SHRIMP COUSCOUS SALAD
For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.
Provided by Isabelle
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
- In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
- In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g
MEDITERRANEAN COUSCOUS
A quick and easy summer recipe, this Mediterranean Couscous dish is made with shrimp, tomatoes, feta, olives and capers - it's fresh, healthy & irresistible
Provided by Yumna Jawad
Categories Entree
Time 22m
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
- Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
- Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
- Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.
Nutrition Facts : Calories 232 kcal, Carbohydrate 39 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 336 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
ISRAELI COUSCOUS SALAD
A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.
Provided by The Natalie Method
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
- While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
- Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.
Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g
10-MINUTE COUSCOUS SALAD
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
Time 10m
Number Of Ingredients 8
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, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium
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- Mediterranean Couscous Salad. Trying to eat better? Start by incorporating this into your lunches. The Mediterranean diet is one of the healthiest around.
- Lemon Herb Couscous Salad. When I grow tired of my usual leafy greens, I swap them out for this citrusy creation. It’s a lively blend of fresh veggies, walnuts, herbs, and Israeli couscous.
- Cherry Tomato Couscous Salad. I’m in love with this salad! It’s bright, zippy, fresh, and very nourishing. The veggie combo, pearl couscous, roasted chickpeas, feta, and basil leaves all come together for a popping summer salad.
- Couscous Salad with Sun-Dried Tomato and Feta. Okay, so I’m really in love with all these couscous recipes. But can you blame me? This 12-minute salad, in particular, speaks to me when I’m starving.
- Quick Pesto Couscous Salad. This 10-minute recipe has a Mediterranean flair that makes it so easy to eat meat-free. You meld couscous with vegan pesto and load it up with lentils, cherry tomatoes, olives, cucumber, vegan feta, and fresh herbs.
- Israeli Couscous Salad. Also known as pearl couscous, Israeli couscous is made from semolina flour. It’s bigger, chewier, and takes a little longer to cook.
- Greek Couscous Salad. Make your Greek salad more filling by ditching the lettuce for pearl couscous. Those chewy bits have the backbone this salad needs to hold up all the adornments.
- Moroccan Couscous Salad. Looking for a side to add to your exotic Moroccan spread? This couscous is perfect! It’s jam-packed with a bunch of Moroccan flavors for a classic dish.
- Warm Pearl Couscous Salad. This warm salad has all the makings for a healthy and quick weeknight dinner. While the couscous is cooking, saute chickpeas and tomatoes until the juices begin to ooze.
- Balsamic Pearl Couscous Salad. So by now, you may be picking up on a trend. Tomatoes, cucumber, and chickpeas go really well with couscous. What’s great about this one is the sweet and tangy balsamic dressing.
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