CHERRY TOMATO COUSCOUS SALAD
This fresh mediterranean couscous salad recipe is packed with raw & roasted cherry tomatoes, feta, chickpeas & herbs. Perfect for a picnic or packing for lunch! I like to roast the tomatoes in advance for quicker assembly.
Provided by Jeanine Donofrio
Categories Salad
Number Of Ingredients 11
Steps:
- Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
- Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
- In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.
RAW AND COOKED TOMATO AND HERB SALAD WITH COUSCOUS
This is an adaptation of a recipe from Yotam Ottlenghi's cookbook "Plenty." I liked his idea of combining two different types of couscous, as well as both roasted and fresh tomatoes. The roasted tomatoes coat the couscous and add depth to the overall flavor of the dish.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h45m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment. Place the couscous in a microwave-safe bowl and add salt to taste (about 1/2 teaspoon) and 2 teaspoons of the olive oil. Toss together. Cover by 1/2 inch with hot or boiling water. Cover the bowl tightly and let sit 30 minutes, or until all of the water has been absorbed. Fluff with forks and transfer to a large bowl. If you want the couscous to be really fluffy, once it has absorbed the water, cover the bowl with a plate and microwave for 3 minutes. Remove the bowl from the microwave carefully (it will be hot) and carefully remove the plate. Allow to cool slightly. Add the cooked Israeli couscous or sorghum.
- Meanwhile, core the plum tomatoes, quarter lengthwise and toss with 1 teaspoon of the olive oil and salt and pepper to taste. Place on the baking sheet in a single layer and place in the oven. Roast 30 minutes and remove from the heat. Allow to cool. Pull off the skins from the wedges (they will be loose and will come off in the salad if you don't do this now) and toss, along with any juice from the baking sheet, with the couscous. The tomatoes will break down and clump with the couscous. Add the chopped herbs.
- Dice the heirloom tomatoes and place in a bowl. Add salt and pepper to taste, the garlic, balsamic vinegar, sherry vinegar, and remaining olive oil and toss together. Add to the couscous and combine well. Mound onto a platter, garnish with basil leaves and cherry tomatoes, and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 2 grams
COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO
Turmeric highlights the golden hue of couscous while adding a welcome bit of flavor. The grains are paired with tomatoes, which have been left to sit in red wine and vinegar, infusing them with flavor and making the dressing even more juicy for the couscous-chickpea mix. If you want the onion to be nice and crisp and to take its raw edge off, put the slices in a bowl of ice and water before you cook the couscous. Drain them right before tossing them in. You can add even more crunch by topping the salad with sliced celery or chiles, if you like your food spicy. Either thinly sliced fresh chiles, such as fresno or jalapeños, or preserved ones, like peppadews or hot cherry, work well.
Provided by Genevieve Ko
Categories dinner, lunch, grains and rice, main course
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the turmeric, 2 tablespoons oil and 1/2 teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
- Meanwhile, whisk the vinegar with the remaining 1/4 cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat.
- When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired.
- Divide among dishes and top with the remaining feta and the celery or chile, if using.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 4 grams, TransFat 0 grams
TOMATO-HERB SALAD
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.
Nutrition Facts : Calories 84 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 154 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
CORN & TOMATO COUSCOUS SALAD
Ultimate summer salad when corn is in season, fresh cilantro from the market and tomatoes are at their peak. Serve this salad along with grilled pork tenderloin. You can easily turn it into a main course by adding sliced grilled chicken and serve on a bed of leafy greens. Recipe from Jills Table.
Provided by StreetChef
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan or dutch oven, bring the water to a boil along with 1 teaspoons of vegetable oil. Add the couscous and stir.
- Cover. Remove pot from heat and let sit for 5 to 7 minutes.
- Fluff with a fork and set aside to cool.
- Cook the corn in boiling water for 3 minutes. Drain and cool.
- In a small bowl, whisk together the vegtable oil, lemon juice, cumin, salt and black pepper to make the dressing.
- Add corn, peppers, red onion and dressing to the couscous.
- Salad may be made up to this point one day ahead and refrigerated.
- Add the tomatoes and cilantro and toss until well combined. Adjust seasoning with salt and pepper.
- If fresh corn is not availabel, use frozen. For a more nutritious dish, use whole wheat Haida couscous.
TOMATO AND BASIL COUSCOUS SALAD
It's hard to believe that tossing a few pantry ingredients with summer's fresh best can yield such a lovely salad. Pair it with grilled lemon chicken for a light lunch. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool., In a large bowl, combine the couscous, tomatoes and basil. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Refrigerate until chilled.
Nutrition Facts : Calories 255 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
COUSCOUS AND CHERRY TOMATO SALAD
This is a wonderful side dish that me mum (my English mother-in-law) has prepared for us twice now upon visiting. Some of the last batch is still in the fridge as I write this, and I can't stop nibbling at it! I finally remembered to get the recipe this time.
Provided by PrairieHarpy
Categories Grains
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the couscous in a bowl and pour over 300ml (1/2 pint) boiling water.
- Leave for 30 minutes until the water has been completely absorbed, allow to cool.
- Add the olive oil, lemon juice, cilantro and seasoning to taste.
- Add chili pepper, tomatoes and onions and stir gently to combine ingredients.
- Allow to chill for at least an hour. It allows the flavours to mingle.
- Keeps well in the fridge for 2 or 3 days.
More about "raw and cooked tomato and herb salad with couscous recipes"
RAW AND COOKED TOMATO AND HERB SALAD WITH …
From americansorghum.com
Estimated Reading Time 2 mins
MEDITERRANEAN COUSCOUS SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
TOMATO, PEARL COUSCOUS AND HERB SALAD - VEGALICIOUS …
From vegalicious.recipes
ROASTED TOMATO COUSCOUS SALAD RECIPE | PEPPER ON …
From pepperonpizza.com
12 MINUTE COUSCOUS SALAD WITH SUN DRIED TOMATO AND …
From recipetineats.com
COUSCOUS, HERBS, TOMATOES SALAD WITH SCALLOPS
From giangiskitchen.com
OUR FAVORITE LEMON HERB COUSCOUS SALAD - INSPIRED TASTE
From inspiredtaste.net
MOROCCAN TOMATO COUSCOUS RECIPE - SIMS HOME KITCHEN
From simshomekitchen.com
MATTHEW FORT: COUSCOUS AND HERB SALAD RECIPE - THE ENGLISH HOME
From theenglishhome.co.uk
ROAST TOMATO AND PEARL COUSCOUS SALAD - TAYLAH'S KITCHEN
From taylahskitchen.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SUMMER HEIRLOOM TOMATO COUSCOUS SALAD - SIMPLY GHEE
From simplyghee.com
RAW COUSCOUS & TOMATO SALAD – FALL IN LOVE WITH FOOD AGAIN
From myhdiet.com
MEDITERRANEAN COUSCOUS SALAD WITH TOMATOES - EVOLVING TABLE
From evolvingtable.com
HERBED ISRAELI COUSCOUS SALAD WITH TOMATO AND MOZZARELLA
From rachelcooks.com
COUSCOUS AND HERB SALAD | COOK WITH M&S
From cookwithmands.com
CUCUMBER, TOMATO AND CHICKEN COUSCOUS SALAD | CHICKEN.CA
From chicken.ca
HEALTHY SUMMER COUSCOUS SALAD WITH GARLICKY TOMATOES AND
From lizmoody.com
SIMPLE TOMATO + HERB, ISRAELI COUSCOUS SALAD (20 MINUTES)
From foodbymaria.com
SUMMERY COUSCOUS, CHERRY TOMATO AND CHICKPEA SALAD
From texasrealfood.com
SALAD DAYS! COUSCOUS WITH TOMATOES AND HERBS - BLUE CAYENNE
From bluecayenne.com
#053 – COUSCOUS, CHERRY TOMATO AND HERB SALAD
From thecookbookordeal.com
ROASTED TOMATO, CHEVIN AND HERB COUSCOUS SALAD - FOOD24
From food24.com
BLISTERED TOMATO AND BASIL SALAD WITH ISRAELI COUSCOUS
From thedevilwearssalad.com
RAW AND COOKED TOMATO AND HERB SALAD WITH COUSCOUS RECIPE
From pinterest.co.uk
LEMON HERB COUSCOUS SALAD - 12 TOMATOES
From 12tomatoes.com
COUSCOUS SALAD RECIPE - COOKING CLASSY
From cookingclassy.com
SOUTHERN CORN AND TOMATO COUSCOUS SALAD - BAKERS TABLE
From bakerstable.net
HERB AND TOMATO COUSCOUS WITH GREEN BEANS RECIPE - EASY RECIPES
From recipegoulash.cc
FRESH CORN, TOMATO, HERB, AND ISRAELI COUSCOUS SALAD
From womansday.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RAW AND COOKED TOMATO AND HERB SALAD WITH COUSCOUS
From diningandcooking.com
STUFFED TOMATO WITH HERB COUSCOUS RECIPE | SAFEFOOD
From safefood.net
COUSCOUS SALAD WITH CHERRY TOMATOES AND HERBS
From feminologie.com
FRESH MOZZARELLA, TOMATO, & BASIL COUSCOUS SALAD RECIPE
From myrecipes.com
TOASTED COUSCOUS & ROASTED TOMATO SALAD - A HINT OF ROSEMARY
From ahintofrosemary.com
COUSCOUS, CHERRY TOMATO, + HERB SALAD WITH RAS EL HANOUT
From skordo.com
RECIPE: TOMATO AND HERB COUSCOUS SALAD - STARTRIBUNE.COM
From startribune.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search