The Best Mediterranean Couscous Salad Recipes

MEDITERRANEAN COUSCOUS SALAD RECIPE

Steps:

• Place the couscous in a large bowl. Pour boiling water on it and stir using a fork.
• Cover the bowl with a kitchen towel and let it sit for ten minutes.
• Meanwhile, slice kalamata olive in half and set aside.
• Slice tomatoes into small pieces and set aside.
• Cut the cucumber in half lengthwise and cut each half into three pieces lengthwise. Cut the cucumber into 1/3 inch pieces.
• Once ten minutes has passed, fluff the cooked couscous using a fork and make sure the grains are not stuck together.
• Add in the olives, tomatoes, cucumbers, onions, parsley, green onion and artichoke hearts. Mix well using two large spoons.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.
• Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.
• For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.
• Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.

MEDITERRANEAN LEMON COUSCOUS SALAD

Steps:

• Cook couscous in 1 cup of water.
• Cool to room temperature.
• Whisk together lemon juice and olive oil.
• Pour over other ingredients combining well.
• Season with fresh pepper.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• Bring stock to boil in covered pot. Add couscous, remove from heat and allow to sit for five minutes, until liquid has been absorbed.
• Whisk oil, vinegar, mustard and garlic in a serving bowl. Add orange zest, jalapenos, olives and capers, and mix well. Stir in the red pepper, zucchini, onion and fennel, and season with salt and pepper. Stir in the couscous.
• If not serving immediately, refrigerate without the tomatoes. No more than 30 minutes before serving, cut up the tomatoes and stir in.