COUSCOUS SALAD RECIPE RECIPES

BLACK BEAN AND COUSCOUS SALAD | ALLRECIPES

Black Bean and Couscous Salad | Allrecipes image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Provided by Allrecipes Member

Categories Pasta Salad

Total Time 35 minutes

Prep Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Steps:

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 253 calories, CarbohydrateContent 41.1 g, FatContent 5.8 g, FiberContent 9.7 g, ProteinContent 10.3 g, SaturatedFatContent 0.8 g, SodiumContent 414.7 mg, SugarContent 1.7 g

10-MINUTE COUSCOUS SALAD RECIPE | BBC GOOD FOOD

10-minute couscous salad recipe | BBC Good Food image

This makes a great lunchbox filler for a day out and is equally good at home from the fridge

Provided by Good Food team

Categories Lunch, Main course

Total Time 10 minutes

Prep Time 10 minutes

Yield 2

Number Of Ingredients 8

Ingredients

100g couscous
200ml hot low salt vegetable stock (from a cube is fine)
2 spring onions
1 red pepper
½ cucumber
50g feta cheese, cubed
2tbsp pesto
2tbsp pine nuts

Steps:

Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

Nutrition Facts : Calories 327 calories, FatContent 17 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 2 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.88 milligram of sodium

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Category Lunch, Main course, Side dish
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In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

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HOUSTON'S COUSCOUS SALAD RECIPE - SKINNYTASTE

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Reviews 4.8
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Calories 213 kcal per serving

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Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad.
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Reviews 4.5
Total Time 1 hours 20 minutes
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Calories 120 per serving

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OUR FAVORITE LEMON HERB COUSCOUS SALAD

We love this light couscous salad — it doubles as a side, can be the main event or works well topped with grilled chicken or Adam’s favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.
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Reviews 4.9
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Calories 219 per serving

Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

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Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

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GREENHOUSE COUSCOUS SALAD | JAMIE OLIVER RECIPES

From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 207 calories per serving

This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. ON THE DAY Roughly chop the tomatoes and place in a blender with ½ a chilli. Tear in the basil, reserving a handful of nice baby leaves. Add 4 tablespoons of red wine vinegar, 2 tablespoons of water and a pinch of sea salt, then blitz until smooth (work in batches, if needed). Pour the mixture through a coarse sieve into a deep enamel tray or bowl. Season to perfection, tasting and tweaking, then stir in the couscous, cover, and leave to rehydrate in the fridge for 1 hour. Meanwhile, preheat the oven to 180°C/350°F/gas 4. Trim the baby courgettes and halve lengthways, placing them in a baking tray as you go. Peel the garlic, slice with the remaining chillies and add to the tray, then squash, destone and tear in the olives. Drizzle with 1 tablespoon of olive oil, lightly season and toss together. Rub the feta with a little oil, then place in the centre of the tray and roast for 30 minutes, or until everything is lightly golden. Mix up the couscous, scatter over the courgettes, garlic, chilli and olives, crumble over the feta, sprinkle with the reserved basil leaves, and drizzle with 1 tablespoon of extra virgin olive oil. This will be delicious served warm or cold.

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MOROCCAN COUSCOUS RECIPE | ALLRECIPES

This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.
From allrecipes.com
Reviews 4.5
Total Time 55 minutes
Category Summer Squash Side Dishes
Calories 245.6 calories per serving

Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

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ISRAELI COUSCOUS SALAD WITH SMOKED PAPRIKA RECIPE | GIAD…

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Reviews 4.8
Total Time 45 minutes
Category side-dish
Calories 353 per serving

Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.

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This past summer was very hot and this salad fitted perfectly. Not too heavy, yet filling and above all, easy to make.
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Reviews 5.0
Total Time 20 minutes
Calories 206.1 per serving

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SALMON & COUSCOUS | FISH RECIPES | JAMIE OLIVER RECIPES

This super-fresh salmon and couscous salad is a tasty, wholesome and quick dinner.
From jamieoliver.com
Total Time 20 minutes
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1. Pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave for 10 minutes to do its thing.
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6. Stir the tomatoes, lemon juice, 1 tablespoon of oil and the chopped coriander into the couscous, then season to taste with salt and black pepper.
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