WHOLE WHEAT COUSCOUS SALAD
Not only is this lightly spiced salad wholesome and utterly delicious on its own, but it also lends itself to many other serving ideas. Wrap it up in lettuce leaves or tortillas, stuff it into lettuce-lined pita bread, hollowed out tomatoes or cherry tomatoes, or mound on spears of endive. Try leftovers for lunch.
Provided by Annacia
Categories Grains
Time 12m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 153, Fat 5.3, SaturatedFat 0.7, Sodium 512.1, Carbohydrate 23.6, Fiber 4.2, Sugar 8.7, Protein 4.9
COUSCOUS SALAD WITH ROASTED VEGETABLES AND CHICKPEAS
Aromatic cumin, lemon, and scallions add Middle Eastern allure to this vegetarian salad. Chickpeas and whole-wheat couscous provide complete protein.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 372 g, Fat 12 g, Fiber 14 g, Protein 12 g
WHOLE-WHEAT COUSCOUS SALAD
Roasted beets and lots of greens make this a healthful salad as well as a colorful presentation for any table.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
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.
Nutrition Facts : Calories 259 g, Fat 3 g, Fiber 6 g, Protein 8 g, Sodium 852 g
WHOLE WHEAT COUSCOUS VEGETABLE SALAD
Make and share this Whole Wheat Couscous Vegetable Salad recipe from Food.com.
Provided by Lyss the nutritioni
Categories Grains
Time 15m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook cous cous as directed.
- Heat oil in a large skillet over medium heat.
- Cook zucchini, yellow squash, bell pepper, and onion in oil about 5-10 miuntes, stirring frequently until tender.
- Add cooked cous cous into skillet with sun-dried tomato pesto.
- Taste with basil and oregano if desired.
Nutrition Facts : Calories 123.9, Fat 7.4, SaturatedFat 1.1, Sodium 22.2, Carbohydrate 14.3, Fiber 4.2, Sugar 8, Protein 3.4
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