Grape Celery And Couscous Salad Recipes
SWEET AND SPICY COUSCOUS SALAD WITH GRAPES
Provided by Food Network
Yield 12 servings
Number Of Ingredients 14
Steps:
- Bring stock to a boil in a medium saucepan and stir in couscous. Remove pan from heat and cover. Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint. Add remaining Ingredients and let flavors marry for 30 minutes before serving.
COUSCOUS SALAD WITH GRAPES AND FETA CHEESE
I found this recipe in a magazine several years ago, its a big hit with my family. Its easy to prepare and delcious as well.
Provided by Rosi Tornetto
Categories Other Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- 1. Boil the water in a pot when finish boiling, set aside.
- 2. In a large bowl, combine 1 cup couscous with hot water, stirring once to evenly distributed couscous cover & let it sit for 10 minutes or more. I sometime use Far East Plain Couscous mix following cooking directions on the box.
- 3. Fluff couscous with a fork and add walnuts, Feta cheese, red/green grapes, chopped parsley, olive oil, lemon juice, salt & pepper mix altogether, serve hot. You can chill and served over a nice salad.
- 4. If you or family members don't like grapes, use grape/ cherry tomatoes. Adjust salt & pepper to your liking.
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- Cook Couscous - Dry roast couscous in heated pan for 3-4 minutes until most of the couscous pearls are light brown and toasted. Toasting couscous pearls gives nutty texture to the salad. You can add 1 tsp oil to toast couscous, but I always avoid this extra addition of oil. Add 1 cup water to the pan, season with salt (about 1/4 tsp), bring to boil and then reduce heat, simmer couscous till almost all water has evaporated and couscous is nice and Al-Dante (5-6 minutes). Remove from heat, cover the pan with lid and leave aside.
- Cut Veggies - Thinly slice celery, grapes and sweet peppers. (if you cannot find sweet peppers, use one small red bell pepper thinly diced).
- Assemble Salad - In a bowl, whisk together lemon juice and olive oil. Season with slat and black pepper. Add couscous and toss to combine. Mix in all cut veggies, transfer to serving bowl. Garnish with few celery and mint leaves and serve.
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