GREEK COUSCOUS SALAD
Bright flavors and crisp raw veggies make a satisfying salad that's hearty enough to be a full meal. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; let stand, covered, until broth is absorbed, about 5 minutes. Transfer to a large bowl; cool completely., Whisk together dressing ingredients. Add cucumber, tomatoes, parsley, olives and green onions to couscous; stir in dressing. Gently stir in cheese. Serve immediately or refrigerate and serve cold.
Nutrition Facts : Calories 335 calories, Fat 18g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 7g fiber), Protein 9g protein.
GREEK FETA SALAD
With juicy tomatoes, feta cheese, onions and olives slightly marinated in a red wine vinaigrette, this light and refreshing salad is just right for those hot spring and summer days. -Jill Bowers, Huntington, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a small bowl, whisk the oil, vinegar and oregano; drizzle over salad. Serve with a slotted spoon.
Nutrition Facts : Calories 168 calories, Fat 15g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 227mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE
This is a healthy vegetarian Greek recipe, that can be easily turned into vegan too if you replace the feta cheese with tofu.
Provided by BroChef TV
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
- Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
- Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
- Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
- Plate marinated feta and serve dressed salad over top.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 28.8 g, Cholesterol 24.9 mg, Fat 28 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 7.3 g, Sodium 666.6 mg, Sugar 3.4 g
COUSCOUS FETA SALAD
The combination of feta cheese, black olives, and ripe tomatoes gives this recipe a delicious Mediterranean cuisine flavor. adopted from Caring 4 Cancer Recipes time does not include chilling time
Provided by Chef1MOM-Connie
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine couscous, ½ tablespoon olive oil, minced chili, cumin, coriander, and garlic and edamame in a bowl.
- Add two cups boiling water to mixture, cover, and let stand 5 minutes, until water is absorbed.
- While couscous mixture is absorbing water, combine halved tomatoes, mint or basil leaves, scallions, and lemon juice in a separate bowl.
- Combine cooled couscous mixture with tomato mixture, add remaining olive oil, and mix.
- Add feta cheese and gently mix to combine.
- Garnish with black olives, if desired.
- Add salt and pepper to taste and enjoy!
Nutrition Facts : Calories 377.4, Fat 13.2, SaturatedFat 3.7, Cholesterol 14.8, Sodium 214.6, Carbohydrate 49.1, Fiber 7.9, Sugar 3.8, Protein 18.2
GREEK COUSCOUS SALAD
I'm not sure just where I got this recipe, but I've been fixing it for a long, long time, most often with bulgur wheat instead of the couscous. Prep time does not include setting time in the fridge.
Provided by Toby Jermain
Categories Vegetable
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Place sun-dried tomatoes in a large bowl, cover with hot water, and let stand 10-15 minutes or until softened.
- Drain well, and coarsely chop.
- Add couscous, cucumber, radishes, parsley, basil, feta, and pine nuts, and toss lightly to combine.
- In a small bowl, whisk lemon juice, vinegar, oregano, salt, and pepper until well combined.
- Set aside for 5 minutes for flavor to develop.
- Slowly add olive oil while continuing to whisk briskly.
- Pour over couscous mixture, and toss to blend.
- Cover, and refrigerate for 1-2 hours.
- Taste, and adjust seasonings before serving.
- For some reason, this salad dissipates flavors like you wouldnt believe.
- You will probably need more of most dressing ingredients, especially more lemon juice, vinegar, salt, and pepper; but dont add them into the initial dressing mix.
- Add after the dish has set for a while.
- Variation: Replace couscous with coarse bulgur wheat, preferably#3 (very coarse), available at middle-eastern markets and some specialty food stores.
- To prepare, thoroughly rinse 1 cup bulgur in a strainer under running water.
- Place in a medium bowl, cover with very hot tap water, add 1 Tsp salt, mix thoroughly, and set aside for 30 minutes.
- Drain thoroughly, and use as noted above for couscous.
Nutrition Facts : Calories 438.4, Fat 16.4, SaturatedFat 3.6, Cholesterol 10.7, Sodium 461.5, Carbohydrate 61.1, Fiber 4.9, Sugar 4, Protein 12.2
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