Couscous And Cucumber Salad With Buttermilk Dill Dressing Recipes

LEMONY CUCUMBER COUSCOUS SALAD

Steps:

• Bring a pot of water to a boil. Add the couscous and continue to boil for about 5 minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
• Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
• Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
• Chop the cucumber into quarter-rounds and roughly chop the parsley.
• Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.

COUSCOUS AND CUCUMBER SALAD

Steps:

• In a medium saucepan, bring 1¾ cup water to a boil. Stir in couscous and remove from the heat, cover and let stand for 5 minutes. Allow to cool to room temperature.
• In a medium bowl, mix oil, lemon juice, salt and pepper.
• Add the chopped cucumber, green onions, parsley, basil and couscous and toss to mix well.
• Place in a refrigerator and allow to chill for at least 1 hour.
• For serving, spoon the couscous salad over a bed of lettuce leaves and garnish with lemon wedges.

CUCUMBER COUSCOUS SALAD

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.

COUSCOUS AND CUCUMBER SALAD WITH BUTTERMILK- DILL DRESSING

Steps:

• In a medium saucepan, bring water to a boil and gradually stir in couscous.
• Remove from heat, cover and let stand 5 minutes; fluff with a fork, cool.
• Combine buttermilk, and next 6 ingredients in a large bowl; stir well with a whisk.
• Add couscous, bell pepper, onions, and cucumbers; toss gently.

CUCUMBER SALAD WITH DILL

Steps:

• In a medium bowl, toss together cucumber, vinegar and dill. Add salt and pepper, to taste.

CUCUMBER SALAD WITH LEMON DILL DRESSING

Steps:

• In a bowl, whisk lemon juice, oil and sugar until thick.
• Add dill, salt and pepper to taste. Mix inches.
• Add cucumbers and scallions, and coat well with dressing.
• Chill for 15 minutes and serve cool.

BEST-EVER CUCUMBER DILL SALAD

Steps:

• Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
• Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.

LEMON DILL COUSCOUS

Steps:

• Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

CUCUMBER-DILL DRESSING

Steps:

• Combine all ingredients in a large bowl. Cover with plastic wrap, and place in refrigerator until dressing is well chilled.

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING

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.

CUCUMBER AND ISRAELI COUSCOUS SALAD

Steps:

• Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
• Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.