Couscous Salad With Lemon Vinaigrette Recipes

OUR FAVORITE LEMON HERB COUSCOUS SALAD

Our Favorite Lemon Herb Couscous Salad image

We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.

Provided by Adam and Joanne Gallagher

Categories Side Dish

Time 20m

Yield Makes approximately 8 (1 cup) servings

Number Of Ingredients 12

Ingredients

1 1/2 cups dried Israeli couscous, also called pearl couscous
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/4 cup chopped walnuts, toasted
1/4 cup raisins, we love golden raisins

Steps:

Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg

COUSCOUS SALAD WITH HONEY VINAIGRETTE

Couscous Salad with Honey Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 30m

Yield 6 to 8 cups

Number Of Ingredients 14

Ingredients

4 cups water
Sea salt, preferably gray salt
1 1/2 cups couscous
1 1/2 tablespoons olive oil
1 pound summer squash, cut in 1/2-inch cubes
Freshly ground black pepper
1 tablespoon finely chopped fresh lemon thyme leaves
1/4 cup honey
1/4 cup cider vinegar
1/2 cup extra-virgin olive oil
1/2 cup white raisins
1 pound English cucumber, peeled, seeded, and cut into 1/2-inch cubes
1 cup fresh arugula, chiffonade
3 tablespoons sliced almonds, toasted in 350 degree F oven for 10 minutes

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.

TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE

Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 pound Israeli couscous
Salt
12 spears asparagus, grilled and cut into 1/4-inch pieces
1 zucchini, halved, grilled and cut into 1-inch pieces
1 yellow squash, halved, grilled and cut into 1-inch pieces
2 large red peppers, grilled, peeled and diced into bite-size pieces
1/2 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh basil leaves
Freshly ground black pepper
Lemon-Balsamic Vinaigrette, recipe follows
1 small shallot, minced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons aged balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

HEALTHY MEDITERRANEAN COUSCOUS SALAD WITH LEMON VINAIGRETTE

Healthy Mediterranean Couscous salad with lemon vinaigrette image

A delicious salad with bold Mediterranean flavors that you can make ahead of time!

Provided by Marilena Leavitt

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup pearl (or Israeli) couscous
½ cup red onion, minced
6 oz. (about ½ can) chickpeas or cannellini beans, rinsed well
3 oz. sun dried tomatoes, sliced in olive oil, with the oil
½ cup fresh parsley or fresh cilantro, chopped
¼ cup mixed olives (packed in olive oil), cut in half and drained
6 TBSP. extra virgin olive oil
--- zest and juice of one (or half) medium organic lemon
½ tsp. sea salt
¼ tsp. freshly ground pepper
1 medium garlic, finely minced (or grated with a microplane)
¼ tsp. ground coriander (optional)
2-3 oz. arugula
1-2 oz. Greek Feta cheese, crumbled

Steps:

Cook couscous in plenty of water, according to the package instructions. Once cooked, drain the water and let the couscous cool a bit then place in a large bowl.
To the bowl, add the red onion, chickpeas, sun dried tomatoes and olives.
In a separate, small bowl, mix together the olive oil, lemon zest and juice, grated garlic, sea salt, black pepper and coriander. Pour it over the couscous mixture, to taste (you might not need it all). Toss well to combine. Gently fold in the arugula, sprinkle the Feta over the salad and taste. Adjust the seasoning if necessary, and serve.

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COUSCOUS SALAD WITH LEMON VINAIGRETTE RECIPE BY KRISTIE …

2014-09-19 Directions. Take the cooled couscous and break it up gently with your hands. Set aside. Combine the lemon juice, garlic, salt, and pepper in a small bowl. Slowly whisk in the …
From thedailymeal.com
4/5 (1)
Estimated Reading Time 1 min
Servings 4

Combine the lemon juice, garlic, salt, and pepper in a small bowl. Slowly whisk in the olive oil until vinaigrette forms. The exact amount of oil needed will depend on the amount of juice your lemons yielded; taste the vinaigrette and adjust accordingly. Then, pour just enough vinaigrette over the couscous to very lightly coat it on all sides.
To serve, layer the zucchini, couscous, and red bell pepper in an alternating fashion. Drizzle the salads with the remaining vinaigrette and top with crumbled feta cheese and dill.

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2017-09-03 You’ll be notified whenever there’s a new recipe! You can do that at the top of the page. Couscous Salad in a Lemon Vinaigrette . Get the recipe! Print Recipe Pin Recipe. …
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Cuisine Mediterranean
Total Time 1 hr 20 mins
Category Lunch, Salad, Side Dish
Calories 350 per serving

Make the dressing by combining all the ingredients in a small glass jar and shaking well. Set aside.
Preheat oven to 350 degrees and on a large baking tray arrange red pepper and zucchini. Drizzle over 1 tablespoon of the olive oil season with salt. Bake in oven for approximately 30 minutes or until the vegetables are soft and slightly scorched. Remove from oven and set aside to cool
While the vegetables are cooking, heat the other tablespoon of oil in a medium skillet set over medium heat. Add the leeks and stir for just a few seconds. Cook for about 5 minutes until slightly soft. Remove from heat.
In a large saucepan, add the dry couscous. Give it a shake so it is quite evenly spread out. Next pour over the boiling water. Cover tightly with plastic wrap and leave for about 15 minutes or until all the water has absorbed and the couscous is soft. Once the couscous is cooked, fluff it up with a fork. Make sure you do the entire dish and try not to leave any lumps in.

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2020-04-09 Heat 1 Tbsp olive oil in a pan over medium high heat. Add couscous and stir continuously until slightly browned, about 5 minutes. Add 1¾ cups boiling water. Cover, …
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Category Side Dishes
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Add all dressing ingredients to a bowl or jar and whisk together. Taste and adjust salt and pepper to your liking. Place in refrigerator.
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