Couscous Salad Recipes

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EASY COUSCOUS SALAD



Easy Couscous Salad image

This past summer was very hot and this salad fitted perfectly. Not too heavy, yet filling and above all, easy to make.

Provided by Chef Dudo

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup chicken broth or 1 cup vegetable broth
3/4 cup couscous
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon mustard
1/2 teaspoon lemon, zest of
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup celery, chopped
1/2 cucumber, seeded and chopped
1/4 cup scallion, chopped
1/4 cup fresh parsley, chopped
salt and pepper (to season)

Steps:

  • Bring stock to a boil in a heavy saucepan.
  • Stir in couscous.
  • Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
  • Mix well.
  • Transfer couscous to a large bowl.
  • Fluff with a fork.
  • Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
  • Mix gently.
  • Pour dressing over mixture and mix again.
  • Season with salt and pepper.
  • Can be served luke-warm or chilled.

Nutrition Facts : Calories 206.1, Fat 4.4, SaturatedFat 0.7, Sodium 253.5, Carbohydrate 34.2, Fiber 3.8, Sugar 5.9, Protein 7

TRACIE'S COUSCOUS SALAD



Tracie's Couscous Salad image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 11

1 box flavored couscous (garlic or Parmesan), cooked
1 can chickpeas
1 red bell pepper, finely chopped
1/2 Vidalia onion, chopped
1 English cucumber, peeled, seeded, and finely chopped
1 tomato, chopped
1/4 cup fresh parsley leaves, chopped
1/2 cup crumbled feta cheese
Salt and freshly ground black pepper
1/4 cup olive oil
2 to 3 limes, juiced

Steps:

  • In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

COUSCOUS SALAD



Couscous Salad image

Provided by Bryan Miller

Categories     salads and dressings, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 cups water
1 cup precooked couscous
1 cup white wine
3 whole cloves garlic
1/2 medium-size onion, diced
1/4 cup fresh parsley leaves, whole
2 pounds mussels
1 medium-size head of red leaf or Romaine lettuce
4 scallions
4 stalks of celery
2 tomatoes
1/2 cup olive oil
1 lemon
Salt and pepper

Steps:

  • In a pot, bring the water, salted, to a boil and add couscous and stir with fork. Remove from heat. The couscous, which will have absorbed all of the water, will be soft but should not be sticky.
  • In separate pot put wine, garlic, onion, parsley. Bring to a boil and simmer 5 minutes.
  • Add mussels to second pot. Cover and cook until mussels open, 8 to 10 minutes. Remove from heat.
  • Cut lettuce leaves into 1/2-inch strips. Dice scallions and celery coarsely. Slice tomatoes.
  • Remove mussels from shells. Drain all juice into pot with white wine.
  • In a salad bowl arrange couscous, lettuce, tomatoes, mussels, celery and scallions.
  • To make dressing, strain the wine-mussel juice mixture and mix about half of it with olive oil and juice from one lemon, or to taste. Salt and pepper.

Nutrition Facts : @context http, Calories 712, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 1818 milligrams, Sugar 6 grams

10-MINUTE COUSCOUS SALAD



10-minute couscous salad image

This makes a great lunchbox filler for a day out and is equally good at home from the fridge

Provided by Good Food team

Categories     Lunch, Main course

Time 10m

Number Of Ingredients 8

100g couscous
200ml hot low salt vegetable stock (from a cube is fine)
2 spring onions
1 red pepper
½ cucumber
50g feta cheese, cubed
2tbsp pesto
2tbsp pine nuts

Steps:

  • Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium

SUMMER GARDEN COUSCOUS SALAD



Summer Garden Couscous Salad image

This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

3 medium ears sweet corn, husks removed
1 cup reduced-sodium chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, halved and sliced
1-1/2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

Nutrition Facts :

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.

MEDITERRANEAN COUSCOUS SALAD



Mediterranean Couscous Salad image

Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 11

1 cup Progresso™ chicken broth (from 32-oz carton)
3/4 cup uncooked couscous
1 cup cubed plum (Roma) tomatoes (3 medium)
1 cup cubed unpeeled cucumber (1 small)
1/2 cup halved pitted kalamata olives
1/4 cup chopped green onions (about 4 medium)
1/4 cup chopped fresh or 1 tablespoon dried dill weed
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1/8 teaspoon salt
2 tablespoons crumbled feta cheese

Steps:

  • In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
  • In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
  • In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
  • Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 0 g

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Top Asked Questions

How do you make couscous salad dressing?
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.
How do you cook couscous?
In a large non-stick skillet over medium heat, lightly brown the onion in the oil. Add the spices and garlic and cook for 2 minutes. Season with salt and pepper. Add the vegetable broth and bring to a boil. Stir in the couscous. Cover and remove from the heat. Let rest for 5 minutes. Fluff with a fork. Let cool completely.
How to cook couscous with balsamic vinegar?
Stir in couscous. Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl. Mix well. Transfer couscous to a large bowl. Fluff with a fork. Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
What is in 10 minute Greek couscous salad?
This recipe for 10 Minute Greek Couscous Salad with Feta uses Sun-dried Tomatoes, olives, fresh mint and parsley that’s brought together with a Sun-dried Tomato Dressing. This colorful salad makes a fabulous lunch or side dish for picnics or barbecues and it’s thrown together in just minutes!

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