Spicy Mexican Couscous Salad Recipes

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SPICY MEXICAN COUSCOUS SALAD



Spicy Mexican Couscous Salad image

A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog.

Provided by Caroline Cooks

Categories     Mexican

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 (10 ounce) package couscous
1/2 teaspoon cumin
15 ounces black beans, drained and rinsed
1 1/4 cups fresh corn kernels
1/2 cup purple onion, chopped
1 yellow bell pepper, seeded and chopped
1 jalapeno, seeded and diced
1 tomatoes, chopped coarsely
1/2 cup chopped fresh cilantro
1 large lime, juice of
1/2 teaspoon seasoning salt
1 large garlic clove, minced
2 -3 tablespoons olive oil

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.

GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE



Greek Salad with Couscous and Spicy Feta Cheese image

This is a healthy vegetarian Greek recipe, that can be easily turned into vegan too if you replace the feta cheese with tofu.

Provided by BroChef TV

Time 50m

Yield 6

Number Of Ingredients 18

1 tablespoon dried oregano
1 teaspoon chili powder
3 tablespoons extra-virgin olive oil
1 (6 ounce) package feta cheese, cubed
1 cup water
1 cup couscous
1 medium cucumber, seeded and chopped
1 medium tomato, chopped
1 medium green bell pepper, chopped
¼ medium red onion, chopped
¼ cup pitted black olives
¼ cup pitted green olives
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
4 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon white wine vinegar
1 tablespoon soy sauce

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.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 28.8 g, Cholesterol 24.9 mg, Fat 28 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 7.3 g, Sodium 666.6 mg, Sugar 3.4 g

SPICY COUSCOUS SALAD



Spicy couscous salad image

This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course, Side dish

Time 10m

Number Of Ingredients 9

100g couscous
220g can chickpea , rinsed and drained
100ml hot chicken stock
zest and juice 1 lemon
1 roasted red pepper , chopped
25g flaked toasted almonds
handful mint leaves, chopped
2 tbsp natural Greek yogurt
1 tsp harissa

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.

Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.14 milligram of sodium

SPICY MEXICAN SALAD



Spicy Mexican Salad image

Spicy and not to mention healthy salad with corn and black beans that has no oil in it. I grilled corn on the cob and sliced the corn off the cob and used it instead of canned but canned can be used. I serve it with grilled chicken and a slab of cornbread. Yum! This is best if made the night before.

Provided by Crazycook in PA

Categories     Mexican

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12

1 (14 ounce) can whole kernel corn, drained
1 (14 ounce) can diced tomatoes, undrained
6 ounces diced green chilies, drained
1 (14 ounce) can black beans, rinsed and drained
1/4 teaspoon cayenne pepper
1 tablespoon fresh cilantro, minced
1/2 teaspoon cumin
2 garlic cloves, minced
1 small onion, diced
2 tablespoons lime juice, fresh
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • In a medium size bowl, add all the ingredients.
  • Stir and cover and refrigerate at least several hours or overnight.

Nutrition Facts : Calories 175.8, Fat 1.3, SaturatedFat 0.2, Sodium 1090.6, Carbohydrate 36.4, Fiber 8.8, Sugar 5.6, Protein 8.7

SPICY COUSCOUS AND CHICKPEA SALAD



Spicy Couscous and Chickpea Salad image

Enjoy this easy couscous, Chickpeas and vegetable salad that's ready in just 20 minutes. Perfect side for any meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 12

1/2 cup uncooked whole wheat couscous
1 1/2 cups water
1/4 teaspoon salt
1 can (15 oz) Chickpeas or garbanzo beans, drained, rinsed
1 can (14.5 oz) diced tomatoes and green chiles, undrained
1/2 cup frozen shelled edamame (soybeans) (from 12-oz bag) or lima beans (from 9-oz bag), thawed
2 tablespoons chopped fresh cilantro
Green bell peppers, halved, if desired
3 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 9 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g

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