Couscous Summer Salad Recipes

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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 :

SUMMER COUSCOUS SALAD



Summer Couscous Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield about 6 cups

Number Of Ingredients 10

1 cup pearl couscous
1 small red onion
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 zucchini, cut into strips
1/4 cup lemon juice
2 tablespoons fresh parsley
1 teaspoon white wine vinegar
1 cup arugula
1 (8-ounce) package goat cheese, chilled and crumbled

Steps:

  • Cook the pearl couscous according to the package instructions and set aside.
  • Preheat the oven broiler.
  • Cut thin rings of the onion and cook in a skillet in 2 tablespoons of the olive oil over medium heat until caramelized, about 20 minutes.
  • Toss the other 2 tablespoons of olive oil and a pinch of salt and freshly ground black pepper with the zucchini on a baking sheet and broil for about 5 minutes until cooked through and charred slightly.
  • Add the zucchini and onion to the cooked couscous. Next, add in the lemon juice, parsley, white wine vinegar, arugula, goat cheese and some salt and pepper and toss to fully combine.

COUSCOUS SUMMER SALAD



Couscous Summer Salad image

Couscous Summer Salad! Spiced couscous, juicy nectarines, crunchy cucumber, avocado, chickpeas, cherries, sweet corn, and mint. It's sunshine in a bowl!

Provided by Lindsay

Categories     Dinner

Time 20m

Number Of Ingredients 16

1 cup couscous (uncooked)
1/2 cup dried cherries
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/4 cups chicken or veggie broth, warm
salt and pepper
1 can chickpeas, rinsed and drained
2 pieces of fresh sweet corn, kernels cut off the cob
2 nectarines or peaches, diced
1 cucumber, diced
1 avocado, cut into chunks
1/4 red onion, finely diced
1/2 cup pepitas, sunflower seeds, or something crunchy
2 cups arugula or spinach
parsley / mint / basil / any herbs, really
lemon juice, honey, olive oil for dressing

Steps:

  • Combine couscous, cherries, cumin, coriander, and salt and pepper in a bowl. Pour warm broth over everything and let stand until the couscous is cooked, about 5 minutes. Let it cool.
  • Toss everything together and season to taste!

Nutrition Facts : Calories 466 calories, Sugar 20 g, Sodium 230.9 mg, Fat 20.3 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 63.3 g, Fiber 8.9 g, Protein 13.1 g, Cholesterol 0 mg

SUMMER COUSCOUS



Summer Couscous image

This is a couscous recipe packed with fresh summer veggies. It goes really well with grilled salmon to make a light and flavorful meal.

Provided by jmn

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 10

½ cup chicken broth
½ cup couscous
2 tablespoons olive oil
8 cherry tomatoes, quartered
¼ red onion, diced
2 green onions, chopped
¼ cup seeded, diced cucumber
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
salt and ground black pepper to taste

Steps:

  • Place the chicken broth in a small saucepan over medium heat and heat until just about to boil.
  • Place the couscous in a bowl; stir the warm chicken broth and 2 tablespoons olive oil into the couscous. Add the tomatoes, red onion, green onions, cucumber, parsley, and lemon juice. Cover the bowl with plastic wrap and allow to steam for 5 minutes. Uncover and fluff the couscous with a fork. Stir to mix the vegetables evenly through the dish. Season with salt and pepper to serve.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 16.2 g, Cholesterol 0.6 mg, Fat 7.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 128.6 mg, Sugar 0.9 g

SUMMER COUSCOUS SALAD



Summer couscous salad image

Capture the flavours of summer in this simple, hearty couscous salad. With fried halloumi, vine tomatoes and courgettes, it's perfect for an al fresco lunch

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 40m

Number Of Ingredients 12

250g couscous
250ml vegetable stock , boiling
400g can chickpeas , drained and rinsed
1-2 tbsp vegetable or olive oil
300g courgette , sliced on the slant
300g small vine-ripened tomatoes , halved
250g pack halloumi cheese , thickly sliced and then halved lengthways
125ml olive oil
3 tbsp lime juice
2 large garlic cloves , finely chopped
2 tbsp chopped fresh mint
½ tsp sugar

Steps:

  • Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
  • Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
  • If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Nutrition Facts : Calories 721 calories, Fat 50 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.86 milligram of sodium

COOL COUSCOUS SALAD



Cool Couscous Salad image

Here's a refreshing lunch or dinner for hot summer days or any time you want to eat light. I combine hearty couscous and tangy feta cheese for Mediterranean flair, and then I top it off with my favorite balsamic vinaigrette for a punch of flavor. -Tiffany Blepp, Olathe, Kansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1/3 cup water
1/4 cup uncooked couscous
1/3 cup garbanzo beans or chickpeas, rinsed and drained
1/4 cup seeded chopped cucumber
1 small plum tomato, seeded and chopped
1/4 cup prepared balsamic vinaigrette
2 lettuce leaves
2 tablespoons crumbled feta cheese

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour., In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.

Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 484mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

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

SUMMER COUSCOUS SALAD



Summer Couscous Salad image

An absolutely fantastic summer salad. Nice on its own, but also lovely with a piece of barbecued meat. Recipe source is a small booklet called 'Simple Summer Food' that came along with the June addition (06) of the British 'Good Food' magazine. Although this is not a traditional Middle Eastern recipe, I included it to my African recipes for the Zaar World Tour, as it includes couscous and chickpeas and the whole dish certainly tastes Mediterranean.

Provided by tigerduck

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

9 ounces couscous (250g)
1 cup boiling vegetable stock (250ml)
400 g canned chick-peas (14 1/8 ounces)
1 -2 tablespoon olive oil
10 ounces courgettes, sliced on the slant (300g)
10 ounces cherry tomatoes, halved (300g)
250 g halloumi cheese, thickly sliced, then halved lengthways (1 packet = 8 7/8 ounces)
1/2 cup olive oil (125ml)
3 tablespoons lime juice
2 large garlic cloves, finely chopped
2 -3 tablespoons chopped of fresh mint
1/2 teaspoon sugar
mint leaf

Steps:

  • Tip couscous into bowl, pour over boiling stock and stir. Cover and leave for 4-5 minutes.
  • Mix dressing ingredients together.
  • Fluff up the couscous with a fork, stir in the chickpeas and half of the dressing. Pile on a large serving dish.
  • Heat oil in a griddle pan or a large frying pan. Fry the courgette slices over high heat for 2-3 mins until dark golden. Drain on kitchen paper and season with salt and pepper. Put the tomatoes, cut sized down, into the pan and cook for 2 minutes until tinged brown underneath. Remove from the pan and season with salt and pepper. Top the couscous with courgettes, then the tomatoes.
  • If the pan is dry, pour in a little more oil, heat it up and add the halloumi. Fry for 2-3 mins, turning until crisp and sizzled brown. Pile on top of the tomatoes and pour over the remaining dressing. Garnish with mint leaves.

SUNNY'S SIMPLE SUMMERTIME COUSCOUS SALAD



Sunny's Simple Summertime Couscous Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 teaspoon honey
2 tablespoons orange juice
Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard
6 tablespoons olive oil
1 1/2 cups dry pearl couscous, cooked according to the package directions
2 cups diced English cucumber
6 (total) red, yellow and orange mini sweet peppers, diced
1 navel orange, supremed/sectioned
8 to 10 fresh basil leaves, snipped or torn
8 to 10 fresh mint leaves, snipped or torn

Steps:

  • Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
  • Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
  • Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.

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