Mediterranean Vegetable Couscous Salad Recipes

MEDITERRANEAN COUSCOUS SALAD

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.

MEDITERRANEAN COUSCOUS SALAD

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.

MEDITERRANEAN ROASTED VEGETABLE COUSCOUS

Steps:

• In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
• When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
• Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
• In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
• Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
• Season with salt and pepper and serve.

MEDITERRANEAN VEGETABLE COUSCOUS SALAD

Steps:

• Prepare couscous as directed on package; fluff with fork. Cool 10 min.
• Meanwhile, cook and stir zucchini in 2 Tbsp. hot oil in large skillet on medium-high heat 3 min. or until tender.
• Combine remaining oil, lemon juice, pepper and oregano in large bowl. Add couscous, zucchini and remaining ingredients; mix lightly.

MEDITERRANEAN COUSCOUS SALAD

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.

MEDITERRANEAN COUSCOUS SALAD WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
• Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.
• Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)