Cucumber Couscous Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMONY CUCUMBER COUSCOUS SALAD



Lemony Cucumber Couscous Salad image

Lemony Cucumber Couscous Salad is a light, fresh, and vibrant pasta salad perfect for any summer meal.

Provided by Beth - Budget Bytes

Categories     Lunch     Salad     Side Dish

Time 20m

Number Of Ingredients 9

1.5 cups pearl couscous ($2.20)
1 fresh lemon ($0.89)
2 Tbsp olive oil ($0.32)
1/4 tsp garlic powder ($0.02)
1/4 tsp salt ($0.02)
1 English cucumber ($1.49)
1/4 bunch parsley ($0.27)
1/4 tsp freshly cracked pepper ($0.02)
3 oz. feta cheese, crumbled ($1.23)

Steps:

  • Bring a pot of water to a boil. Add the couscous and continue to boil for about 5 minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
  • Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
  • Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
  • Chop the cucumber into quarter-rounds and roughly chop the parsley.
  • Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.

Nutrition Facts : ServingSize 1 cup, Calories 250 kcal, Carbohydrate 36 g, Protein 8 g, Fat 8 g, Fiber 3 g, Sodium 265 mg

CUCUMBER COUSCOUS SALAD



Cucumber Couscous Salad image

Crisp kirby cucumbers will stay firm and crunchy when mixed in this salad with couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9

1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup couscous
2 tablespoons minced shallot
1/3 cup golden raisins
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 can (15.5 ounce) chickpeas, rinsed and drained
1 Kirby cucumber, cut into 1/4-inch pieces

Steps:

  • In a small saucepan, bring 3/4 cup water, salt, and pepper to a boil. Stir in couscous, shallot, and raisins; remove from heat. Cover; let stand until couscous has absorbed water and is tender, 5 minutes.
  • In a large bowl, whisk together lemon juice and olive oil; season with salt and pepper. Add chickpeas, couscous mixture, and cucumber; toss to combine. Refrigerate in a covered container until ready to serve.

Nutrition Facts : Calories 530 g, Fat 15 g, Fiber 9 g, Protein 13 g

CURRIED COUSCOUS SALAD



Curried Couscous Salad image

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Vegetable oil cooking spray
1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
1/2 teaspoon salt
1 (10-ounce box) couscous
3/4 cup dried cranberries
1/2 cup coarsely chopped, roasted and lightly salted cashews
1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
1 large lemon, zested
1/3 cup Greek yogurt
1/4 cup extra-virgin olive oil
1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
  • In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
  • Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
  • Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
  • Just before serving, add the dressing to the salad and toss well to coat.

CUCUMBER COUSCOUS SALAD



Cucumber Couscous Salad image

Chicken or grilled salmon are perfect alongside this refreshing salad. Its combination of cucumber and dill tastes great, and couscous makes it a hearty side dish. -Evelyn Lewis of Independence, Missouri

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1-1/4 cups water
1 cup uncooked couscous
2 medium cucumbers, peeled, quartered lengthwise and sliced
1 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
1/2 cup buttermilk
1/4 cup reduced-fat plain yogurt
2 tablespoons minced fresh dill
2 tablespoons white vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool to room temperature. , In a large bowl, combine the couscous, cucumbers, red pepper and onions. Whisk together the buttermilk, yogurt, dill, vinegar, oil,, salt and pepper. Pour over couscous mixture. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 126 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

COUSCOUS SALAD



Couscous Salad image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

2 cups chicken stock
10 ounces instant couscous
1 teaspoon salt
1/2 teaspoon freshly ground cinnamon
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
1 small red onion, peeled, diced
1 large cucumber, peeled, seeded, diced
1 red bell pepper, cored, seeded, diced
1 bunch green onions, minced
1/4 cup cilantro leaves
Freshly ground black pepper

Steps:

  • In a saucepan, bring the chicken stock to a boil.
  • Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.
  • In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.

CILANTRO COUSCOUS SALAD



Cilantro Couscous Salad image

Since this serves 12, I always make it for potlucks, and this salad is always appreciated. My 11 year old daughter liked it so much we served it at her birthday tea party.-Cindy Gifford, Cedar City, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 8

1 package (10 ounces) couscous
1 medium cucumber, finely chopped
2 medium tomatoes, seeded and finely chopped
2/3 cup minced fresh cilantro
1/3 cup olive oil
1/4 cup lemon juice
3 garlic cloves, minced
1 package (8 ounces) feta cheese, crumbled

Steps:

  • Prepare couscous according to package directions; let cool to room temperature. , In a large serving bowl, combine the cucumber, tomatoes, cilantro and couscous. In a small bowl, whisk the oil, lemon juice and garlic. Drizzle over salad; toss to coat. Add cheese and toss gently to combine. Chill until serving.

Nutrition Facts : Calories 196 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 215mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

CUCUMBER AND ISRAELI COUSCOUS SALAD



Cucumber and Israeli Couscous Salad image

I love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures. Make sure that you cook the couscous until the spheres are tender but not gummy. I have seen package directions that call for too little water; make sure you cook them in twice their volume of water.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 cup Israeli couscous
6 to 8 tablespoons fresh lemon juice, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
3/4 pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
1 bunch scallions, finely chopped, or 1/4 cup chopped chives
Salt to taste
1 romaine lettuce heart, leaves separated, washed and dried

Steps:

  • Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
  • Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 3 grams

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING



Salmon and Couscous Salad With Cucumber-Feta Dressing image

The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.

Provided by Yasmin Fahr

Categories     brunch, dinner, lunch, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 (6-ounce) skin-on (or skinless) salmon fillets
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 limes, 1 halved and 1 zested and juiced
1 1/2 cups pearl couscous
1 1/2 cups baby arugula
1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
1/2 cup crumbled feta
1/4 packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
1/4 packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)
2 scallions, light green and white parts sliced

Steps:

  • Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
  • Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
  • While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
  • Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
  • Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

CUCUMBER COUSCOUS SALAD



Cucumber Couscous Salad image

There's nothing like this crisp, cooling Cucumber Couscous Salad to make your taste buds do a happy dance! The veggie-laden dish makes a great summery side for cookouts, and the leftovers are perfect for the lunch box the next day. We'll be making this couscous salad with feta, cucumber and tomato all year long-it's just that good!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 8

1 box (3.2 oz) Betty Crocker™ Cucumber Couscous Suddenly Deli Salad Starter Kit
2 tablespoons olive oil
1 tablespoon water
1 1/2 cups chopped cucumber (1 large)
1/2 cup diced roasted red bell pepper (from 12-oz jar)
1/2 cup halved cherry tomatoes
1/2 cup crumbled feta cheese
2 tablespoons quartered kalamata olives

Steps:

  • In 2-quart saucepan, heat 1 1/2 cups water to boiling. Stir in couscous blend (from kit). Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until tender. Drain; rinse with cold water, and drain well.
  • Meanwhile, in medium bowl, beat oil, water and vinaigrette mix (from kit), using whisk.
  • Add cucumber, roasted pepper, tomatoes, feta and olives; stir to combine.
  • Stir in couscous blend. Serve immediately, or cover and refrigerate up to three days.

Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize About 3/4 Cup, Sodium 850 mg, Sugar 4 g, TransFat 0 g

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

More about "cucumber couscous salad recipes"

CUCUMBER COUSCOUS SALAD | CANADIAN LIVING
cucumber-couscous-salad-canadian-living image
2008-01-22 Method. In large bowl, cover couscous with 1 cup (250 mL) boiling water; let stand for 5 minutes. Fluff with fork; let cool. Add cucumber, radishes and onions. Dressing: In small bowl, whisk together oil, lemon juice, thyme, …
From canadianliving.com


10 BEST PEARL COUSCOUS SALAD RECIPES | YUMMLY
2022-05-31 Strawberry, Cucumber & Pearl Couscous Salad California Walnuts Dijon mustard, sugar, pearl couscous, sea salt, walnut halves and 14 more Mark Bittman’s Pearl Couscous Salad Food Republic
From yummly.com


COUSCOUS SALAD WITH RED PEPPERS AND CHICKPEAS - MEDITERRANEAN …
Instructions. Prepare couscous according to directions. Once cooked, fluff with a fork, add tablespoon of olive oil and a pinch of salt. Stir in well. Refrigerate to cool off. Prepare vegetables. Once couscous is cool, add all ingredients and refrigerate until time to serve.
From mediterraneanliving.com


COUSCOUS SALAD RECIPE - COOKING CLASSY
2021-08-19 How to Cook Couscous. Bring water to a boil in a medium saucepan. Right when it reaches a boil remove from heat and right away stir in couscous and salt and cover. Let rest 5 minutes. Let rest 5 minutes. Drizzle in 1 tsp olive oil, fluff with a fork and let cool about 10 minutes in a salad bowl (toss occasionally if possible to reduce sticking).
From cookingclassy.com


MEDITERRANEAN COUSCOUS SALAD - JESSICA GAVIN
2019-03-29 How to make Mediterranean couscous. Allow couscous to absorb hot water until tender. Fluff with a fork and allow to cool. Combine with vegetables, garbanzo beans, herbs, and feta. Combine lemon zest, lemon juice, vinegar, salt, and pepper. Toss with lemon herb dressing.
From jessicagavin.com


COUSCOUS SALAD WITH CHIVES AND CUCUMBER - BY ANDREA JANSSEN
2016-08-01 Remove from heat and pour the couscous in. Stir immediately and place the lid on the pan. Let swell 5 minutes. Stir the butter into the couscous and allow to cool to room temperature. Peel the cucumber, halve and scrape out the seeds with a spoon. Cut the cucumber into cubes. Chop the chives.
From byandreajanssen.com


LEMON CUCUMBER COUSCOUS SALAD - 4 SONS 'R' US
2019-08-07 Add the couscous, and stir. Cook for 5-7 minutes, or until it's tender but not mushy. Pour the couscous into a strainer and run under cold water to stop the cooking process. Stir until cooled throughout, and set the couscous aside to drain. Slice the cucumber into 1/4" coins.
From 4sonrus.com


COUSCOUS AND CUCUMBER SALAD RECIPE - COOK.ME RECIPES
2019-06-26 20. In a medium saucepan, bring 1¾ cup water to a boil. Stir in couscous and remove from the heat, cover and let stand for 5 minutes. Allow to cool to room temperature. 2.
From cook.me


CUCUMBER SALAD RECIPES | ALLRECIPES
Here are some of our favorite cucumber salad recipes to try. Dad's Creamy Cucumber Salad. 376. Hungarian Cucumber Salad. 107. Korean Cucumber Salad. …
From allrecipes.com


EASY CUCUMBER TOMATO COUSCOUS RECIPE - SHE WEARS MANY HATS
2021-09-14 Instructions. Cook couscous according to package instructions. While couscous is cooking, in a mixing bowl whisk together olive oil, red wine vinegar, salt, and pepper. Once couscous has cooked add to mixing bowl along with cucumber, tomatoes, onion and cilantro; toss to incorporate.
From shewearsmanyhats.com


COUSCOUS SALAD RECIPES - FOOD NETWORK
2022-06-10 Israeli Couscous Salad with Smoked Paprika. Recipe | Courtesy of Giada De Laurentiis. Total Time: 45 minutes. 83 Reviews.
From foodnetwork.com


OUR FAVORITE LEMON HERB COUSCOUS SALAD - INSPIRED TASTE
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.
From inspiredtaste.net


COUSCOUS SALAD RECIPES | ALLRECIPES
2022-01-12 A refreshingly simple couscous salad with cucumber, green onion, fresh parsley, and basil. Serve with lemon wedges for a burst of freshness. 4 of 22 View All. 5 of 22. Pin Share. Facebook Tweet Email Send Text Message. Party-Size Greek Couscous Salad <p>This Greek-inspired garlic and herb couscous salad recipe makes enough to feed a crowd. With the …
From allrecipes.com


CUCUMBER AND TOMATO COUSCOUS SALAD RECIPE - DELISHABLY
Cool couscous completely. While the couscous cools, clean and chop the tomato, cucumber, parsley, and green onion. For the dressing: In a measuring cup, whisk together the vinegar, olive oil, mustard, and oregano until well blended. Once couscous is cool add the chopped vegetables, feta cheese and the dressing. Mix well.
From delishably.com


CUCUMBER, COUSCOUS, AND BEAN SALAD | FOODLAND ONTARIO
Stir in 1-1/4 cup (300 mL) vegetable broth; bring to boil. Cover, remove from heat and let stand for 5 minutes. Meanwhile, in large bowl, combine red kidney beans, cucumber, green onions, and parsley. Add couscous. Combine lemon juice, olive oil and garlic; pour over salad and toss gently. Season to taste with salt and pepper.
From ontario.ca


COUSCOUS AND CUCUMBER SALAD - CUCUMBER SALAD RECIPES
Encourage guests to squeeze the juice from the lemon wedges on to the salad. 142 calories; protein 4g; carbohydrates 24.6g; fat 3.6g; sodium 227.2mg. prep:10 mins
From worldrecipes.org


COUSCOUS SALAD WITH CUCUMBER AND FETA CHEESE RECIPE
2015-07-31 In a mixing bowl or salad bowl, add the diced cucumber, kalamata olives, raisins. Drizzle the olive oil and sprinkle the salt and pepper over it. Sprinkle the cooked couscous over and stir everything together. Refrigerate the Couscous Salad With Cucumber And Feta Cheese for at least an hour. Lastly, sprinkle the chopped coriander leaves ...
From archanaskitchen.com


COUSCOUS SALAD | RICARDO
Preparation. 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.
From ricardocuisine.com


LEMONY CUCUMBER COUSCOUS SALAD - DAVINCI SIGNATURE
Add the olive oil, garlic powder, salt, and some freshly cracked pepper. Stir to combine and then pour the dressing over the cucumber, parsley, and lemon zest. Stir to combine. 4. Add the cooled and drained couscous and crumbled feta to the bowl. Gently stir to combine all of the ingredients. Taste and adjust the salt and pepper as needed.
From davincipasta.com


EASY VEGETARIAN COUSCOUS SALAD RECIPE - THE SPRUCE EATS
2022-03-07 Combine the cooked and cooled couscous, the chopped green onions, tomatoes, cucumber, chickpeas, and fresh chopped parsley in a large bowl. In a separate small bowl, whisk or blend together the olive oil, lemon juice, garlic, Dijon mustard, coriander, and salt. Pour this dressing over the couscous, tossing gently to coat.
From thespruceeats.com


ISRAELI COUSCOUS CUCUMBER SALAD - SERVED FROM SCRATCH
2021-05-17 Cooking the couscous. And spoiler, it's not that hard. Step 1: Toast Israeli couscous in a pan with some oil and then add water to simmer couscous until it's tender. Meanwhile, prep your tomatoes, cucumbers, vinaigrette, parsley, leeks, and shallots. Step 2: Add your garden fresh (or not) cucumbers and tomatoes to the couscous.
From servedfromscratch.com


COUSCOUS SALAD WITH TOMATOES, CUCUMBERS AND FETA
2 tbsps extra virgin olive oil. 2 tbsps fresh lemon juice. Instructions. On the stove, bring chicken stock to a boil. Place couscous and garlic into a medium sized mixing bowl. Add the hot chicken stock to the couscous and stir. Quickly cover the contents of …
From dishesanddustbunnies.com


PEARL COUSCOUS SALAD WITH TOMATO AND CUCUMBER
2020-05-11 Remove from the heat and set aside to cool for 5-10 minutes. Meanwhile, to make the dressing, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, sea salt, and pepper in a small jar or measuring cup. Shake or whisk vigorously to blend. To assemble the salad, combine the cooled couscous, tomatoes, cucumber, and red onion in a ...
From nourish-and-fete.com


FETA & PESTO COUSCOUS SALAD - VEGGIE DESSERTS
2022-06-06 Cook the couscous: Add the pasta to a large bowl along with the hot vegetable stock. Give it a stir and cover it with a lid allowing the liquid to absorb into the pasta. Once absorbed, use a fork to fluff. Toast the pumpkin seeds: To a dry frying pan, add the pumpkin seeds with no oil over medium heat.
From veggiedesserts.com


MEDITERRANEAN COUSCOUS SALAD - JO COOKS
2020-07-21 In a small bowl or jar add all the dressing ingredients together and whisk well or if using a jar, close the lid and shake well, until thoroughly combined. To a large bowl add the prepared couscous and fluff it up with a fork. Add the rest of the salad ingredients. Pour the prepared dressing over and toss everything well together.
From jocooks.com


COUSCOUS SALAD WITH TOMATO, AVOCADO AND CUCUMBER
2018-11-15 Bring water and salt to boil in saucepan over medium high heat. Add couscous. Cover pan with lid. Turn down and simmer for 8 minutes. When couscous is cooked, remove from heat and cool to room temperature. Once couscous has cooled pour into a large bowl. Add all ingredients to bowl and toss gently.
From masters-foodie.com


CUCUMBER MINT COUSCOUS :: A TASTY SIDE DISH! - SWEET PEA
2018-12-06 Cover, and let stand until liquid is absorbed, about 5 to 8 minutes. Fluff couscous with a fork. Let cool for 10 minutes. Add remaining 1/2 tsp salt, cucumber, and mint. In a small bowl combine lemon zest, lemon juice, sugar, and pepper; whisk in olive oil. Pour over couscous mixture; toss gently to combine. Spoon into a serving bowl.
From virginiasweetpea.com


CUCUMBER LEMON FETA CHEESE COUSCOUS SALAD - BUNNY'S WARM …
2018-04-06 Ingredients. 2 cups cooked Couscous. 1 cup Feta Cheese, cubed. 1 cup English Cucumber,diced. 2 Tablespoons fresh parsley, chopped. 1 lemon, juiced. 1 Teaspoon Kosher Salt. 1/2 Teaspoon garlic powder.
From bunnyswarmoven.net


COUSCOUS TOMATO AND CUCUMBER SALAD - TOLERANT VEGAN
2022-04-11 Instructions. Toss cherry tomatoes, cucumber, lemon juice and 1 teaspoon of sea salt in a bowl. Separate the mint and parsley leaves from the stems. Peel one large strip of lemon zest from lemon. Pour the dry couscous in a bowl and set aside. In a pot, bring water, mint and parsley stems, lemon zest,
From thetolerantvegan.com


CUCUMBER, COUSCOUS & GOAT CHEESE SALAD – RECIPE!
2019-03-25 To Prepare: In a large bowl, add cooked couscous and flake with a fork. Add 1/2 teaspoon salt and a pinch of black pepper, stir. In a jar with sealed lid, add all vinaigrette ingredients. Shake vigorously for a minute. Pour half of vinaigrette over couscous and flake with fork. When couscous is room temperature, add chopped dill and stir.
From genabell.com


MEDITERRANEAN COUSCOUS SALAD WITH TOMATOES - EVOLVING TABLE
2020-05-12 Cook pearl couscous on the stovetop. Let cool completely. Combine cooked couscous, oil, juice, salt and pepper in a large bowl. Toss to completely coat the couscous. Mix in cucumber, tomatoes, feta cheese, beans, red onion, and parsley. Refrigerator for 30 minutes or up to overnight.
From evolvingtable.com


LUNCH RECIPE: COUSCOUS SALAD WITH CUCUMBER, RED ONION & HERBS
2013-06-05 Then remove the lid and fluff with a fork. Toss the finely chopped herbs with the couscous, as well as the sliced cucumber, onion, and lemon zest. Whisk together the lemon juice, olive oil, honey, chili powder, and cumin, then toss this dressing with the couscous. Stir in the pine nuts. Crumble the feta and stir that in as well.
From thekitchn.com


COUSCOUS SALAD - GUSS COOKS
Instructions Preparing the Couscous. Preheat oven to 350F (180C). Peel and cut 1 sweet potato into small cubes and place on a large baking sheet. Wash and drain 1 cup of precooked chickpeas, add to the potatoes, mix and and season with salt, pepper and paprika.
From gusscooks.com


CUCUMBER COUSCOUS SALAD RECIPE: HOW TO MAKE IT | TASTE OF HOME
Chicken or grilled salmon are perfect alongside this refreshing salad. Its combination of cucumber and dill tastes great, and couscous makes it a hearty side dish. —Evelyn Lewis of Independence, Missouri
From stage.tasteofhome.com


STRAWBERRY, CUCUMBER & PEARL COUSCOUS SALAD - CALIFORNIA WALNUTS
Remove from oven and let cool, stirring occasionally. When completely cool, break into small bite-size pieces. Whisk together all dressing ingredients in a large bowl. Add cooked couscous, strawberries, cucumber and mint to bowl. Toss well to coat all ingredients with dressing. Cover and refrigerate for at least 1 hour for flavors to blend.
From walnuts.org


LEMONY ARUGULA SALAD WITH COUSCOUS, CUCUMBERS AND FETA
Directions. Bring a medium saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain then add to a large bowl. Meanwhile, make the dressing. Whisk lemon juice, olive oil, honey, preserved lemon and basil together until it looks thick and blended.
From inspiredtaste.net


LEMON COUSCOUS RECIPE - THERESCIPES.INFO
Garlic Lemon Couscous - Inspired Cuisine top inspiredcuisine.ca. Cover the bowl with cling wrap and set aside for at least 5 minutes. After 5 minutes, fluff the couscous using a fork, until the couscous becomes light and fluffy, then transfer the couscous to the garlic herb mixture and combine well. Add lemon juice and zest and season with kosher salt and keep warm until …
From therecipes.info


Related Search