FRESH HERB SALAD RECIPES

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OUR FAVORITE LEMON HERB COUSCOUS SALAD - INSPIRED TASTE



Our Favorite Lemon Herb Couscous Salad - Inspired Taste image

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.

Provided by Adam and Joanne Gallagher

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield Makes approximately 8 (1 cup) servings

Number Of Ingredients 12

1 1/2 cups dried Israeli couscous, also called pearl couscous
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/4 cup chopped walnuts, toasted
1/4 cup raisins, we love golden raisins

Steps:

  • Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
  • While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
  • 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.

Nutrition Facts : ServingSize 1 cup, Calories 219, ProteinContent 5 g, CarbohydrateContent 29 g, FiberContent 2 g, SugarContent 4 g, FatContent 9 g, SaturatedFatContent 1 g, CholesterolContent 0 mg, SodiumContent 160 mg

CAULIFLOWER AND BROCCOLI WITH FRESH HERB BUTTER RECIPE ...



Cauliflower and Broccoli with Fresh Herb Butter Recipe ... image

A bit of grated lemon peel and a sprinkling of fresh herbs brighten flavors in this pretty combo of fall vegetables.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 8

3 tablespoons butter or margarine, softened
3 tablespoons finely sliced fresh chives
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups fresh cauliflower florets (about 1 lb)
3 cups fresh broccoli florets (7 oz)

Steps:

  • In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.
  • Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.
  • Add butter mixture to vegetables in saucepan; toss to coat.

Nutrition Facts : Calories 70 , CarbohydrateContent 4 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 2 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 125 mg, SugarContent 2 g, TransFatContent 0 g

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