Couscoussaladwithcinnamonvinaigrette Recipes

COUSCOUS SALAD WITH CINNAMON VINAIGRETTE

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.

VIETNAMESE COUSCOUS SALAD

Steps:

• To make dressing: In a pint jar, combine the garlic, gingerroot, lime juice, sugar, peanut oil, nuoc mam, and hot pepper flakes, if using. Shake well. Set aside.
• To make the salad: In a medium saucepan over medium heat, bring the water, bouillon cube, and peanut oil to a boil. Add the couscous in a stream. Remove from the heat. Stir once. Cover and let stand until the couscous is tender, 12 to 15 minutes. Set aside to cool. Mix with half of the cilantro, half of the mint, and half of the peanuts.
• In a large bowl, combine the carrots, cucumber, onions, cabbage, and remaining cilantro and mint. Add the dressing and toss thoroughly.
• Spoon equal portions of couscous onto 6 dinner plates. Top with the vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro, and mint leaves. Serve at room temperature.
• Cook's Note: To cook the shrimp, rinse them under running water. In a medium saucepan, bring 4 cups water and 2 bay leaves to a boil. Add the shrimp, and cook until they are just pink, 4 to 5 minutes. Drain and let cool. Discard the cooking liquid and bay leaves. Shell and devein the shrimp.

COUSCOUS SALAD WITH HONEY VINAIGRETTE

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.

COUSCOUS WITH FRESH CILANTRO AND LEMON JUICE

Steps:

• Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute.
• Add water, lemon zest, and coarse salt; bring to boil.
• Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes.
• Fluff with fork; mix in cilantro and lemon juice. Season with salt and pepper, if desired.
• Serve.

HEALTHY MEDITERRANEAN COUSCOUS SALAD WITH LEMON VINAIGRETTE

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.

COUSCOUS WITH FRESH CILANTRO AND LEMON JUICE

Steps:

• Heat oil in medium saucepan over mediumhigh heat. Add garlic and turmeric; stir 1 minute. Add 1 2/3 cups water, lemon peel, and 1/2 teaspoon coarse salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in cilantro and lemon juice. Season with pepper and additional coarse salt, if desired.

SUMMER GARDEN COUSCOUS SALAD

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.

COUSCOUS SALAD WITH CHICKPEAS, DATES & CINNAMON

Steps:

• Finely dice white end of green onions. Slice green parts of green onions and reserve for salad. Gently cook white onion pieces in olive oil 5-7 minutes in a medium saucepan. Stir in chicken broth, cinnamon, 1/4 teaspoon black pepper and red pepper. Bring to a boil; add couscous. Cover and remove pan from heat. Let stand 5 minutes.
• Whisk together vinegar, 1/2 teaspoon salt and olive oil in a small bowl.
• Fluff couscous with a fork; put in a large bowl. Toss in sliced green onions, chickpeas, carrots, dates, pinenuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; add vinaigrette and toss again. Serve right away or chill. Garnish with chopped cilantro, if desired.