Giant Couscous Tomato Salad With Zhoug Style Dressing Recipes

GIANT COUSCOUS & TOMATO SALAD WITH ZHOUG-STYLE DRESSING

Giant couscous & tomato salad with zhoug-style dressing image

Make this giant couscous and tomato salad as a summer side. Zhoug is a spicy, bright green Middle Eastern sauce that brings this dish alive

Provided by Janine Ratcliffe

Time 20m

Number Of Ingredients 11

Ingredients

4 large vine tomatoes, diced
½ red onion, finely chopped
150g giant couscous or fregola
½ small bunch of coriander, roughly chopped
handful of parsley leaves, roughly chopped
1 lemon, juiced
2 green chillies, chopped
1 garlic clove, roughly chopped
½ tsp ground cumin
½ tsp caster sugar
3 tbsp olive oil

Steps:

Put the tomatoes and onion in a large bowl with ½ tsp sea salt. Toss and leave to sit.
Cook the couscous in a pan of boiling salted water for 8-10 mins until tender (don't overcook it - you want it a bit under so it can soak up the juices from the tomato), then drain really well. Cool for 10 mins then toss with the tomato and onion mixture.
Blend all the dressing ingredients with 1 tbsp water and ½ tsp sea salt until smooth. Drizzle some over the couscous, then serve the rest on the side for people to help themselves.

Nutrition Facts : Calories 222 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium

TOMATO COUSCOUS SALAD

Tomato Couscous Salad image

Provided by Sandra Lee

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 1/4 cups vegetable broth
1 cup tomato couscous
1/2 pound thin asparagus spears, cut into 1-inch pieces
2 scallions, sliced
3 tablespoons Italian salad dressing, divided
1 cup halved cherry tomatoes
1/4 cup finely chopped fresh basil leaves

Steps:

Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside.
Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
Serve warm or at room temperature.

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