Whole Wheat Couscous Salad Recipes

WHOLE-WHEAT COUSCOUS SALAD

Steps:

• Follow couscous package directions for proper amount of water. When water boils, add couscous and cumin, cover and cook as directed. Remove from heat.
• Stir in sun-dried tomatoes, ripe tomato, scallions and salt, if desired.

WHOLE-WHEAT COUSCOUS SALAD

Steps:

• Wrap beets in foil, and bake in a 450 degrees oven for 30 to 60 minutes, until tender when pierced with tip of a knife. Unwrap, let cool enough to handle, and peel. Cut the beets into 1/2-inch pieces, and set aside.
• Spray a nonstick skillet with cooking spray. Add onion and cumin, cover, and cook, stirring, over medium-low heat until translucent, 6 to 8 minutes. Add couscous, boiling water, salt, and pepper; stir. Turn off heat, cover, and let sit 15 minutes, until fluffy when mixed with a fork. Transfer to large bowl, add remaining ingredients, and toss.

WHOLE WHEAT COUSCOUS SALAD

Steps:

• In large heatproof bowl, combine couscous, raisins, cinnamon, allspice and turmeric .
• Pour in 2 cups (500 mL) boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Let cool.
• Add chickpeas, red pepper, green onions, pistachios, vinegar, mint, salt and pepper; toss with fork to combine.
• Make-ahead: Cover and refrigerate for up to 24 hours.

COUSCOUS SALAD WITH ROASTED VEGETABLES AND CHICKPEAS

Steps:

• Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature.
• Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
• Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.
• In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.

WHOLE WHEAT M'HAMSA COUSCOUS SALAD

Steps:

• Preheat oven to 425 degrees.
• With a sharp knife, cut delicata in half lengthwise. (Don't worry about peeling; the skin is edible.), scoop out the seeds, and cut each half into 1/2-inch segments, creating moon-shaped pieces that have slight bumps around the curve.
• Arrange pieces in a single layer in a metal baking pan and coat with 2 tablespoons olive oil, salt gently and place in oven; roast 10 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing up.
• Continue roasting, turning every 7 to 10 minutes until both sides of the squash pieces are golden, (about 25 to 30 minutes).
• Meanwhile, bring water or broth to a boil over high heat, add couscous, stir, cover and return to boil.
• Turn off heat and let the couscous rest for 7 to 10 minutes, then fluff with fork.
• Toss couscous with remaining olive oil, sun-dried tomatoes, scallions and parsley and mint.
• Add lemon juice and roasted squash, and toss again.
• Season to taste with salt and pepper, and top with feta.