EASY VEGETABLE COUSCOUS RECIPE RECIPES

Name: Easy Couscous Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 cup chicken broth or 1 cup vegetable broth; 3/4 cup couscous; 3 tablespoons balsamic vinegar; 1 tablespoon olive oil; 1 tablespoon mustard; 1/2 teaspoon lemon, zest of; 2 tomatoes, seeded and chopped; 1 red bell pepper, seeded and chopped; 1/2 cup celery, chopped; 1/2 cucumber, seeded and chopped; 1/4 cup scallion, chopped; 1/4 cup fresh parsley, chopped; salt and pepper (to season)

EASY COUSCOUS SALAD RECIPE - FOOD.COM

Easy Couscous Salad Recipe - Food.com image

This past summer was very hot and this salad fitted perfectly. Not too heavy, yet filling and above all, easy to make.

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup chicken broth or 1 cup vegetable broth
3/4 cup couscous
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon mustard
1/2 teaspoon lemon, zest of
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup celery, chopped
1/2 cucumber, seeded and chopped
1/4 cup scallion, chopped
1/4 cup fresh parsley, chopped
salt and pepper (to season)

Steps:

Bring stock to a boil in a heavy saucepan.
Stir in couscous.
Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
Mix well.
Transfer couscous to a large bowl.
Fluff with a fork.
Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
Mix gently.
Pour dressing over mixture and mix again.
Season with salt and pepper.
Can be served luke-warm or chilled.

Nutrition Facts : Calories 206.1, FatContent 4.4, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 253.5, CarbohydrateContent 34.2, FiberContent 3.8, SugarContent 5.9, ProteinContent 7

ROASTED VEG & COUSCOUS SALAD RECIPE | BBC GOOD FOOD

Roasted veg & couscous salad recipe | BBC Good Food image

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

Provided by Good Food team

Categories Lunch, Main course, Side dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 red and 1 yellow pepper , halved and deseeded
½ butternut squash
2 courgettes , thickly sliced
4 garlic cloves , leave skin on
3 tbsp extra-virgin olive oil
1 red onion , thickly sliced
1 tsp cumin seeds
1 tbsp harissa paste
50g whole blanched almonds
250g couscous
300ml hot vegetable stock
zest and juice 1 lemon
20g pack mint , roughly chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
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.

Nutrition Facts : Calories 399 calories, FatContent 18 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 5 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.86 milligram of sodium

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1. Peel and roughly chop the onion. Trim off any leaves and the dry end from the cauliflower stalk, then finely slice the remaining stalk and chop the head into small florets.
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