Easiest Cauliflower Couscous Salad Recipes

EASIEST CAULIFLOWER COUSCOUS SALAD

Easiest Cauliflower Couscous Salad image

Easiest Cauliflower Couscous Salad is a raw, fresh, and healthy gluten-free salad and side dish recipe that comes together in just 10 minutes. Serve alongside chicken or fish for dinner, or take to a potluck or picnic!

Provided by Iowa Girl Eats

Categories 15 minute meal, kid friendly, light and healthy, salad, side dish

Yield serves a crowd

Number Of Ingredients 10

Ingredients

1 small head cauliflower, broken into chunks (6-7 cups)
1/2 cup Fisher Naturals Sliced Almonds
1/3 cup dried cranberries
1/3 cup chopped dried apricots
2 green onions, chopped
6 Tablespoons extra virgin olive oil
6 Tablespoons fresh squeezed orange juice (1 - 2 oranges)
3 Tablespoons cider vinegar
1-1/2 Tablespoons honey
salt and pepper

Steps:

Add cauliflower to the bowl of a food processor fitted with the S-blade. Pulse until the cauliflower resembles couscous - that is, small bits but NOT mush. Pour into a large mixing bowl then add almonds, dried cranberries, dried apricots, and green onions.
Add dressing ingredients to a jar with a tight fitting lid or bowl then shake or whisk to combine. Pour half over the salad then toss to combine. Taste then add additional Tablespoons of dressing until desired coverage is reached (may not need it all.) Serve immediately or refrigerate up to a day ahead of time before serving.

BLACK BEAN AND COUSCOUS SALAD

Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Provided by Anonymous

Categories Salad 100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Steps:

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g

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