COUSCOUS-VEGETABLE SALAD
Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 16m
Yield 6
Number Of Ingredients 8
Steps:
- Make couscous as directed on package.
- Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.
- Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.
Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 5 mg, Fat 3 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg
VEGETABLE COUSCOUS SALAD
This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. -Patricia Levenson, SANTA ANA, California
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 272 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
GIANT COUSCOUS SALAD WITH CHARRED VEG & TANGY PESTO
The beetroot here is rich in folate, iron, manganese and potassium and a chemical called betalain, which has antioxidant and anti-inflammatory properties. Beetroot is also rich in nitrates, which may help lower blood pressure and improve athletic performance
Provided by Good Food team
Categories Dinner, Lunch
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot, onions and peppers together with the oil, then spread out on a large roasting tray lined with baking paper and roast for 35 mins. Scatter over the cherry tomatoes, then return to the oven for 10 mins more until the tomatoes have softened and the vegetables are tender.
- Meanwhile, cook the couscous following pack instructions, then rinse and drain. To make the pesto, put the coriander and half the parsley in a bowl with the garlic, chilli, cumin, vinegar, oil and 25g of the pine nuts. Add 2 tbsp water, then blitz with a hand blender until smooth or use a small food processor.
- Toss the roasted veg and chopped parsley through the couscous and pile on the pesto, then scatter with the remaining pine nuts. If you're following the Healthy Diet Plan, serve half of the salad immediately then chill the rest for another day.
Nutrition Facts : Calories 461 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
TANGY COUSCOUS SALAD
Throw together a deliciously tangy and superhealthy couscous salad in just 10 minutes. You can use roasted red peppers in place of the zucchini and add some chickpeas if you want it to go further! From BBC Good Food Magazine.
Provided by English_Rose
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the couscous in vegetable broth according to pack instructions. Trim the ends off the zucchini, then cut into slices.
- Heat a griddle pan or broiler. Drizzle the zucchini slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous, then mix through the remaining ingredients. Serve at room temperature.
Nutrition Facts : Calories 389.4, Fat 9.7, SaturatedFat 4.5, Cholesterol 23.4, Sodium 315.2, Carbohydrate 62.6, Fiber 6.1, Sugar 2.8, Protein 14.5
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