Texas De Brazil Couscous Salad Recipes

TOASTED COUSCOUS SALAD

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.

TABBOULEH - TEXAS DE BRAZIL'S RECIPE RECIPE - (4.4/5)

Steps:

• Strain the water from the bulgur and squeeze it well to remove any excess liquid. Transfer the bulgur to a large bowl. Add the oil and lemon juice and mix well with a silicone spatula. Gently mix in the parsley, tomatoes, onion and mint and season with salt. Taste and add more salt, lemon juice, or oil if needed. The tabbouleh can be served immediately or chill overnight and serve the next day.

TEXAS DE BRAZIL COUSCOUS SALAD

Steps:

• Step 1: Cook 1 1/2 pounds Israeli couscous pasta in abundant boiling salted water until al dente. Strain, rinse with hot water and reserve.
• Step 2: In a mixing bowl, add 4 tablespoons rice vinegar and 8 tablespoons lemon-pepper seasoning. Add 1/2 cup vegetable oil in a steady stream, whisking constantly to emulsify the mixture; it should have the consistency of a salad dressing. Mix couscous pasta with the dressing, stirring gently to coat.
• Step 3: In sauté pan, heat 2 tablespoons vegetable oil. Cook 1 small red onion (cut into strips) until slightly caramelized. Add 12 spears sliced asparagus; cook 1 minute. Season with salt and pepper.
• Step 4: Add all the ingredients-including 1 cup sliced scallions and 1 cup dried cranberries-to the pasta and stir, taste and adjust seasonings if needed.

TRACIE'S COUSCOUS SALAD

Steps:

• In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

CRAB COUSCOUS SALAD

Steps:

• In a saucepan, bring the broth and butter to a boil. Stir in the couscous. Remove from the heat; cover and let stand for 5 minutes. Transfer to a large bowl; cool to room temperature. Fluff with a fork., For dressing, in a small bowl, combine the oil, lemon juice and cumin. Add the crab, mangoes, tomatoes and onions to couscous. Drizzle with dressing and toss to coat.

COUSCOUS SALAD

Steps:

• In a pot, bring the water, salted, to a boil and add couscous and stir with fork. Remove from heat. The couscous, which will have absorbed all of the water, will be soft but should not be sticky.
• In separate pot put wine, garlic, onion, parsley. Bring to a boil and simmer 5 minutes.
• Add mussels to second pot. Cover and cook until mussels open, 8 to 10 minutes. Remove from heat.
• Cut lettuce leaves into 1/2-inch strips. Dice scallions and celery coarsely. Slice tomatoes.
• Remove mussels from shells. Drain all juice into pot with white wine.
• In a salad bowl arrange couscous, lettuce, tomatoes, mussels, celery and scallions.
• To make dressing, strain the wine-mussel juice mixture and mix about half of it with olive oil and juice from one lemon, or to taste. Salt and pepper.