FRIED COUSCOUS SALAD
Provided by Giada De Laurentiis
Time 58m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
- In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
- For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
- Pour the dressing over the salad and toss until the couscous is coated.
EASY COUSCOUS SALAD
This past summer was very hot and this salad fitted perfectly. Not too heavy, yet filling and above all, easy to make.
Provided by Chef Dudo
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring stock to a boil in a heavy saucepan.
- Stir in couscous.
- Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
- Mix well.
- Transfer couscous to a large bowl.
- Fluff with a fork.
- Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
- Mix gently.
- Pour dressing over mixture and mix again.
- Season with salt and pepper.
- Can be served luke-warm or chilled.
Nutrition Facts : Calories 206.1, Fat 4.4, SaturatedFat 0.7, Sodium 253.5, Carbohydrate 34.2, Fiber 3.8, Sugar 5.9, Protein 7
STIR FRY COUSCOUS SALAD
This makes a difference to when preparing couscous, while giving a tastier dish with the stir fry of the vegetables. I prepared this at random for a barbeque, and everyone loved it.
Provided by Sammic85
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Clean and cut thinly all the vegetables.
- In a saucepan, melt the butter, and start adding the vegetables one by one, starting from the onion until all is added and stir-fry all of them.
- Season with salt and pepper and the ground garlic, you can also choose to add any spices you prefer with the vegetables.
- Melt the chicken stock cube in the boiling water.
- Prepare the couscous in a seperate bowl,and add all the spices with it.
- Gradually pour the boiling water (with the melted chicken cube) to the couscous little by little, and stirring continously until it is absorbed. You may choose not to add all the water, or depending on the instruction on the packet of the couscous.
- Once couscous is set, add the stir-fried vegetables to it and stir once again over a low flame.
Nutrition Facts : Calories 220.5, Fat 3, SaturatedFat 1.4, Cholesterol 5.2, Sodium 223.9, Carbohydrate 42, Fiber 4.9, Sugar 3.4, Protein 7.2
QUICK COUSCOUS SALAD
"I created this salad one weekend to take to a friend's house, and everybody loved it," notes Debbie Graber of Eureka, Nevada. "It's become a much-requested favorite at gatherings." TIP: "Dice up some reduced-fat pepperoni and add it to the salad," recommends Debbie.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous and salt. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, salad dressing, mushrooms, olives, cucumber, onion and peppers. Cover and refrigerate for 20 minutes.
Nutrition Facts : Calories 147 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 580mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SUMMER VEGETABLE STIR-FRY WITH COUSCOUS
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.
- Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork.
- Whisk 1 1/2 tablespoons oil and vinegar in small bowl. Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots; stir-fry 3 minutes. Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes. Add couscous and vinegar mixture; stir-fry 1 minute. Stir in basil and mint. Season with salt and pepper. Sprinkle with pine nuts.
COUSCOUS SALAD
This couscous salad incorporates carrots, onions, and peas for a vegetable-filled dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add shelled peas, and cook for 2 minutes. Transfer to ice-water bath to stop cooking. Drain, and set aside.
- Heat oil in a medium saucepan over medium-high heat. Add onion, red pepper, carrot, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent and carrots are tender, about 5 minutes. Add 1 teaspoon salt and curry powder, and cook for 1 minute more.
- Add 2 1/2 cups water and dried cranberries. Bring to a boil. Stir in couscous and the cooked peas. Cover, and remove from heat; let sit for 5 minutes. Remove cover, and fluff with a fork. Serve immediately.
COOL COUSCOUS SALAD
Here's a refreshing lunch or dinner for hot summer days or any time you want to eat light. I combine hearty couscous and tangy feta cheese for Mediterranean flair, and then I top it off with my favorite balsamic vinaigrette for a punch of flavor. -Tiffany Blepp, Olathe, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour., In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.
Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 484mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
TOFU AND VEGETABLES STIR-FRY WITH COUSCOUS
This is a good idea for a high-protein recipe if you are vegan. I hope you enjoy it! You can serve this dish with rice or pasta instead of couscous.
Provided by Valeria Pinzon Rivera
Categories Main Dish Recipes Stir-Fry
Time 55m
Yield 4
Number Of Ingredients 21
Steps:
- Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
- While tofu is marinating, place broccoli and carrot in a microwave-safe bowl with 1 tablespoon water and 1 pinch salt. Cover and cook in the microwave for 2 1/2 minutes.
- Heat 1 tablespoon oil in a wok over high heat. Saute spinach, onion, cucumber, radish, nutmeg, and 1 pinch salt until spinach is wilted, about 1 minute. Add 1 tablespoon soy sauce, honey, peanut butter, ginger, and black pepper. Add cooked broccoli and carrot. Reduce heat to low and cover the wok.
- Place marinated tofu in a pan over medium heat. Add 1 tablespoon soy sauce. Cook until heated through, about 3 minutes. Add to vegetable mixture in the wok.
- Bring water to a boil in a saucepan. Add couscous, margarine, and garlic. Mix well, cover the saucepan, and let rest until water is absorbed, about 10 minutes.
- Serve couscous in a bowl topped with tofu mixture and pistachios.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 57.6 g, Fat 16.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 2.9 g, Sodium 644.3 mg, Sugar 10.8 g
COUSCOUS SALAD
Israeli couscous is the base of this salad, but smaller, fine-grained Moroccan couscous works, too.
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in the oven until light brown and fragrant, stirring occasionally, about 10 minutes. Remove from oven; let cool.
- Place a medium saucepan over medium-high heat. Add the couscous, stirring occasionally until deep golden brown and fragrant, 3 to 4 minutes. Reduce heat to medium-low; add 1 3/4 cups water or stock all at once. Cover, and let grains steam until tender, about 5 minutes. Remove from heat; keep covered.
- In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add onion and garlic; saute until soft, about 4 minutes. Stir in spice mixture, apricots, and the remaining 1/2 cup water or stock. Reduce heat to a simmer; continue cooking until most of the liquid has evaporated, about 3 minutes. Stir in olives and toasted almonds; remove from heat.
- Fluff couscous with a fork, and add onion mixture. Season with salt and pepper. Add julienned arugula, and drizzle with remaining 1 1/2 tablespoons oil; toss well to combine. Transfer to a serving bowl. Serve warm or at room temperature, garnished with arugula leaves.
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- Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.
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