TOMATO AND BASIL COUSCOUS SALAD
It's hard to believe that tossing a few pantry ingredients with summer's fresh best can yield such a lovely salad. Pair it with grilled lemon chicken for a light lunch. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool., In a large bowl, combine the couscous, tomatoes and basil. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Refrigerate until chilled.
Nutrition Facts : Calories 255 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
TOMATO COUSCOUS SALAD
Steps:
- Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
- In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside.
- Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
- In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
- Serve warm or at room temperature.
TOMATO BASIL COUSCOUS SALAD
This is a great salad for picnics since the dressing is made with oil and vinegar, not mayonnaise. It's so good, though, that I serve it year-round. --Karen Scales
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring broth to a boil; add couscous. Cover and remove from the heat; let stand for 5 minutes. Transfer to a large bowl; fluff with a fork and cool., Stir in the onions, tomatoes, basil, oil, vinegar, pepper flakes, salt and pepper. Cover and refrigerate until chilled. Garnish with tomatoes.
Nutrition Facts : Calories 223 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 389mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
COUSCOUS SALAD WITH TOMATOES AND MINT
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
- Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
- Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
- Copyright 2003 Television Food Network, G.P. All rights reserved
ISRAELI COUSCOUS, BEAN AND TOMATO SALAD
Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I've been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad dressing in this hearty salad, a simple combination of cooked Israeli couscous and beans. I used canned pinto beans, and they were just fine. Chickpeas would also work. Use lots of basil in the mix. The red onion contributes some crunch. You can add a little celery if you want more texture. Make sure to use sweet, ripe, juicy tomatoes. I love the finishing touch of the feta, but it is optional.
Provided by Martha Rose Shulman
Categories salads and dressings, main course
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
Steps:
- In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
- Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
- Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.
Nutrition Facts : @context http, Calories 753, UnsaturatedFat 9 grams, Carbohydrate 129 grams, Fat 12 grams, Fiber 21 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 6 grams
TOMATO, BASIL AND COUSCOUS SALAD
Categories Salad Tomato Side Low Cal Basil Summer Couscous Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.
- Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.
FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD
A lovely light salad from Cooking Light! You're used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.
Provided by Julesong
Categories Cheese
Time 45m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.
- In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.
- With a fork, fluff the couscous then let cool.
- Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
- Garnish with whole basil leaves and serve.
- Note: part-skim mozzarella cheese can be substituted.
TOMATO & MOZZARELLA COUSCOUS SALAD
Keep some couscous in your cupboard as a stand-by, it's ready in minutes
Provided by Tony Tobin
Categories Dinner, Main course
Time 15m
Number Of Ingredients 9
Steps:
- Tip the couscous into a large bowl along with the pesto and crumble over the stock cube. Pour over 2 teacups (about 400ml/14fl oz) boiling water and give it a good stir to dissolve the stock. Cover with cling film and leave to stand for 10 mins until all the water has been absorbed.
- To make the dressing, mix together the olive oil, pesto and lemon juice. When the couscous has swelled up, pour the dressing over and flake through with a fork, breaking up any clumps. Toss in the mozzarella, tomato and rocket, then serve.
Nutrition Facts : Calories 363 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.02 milligram of sodium
COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO
Turmeric highlights the golden hue of couscous while adding a welcome bit of flavor. The grains are paired with tomatoes, which have been left to sit in red wine and vinegar, infusing them with flavor and making the dressing even more juicy for the couscous-chickpea mix. If you want the onion to be nice and crisp and to take its raw edge off, put the slices in a bowl of ice and water before you cook the couscous. Drain them right before tossing them in. You can add even more crunch by topping the salad with sliced celery or chiles, if you like your food spicy. Either thinly sliced fresh chiles, such as fresno or jalapeños, or preserved ones, like peppadews or hot cherry, work well.
Provided by Genevieve Ko
Categories dinner, lunch, grains and rice, main course
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the turmeric, 2 tablespoons oil and 1/2 teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
- Meanwhile, whisk the vinegar with the remaining 1/4 cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat.
- When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired.
- Divide among dishes and top with the remaining feta and the celery or chile, if using.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 4 grams, TransFat 0 grams
TOMATO-BASIL SALAD
Simple salad with fresh taste and nice presentation.
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Place tomato slices around the edge of a plate overlapping slightly, tucking in halved onion slices and basil leaves between tomato slices. Put shredded mozzarella cheese in center of plate.
- Whisk olive oil, lemon juice, oregano, salt, and black pepper together in a bowl; drizzle over tomatoes.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 8.2 g, Cholesterol 9 mg, Fat 9.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 133.7 mg, Sugar 4.7 g
TOMATO-BASIL COUSCOUS SALAD
Make and share this Tomato-Basil Couscous Salad recipe from Food.com.
Provided by WendyMaq
Categories Low Protein
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine couscous, tomato, chickpeas, scallions, oil, lemon juice, and basil in a bowl.
- Toss and serve on a bed of lettuce.
Nutrition Facts : Calories 302.5, Fat 6, SaturatedFat 0.8, Sodium 256.1, Carbohydrate 53.5, Fiber 7.5, Sugar 4.4, Protein 10.2
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