Spicy Couscous Salad Recipes

SPICY MEXICAN COUSCOUS SALAD

Steps:

• Cook the couscous per package directions.
• Add the cumin, black beans, and chopped vegetables and herbs.
• Whisk together the dressing ingredients and pour over couscous.
• Toss lightly until well distributed.

SPICY COUSCOUS SALAD

Steps:

• Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.

SPICY COUSCOUS SALAD

Steps:

• Peel the shallot and chop finely. Bring to a boil with 250 ml (approximately 1 cup) of broth and ¾ teaspoon sambal oelek.
• Place couscous in a heat-proof bowl, pour in the boiling liquid and let soak according to package instructions.
• Meanwhile, cut lemon in half and squeeze the juice. Mix remaining broth with 2 tablespoons lemon juice and honey and season with salt. Whisk in oil.
• Rinse prawns briefly, pat dry with paper towels and mix with the dressing.
• Pit half an avocado, peel and dice the flesh. Immediately sprinkle with 1 tablespoon lemon juice and season lightly with pepper.
• Fluff couscous with a fork. Add prawns and avocado and mix in. Season salad with remaining sambal oelek, remaining lemon juice and salt and pepper to taste.

SPICY & CITRUSY COUSCOUS SALAD

Steps:

• In a medium saucepan, bring the broth or water, paprika, saffron (if using), harissa or hot sauce, 1/2 tsp. salt, and a pinch of white pepper to a boil over medium heat. Cover and reduce the heat to low to keep the broth at a simmer. Taste and adjust the seasonings. Meanwhile, heat 1/4 cup of the olive oil in a large sauté pan over medium heat. When the oil is hot, add the onion and red pepper and cook until the vegetables are soft but not browned, 8 to 10 min. Add the couscous and stir to coat the grains with oil. Remove the pan from heat. Add the simmering liquid to the couscous and stir to evenly distribute the liquid. Cover the pan and let it sit until all the liquid is absorbed and the couscous is tender, 5 to 7 min. Remove the lid and fluff the couscous with a fork. Set aside to cool for 15 min.
• Whisk the remaining 3 Tbs. olive oil with the orange zest, orange juice, and 1/2 tsp. salt. Toss with the couscous. Let cool completely and then transfer to an airtight container or a bowl covered with plastic wrap and refrigerate. Put the scallions, almonds, dried currants, and parsley in a separate container and refrigerate.
• Just before heading to the picnic, stir the scallions, almonds, currants, and parsley into the couscous. Taste and adjust the seasonings as needed.

SPICY COUSCOUS AND CHICKPEA SALAD

Steps:

• Cook couscous in water with 1/4 teaspoon salt as directed on package.
• Meanwhile, in medium bowl, mix Chickpeas, tomatoes, soybeans and cilantro. In small bowl, mix dressing ingredients until well blended.
• Add cooked couscous to salad; mix well. Pour dressing over salad; stir gently to mix. Spoon salad mixture into halved bell peppers. Serve immediately, or cover and refrigerate until serving time.

SWEET AND SPICY COUSCOUS SALAD WITH GRAPES

Steps:

• Bring stock to a boil in a medium saucepan and stir in couscous. Remove pan from heat and cover. Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint. Add remaining Ingredients and let flavors marry for 30 minutes before serving.

SWEET AND SPICY COUSCOUS SALAD

Steps:

• Bring 1 cup of chicken broth to a boil; stir in couscous.
• Remove from the heat and cover.
• Let stand until cool and then fluff with a fork; transfer into a large bowl.
• Add in grapes, pine nuts, apricots, green onions, parsley, and mint.
• Next add oil, lemon juice, 1/4 cup chicken broth, cinnamon, salt, pepper, and cayenne; let stand for 30 minutes before serving to let flavors mingle; may cover and chill for up to 24 hours; bring to room temperature before serving.

GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE

Steps:

• Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
• Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
• Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
• Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
• Plate marinated feta and serve dressed salad over top.