Ww Couscous Salad Recipes

SUMMER COUSCOUS SALAD

Steps:

• Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
• Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
• If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

PEARL COUSCOUS SALAD

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
• Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
• Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
• Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.

WHOLE WHEAT COUSCOUS SALAD

Steps:

• Combine 3/4 cup water and 1/4 teaspoon salt in a small saucepan; bring to a boil. Stir in couscous and reduce heat to low; cover and simmer for 2 minutes. Remove from heat and set couscous aside, covered, for 10 minutes. Uncover pan, fluff couscous with a fork and spoon into a serving bowl; let cool to room temperature.
• When cool, add beans, scallion and broccoli to couscous; toss gently but well.
• In a small bowl, combine red pepper flakes, cumin, remaining 1/4 teaspoon salt and tomato juice; stir well. Stir in vinegar and oil, and pour over couscous salad; toss gently but well. Yields about 1 cup per serving.

WW COUSCOUS SALAD

Steps:

• Heat the broth to boiling, or crumble a stock cube into 3/4 cup boiling water and stir until dissolved.
• Add the couscous to the hot broth, cover and leave to "cook"- about 5 minutes. Then allow to cool while chopping the salad veggies.
• Quarter the cherry tomatoes and finely dice the cucumber, bell pepper and spring onions/ scallions.
• Make the dressing- pour into a small jug or bowl the olive oil and red wine vinegar. Season to taste with salt and pepper and whisk until the two liquids are completely blended together.
• Fluff the couscous with a fork.
• Add the salad veggies to the couscous and stir.
• Drizzle the dressing over and stir to mix.
• Cover and place in the fridge for 30 minutes to chill and for the flavours to blend.
• Serve and enjoy!

SUNNY'S SIMPLE SUMMERTIME COUSCOUS SALAD

Steps:

• Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
• Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
• Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.

COUSCOUS SALAD

Steps:

• In a pot, bring the water, salted, to a boil and add couscous and stir with fork. Remove from heat. The couscous, which will have absorbed all of the water, will be soft but should not be sticky.
• In separate pot put wine, garlic, onion, parsley. Bring to a boil and simmer 5 minutes.
• Add mussels to second pot. Cover and cook until mussels open, 8 to 10 minutes. Remove from heat.
• Cut lettuce leaves into 1/2-inch strips. Dice scallions and celery coarsely. Slice tomatoes.
• Remove mussels from shells. Drain all juice into pot with white wine.
• In a salad bowl arrange couscous, lettuce, tomatoes, mussels, celery and scallions.
• To make dressing, strain the wine-mussel juice mixture and mix about half of it with olive oil and juice from one lemon, or to taste. Salt and pepper.

WW 5 POINTS TROPICAL COUSCOUS SALAD

Steps:

• Bring water and 1/2 t. of salt to boil in small saucepan and remove from heat.
• Stir in couscous, cover and let stand until water is absorbed and couscous is tender (about 5 minutes).
• Fluff couscous with a fork, cool to room temperature.
• Meanwhile, in a medium bowl, whisk together lime juice, oil, cumin and remaining 1/2 t. of salt until blended.
• Add mango, pineapple, cilantro and onion, toss to mix.
• Add couscous to fruit mixture, toss to mix and coat.
• Serve immediately or cover and refrigerate up to 1 day.
• Points figured for a heaping 3/4 cup per serving.

COUSCOUS SALAD

Steps:

• Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add shelled peas, and cook for 2 minutes. Transfer to ice-water bath to stop cooking. Drain, and set aside.
• Heat oil in a medium saucepan over medium-high heat. Add onion, red pepper, carrot, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent and carrots are tender, about 5 minutes. Add 1 teaspoon salt and curry powder, and cook for 1 minute more.
• Add 2 1/2 cups water and dried cranberries. Bring to a boil. Stir in couscous and the cooked peas. Cover, and remove from heat; let sit for 5 minutes. Remove cover, and fluff with a fork. Serve immediately.