Couscous Salad With Honey Vinaigrette Recipes

TOASTED COUSCOUS SALAD

Toasted Couscous Salad image

Provided by Guy Fieri

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons red wine vinegar
1 tablespoon honey
1/4 teaspoon Dijon mustard
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 cups couscous
Kosher salt
1 1/2 cups cherry tomatoes, quartered
3/4 cup crumbled feta
1/4 cup rough chopped fresh Italian parsley
4 scallions, finely sliced
1 hothouse cucumber, seeded and chopped
1 small red onion, diced

Steps:

For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.

COUSCOUS SALAD WITH CINNAMON VINAIGRETTE

Couscous Salad With Cinnamon Vinaigrette image

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

Ingredients

1/2 cup canola oil
2 teaspoons ground cinnamon
1 teaspoon ground cumin
2 1/3 cups canned chicken broth
1 (10 ounce) box couscous
3/4 cup dried cranberries or 3/4 cup currants
3 tablespoons shallots, minced
2 tablespoons white wine vinegar
5 green onions, chopped
1 (15 ounce) can garbanzo beans, drained (chick-peas)
5 tablespoons of fresh mint, chopped

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.

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