Lemon Couscous Salad With Macadamia Nuts 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

LEMON & CORIANDER COUSCOUS

Lemon & coriander couscous image

Impress your friends with this zesty couscous side salad

Provided by Good Food team

Categories Dinner, Lunch, Side dish

Time 15m

Number Of Ingredients 5

Ingredients

250g couscous
grated zest of a lemon
2 x 20g packs fresh coriander
4 tbsp raisins
4 tbsp toasted pine nuts

Steps:

Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.

Nutrition Facts : Calories 367 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium

LEMON COUSCOUS SALAD

Lemon Couscous Salad image

This salad is so delicious and easy to make. I served it buffet style at a recent family reunion. All loved it and asked for the recipe.

Provided by Abby Girl

Categories Low Cholesterol

Time 33m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup couscous
6 green onions, chopped
1/2 cup English cucumber, diced
1 cup chickpeas, drained
1/4 cup parsley, chopped
2 tablespoons mint, chopped (or dill)
2 tablespoons olive oil
1 lemon, zest and juice of, grated
salt & freshly ground black pepper
1/3 cup hazelnuts, toasted and chopped

Steps:

In a medium saucepan, bring 2 cups water to boil. Stir in couscous and immediately remove from heat. Cover and let stand until water is absorbed, about 8 minutes. Fluff with a fork and transfer to a large bowl.
Stir in green onions, cucumber, chickpeas, parsley, mint, oil, lemon zest and lemon juice.
Season to taste with salt and pepper.
Cover and chill overnight to let flavors develop. Serve topped with hazelnuts.

Nutrition Facts : Calories 381.4, Fat 14.7, SaturatedFat 1.6, Sodium 191.5, Carbohydrate 54.4, Fiber 8.1, Sugar 1.3, Protein 11.2

LEMON COUSCOUS SALAD WITH MACADAMIA NUTS

Lemon Couscous Salad With Macadamia Nuts image

Make and share this Lemon Couscous Salad With Macadamia Nuts recipe from Food.com.

Provided by dicentra

Categories Nuts

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups couscous
2 cups boiling water
1 tablespoon sunflower oil
3 cloves garlic, minced
2 cups chopped broccoli
1/4 teaspoon dried dill
3/4 cup chopped celery
1 cup whole macadamia nuts
1/4 cup minced fresh parsley
1/2 pint cherry tomatoes, halved
6 tablespoons lemon juice
6 tablespoons olive oil
1/2 teaspoon salt

Steps:

Put couscous into medium bowl. Pour boiling water over and cover, stirring occasionally until all of the water is absorbed. Allow to cool.
In 1 tablespoon oil in a small fry pan, sauté the garlic, broccoli and dill.
Cover and cook on low to medium heat until just tender.
Add to couscous along with celery, nuts, parsley, tomatoes, lemon juice, olive oil and salt. Stir gently.
Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 528.4, Fat 33.3, SaturatedFat 5, Sodium 229.2, Carbohydrate 51.4, Fiber 6.2, Sugar 3.1, Protein 10.5

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