Healthy Mediterranean Couscous Salad With Lemon Vinaigrette Recipes

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HEALTHY MEDITERRANEAN COUSCOUS SALAD WITH LEMON VINAIGRETTE



Healthy Mediterranean Couscous salad with lemon vinaigrette image

A delicious salad with bold Mediterranean flavors that you can make ahead of time!

Provided by Marilena Leavitt

Categories     Salad

Time 20m

Yield 4

Number Of Ingredients 14

1 cup pearl (or Israeli) couscous
½ cup red onion, minced
6 oz. (about ½ can) chickpeas or cannellini beans, rinsed well
3 oz. sun dried tomatoes, sliced in olive oil, with the oil
½ cup fresh parsley or fresh cilantro, chopped
¼ cup mixed olives (packed in olive oil), cut in half and drained
6 TBSP. extra virgin olive oil
--- zest and juice of one (or half) medium organic lemon
½ tsp. sea salt
¼ tsp. freshly ground pepper
1 medium garlic, finely minced (or grated with a microplane)
¼ tsp. ground coriander (optional)
2-3 oz. arugula
1-2 oz. Greek Feta cheese, crumbled

Steps:

  • Cook couscous in plenty of water, according to the package instructions. Once cooked, drain the water and let the couscous cool a bit then place in a large bowl.
  • To the bowl, add the red onion, chickpeas, sun dried tomatoes and olives.
  • In a separate, small bowl, mix together the olive oil, lemon zest and juice, grated garlic, sea salt, black pepper and coriander. Pour it over the couscous mixture, to taste (you might not need it all). Toss well to combine. Gently fold in the arugula, sprinkle the Feta over the salad and taste. Adjust the seasoning if necessary, and serve.

MINTED MEDITERRANEAN COUSCOUS SALAD



Minted Mediterranean Couscous Salad image

Categories     Salad     Olive     Feta     Mint     Bell Pepper     Summer     Couscous     Lettuce     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

3/4 cup water
1/4 teaspoon salt
1/2 cup plain couscous
1 cup chopped red bell pepper
1/3 cup pitted Kalamata olives or other brine-cured black olives, halved
1/2 cup chopped fresh mint
3 tablespoons bottled olive oil vinaigrette
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
8 medium romaine leaves, left whole

Steps:

  • Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly.
  • Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper.
  • Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.

MEDITERRANEAN LEMON COUSCOUS SALAD



Mediterranean Lemon Couscous Salad image

Make and share this Mediterranean Lemon Couscous Salad recipe from Food.com.

Provided by stephanie

Categories     African

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup couscous
2 tablespoons lemon juice
2 tablespoons olive oil
1/3 cup green onion
2 medium tomatoes, diced
1 cup canned red kidney beans (only if you want)
1 cup feta cheese
1/4 cup pine nuts
2 tablespoons oregano

Steps:

  • Cook couscous in 1 cup of water.
  • Cool to room temperature.
  • Whisk together lemon juice and olive oil.
  • Pour over other ingredients combining well.
  • Season with fresh pepper.

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