Gourmet Couscous Vegetable And Ham Salad Recipes

MUSTARD GREENS AND HAM WITH TOASTED COUSCOUS

Steps:

• Bring a 2-quart saucepot of salted water to a boil over high heat. Remove and discard the stems from the mustard greens and pile the greens together. Slice into 1-inch-wide ribbons.
• Add half of the olive oil to a large skillet over medium-high heat. When hot, add the couscous. Cook until browned and toasty, 3 to 4 minutes, shaking the skillet occasionally to get even browning. Transfer to a bowl until the water is boiling. Once boiling, add the couscous and cook until tender, about 13 minutes. Save 1/2 cup of the cooking water and drain the couscous.
• Add the remaining olive oil and the garlic to the same skillet. Stir constantly until the garlic begins to brown, about 1 1/2 minutes. Stir in the greens and ham all at once, season with salt and pepper and cook until the greens have wilted and the ham is warm, about 2 minutes.
• Add the couscous to the skillet along with the reserved cooking water, a few tablespoons at a time; the mixture should appear loose but not soupy. Serve as a main dish or as a side.

COUSCOUS & HAM SALAD

Steps:

• Cook couscous according to package direstions.
• Let stand for 5 minutes.
• Cube ham.
• Coursely chop tomatoes.
• Thinly slice basil and green onions.
• Rinse, drain garbonzo beans.
• Fluff couscous with fork in large serving bowl.
• Stir in ham, tomatoes, basil, onions, beans, olives, oil, and lemon juice.
• Garnish with basil.

GOURMET PEARL COUSCOUS SALAD WITH VEGETABLES AND CASHEW NUTS AND

Steps:

• Bring large volume of salted water to the boil.
• Stir in couscous and cook uncovered for 10 minutes.
• Drain, place in cold water to cool, then drain again.
• In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and corriander leaves.
• Add the cold drained couscous and toss gently.
• Add the vegatables and toss together very gently before serving.

HAM AND PINEAPPLE COUSCOUS SALAD

Steps:

• In a large saucepan, bring water, butter and garlic powder to a boil. Turn off heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork and let cool.
• In a large bowl, mix together couscous, ham, pineapple, onion and drained peas
• In a small bowl whisk together 1/4 cup reserved pineapple juice, lemon juice, Dijon-style mustard and vegetable oil. Pour dressing over the salad and stir to coat. Salt and pepper to taste.