Fresh Herb Couscous Salad Recipes

OUR FAVORITE LEMON HERB COUSCOUS SALAD

Our Favorite Lemon Herb Couscous Salad 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

Categories Side Dish

Time 20m

Yield Makes approximately 8 (1 cup) servings

Number Of Ingredients 12

Ingredients

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, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg

FRESH COUSCOUS SALAD

Fresh Couscous Salad image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 cups cooked couscous, cooled
1/2 pound green beans, trimmed
1 cup grape tomatoes, halved
1 large shallot, chopped
6 ounces mozzarella cheese, cubed
1/2 cup Hidden Valley® Farmhouse Originals® Italian with Herbs Dressing
3 tablespoons chopped fresh basil
Salt and pepper

Steps:

In a small sauce pan, blanch the green beans by boiling in liberally salted water for 3 minutes. Drain and cool. In a medium bowl, mix the couscous, beans, tomatoes, shallot, cheese and dressing until combined. Season with salt and pepper. Just before serving, toss in the basil.

FRESH HERB COUSCOUS SALAD

Fresh Herb Couscous Salad image

The fresh herbs in this salad add an exotic flavor that's reminiscent of Mediterranean favorites.

Yield serves 8, 1 1/2 cups per serving

Number Of Ingredients 11

Ingredients

2 cups uncooked whole-wheat couscous
1/4 cup chopped walnuts
1/2 teaspoon salt
3 cups boiling water
1 medium or large tomato
1 medium cucumber
1/2 cup chopped mixed fresh herbs (such as chives, parsley, and basil)
1/4 to 1/2 cup chopped fresh mint
1/4 cup lemon juice
1/4 cup olive oil (extra-virgin preferred)
1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced

Steps:

In a large bowl, stir together the couscous, walnuts, and salt. Pour the boiling water over the mixture, stirring to combine. Let cool for about 15 minutes.
Meanwhile, chop the tomato. Peel, seed, and chop the cucumber. Add to the cooled couscous with the remaining ingredients. Stir together. Serve at room temperature or cover and refrigerate until needed.
(Per Serving)
Calories: 305
Total Fat: 10.5g
Saturated: 1.5g
Trans: 0.0g
Polyunsaturated: 3.0g
Monounsaturated: 5.5g
Cholesterol: 0mg
Sodium: 154mg
Carbohydrates: 48g
Fiber: 8g
Sugars: 1g
Protein: 9g
Dietary Exchanges
3 Starch
2 Fat

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