Couscous Salad With Corn And Red Bell Pepper Recipes

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RAINBOW BELL PEPPER COUSCOUS



Rainbow Bell Pepper Couscous image

This super-easy side dish can be served warm, but it's also delicious chilled and served as a salad.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, minced
1 large shallot or 1/2 small red onion, minced
3 medium red, yellow, green or orange bell peppers or a mix, finely diced
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground black pepper
2/3 cup whole wheat couscous
Lemon wedges, for serving

Steps:

  • Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
  • Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD



Couscous, Corn, and Black Bean Chicken Salad image

This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!

Provided by Cooking Fox

Categories     Salad     Grains

Time 50m

Yield 8

Number Of Ingredients 10

2 ½ cups water
3 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
¼ cup balsamic vinegar
1 teaspoon white sugar
salt and ground black pepper to taste
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 ½ cups cooked and cubed rotisserie chicken
½ red bell pepper, chopped

Steps:

  • Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
  • Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
  • Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 51.1 g, Cholesterol 19.7 mg, Fat 8 g, Fiber 7 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 429 mg, Sugar 3.6 g

COUSCOUS WITH CORN AND RED PEPPER



Couscous With Corn And Red Pepper image

Provided by Marian Burros

Categories     side dish

Time 15m

Yield 2 servings

Number Of Ingredients 8

8 ounces whole red pepper or 7 ounces chopped red pepper (ready cut), about 1 3/4 cups
1 large clove garlic
1 teaspoon olive oil
1 cup water
1/2 cup whole-wheat couscous
1 cup frozen corn niblets
Fresh basil
1/8 teaspoon salt (optional)

Steps:

  • Wash, trim, seed and chop the whole pepper; mince the garlic.
  • Heat the oil in a nonstick pot; saute pepper and garlic in hot oil until pepper begins to soften, about 3 minutes. Remove from pot and set aside.
  • Bring water to boil in the pot, covered. Add couscous and corn; reduce heat to simmer; cover and cook about 5 minutes, until liquid is absorbed and couscous is tender.
  • Meanwhile, wash, dry and chop basil to make 1 tablespoon and add to cooked couscous with salt. Add pepper and garlic and mix well.

COUSCOUS SALAD WITH CORN AND RED BELL PEPPER



Couscous Salad with Corn and Red Bell Pepper image

Categories     Salad     Onion     Pasta     Pepper     Vegetable     Side     Quick & Easy     High Fiber     Summer     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 11

2 tablespoons olive oil
3/4 cup fresh corn (cut from about 2 ears)
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 teaspoon ground cumin
11/4 cups water
2/3 cup couscous
2 teaspoons red-wine vinegar
1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped fine
cayenne to taste

Steps:

  • In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.
  • While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.
  • In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.

CORN AND COUSCOUS SALAD



Corn and Couscous Salad image

This recipe is from the " Martha Stewart's Dinner at Home" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 11

1 teaspoon curry powder
2 teaspoons grainy mustard
1 tablespoon white-wine or sherry vinegar
Coarse salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
3/4 cup couscous
1 Vidalia or other sweet onion, diced
3 garlic cloves, minced
1 red chile, minced (optional)
3 cups fresh corn kernels (about 4 cobs)
1/4 cup finely chopped fresh cilantro

Steps:

  • In a medium bowl, whisk together curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 tablespoons oil; whisk until emulsified. Set aside.
  • Place couscous in a large bowl. Bring 1 cup water to a boil; pour over couscous; stir to combine. Cover with a plate; let steam until water is absorbed, about 5 minutes. Fluff with a fork; set aside.
  • Heat remaining tablespoon oil in a large skillet over medium heat. Add onion, and cook, stirring, until softened, about 4 minutes. Stir in garlic and chile; cook, stirring, until softened, about 2 minutes. Add corn, and cook until bright yellow and just tender, about 2 minutes. Stir corn mixture into couscous. Add curry vinaigrette and cilantro; toss to combine. Serve warm or at room temperature.

CORN AND BELL PEPPER SALAD



Corn and Bell Pepper Salad image

Categories     Salad     Leafy Green     Vegetable     Low Cal     Corn     Bell Pepper     Summer     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 11

1 10-ounce package frozen whole kernel corn, cooked according to package directions, drained
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 green onions, chopped
2 tablespoons (generous) chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
Salt and fresh ground pepper
Red lettuce leaves
Fresh cilantro sprigs

Steps:

  • Mix first 8 ingredients in medium bowl. Season with salt and pepper. Place red lettuce leaves on plates. Spoon salad onto lettuce. Top with fresh cilantro sprigs and serve.

COUSCOUS AND PEPPER SALAD



Couscous and Pepper Salad image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 6

8 ounces whole red and yellow peppers
1/2 teaspoon Dijon-style mustard
2 tablespoons balsamic vinegar
1 teaspoon sugar
3/4 cup couscous
2 scallions

Steps:

  • Quarter peppers. Slice on thin slicing blade of food processor; if you have no processor, cut in julienne strips.
  • Following package directions, bring water to boil in covered pot for couscous (each manufacturer recommends a different amount of water).
  • In serving bowl, combine mustard, vinegar and sugar, mixing well to dissolve sugar.
  • Add couscous to boiling water. Cover and turn off heat. Allow to sit 3 to 5 minutes, until all water has been absorbed and couscous is tender.
  • Meanwhile, chop scallions.
  • Stir peppers and scallions into dressing, and when couscous is ready stir into salad.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 0 grams, Carbohydrate 63 grams, Fat 1 gram, Fiber 5 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 29 milligrams, Sugar 5 grams, TransFat 0 grams

ISRAELI COUSCOUS AND CORN SALAD



Israeli Couscous and Corn Salad image

Make and share this Israeli Couscous and Corn Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 cups israeli couscous
3 cups boiling water
salt
1 tablespoon olive oil
2 cups corn kernels
1 medium onion, finely chopped
1 teaspoon ground coriander
1/4 teaspoon caraway seed
1 red bell pepper, finely chopped
2 jalapenos, seeded and minced
2 scallions, thinly sliced
3 tablespoons finely chopped mint
1/3 cup fresh lime juice
1/4 cup canola oil
2 tablespoons rice wine vinegar
1 tablespoon honey
1/2 teaspoon finely grated lime zest
fresh ground pepper

Steps:

  • Put the couscous in a bowl and add the boiling water.
  • Stir in 2 teaspoons of salt, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender.
  • Meanwhile, heat the olive oil in a medium skillet. Add the corn, onion, coriander and caraway and cook over moderately low heat, stirring, until the onion is softened, about 8 minutes. Transfer to a large bowl and let cool.
  • Add the couscous to the bowl, along with the bell pepper, jalapeños, scallions and mint. In a bowl, whisk together the lime juice, canola oil, vinegar, honey and lime zest. Add to the couscous and toss. Season with salt and pepper and serve.

Nutrition Facts : Calories 294.4, Fat 9.5, SaturatedFat 0.9, Sodium 11.3, Carbohydrate 48.3, Fiber 4.7, Sugar 3.8, Protein 7.2

RED BELL PEPPER COUSCOUS



Red Bell Pepper Couscous image

Posted for ZWT - NA*ME. ETA : I made it on July 26, 2011. I used chicken broth and used only red bell pepper. We loved it.

Provided by Boomette

Categories     Onions

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion, finely chopped
1/2 red bell peppers or 1/2 green bell pepper, diced
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
1 1/2 cups vegetable broth
1 cup couscous

Steps:

  • In a small saucepan, heat oil at medium heat. Add onion, bell pepper, thyme, salt and pepper and cook, stirring often, for 5 minutes or until veggies have softened.
  • Pour the vegetable broth in the saucepan and bring to boil. Add couscous and stir. Cover and remove from the heat. Let rest 5 minutes. Fluff with a fork.

COUSCOUS SALAD



Couscous Salad image

This couscous salad incorporates carrots, onions, and peas for a vegetable-filled dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes about 8 cups

Number Of Ingredients 11

1 pound (about 1 cup) fresh English peas, shelled
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 medium red bell pepper, seeded, deveined, and cut into 1/4-inch dice
1 small carrot, peeled and cut into 1/4-inch dice
2 medium garlic cloves, finely chopped
1 teaspoon coarse salt, plus 1 pinch
1 tablespoon curry powder
2 1/2 cups water
3 ounces (1/2 cup) dried cranberries
2 cups couscous

Steps:

  • Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add shelled peas, and cook for 2 minutes. Transfer to ice-water bath to stop cooking. Drain, and set aside.
  • Heat oil in a medium saucepan over medium-high heat. Add onion, red pepper, carrot, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent and carrots are tender, about 5 minutes. Add 1 teaspoon salt and curry powder, and cook for 1 minute more.
  • Add 2 1/2 cups water and dried cranberries. Bring to a boil. Stir in couscous and the cooked peas. Cover, and remove from heat; let sit for 5 minutes. Remove cover, and fluff with a fork. Serve immediately.

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Top Asked Questions

How do you make couscous salad?
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste...
How to cook couscous with peppers?
Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
What to serve with cucumber and green onion couscous?
This cucumber and green onion couscous salad has an abundance of herbs, including mint, basil, cilantro, and parsley. It is spiced up with cumin, cayenne, and jalapeno peppers for a flavor-packed summery pasta salad. Couscous is combined with green onions, red pepper, cilantro, corn, and black beans.
How long do you cook couscous?
Simmer for 8 to 10 minutes or until couscous is slightly al dente. 5. Toss in pine nuts, red pepper, parsley, lemon zest and juice, salt, pepper, and additional evoo for richness and flavor. Serve hot or cold.

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