Couscous Salad With Cinnamon Vinaigrette Recipes
COUSCOUS SALAD WITH CINNAMON VINAIGRETTE
Make and share this Couscous Salad With Cinnamon Vinaigrette recipe from Food.com.
Provided by Blue Plate Special
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring first three ingredients to boil in heavy small saucepan, stirring mixture constantly. Pour into small bowl; cool.
- Bring broth to boil in heavy medium saucepan.
- Mix in couscous and cranberries. Cover; remove from heat. Let stand five minutes.
- Transfer couscous to bowl; fluff with fork. Cool.
- Whisk shallot and vinegar into oil mixture. Pour over couscous.
- Mix in green onions, beans and mint.
- Season with salt and pepper.
- Serve cold or at room temperature.
COUSCOUS SALAD WITH HONEY VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 6 to 8 cups
Number Of Ingredients 14
Steps:
- Bring 4 cups water and 1 teaspoon salt to a boil. Gradually add the couscous. Return to a boil and let cook for 2 minutes. Remove from the heat, cover, and let stand for 3 minutes.
- Meanwhile, in a saute pan, heat the olive oil. Add cubed squash. Season with salt and pepper. Saute, stirring often, for about 4 minutes, or until caramelized and crispy. Add the fresh lemon thyme and set aside.
- In a small saucepan, heat the honey and vinegar until just warm. Whisk in olive oil and season with salt and twist of pepper. Remove from the heat, and add the raisins. Fluff the couscous with a fork.
- Place the arugula in a serving bowl. Toss with the warm squash, couscous, cucumber and 2 tablespoons of the toasted almonds. Add enough dressing to coat the salad. Season with salt and pepper, and top with the remaining 1 tablespoon of almonds.
COUSCOUS SALAD WITH CHICKPEAS, DATES & CINNAMON
The richness of Saigon Cinnamon flavors this salad, created by Chef Suzanne Goin of Lucques in Los Angeles. Dates, carrots and toasted pine nuts add color and complexity to the couscous.
Provided by Annacia
Categories Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Finely chop white part of green onions.
- Slice green parts; reserve for salad.
- Heat 1 tablespoon of the oil in medium saucepan on medium heat.
- Add white onion pieces; cook and stir 5 minutes.
- Stir in chicken broth, cinnamon, 1/4 teaspoon of the black pepper and red pepper and bring to boil.
- Add couscous; cover. Remove pan from heat. Let stand 5 minutes.
- Whisk vinegar, 1/2 teaspoon of the salt and remaining 6 tablespoons oil in small bowl.
- Fluff couscous with fork; spoon into large bowl.
- Add sliced green onions, chickpeas, carrots, dates, pine nuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; toss lightly.
- Add vinaigrette; toss again.
- Serve immediately or refrigerate until ready to serve.
- Garnish with chopped cilantro, if desired.
7-LAYER COUSCOUS SALAD
This 7-layer couscous salad is an elevated version of one of my favorite go-to lunches. Instead of tossing together the ingredients in a bowl, I layer them in a trifle dish to instantly turn my everyday salad into an elegant centerpiece.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the butter with 1/2 teaspoon salt and 1 cup water in a small saucepan and bring to a boil over medium-high heat. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, 5 minutes. Fluff the couscous with a fork, transfer to a large bowl and let cool.
- Whisk together the oil, lemon juice, 3/4 teaspoon salt and several grinds of pepper in a medium bowl until emulsified. Transfer the vinaigrette to an airtight container and set aside.
- Combine the cucumbers with 2 tablespoons of the vinaigrette and 1/2 teaspoon salt in the same medium bowl and toss together.
- Use a rubber spatula or small offset spatula to spread the hummus on the bottom of a 4-quart round trifle dish. Arrange the cucumbers on top in an even flat layer.
- Transfer the couscous to the same medium bowl and stir in the onions, parsley and 3 tablespoons of the vinaigrette. Scatter the mixture over the cucumbers and gently press to flatten into an even layer.
- Wipe out the medium bowl and add the tomatoes, 2 tablespoons of the vinaigrette and 1/4 teaspoon salt. Toss to combine. Arrange the tomatoes on top of the couscous, then top with the olives.
- Toss the lettuce with 2 tablespoons of the vinaigrette and 1/4 teaspoon salt in the same medium bowl. Arrange the lettuce on top of the olives, then top with the feta. Drizzle the remaining vinaigrette on top and serve immediately.
COUSCOUS SALAD WITH CHICKPEAS, DATES & CINNAMON
The richness of Saigon Cinnamon flavors this salad created by Suzanne Goin of Luques in Los Angeles, California. Dates, carrots and toasted pinenuts add color and complexity to the couscous.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Finely dice white end of green onions. Slice green parts of green onions and reserve for salad. Gently cook white onion pieces in olive oil 5-7 minutes in a medium saucepan. Stir in chicken broth, cinnamon, 1/4 teaspoon black pepper and red pepper. Bring to a boil; add couscous. Cover and remove pan from heat. Let stand 5 minutes.
- Whisk together vinegar, 1/2 teaspoon salt and olive oil in a small bowl.
- Fluff couscous with a fork; put in a large bowl. Toss in sliced green onions, chickpeas, carrots, dates, pinenuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; add vinaigrette and toss again. Serve right away or chill. Garnish with chopped cilantro, if desired.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 63.2 g, Fat 15.1 g, Fiber 7.7 g, Protein 9.8 g, SaturatedFat 2.1 g, Sodium 444.9 mg, Sugar 15.7 g
COOL COUSCOUS SALAD
Here's a refreshing lunch or dinner for hot summer days or any time you want to eat light. I combine hearty couscous and tangy feta cheese for Mediterranean flair, and then I top it off with my favorite balsamic vinaigrette for a punch of flavor. -Tiffany Blepp, Olathe, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 484mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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