Mediterranean Salad With Israeli Couscous Recipes

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ISRAELI COUSCOUS SALAD WITH SMOKED PAPRIKA



Israeli Couscous Salad with Smoked Paprika image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

1/3 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul
1/2 teaspoon kosher salt
2 cups packed baby spinach leaves, coarsely chopped
12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)
4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces
1 cup jarred red bell peppers, drained and coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh mint
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
  • For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
  • Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.

Nutrition Facts : Calories 353, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 796 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 9 grams, Sugar 2 grams

ISRAELI COUSCOUS SALAD



Israeli Couscous Salad image

A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.

Provided by The Natalie Method

Categories     Salad     100+ Pasta Salad Recipes     Spinach Pasta Salad

Time 1h35m

Yield 4

Number Of Ingredients 17

1 teaspoon extra-virgin olive oil
1 medium shallot, diced
2 cloves garlic, minced
1 cup Israeli couscous, uncooked
1 ¼ cups chicken stock
2 Persian cucumbers, sliced
1 cup chopped fresh spinach
1 cup grape tomatoes, halved
1 cup quartered black olives
¼ cup sliced scallions
¼ cup chopped fresh Italian parsley
¼ cup julienned fresh mint leaves
¼ cup julienned fresh basil leaves
lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ tablespoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
  • While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
  • Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g

ISRAELI COUSCOUS AND CHICKPEA SALAD



Israeli Couscous and Chickpea Salad image

You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 30m

Yield 3 to 4 generous servings.

Number Of Ingredients 13

1 cup Israeli couscous, preferably whole-wheat
2 tablespoons extra virgin olive oil
1/2 cup finely chopped cilantro
2 tablespoons chopped chives
1 ounce feta, diced
2 tablespoons pine nuts, lightly toasted
1 can chickpeas, drained and rinsed
1/2 red pepper, cut in thin 2-inch slices
2 tablespoons fresh lemon juice
1 teaspoon cumin seeds, lightly toasted and ground
Salt to taste
1/4 cup plain low-fat yogurt (or use half olive oil)
1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)

Steps:

  • Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
  • Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
  • In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 486 milligrams, Sugar 7 grams

MEDITERRANEAN SALAD WITH ISRAELI COUSCOUS



Mediterranean Salad With Israeli Couscous image

I was craving a non-mayo-based pasta salad with tons of veggies, so I kinda made this one up by combining a few other recipes I found. I've been on a big Israeli couscous kick lately, but this could probably be made with bowties or pretty much any pasta. Also, it would be great with any combination of veggies! Cook time doesn't include time to cook couscous.

Provided by AshS6013

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (13 ounce) box israeli couscous (can be found in the Jewish food section)
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1/2 lb grape tomatoes, halved (or other heirloom)
1/2 cucumber, seeded and chopped
1/3 cup pimento stuffed olive, chopped
0.5 (8 ounce) can artichoke hearts, halved
2 ounces prosciutto, chopped
1/2 red onion, chopped
1/2 cup fresh basil, chopped
8 ounces feta cheese
1/8 cup olive oil
1/8 cup red wine vinegar
salt and pepper

Steps:

  • Cook the couscous according to package directions. Set aside to cool for a bit.
  • Mix the rest of the ingredients in a large bowl. Add the couscous and combine. Serve immediately or refrigerate for later.

Nutrition Facts : Calories 611.4, Fat 20.5, SaturatedFat 10.1, Cholesterol 53.5, Sodium 781, Carbohydrate 84.4, Fiber 8, Sugar 5.2, Protein 22.6

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