Couscous Salad With Cherry Tomatoes Lemon And Pine Nuts Recipes

COUSCOUS SALAD WITH CHERRY TOMATOES, LEMON, AND PINE NUTS

Couscous Salad With Cherry Tomatoes, Lemon, and Pine Nuts image

This salad has a fresh taste from the mint, parsley and lemon which contrasts with the crunchy pine nuts. You can make this in advance by tossing in the tomatoes, pine nuts, and herbs right before serving. From Everyday Greens: Home Cooking from Greens, the celebrated Vegetarian restraunt.

Provided by cookiedog

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup instant couscous
1 teaspoon minced lemon zest
1 cup water
2 tablespoons fresh lemon juice
1 tablespoon champagne vinegar
3 tablespoons olive oil
3/4 teaspoon salt
1 pinch pepper
3 tablespoons pine nuts, toasted
1 scallion, both white and green parts, thinly sliced on the diagonal
1 cup cherry tomatoes, cut in half
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped of fresh mint

Steps:

Pour the couscous grains into a small baking dish. Set the lemon zest aside to toss with the salad later. Combine the water, lemon juice, vinegar, olive oil, salt, and pepper in a small saucepan. Bring to a boil, pour over couscous, and give it a quick stir. Cover the dish and set aside for 20 minutes.
When the couscous is ready, gently fluff it with a fork to separate the grains. Transfer to a serving bowl and toss with the reserved lemon zest and the remaining ingredients.

Nutrition Facts : Calories 306.7, Fat 14.8, SaturatedFat 1.8, Sodium 446.3, Carbohydrate 37.1, Fiber 3.3, Sugar 1.5, Protein 7

COUSCOUS AND CHERRY TOMATO SALAD

Couscous and Cherry Tomato Salad image

This is a wonderful side dish that me mum (my English mother-in-law) has prepared for us twice now upon visiting. Some of the last batch is still in the fridge as I write this, and I can't stop nibbling at it! I finally remembered to get the recipe this time.

Provided by PrairieHarpy

Categories Grains

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

7 ounces couscous
1 red chili pepper, seeded and finely chopped
8 ounces cherry tomatoes, quartered
1 bunch green onion, sliced
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
4 tablespoons cilantro, freshly chopped
salt, to taste
fresh ground pepper, to taste

Steps:

Place the couscous in a bowl and pour over 300ml (1/2 pint) boiling water.
Leave for 30 minutes until the water has been completely absorbed, allow to cool.
Add the olive oil, lemon juice, cilantro and seasoning to taste.
Add chili pepper, tomatoes and onions and stir gently to combine ingredients.
Allow to chill for at least an hour. It allows the flavours to mingle.
Keeps well in the fridge for 2 or 3 days.

COUSCOUS SALAD WITH CHERRY TOMATOES

Couscous Salad with Cherry Tomatoes image

Israeli couscous stands in for pasta in this lighter version of a classic summer salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 8

Ingredients

Coarse salt
1 cup Israeli couscous
8 ounces cherry tomatoes, small ones halved, large ones quartered
1/2 cup fresh small basil leaves, plus more for garnish
2 tablespoons minced shallots
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
3/4 teaspoon freshly ground pepper

Steps:

Bring a medium saucepan of salted water to a boil. Meanwhile, toast couscous in a small saute pan over medium heat, moving pan in a circular motion, until evenly browned, about 7 minutes. Immediately add couscous to boiling water, and cook, stirring occasionally, until just tender, about 6 minutes. Drain, and rinse under cold water until cool.
Place couscous, tomatoes, basil, shallots, vinegar, oil, 1 1/2 teaspoons salt, and the pepper in a large bowl. Mix well, and let stand at room temperature until ready to serve, at least 15 minutes (or up to 1 hour). Stir well, and garnish with basil.

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