Lemon Couscous Salad Recipes

LEMON COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions, leaving out any oil, butter, or salt that is called for.
• Allow the couscous to cool, then fluff with a fork and place in a salad dish or medium bowl.
• Add cucumbers, carrots, green onions, and basil and toss gently to combine. Set aside.
• In a separate bowl, whisk together oil, lemon juice, mustard, and salt and pepper to make a dressing.
• Pour over couscous mixture and stir to combine.
• Taste and adjust for seasoning. Serve at room temperature or chilled, if you like.

LEMON COUSCOUS

Steps:

• Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
• Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

LEMON COUSCOUS SALAD

Steps:

• Bring broth to a boil. Stir in couscous. Cover, remove from heat, and let stand for 5 minutes. Remove lid, fluff with a fork, and allow to cool uncovered for about 10 minutes.
• Meanwhile, in a large salad bowl, whisk together vinegar, lemon juice, and olive oil. Stir in mint, cucumber, tomatoes, and cooked couscous, and stir together to combine. Add feta and stir gently to evenly distribute the cheese.

LEMON COUSCOUS SALAD RECIPE

Steps:

• Cook the couscous: Bring a large pot of salted water* to a boil. Season generously with salt. Add the couscous and cook according to package directions until al dente. Drain the couscous and rinse under cold water to stop the cooking process. Drain again, gently shaking the colander to remove excess water. Set aside.
• OPTIONAL - While the couscous is cooking and cooling, sauté the asparagus and snap peas*: Heat one tablespoon of oil in a heavy large non-stick skillet over high heat. Add the sliced asparagus and snap peas. Season with salt and pepper. Quickly sauté, tossing constantly, until tender-crisp and bright in color, about 2-3 minutes. Remove from heat and transfer to a large bowl. Set aside and allow to cool.
• Make the dressing: In a measuring cup or small bowl, whisk together the remaining 6 tablespoons of the oil with the Dijon mustard, lemon juice, honey, lemon zest, ½ teaspoon salt and scant ¼ teaspoon pepper. Taste and adjust for seasoning with salt and pepper.* Set aside
• Toss salad: Add the cooled couscous to the bowl of asparagus and snap peas. Toss to combine. Add in the shallots and sliced radishes. Drizzle with half of the dressing. Toss to well to combine. (If serving later, cover tightly with plastic wrap and refrigerate).
• To serve: Add the ricotta, chives and mint to the salad. Taste and adjust with more dressing and season to taste with salt and pepper. Finish with parmesan, lemon zest and drizzle with any remaining dressing if desired. Enjoy!

OUR FAVORITE LEMON HERB COUSCOUS SALAD

Steps:

• Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
• While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
• Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

COUSCOUS-PARSLEY SALAD WITH PRESERVED LEMON

Steps:

• In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour.
• To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper. Mound the couscous in the center of a serving platter. Top with diced tomato. Surround the base with endive leaves. Serve at room temperature.
• Scrub the lemons under running water and pat dry. Cut a thin slice from each end of a lemon. Set on end and make a vertical cut 3/4 of the way through the fruit, leaving the 2 halves attached. Turn the lemon upside down, rotate 90 degrees, and make a second vertical cut, again 3/4 of the way through the fruit. Fill each cut with as much salt as it will hold. Place the lemon in a sterilized, 1-quart size, wide-mouth canning jar. Proceed in this manner for the remaining lemons, pressing as many into the jar as possible. Seal and set aside at room temperature. Add additional lemons over the next few days as the rinds of the first lemons begin to soften. By this time, the juices should have risen to cover the lemons. If not, add 1 tablespoon of fresh lemon juice mixed with 1 teaspoon of salt. This will prevent the top lemons from darkening. Store at room temperature until the rinds become tender, and the pulp acquires the consistency of jam, 3 to 4 weeks. Refrigerate. Use within 6 months.
• Yield: 1 quart

LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL

Steps:

• In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

LEMON & CORIANDER COUSCOUS

Steps:

• Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
• Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.

MEDITERRANEAN LEMON COUSCOUS SALAD

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.

LEMON DILL COUSCOUS

Steps:

• Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

LEMONY COUSCOUS SALAD

Steps:

• Add the couscous, salt, and boiling water to a large mixing bowl.
• Cover bowl and set aside for 10 minutes.
• Fluff couscous with a fork; all liquid should be asborbed; let cool to room temperature (I put the couscous in the frig to chill a little).
• Once the couscous is at room temperature, add the chopped green onion, cucumber, tomatoes, garbanzo beans, feta cheese, parsley, mint, olive oil, lemon juice, and salt and pepper to taste.
• Toss salad gently.
• It is recommended that if you make this salad ahead of time, add the olive oil and lemon juice right before ready to serve.