may not be suitable for cooking the couscous. The beauty of this is that I had these black beans … ...
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Estimated Reading Time: 2 mins
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Mediterranean Couscous Salad - Jessica Gavin

Recipe From : jessicagavin.com
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  1. Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
  2. Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
  3. Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.
  4. Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
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Israeli Couscous Salad with Corn, Green Beans and Goat ...

Recipe From : finecooking.com
2012-06-19  · Add the beans to the boiling water and cook until crisp-tender, about 3 minutes; transfer to the colander. Keep the water at a boil while you toast the couscous in two batches in a dry skillet over medium heat, stirring, until golden-brown, about 4 minutes. Cook the couscous … ...
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Category: Side Dishes
Servings: 8-10
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