Couscous Salad Recipe Lemon Juice Recipe For Potato

LEMON COUSCOUS

Steps:

• Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
• Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

LEMON COUSCOUS SALAD

Steps:

• Bring broth to a boil. Stir in couscous. Cover, remove from heat, and let stand for 5 minutes. Remove lid, fluff with a fork, and allow to cool uncovered for about 10 minutes.
• Meanwhile, in a large salad bowl, whisk together vinegar, lemon juice, and olive oil. Stir in mint, cucumber, tomatoes, and cooked couscous, and stir together to combine. Add feta and stir gently to evenly distribute the 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.

COUSCOUS SALAD

Steps:

• In a medium pot, boil water with garlic, margarine and salt. When water is at a rolling boil, add couscous. Stir a couple times. Turn off heat and cover the pot. Leave for 10 minutes without opening the lid.
• After 10 minutes, give the couscous another stir and let sit, uncovered to cool.
• Meanwhile, while the couscous is busy cooling, in a large bowl, combine all the remaining ingredients except for the feta cheese, lemon juice and the oil.
• Add the couscous to the bowl. Mix thoroughly to combine everything.
• When everything is combined, you can add the lemon juice and oil and mix again. Sometimes, I find I may have to add a litlle bit more lemon juice, but that is my preference --
• Add feta cheese just prior to serving the salad and mix again.

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, SWEET POTATO AND EDAMAME SALAD WITH CITRUS BASIL VINAIGRETTE

Steps:

• Make the dressing: combine 2 tbsp of olive oil, the orange juice, lemon juice and zest, basil, white wine vinegar and honey in a jar with 1/4 tsp salt and 1/2 tsp black pepper. Put on the lid and shake.
• Cook couscous as per pack instructions.
• Par-boil potato wedges in boiling water then fry with 1 tbsp oil until golden. Add them to the couscous, soya beans and spring onions; add dressing. Toss, sprinkle over goat's cheese, serve.

LEMON COUSCOUS SALAD

Steps:

• In a medium saucepan, bring 2 cups water to boil. Stir in couscous and immediately remove from heat. Cover and let stand until water is absorbed, about 8 minutes. Fluff with a fork and transfer to a large bowl.
• Stir in green onions, cucumber, chickpeas, parsley, mint, oil, lemon zest and lemon juice.
• Season to taste with salt and pepper.
• Cover and chill overnight to let flavors develop. Serve topped with hazelnuts.

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.

LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL

Steps:

• In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

LEMON DATE COUSCOUS

Steps:

• Cook couscous according to package directions., Meanwhile, in a small bowl, combine the spinach, carrots, dates, almonds, lemon juice, zest, salt and lemon pepper. Stir in couscous. Garnish with green onions.