Mediterranean Couscous Salad Recipes

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MEDITERRANEAN COUSCOUS SALAD



Mediterranean Couscous Salad image

Provided by Marian Burros

Categories     dinner, salads and dressings

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

3 cups vegetable or chicken stock or broth
2 cups instant whole wheat couscous
3 tablespoons olive oil
6 tablespoons balsamic vinegar
4 teaspoons Dijon mustard
2 large cloves garlic, minced
Grated zest of 2 oranges
1 or 2 jalapenos, trimmed, seeded and finely minced
2 dozen green or black medium French, Italian or Greek olives, pitted and finely chopped
1/2 cup chopped capers
2 cups (about 10 ounces) julienned red bell peppers
1 pound zucchini, cut into julienne strips
1/2 cup finely diced red onion
1 cup diced fennel
Salt and freshly ground black pepper to taste
2 medium-large ripe tomatoes

Steps:

  • Bring stock to boil in covered pot. Add couscous, remove from heat and allow to sit for five minutes, until liquid has been absorbed.
  • Whisk oil, vinegar, mustard and garlic in a serving bowl. Add orange zest, jalapenos, olives and capers, and mix well. Stir in the red pepper, zucchini, onion and fennel, and season with salt and pepper. Stir in the couscous.
  • If not serving immediately, refrigerate without the tomatoes. No more than 30 minutes before serving, cut up the tomatoes and stir in.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 6 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 686 milligrams, Sugar 10 grams, TransFat 0 grams

MEDITERRANEAN COUSCOUS SALAD



Mediterranean Couscous Salad image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons olive oil (1 tablespoon for the tomatoes and 1 tablespoon to toss with the couscous)
4 yellow tomatoes
1 pound Israeli couscous (pearl pasta)
1 red bell pepper, stems and seeds removed and cut brunoise
1/2 cup fresh mint leaves, packed plus a few small sprigs for garnish
1 (8-ounce) jar picked cipollini onions
2 English cucumbers, peeled and sliced into 1/4-inch thick disks
2 tablespoons red wine vinegar
2 garlic cloves, lightly crushed with the side of a knife blade and quartered
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil

Steps:

  • Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.
  • Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.
  • For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.
  • Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.

MEDITERRANEAN COUSCOUS SALAD



Mediterranean Couscous Salad image

This Mediterranean couscous salad is inspired by the flavors of Sicily - with lemon, fresh mint and basil, it's full of bright flavor.

Provided by Giada De Laurentiis

Categories     pasta pasta salad Salad side Side Dish

Time 30m

Yield 6

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil (plus 1/4 cup)
2 cloves garlic (minced)
1 1-pound box Israeli couscous, (fregola, or orzo)
3 cups chicken or vegetable stock
2 lemons, (juiced)
1 lemon, (zested)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, (toasted)

Steps:

  • In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
  • In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
  • Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Nutrition Facts : ServingSize 6, Calories 449

MEDITERRANEAN COUSCOUS SALAD



Mediterranean Couscous Salad image

Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 11

1 cup Progresso™ chicken broth (from 32-oz carton)
3/4 cup uncooked couscous
1 cup cubed plum (Roma) tomatoes (3 medium)
1 cup cubed unpeeled cucumber (1 small)
1/2 cup halved pitted kalamata olives
1/4 cup chopped green onions (about 4 medium)
1/4 cup chopped fresh or 1 tablespoon dried dill weed
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1/8 teaspoon salt
2 tablespoons crumbled feta cheese

Steps:

  • In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
  • In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
  • In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
  • Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 0 g

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.

INSTANT POT® MEDITERRANEAN COUSCOUS SALAD



Instant Pot® Mediterranean Couscous Salad image

A fresh and light Mediterranean salad, perfect on its own or as a side dish to serve with chicken and fish. Cook your couscous in your Instant Pot®; it will only take a few minutes to make!

Provided by Fioa

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
2 cups couscous
½ cup dried mung beans
4 cups vegetable broth
2 teaspoons salt, divided
1 cucumber, diced
2 tomatoes, diced
1 lemon, juiced
1 tablespoon chopped cilantro
½ teaspoon ground black pepper

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; add couscous and mung beans. Cook and stir for 2 minutes. Add vegetable broth and 1 teaspoon salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes and then quick-release the remaining pressure, about 5 minutes more. Unlock and remove lid. Fluff couscous with a fork. Let sit until cool, about 10 minutes.
  • Combine couscous, mung beans, cucumber, tomatoes, lemon juice, and cilantro in a bowl. Sprinkle with 1 teaspoon salt and pepper.

Nutrition Facts : Calories 533.4 calories, Carbohydrate 95.9 g, Fat 8.5 g, Fiber 12.7 g, Protein 20 g, SaturatedFat 1.1 g, Sodium 1647.7 mg, Sugar 6.1 g

MEDITERRANEAN COUSCOUS SALAD



Mediterranean Couscous Salad image

A gorgeous light side dish which goes fabulously with a piece of grilled chicken or fish! Also great for picnics as it's best warm or room temp. You could add some corn kernels, maybe toasted pine nuts? Anchovies? Aussie tbsp used (20ml).

Provided by Chickee

Categories     Vegan

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup couscous
1 cup hot vegetable stock or 1 cup chicken stock
12 kalamata olives, sliced
1/2 large red capsicum, diced small
2 tomatoes, seeded and diced small
1 small head of broccoli
2 tablespoons chopped mint
2 tablespoons chopped coriander or 2 tablespoons parsley
3 shallots, sliced fine
60 ml balsamic vinegar
30 ml lemon juice
2 large garlic cloves, minced

Steps:

  • Mix couscous and stock in a bowl which has a lid, let stand uncovered.
  • Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl.
  • Mix balsamic, lemon juice and garlic.
  • Pour 1/3 of dressing over vegetables, mix well.
  • Chop the broccoli into small florets about 1/2 inch wide. Cut the stalk into small pieces (about the size of a corn kernel. You want most things to be the same size in this salad.).
  • By now the couscous should be almost ready.
  • Add the broccoli to the couscous and put the lid on loosely.
  • Microwave for 1 minute.
  • Add to the salad mix and toss.
  • Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well.
  • Serve whilst still warm.

Nutrition Facts : Calories 263, Fat 2.5, SaturatedFat 0.3, Sodium 176.4, Carbohydrate 52.2, Fiber 8, Sugar 5.3, Protein 11.3

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.

MEDITERRANEAN COUSCOUS AND LENTIL SALAD



Mediterranean Couscous and Lentil Salad image

Categories     Salad     Bean     Pasta     Side     Quick & Easy     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 12

1 cup lentilles du Puy* (French green lentils) or brown lentils
3 tablespoons white-wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoons salt
1/4 cup olive oil (preferably extra-virgin)
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
2 cups vine-ripened cherry tomatoes, halved
1/4 pound feta, crumbled (about 1 cup)
*available at specialty foods shops and some supermarkets

Steps:

  • In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
  • In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
  • In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
  • Just before serving, stir in remaining ingredients and season with salt and pepper.

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Top Asked Questions

What is in Mediterranean couscous salad?
Mediterranean Couscous Salad. This salad is really simple to make, loaded with fresh veggies, such as cucumber, tomatoes, peppers, onions and Kalamata olives with a simple dressing made from lots of lemon juice, olive oil and a bit of white wine vinegar.
How do you prepare couscous?
Prepare couscous according to package directions or use my How to Cook Couscous recipe. In a large salad bowl, combine chopped cucumber, cherry tomatoes, bell pepper, onion, olives, chickpeas and cheese. Add couscous and toss together. Drizzle lemon juice and olive oil over salad. Toss gently. Season with oregano, salt and pepper.
Is couscous salad healthy for lunch?
This Mediterranean Couscous Salad is a healthy and light option for lunch or dinner. Fluffy couscous is tossed with fresh vegetables like cucumber, cherry tomatoes, onion, bell pepper, olives and chickpeas and drizzled with lemon juice and olive oil. Bright and colorful salad is my go-to lunch during Spring and summer.
What can I substitute for couscous in a salad?
Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms. Pour dressing over the couscous salad, stir to combine. This recipe uses instant Moroccan couscous, but Israeli pearl or Lebanese can be substituted.

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