Couscous Salad With Olives Raisins Recipes

COUSCOUS SALAD WITH OLIVES & RAISINS

Steps:

• In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until stock is absorbed. Fluff with a fork. Cool completely., In a small bowl, whisk oil, lemon zest, lemon juice, salt and pepper until blended; stir into couscous. Stir in remaining ingredients.

ISRAELI COUSCOUS WITH RAISINS

Steps:

• Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.

COUSCOUS SALAD WITH BROCCOLI AND RAISINS

Steps:

• In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl.
• Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.

MOROCCAN COUSCOUS WITH RAISINS

Steps:

• In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
• Stir in couscous; remove from heat.
• Add pine nuts, then cover.
• Let stand 5 minutes.
• Using a fork, fluff couscous and place in a serving bowl.

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS

Steps:

• Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
• Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.

COUSCOUS SALAD WITH PEPPERS, OLIVES, AND PINE NUTS

Steps:

• In a small saucepan bring water to a boil with currants or raisins, salt, and 1 tablespoon oil. Stir in couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to bowl.
• In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Stir onion mixture into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 tablespoon oil, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
• To roast peppers:
• Using a long-handled fork, char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.