Couscous Salad With Grapes And Feta Recipes

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VEGETABLE COUSCOUS SALAD



Vegetable Couscous Salad image

This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. -Patricia Levenson, SANTA ANA, California

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 22

1/2 cup olive oil
1/3 cup balsamic vinegar
4 teaspoons capers, drained
4 teaspoons lemon juice
2 garlic cloves, minced
3/4 teaspoon Dijon mustard
1-1/4 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 package (10 ounces) uncooked couscous
2 medium zucchini or yellow summer squash, halved lengthwise
2 medium sweet yellow or red peppers, quartered
1 Japanese eggplant, halved lengthwise
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grape tomatoes, halved
1/2 cup Greek olives, pitted and sliced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

  • In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

Nutrition Facts : Calories 272 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

GRAPE, CELERY, AND COUSCOUS SALAD



Grape, Celery, and Couscous Salad image

This refreshing and crunchy side dish is a great substitute for rice or potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 7

1 cup Israeli couscous
1 teaspoon grated orange zest plus 2 tablespoons juice
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
Salt and pepper
1/2 pound halved red seedless grapes
3 thinly sliced stalks celery plus 1/2 cup celery leaves

Steps:

  • Cook couscous according to package instructions. Whisk together orange zest plus juice, olive oil, and vinegar. Season with salt and pepper. Toss with couscous, grapes, and celery stalks and leaves; season with salt and pepper.

Nutrition Facts : Calories 250 g, Fat 7 g, Fiber 1 g, Protein 5 g, SaturatedFat 1 g

SWEET AND SPICY COUSCOUS SALAD WITH GRAPES



Sweet and Spicy Couscous Salad with Grapes image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 14

2 cups chicken stock
1 1/2 cups instant couscous
1 cup seedless California grapes
1/2 cup pine nuts or slivered almonds
1/2 cup dried apricots, sliced
1/2 cup green onions, sliced
1/4 cup fresh parsley, chopped
1/8 cup fresh mint, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 cup olive oil
1/2 cup lemon juice

Steps:

  • Bring stock to a boil in a medium saucepan and stir in couscous. Remove pan from heat and cover. Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint. Add remaining Ingredients and let flavors marry for 30 minutes before serving.

COUSCOUS FETA SALAD



Couscous Feta Salad image

The combination of feta cheese, black olives, and ripe tomatoes gives this recipe a delicious Mediterranean cuisine flavor. adopted from Caring 4 Cancer Recipes time does not include chilling time

Provided by Chef1MOM-Connie

Categories     Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups couscous
2 tablespoons olive oil
1 green chili pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 minced garlic cloves
1 1/2 cups frozen shelled edamame
3 cups cherry tomatoes, halved
1 cup of fresh mint or 1 cup basil leaves, chopped
1 bunch scallion, sliced (green onions)
1 tablespoon fresh lemon juice
2/3 cup crumbled feta cheese
black olives, if desired (kalamata)
salt and pepper, to taste

Steps:

  • Combine couscous, ½ tablespoon olive oil, minced chili, cumin, coriander, and garlic and edamame in a bowl.
  • Add two cups boiling water to mixture, cover, and let stand 5 minutes, until water is absorbed.
  • While couscous mixture is absorbing water, combine halved tomatoes, mint or basil leaves, scallions, and lemon juice in a separate bowl.
  • Combine cooled couscous mixture with tomato mixture, add remaining olive oil, and mix.
  • Add feta cheese and gently mix to combine.
  • Garnish with black olives, if desired.
  • Add salt and pepper to taste and enjoy!

Nutrition Facts : Calories 377.4, Fat 13.2, SaturatedFat 3.7, Cholesterol 14.8, Sodium 214.6, Carbohydrate 49.1, Fiber 7.9, Sugar 3.8, Protein 18.2

FETA COUSCOUS SALAD



Feta Couscous Salad image

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

Provided by eillena

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 cups chicken broth
1 cup instant couscous
1 1/2 cups crumbled feta cheese
1 1/4 cups cucumbers, diced
1 cup tomatoes, diced
3/4 cup red bell pepper, diced
1/4 cup green onion, chopped
1/4 cup fresh basil, chopped
1/3 cup white wine vinegar or 1/3 cup lemon juice
1/3 cup olive oil
1 garlic clove, minced
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Heat broth until boiling and stir in couscous. Cover and remove from heat. Let it stand for five minutes. Transfer to a large bowl and fluff couscous with with and let cool for ten minutes.
  • Add feta, cucumber, tomato, pepper, green onion and fresh basil.
  • Prepare the dressing. Combine vinegar, oil, garlic and sugar.
  • Pour dressing over couscous and vegetables and add salt and pepper to taste.

Nutrition Facts : Calories 338.2, Fat 20.6, SaturatedFat 7.4, Cholesterol 33.4, Sodium 632.2, Carbohydrate 27.9, Fiber 2.5, Sugar 3.9, Protein 10.8

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