SWEET AND SPICY COUSCOUS SALAD WITH GRAPES
Provided by Food Network
Yield 12 servings
Number Of Ingredients 14
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
From the California Table Grape Commission. I have made this as a take to work lunch. Very filling and delicious.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
SWEET AND SOUR COUSCOUS SALAD
Recipe from Midwest Living. This salad sounds alot like a waldorf salad, but with couscous. It is tossed with a nice yogurt dressing. Prep time does not include refrigeration time.
Provided by DailyInspiration
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the salad: In a small saucepan, bring water and salt to boiling. Stir in couscous. Cover and remove from heat. Let stand for 10 minutes. Transfer to a medium bowl. Cover and chill in the refrigerator.
- Once chilled, stir apple, celery, walnuts and raisins into the chilled couscous.
- For dressing: In a bowl, combine remaining ingredients (yogurt through pepper). Pour dressing over salad. Toss gently to combine. Chill in the refrigerator for at least one hour and up to 24 hours. Makes 6 side-dish servings.
Nutrition Facts : Calories 173.7, Fat 5.9, SaturatedFat 0.8, Cholesterol 1.3, Sodium 113.5, Carbohydrate 26.9, Fiber 2.3, Sugar 7.5, Protein 4.4
SPICY COUSCOUS SALAD
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
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
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.
GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE
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
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
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