Couscous Salad Recipe Lemon Juice

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LEMON COUSCOUS SALAD



Lemon Couscous Salad image

Fresh crunchy cucumbers, carrots and green onions come alive with a twist of lemon juice and honey mustard. Couscous is perfect for kitchen newbies since this tiny pasta cooks by simply combining with hot water and then letting it rest for about ten minutes while it absorbs the water. Serve this quick and healthful couscous dish warm, cold or at room temperature. Add cubed tofu or tempeh for a vegetarian entrée.

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 10

1 1/2 cup whole wheat couscous
1 medium English cucumber, cubed
3 carrots, grated (2 tablespoons reserved for dipping sauce)
1 bunch green onions, thinly sliced
2 large fresh basil leaves, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons honey mustard
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper

Steps:

  • Prepare couscous according to package directions, leaving out any oil, butter, or salt that is called for.
  • Allow the couscous to cool, then fluff with a fork and place in a salad dish or medium bowl.
  • Add cucumbers, carrots, green onions, and basil and toss gently to combine. Set aside.
  • In a separate bowl, whisk together oil, lemon juice, mustard, and salt and pepper to make a dressing.
  • Pour over couscous mixture and stir to combine.
  • Taste and adjust for seasoning. Serve at room temperature or chilled, if you like.

Nutrition Facts : Calories 290 calories, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 260 milligrams, Carbohydrate 50 grams, Protein 9 grams

LEMON COUSCOUS SALAD



Lemon Couscous Salad image

This light couscous salad with Mediterranean flavors is a perfect summer side dish.

Provided by Andi Gleeson

Categories     Side

Yield 6

Number Of Ingredients 9

10 ounces plain couscous
2 cups chicken or vegetable broth
2 tablespoons white wine vinegar
2 tablespoons lemon juice
3 tablespoons olive oil
12 fresh mint leaves (sliced thin)
1/2 English cucumber (seeded and diced)
3 Roma tomatoes (seeded and diced)
3 ounces reduced-fat feta

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.

COUSCOUS-PARSLEY SALAD WITH PRESERVED LEMON



Couscous-Parsley Salad with Preserved Lemon image

Provided by Food Network

Time 1h15m

Yield 8 appetizer servings

Number Of Ingredients 14

1/4 cup couscous
1/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons olive oil
40 sprigs fresh flat-leaf parsley, finely chopped (about 1/4 cup)
30 fresh mint leaves, finely chopped (about 2 tablespoons)
2 teaspoons finely diced Moroccan Preserved Lemon rind, recipe follows
1 tablespoon pine nuts, toasted
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 small tomato, peeled, seeded and diced
2 Belgian endives, separated into leaves, for scooping
12 unblemished lemons of equal size
Sea salt or table salt

Steps:

  • In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour.
  • To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper. Mound the couscous in the center of a serving platter. Top with diced tomato. Surround the base with endive leaves. Serve at room temperature.
  • Scrub the lemons under running water and pat dry. Cut a thin slice from each end of a lemon. Set on end and make a vertical cut 3/4 of the way through the fruit, leaving the 2 halves attached. Turn the lemon upside down, rotate 90 degrees, and make a second vertical cut, again 3/4 of the way through the fruit. Fill each cut with as much salt as it will hold. Place the lemon in a sterilized, 1-quart size, wide-mouth canning jar. Proceed in this manner for the remaining lemons, pressing as many into the jar as possible. Seal and set aside at room temperature. Add additional lemons over the next few days as the rinds of the first lemons begin to soften. By this time, the juices should have risen to cover the lemons. If not, add 1 tablespoon of fresh lemon juice mixed with 1 teaspoon of salt. This will prevent the top lemons from darkening. Store at room temperature until the rinds become tender, and the pulp acquires the consistency of jam, 3 to 4 weeks. Refrigerate. Use within 6 months.
  • Yield: 1 quart

OUR FAVORITE LEMON HERB COUSCOUS SALAD



Our Favorite Lemon Herb Couscous Salad image

We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 20m

Yield Makes approximately 8 (1 cup) servings

Number Of Ingredients 12

1 1/2 cups dried Israeli couscous, also called pearl couscous
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/4 cup chopped walnuts, toasted
1/4 cup raisins, we love golden raisins

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.

Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg

LEMON COUSCOUS



Lemon Couscous image

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Provided by redveeder

Categories     Side Dish

Time 15m

Yield 3

Number Of Ingredients 9

1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g

LEMONY COUSCOUS SALAD



Lemony Couscous Salad image

Make and share this Lemony Couscous Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups uncooked couscous
1 teaspoon salt
3 cups boiling water
6 green onions, chopped
1 cucumber, peeled and diced
2 large ripe tomatoes, peeled and diced
1 1/2 cups cooked garbanzo beans
1/2 cup crumbled feta cheese
1 cup chopped fresh parsley
1/4 cup chopped of fresh mint or 1 tablespoon dried mint
3 tablespoons extra virgin olive oil
2 lemons, juice of
salt & fresh ground pepper

Steps:

  • Add the couscous, salt, and boiling water to a large mixing bowl.
  • Cover bowl and set aside for 10 minutes.
  • Fluff couscous with a fork; all liquid should be asborbed; let cool to room temperature (I put the couscous in the frig to chill a little).
  • Once the couscous is at room temperature, add the chopped green onion, cucumber, tomatoes, garbanzo beans, feta cheese, parsley, mint, olive oil, lemon juice, and salt and pepper to taste.
  • Toss salad gently.
  • It is recommended that if you make this salad ahead of time, add the olive oil and lemon juice right before ready to serve.

Nutrition Facts : Calories 412.9, Fat 10.8, SaturatedFat 3, Cholesterol 11.1, Sodium 729.3, Carbohydrate 66.1, Fiber 7.5, Sugar 3.8, Protein 13.7

MEDITERRANEAN LEMON COUSCOUS SALAD



Mediterranean Lemon Couscous Salad image

Make and share this Mediterranean Lemon Couscous Salad recipe from Food.com.

Provided by stephanie

Categories     African

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup couscous
2 tablespoons lemon juice
2 tablespoons olive oil
1/3 cup green onion
2 medium tomatoes, diced
1 cup canned red kidney beans (only if you want)
1 cup feta cheese
1/4 cup pine nuts
2 tablespoons oregano

Steps:

  • Cook couscous in 1 cup of water.
  • Cool to room temperature.
  • Whisk together lemon juice and olive oil.
  • Pour over other ingredients combining well.
  • Season with fresh pepper.

CILANTRO COUSCOUS SALAD



Cilantro Couscous Salad image

Since this serves 12, I always make it for potlucks, and this salad is always appreciated. My 11 year old daughter liked it so much we served it at her birthday tea party.-Cindy Gifford, Cedar City, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 8

1 package (10 ounces) couscous
1 medium cucumber, finely chopped
2 medium tomatoes, seeded and finely chopped
2/3 cup minced fresh cilantro
1/3 cup olive oil
1/4 cup lemon juice
3 garlic cloves, minced
1 package (8 ounces) feta cheese, crumbled

Steps:

  • Prepare couscous according to package directions; let cool to room temperature. , In a large serving bowl, combine the cucumber, tomatoes, cilantro and couscous. In a small bowl, whisk the oil, lemon juice and garlic. Drizzle over salad; toss to coat. Add cheese and toss gently to combine. Chill until serving.

Nutrition Facts : Calories 196 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 215mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

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