Greek Couscous Salad With Homemade Dressing Recipes
GREEK COUSCOUS SALAD
Bright flavors and crisp raw veggies make a satisfying salad that's hearty enough to be a full meal. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; let stand, covered, until broth is absorbed, about 5 minutes. Transfer to a large bowl; cool completely., Whisk together dressing ingredients. Add cucumber, tomatoes, parsley, olives and green onions to couscous; stir in dressing. Gently stir in cheese. Serve immediately or refrigerate and serve cold.
Nutrition Facts : Calories 335 calories, Fat 18g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 7g fiber), Protein 9g protein.
GREEK SALAD DRESSING
Homemade Greek salad dressing doesn't get much easier. If you don't have lemon juice on hand, replace it with additional vinegar. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a jar with a tight-fitting lid, combine all ingredients; shake well.
Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GREEK-STYLE COUSCOUS SALAD RECIPE
Go Greek with this simple couscous salad recipe. The Greek-Style Couscous Salad Recipe is easy to make. Serve chilled and prepare for couscous kudos.
Provided by My Food and Family
Categories Herbs
Time 1h20m
Yield 6 servings, about 1 cup each
Number Of Ingredients 6
Steps:
- Cook couscous as directed on package, omitting salt and butter. Fluff with fork. Place in large bowl; cool 10 min.
- Add remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
GREEK COUSCOUS SALAD WITH HOMEMADE DRESSING
Created for the Greek themed day while I was teaching the 2013 "Cuisine Around the World" cooking elective at The Village Charter School. The salad and dressing are modified versions of Mary's recipe #433410 and BeachGirl's recipe #57642. Cook time is chilling and cooking couscous.
Provided by Tinkerbell
Categories < 4 Hours
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In jar with tight fitting lid, combine all dressing ingredients and shake until combined. Set aside.
- Cook couscous according to package directions.
- Allow to cool, then fluff with a fork.
- Add the rest of the salad ingredients and 1/2 cup (or all) of the salad dressing. Stir to combine, and chill in refrigerator for 1-2 hours.
Nutrition Facts : Calories 134.9, Fat 10, SaturatedFat 2.5, Cholesterol 8.3, Sodium 280.3, Carbohydrate 9.1, Fiber 1.9, Sugar 1.8, Protein 3.1
GREEK COUSCOUS SALAD
I'm not sure just where I got this recipe, but I've been fixing it for a long, long time, most often with bulgur wheat instead of the couscous. Prep time does not include setting time in the fridge.
Provided by Toby Jermain
Categories Vegetable
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Place sun-dried tomatoes in a large bowl, cover with hot water, and let stand 10-15 minutes or until softened.
- Drain well, and coarsely chop.
- Add couscous, cucumber, radishes, parsley, basil, feta, and pine nuts, and toss lightly to combine.
- In a small bowl, whisk lemon juice, vinegar, oregano, salt, and pepper until well combined.
- Set aside for 5 minutes for flavor to develop.
- Slowly add olive oil while continuing to whisk briskly.
- Pour over couscous mixture, and toss to blend.
- Cover, and refrigerate for 1-2 hours.
- Taste, and adjust seasonings before serving.
- For some reason, this salad dissipates flavors like you wouldn’t believe.
- You will probably need more of most dressing ingredients, especially more lemon juice, vinegar, salt, and pepper; but don’t add them into the initial dressing mix.
- Add after the dish has set for a while.
- Variation: Replace couscous with coarse bulgur wheat, preferably#3 (very coarse), available at middle-eastern markets and some specialty food stores.
- To prepare, thoroughly rinse 1 cup bulgur in a strainer under running water.
- Place in a medium bowl, cover with very hot tap water, add 1 Tsp salt, mix thoroughly, and set aside for 30 minutes.
- Drain thoroughly, and use as noted above for couscous.
Nutrition Facts : Calories 438.4, Fat 16.4, SaturatedFat 3.6, Cholesterol 10.7, Sodium 461.5, Carbohydrate 61.1, Fiber 4.9, Sugar 4, Protein 12.2
GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE
This is a healthy vegetarian Greek recipe, that can be easily turned into vegan too if you replace the feta cheese with tofu.
Provided by BroChef TV
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
- Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
- Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
- Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
- Plate marinated feta and serve dressed salad over top.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 28.8 g, Cholesterol 24.9 mg, Fat 28 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 7.3 g, Sodium 666.6 mg, Sugar 3.4 g
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