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
TURKISH KISIR (TOMATO COUSCOUS SALAD RECIPE)
Turkish kisir: a delicious couscous salad recipe with tomato paste and fresh herbs...
Provided by June d'Arville
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- 1. Bring the vegetable stock to a good boil. Transfer the couscous to a ceramic dish or glass bowl. Then add the hot stock and stir.
- 2. Cover the dish for 10 minutes until the vegetable stock is fully absorbed.
- 3. Once the couscous is cooked and tender, stir it with a fork. Break up any lumps. Pour the olive oil in a pan and place it over medium heat until hot. Add the tomato paste.
- 4. Stir and fry the paste for 2 minutes. Then add the chopped onion.
- 5. Take the pan off the heat and let the oily paste cool for about 5 minutes. Add the cooked couscous to the pan. Season with pepper and salt.
- 6. Stir well until the couscous is bright red. Add the chopped parsley and lemon juice.
- 7. Stir well. Then check the seasoning and add extra pepper, salt or lemon juice to taste. Transfer the tomato couscous to a serving bowl. Serve lukewarm or at room temperature.
Nutrition Facts : Calories 485 kcal, ServingSize 1 serving
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
CHERRY TOMATO COUSCOUS SALAD
This fresh mediterranean couscous salad recipe is packed with raw & roasted cherry tomatoes, feta, chickpeas & herbs. Perfect for a picnic or packing for lunch! I like to roast the tomatoes in advance for quicker assembly.
Provided by Jeanine Donofrio
Categories Salad
Number Of Ingredients 11
Steps:
- Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
- Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
- In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.
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 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 AND COUSCOUS SALAD RECIPE
The combination of lemon juice, olive oil and tomatoes evokes the classic Mediterranean flavours of your favourite holiday dish - and you can enjoy it in the comfort of your own back garden.This simpl
Provided by Jane Curran
Categories Lunch, Packed lunch, Snack, Starter
Time 20m
Yield Makes: 6-8
Number Of Ingredients 5
Steps:
- Put the couscous in a large bowl. Pour over boiling water to come about 2cm above the surface. Cover with clingfilm and leave to stand for 10 mins or until tender. Put into a colander and run under cold water. Put back into the bowl and add the lemon zest and juice, and the olive oil. Add plenty of seasoning.
- Make sure your tomatoes are at room temperature as the fridge deadens their flavour. Stir into the couscous with the parsley.
Nutrition Facts : @context https, Calories 311 Kcal, Fat 12 g, Carbohydrate 34 g
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.
COUSCOUS SALAD WITH KALE, TOMATOES, CRANBERRIES, AND FETA
This kale salad with cranberries is called "circus salad" in our house because it is so colorful and fun! This is a super wholesome salad with all-natural ingredients and no added oils or sugar. Try using quinoa instead of couscous, add warm asparagus on top, or stir in roasted, diced sweet potatoes and onions for even more color and nutrients. This keeps well for days - I usually make a big batch and have it for lunch through the week.
Provided by sissyneck
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
- Squeeze lemon juice over ingredients and toss until blended.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 21.6 g, Cholesterol 12.5 mg, Fat 9.9 g, Fiber 3 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 267.5 mg, Sugar 7.3 g
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
BALSAMIC TOMATO COUSCOUS
We had a potluck to attend where we had been asked to bring a side dish. I was craving couscous though I knew few (if any) of my friends would be willing to try it. Never mind, I moved forward! This is a slight adaptation of one I found in one of my favorite cookbooks "500 almost fat free pasta recipes." And truth be told, I brought very little home and got asked for the recipe!
Provided by ladypit
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium pan, bring the broth to a boil.
- When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.
- Chop the tomatoes.
- In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes.
- When the couscous is ready add the tomato mixture and mix well.
- Serve hot or cold.
Nutrition Facts : Calories 148.3, Fat 1.4, SaturatedFat 0.2, Sodium 7.6, Carbohydrate 28.6, Fiber 2.4, Sugar 2.4, Protein 4.7
CORN & TOMATO COUSCOUS SALAD
Ultimate summer salad when corn is in season, fresh cilantro from the market and tomatoes are at their peak. Serve this salad along with grilled pork tenderloin. You can easily turn it into a main course by adding sliced grilled chicken and serve on a bed of leafy greens. Recipe from Jills Table.
Provided by StreetChef
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan or dutch oven, bring the water to a boil along with 1 teaspoons of vegetable oil. Add the couscous and stir.
- Cover. Remove pot from heat and let sit for 5 to 7 minutes.
- Fluff with a fork and set aside to cool.
- Cook the corn in boiling water for 3 minutes. Drain and cool.
- In a small bowl, whisk together the vegtable oil, lemon juice, cumin, salt and black pepper to make the dressing.
- Add corn, peppers, red onion and dressing to the couscous.
- Salad may be made up to this point one day ahead and refrigerated.
- Add the tomatoes and cilantro and toss until well combined. Adjust seasoning with salt and pepper.
- If fresh corn is not availabel, use frozen. For a more nutritious dish, use whole wheat Haida couscous.
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.
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