Lemony Mediterranean Couscous Salad Recipes

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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.

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.

LEMONY COUSCOUS SALAD



Lemony Couscous Salad image

Make and share this Lemony Couscous Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups uncooked couscous
1 teaspoon salt
3 cups boiling water
6 green onions, chopped
1 cucumber, peeled and diced
2 large ripe tomatoes, peeled and diced
1 1/2 cups cooked garbanzo beans
1/2 cup crumbled feta cheese
1 cup chopped fresh parsley
1/4 cup chopped of fresh mint or 1 tablespoon dried mint
3 tablespoons extra virgin olive oil
2 lemons, juice of
salt & fresh ground pepper

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.

Nutrition Facts : Calories 412.9, Fat 10.8, SaturatedFat 3, Cholesterol 11.1, Sodium 729.3, Carbohydrate 66.1, Fiber 7.5, Sugar 3.8, Protein 13.7

LEMONY ISRAELI COUSCOUS WITH ASPARAGUS



Lemony Israeli Couscous with Asparagus image

I came up with this versatile dish during asparagus season. You can eat this as a salad for lunch, or as a great side dish to kabobs or grilled meats. This makes two hearty lunch-sized salads or four side-dish portions.

Provided by Diana Moutsopoulos

Categories     Salad     100+ Pasta Salad Recipes     Fruit Pasta Salad Recipes

Time 35m

Yield 2

Number Of Ingredients 7

1 ½ tablespoons olive oil, divided
1 cup pearl (Israeli) couscous
1 ½ cups boiling water
1 shallot, sliced
1 bunch asparagus, cut into 1-inch pieces
salt and freshly ground black pepper to taste
1 lemon, zested and juiced

Steps:

  • Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
  • Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
  • Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.

Nutrition Facts : Calories 445.7 calories, Carbohydrate 76.9 g, Fat 11.1 g, Fiber 11.1 g, Protein 15.8 g, SaturatedFat 1.6 g, Sodium 99.7 mg, Sugar 5 g

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