Warm Couscous Salad Recipes
COOL COUSCOUS SALAD
Here's a refreshing lunch or dinner for hot summer days or any time you want to eat light. I combine hearty couscous and tangy feta cheese for Mediterranean flair, and then I top it off with my favorite balsamic vinaigrette for a punch of flavor. -Tiffany Blepp, Olathe, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour., In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.
Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 484mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
WARM COUSCOUS AND ROASTED VEGETABLE SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees. Place the carrots, onion and garlic in a shallow roasting pan. Stir in 1/4 cup of broth, 1 teaspoon of salt and pepper. Roast for 15 minutes. Stir in the squash and roast until vegetables are tender, about 30 minutes, stirring twice.
- Place the pan on top of the stove, over medium-high heat. Pour in 1 cup of chicken broth. Stir, scraping up all of the bits stuck to the bottom of the pan. Lower the heat slightly and stir in 1 teaspoon of salt, pepper, chickpeas, cumin and turmeric. Cook until broth is reduced to a sauce consistency, about 3 minutes more.
- Remove from heat and stir in the couscous. Divide among 4 plates and garnish with cilantro. Serve immediately.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 3 grams, Carbohydrate 114 grams, Fat 5 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 1578 milligrams, Sugar 12 grams, TransFat 0 grams
WARM COUSCOUS AND BROCCOLI SALAD
"My Mate and I came up with this recipe last weekend when we were trying to think up an alternative to a standard garden salad. The results were very favorable but I would love to hear any alternatives that you may come up with.
Provided by Georgie SkunkWoolfe
Categories Vegetable
Time 35m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place bacon on a broiler pan and cook in a preheated 350 degree oven until crispy.
- Watch it closely as toward the end it will cook very quickly.
- (This keeps the bacon from shriveling and the drippings drain into the pan.) Save the drippings!
- Cut broccoli flowerttes from head, peel and dice up stems (and if you have been throwing away the stems all this time, shame on you! They are the best part!).
- Blanch broccoli and matchsticked carrots in boiling water for just a few minutes (you will see the color change) Cool under cold water to stop the cooking.
- Chop broccoli and stems into small bite sized pieces, (about 1/4 inch) A few pulses in a food proccessor does it about right but do not chop it to a pulp.
- In a small saucepan bring the chicken stock to a boil.
- If you wish you can add some olive oil to the water and some herbs to the stock to give some additional flavor.
- add the couscous and remove from heat.
- Cover and let stand 5 minutes.
- Layer carrots, onions, crumbled bacon, and chopped broccoli in a bowl.
- Top with hot couscous.
- Drizzle hot bacon drippings over the couscous and toss to mix.
- Add salt and pepper to taste.
- If you need to microwave the salad for a couple of minutes to warm it up before serving.
WARM SEAFOOD COUSCOUS SALAD
This was adapted from a book (Bossa Nova Food) and has been a favorite ever since.
Provided by lianasd
Time 30m
Yield Serves 2
Number Of Ingredients 16
Steps:
- Put the couscous in a large bowl and season with salt and pepper to taste. Add most of the turmeric and curry powder and mix well. Pour over the hot stock, cover with a plate or cling film and leave aside for about 10 minutes.
- Bring a pan of lightly salted water up to a gentle simmer then poach the salmon fillets together with the stalks of coriander and half the lime juice, for 5-6 minutes. Let it cool slightly the flake the fish with a fork.
- In a small pan, fry the onions, peppers and chilli flakes in the olive oil until soft but not colored. Add the prawns and let it heat up. Season with a pinch of turmeric, curry powder, salt and pepper. Take of the heat then add the coriander, parsley and chopped spring onions.
- Fluff the couscous up with a large fork then stir through the onion and peppers mixture, the salmon pieces and decorate with the prawns, lime slices and egg quarters, if using.
WARM COUSCOUS SALAD
Make and share this Warm Couscous Salad recipe from Food.com.
Provided by TishT
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring the broth to a boil.
- Place couscous in a medium bowl.
- Pour broth over couscous with stirring.
- Cover and let stand for 10 minutes Add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste.
- Fluff with a fork or chopstick.
- Serve warm.
Nutrition Facts : Calories 213.9, Fat 4.2, SaturatedFat 0.7, Sodium 298, Carbohydrate 35.4, Fiber 2.7, Sugar 1.1, Protein 7.7
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- Bring the chicken broth, butter and 1/4 teaspoon salt to a boil in a medium pot. Add the couscous and stir. Cover the pot with a tight fitting lid and remove from the heat. Let sit 5 minutes, then fluff the couscous immediately with a fork so it doesn't clump together.
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