Vietnamese Couscous Salad Recipes

COUSCOUS SALAD WITH HONEY VINAIGRETTE

Couscous Salad with Honey Vinaigrette image

Provided by Michael Chiarello : Food Network

Time 30m

Yield 6 to 8 cups

Number Of Ingredients 14

Ingredients

4 cups water
Sea salt, preferably gray salt
1 1/2 cups couscous
1 1/2 tablespoons olive oil
1 pound summer squash, cut in 1/2-inch cubes
Freshly ground black pepper
1 tablespoon finely chopped fresh lemon thyme leaves
1/4 cup honey
1/4 cup cider vinegar
1/2 cup extra-virgin olive oil
1/2 cup white raisins
1 pound English cucumber, peeled, seeded, and cut into 1/2-inch cubes
1 cup fresh arugula, chiffonade
3 tablespoons sliced almonds, toasted in 350 degree F oven for 10 minutes

Steps:

Bring 4 cups water and 1 teaspoon salt to a boil. Gradually add the couscous. Return to a boil and let cook for 2 minutes. Remove from the heat, cover, and let stand for 3 minutes.
Meanwhile, in a saute pan, heat the olive oil. Add cubed squash. Season with salt and pepper. Saute, stirring often, for about 4 minutes, or until caramelized and crispy. Add the fresh lemon thyme and set aside.
In a small saucepan, heat the honey and vinegar until just warm. Whisk in olive oil and season with salt and twist of pepper. Remove from the heat, and add the raisins. Fluff the couscous with a fork.
Place the arugula in a serving bowl. Toss with the warm squash, couscous, cucumber and 2 tablespoons of the toasted almonds. Add enough dressing to coat the salad. Season with salt and pepper, and top with the remaining 1 tablespoon of almonds.

ISRAELI COUSCOUS SALAD

Israeli Couscous Salad image

A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.

Provided by The Natalie Method

Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad

Time 1h35m

Yield 4

Number Of Ingredients 17

Ingredients

1 teaspoon extra-virgin olive oil
1 medium shallot, diced
2 cloves garlic, minced
1 cup Israeli couscous, uncooked
1 ¼ cups chicken stock
2 Persian cucumbers, sliced
1 cup chopped fresh spinach
1 cup grape tomatoes, halved
1 cup quartered black olives
¼ cup sliced scallions
¼ cup chopped fresh Italian parsley
¼ cup julienned fresh mint leaves
¼ cup julienned fresh basil leaves
lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ tablespoon Dijon mustard
salt and ground black pepper to taste

Steps:

Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g

MANDARIN COUSCOUS SALAD

Mandarin Couscous Salad image

I help teach a healthy lifestyles program and often share this recipe. Instead of mandarin oranges you can add fresh chopped oranges...or replace the peas with diced cucumber or green pepper. -Debbie Anderson of Hillsdale, Michigan

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

1-1/3 cups water
1 cup uncooked couscous
1 can (11 ounces) mandarin oranges, drained
1 cup frozen peas, thawed
1/2 cup slivered almonds, toasted
1/3 cup chopped red onion
3 tablespoons cider vinegar
2 tablespoons olive oil
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce

Steps:

Place water in a saucepan; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cover and refrigerate for at least 1 hour., In a large bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt and pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat.

Nutrition Facts : Calories 221 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

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