Couscous Salad A Taste Sensation Recipes

QUICK COUSCOUS SALAD

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous and salt. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, salad dressing, mushrooms, olives, cucumber, onion and peppers. Cover and refrigerate for 20 minutes.

COOL COUSCOUS SALAD

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour., In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.

OUR FAVORITE LEMON HERB COUSCOUS SALAD

Steps:

• Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
• While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
• Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

TRACIE'S COUSCOUS SALAD

Steps:

• In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

TOASTED COUSCOUS SALAD

Steps:

• For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
• For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
• Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.

"SECOND TIME AROUND" COUSCOUS SALAD

Steps:

• In a mixing bowl combine the couscous, scallion, celery, chicken and peas.
• In another mixing bowl combine blue cheese, mayonnaise, mustard and rice vinegar to taste; season with salt and pepper.
• Stir the blue cheese mixture into the couscous and plate.

10-MINUTE COUSCOUS SALAD

Steps:

• Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

CONFETTI COUSCOUS SALAD

Steps:

• In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed., Fluff with a fork. Stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts if desired.

COUSCOUS SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small saucepan, bring broth and 1 tablespoon oil to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until water is absorbed. Fluff with a fork. Transfer to a large bowl; cool., Just before serving, add the arugula, feta cheese, cherries, pine nuts and basil. In a small bowl, whisk the lemon juice, salt, pepper and remaining oil. Pour over salad; toss to coat.

EASY COUSCOUS SALAD

Steps:

• Bring stock to a boil in a heavy saucepan.
• Stir in couscous.
• Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
• Mix well.
• Transfer couscous to a large bowl.
• Fluff with a fork.
• Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
• Mix gently.
• Pour dressing over mixture and mix again.
• Season with salt and pepper.
• Can be served luke-warm or chilled.