Roast Beef And Couscous Salad Recipes

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TOASTED COUSCOUS SALAD



Toasted Couscous Salad image

Provided by Guy Fieri

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons red wine vinegar
1 tablespoon honey
1/4 teaspoon Dijon mustard
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 cups couscous
Kosher salt
1 1/2 cups cherry tomatoes, quartered
3/4 cup crumbled feta
1/4 cup rough chopped fresh Italian parsley
4 scallions, finely sliced
1 hothouse cucumber, seeded and chopped
1 small red onion, diced

Steps:

  • For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
  • For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
  • Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.

ROASTED VEG & COUSCOUS SALAD



Roasted veg & couscous salad image

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

Provided by Good Food team

Categories     Lunch, Main course, Side dish

Time 50m

Number Of Ingredients 13

1 red and 1 yellow pepper , halved and deseeded
½ butternut squash
2 courgettes , thickly sliced
4 garlic cloves , leave skin on
3 tbsp extra-virgin olive oil
1 red onion , thickly sliced
1 tsp cumin seeds
1 tbsp harissa paste
50g whole blanched almonds
250g couscous
300ml hot vegetable stock
zest and juice 1 lemon
20g pack mint , roughly chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
  • Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
  • In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium

ROAST BEEF WITH COUSCOUS



Roast Beef with Couscous image

Make and share this Roast Beef with Couscous recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs top round roast
1/2 cup dry red wine
2 tablespoons hoisin sauce
2 cloves garlic, minced or pressed
1/2 teaspoon ground coriander
2 1/4 cups beef broth
1 1/2 cups couscous
1 frozen tiny peas, thawed
1/4 cup sliced green onion

Steps:

  • Place beef in an 8- by 12-inch roasting pan.
  • In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef.
  • Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes).
  • During roasting, brush beef 4 times with wine mixture.
  • If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits.
  • Transfer beef to a board and cover loosely.
  • Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total.
  • Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits.
  • Add couscous; return to a boil, stirring.
  • Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes).
  • Stir in peas, onions, and any juices that have accumulated around beef.

ROAST BEEF AND COUSCOUS ROLLS



Roast Beef and Couscous Rolls image

Categories     Beef     Appetizer     Bake     Chill     Couscous     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 52 rolls

Number Of Ingredients 12

3 tablespoons olive oil
1/2 teaspoon salt
3/4 cup couscous
2 tablespoons red-wine vinegar
1/2 cup finely chopped celery
1/3 cup freshly grated Parmesan
1/4 cup thinly sliced scallion
3 tablespoons fresh orange juice
3 tablespoons minced fresh parsley leaves
1 pound thinly sliced rare roast beef
1 red bell pepper, cut lengthwise into 1/4-inch-thick strips
Bibb lettuce leaves, rinsed and spun dry, for garnish

Steps:

  • In a small saucepan bring 1 cup water to a boil with 1 tablespoon of the oil and the salt, stir in the couscous, and let the mixture stand off the heat, covered, for 5 minutes. Stir in the remaining 2 tablespoons oil, the vinegar, the celery, the Parmesan, the scallion, the orange juice, the parsley, and salt and black pepper to taste and let the mixture cool to room temperature. Press about 2 tablespoons of the couscous mixture in the palm of one hand, forming a log, and arrange it across a short end of 1 roast beef slice. Arrange 1 pepper strip along each side of the log and roll up the couscous and the bell pepper tightly in the roast beef. With a sharp knife cut the roll into 1-inch lengths, trimming the ends. Make rolls with the remaining roast beef, couscous mixture, and bell pepper in the same manner. (The rolls may be prepared 8 hours in advance and kept wrapped in plastic wrap and chilled.) Line a platter with the lettuce and arrange the rolls on top.

ROASTED BEET AND COUSCOUS SALAD



Roasted Beet and Couscous Salad image

Make and share this Roasted Beet and Couscous Salad recipe from Food.com.

Provided by Annie Made

Categories     < 4 Hours

Time 1h20m

Yield 5 1/2 cups, 10-12 serving(s)

Number Of Ingredients 6

2 cups cooked israeli couscous
1 cup roasted golden beets, cubed
1 cup Baby Spinach
1 cup arugula
1/2 cup goat cheese, crumbles
5 tablespoons lemon-honey vinaigrette

Steps:

  • Toss couscous, beets, and greens with vinaigrette in a large bowl.
  • Let sit for one hour refrigerated or overnight.
  • Fold in goat cheese crumbles.

Nutrition Facts : Calories 137.1, Fat 0.3, SaturatedFat 0.1, Sodium 17, Carbohydrate 28.3, Fiber 2.2, Sugar 1, Protein 4.8

ROASTED VEGETABLE AND COUSCOUS SALAD



Roasted Vegetable and Couscous Salad image

This better-for-you main-dish salad is quick, colorful and full of satisfying texture. To explore a variety of grains, substitute 3 cups cooked regular couscous, brown rice or quinoa.

Provided by United Soybean Board

Categories     United Soybean Board

Time 30m

Yield 6

Number Of Ingredients 8

3 cups broccoli florets, cut into 1/2-inch pieces
1 red bell pepper, cut into 1-inch squares
1 ½ cups red onion, peeled and cut into 1/4-inch slices
6 tablespoons soybean oil, divided (often labeled "vegetable oil")
½ tablespoon ground black pepper, divided
½ teaspoon salt, divided
1 ½ cups dry giant Israeli couscous
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 425 degrees F.
  • Toss broccoli, peppers and onions with 2 tablespoons soybean oil and 1/4 teaspoon each salt and pepper. Place on foil-lined baking sheet.
  • Bake for 15 minutes until vegetables are tender and lightly browned.
  • Meanwhile, cook couscous according to package directions.
  • Place cooked couscous and roasted vegetables in large bowl. Pour vinegar and remaining soybean oil over salad and sprinkle with remaining salt and pepper; toss lightly until combined.
  • You may substitute 3 cups cooked regular couscous, brown rice or quinoa.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 38.3 g, Fat 14.2 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 2.2 g, Sodium 216.7 mg, Sugar 4.1 g

WARM COUSCOUS AND ROASTED VEGETABLE SALAD



Warm Couscous And Roasted Vegetable Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings, appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups small carrots, peeled and cut into 2-inch lengths
1 medium onion, peeled and cut into 1/2-inch chunks
4 large cloves garlic, peeled
1 1/4 cups chicken broth
2 teaspoons salt
Freshly ground pepper to taste
1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes
1 15-ounce can chickpeas, drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 cups cooked couscous
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat the oven to 425 degrees. Place the carrots, onion and garlic in a shallow roasting pan. Stir in 1/4 cup of broth, 1 teaspoon of salt and pepper. Roast for 15 minutes. Stir in the squash and roast until vegetables are tender, about 30 minutes, stirring twice.
  • Place the pan on top of the stove, over medium-high heat. Pour in 1 cup of chicken broth. Stir, scraping up all of the bits stuck to the bottom of the pan. Lower the heat slightly and stir in 1 teaspoon of salt, pepper, chickpeas, cumin and turmeric. Cook until broth is reduced to a sauce consistency, about 3 minutes more.
  • Remove from heat and stir in the couscous. Divide among 4 plates and garnish with cilantro. Serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 3 grams, Carbohydrate 114 grams, Fat 5 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 1578 milligrams, Sugar 12 grams, TransFat 0 grams

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