Mediterranean Couscous Pistachio Salad Recipes

COUSCOUS WITH PISTACHIOS, APRICOTS AND CRANBERRIES

CousCous with Pistachios, Apricots and Cranberries image

This simple shallot vinaigrette over couscous is delicious served either warm or at room temperature for a favorite side dish or vegetarian main dish made straight from simple pantry staples.

Provided by Heidi

Number Of Ingredients 10

Ingredients

2 cups Israeli or pearl couscous
2 cups dried fruit (such as apricots, cranberries or dried cherries, chopped into bite size pieces)
3/4 cup chopped pistachios
1/4 cup mint (chopped)
1/3 cup extra virgin olive oil
2 tablespoons minced shallots
2 teaspoons Dijon mustard
2 tablespoons golden balsamic vinegar
1-2 teaspoons honey (to taste)
Kosher salt and freshly ground black pepper

Steps:

Cook the couscous according to the package directions. Fluff the couscous and add it to a large bowl with the chopped fruit, pistachios and mint. To a small mason jar, add the olive oil, shallots, Dijon mustard, balsamic vinegar, honey, and a few pinches of kosher salt and freshly ground black pepper. Shake the dressing well and add more honey and salt and pepper to taste. Pour over the coucous mixture, and stir to combine. The salad can be eaten warm or cold. If cold, allow 1-2 hours up to overnight in the refrigerator for the flavors to meld.

MEDITERRANEAN COUSCOUS SALAD

Mediterranean Couscous Salad image

Provided by Marian Burros

Categories dinner, salads and dressings

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 cups vegetable or chicken stock or broth
2 cups instant whole wheat couscous
3 tablespoons olive oil
6 tablespoons balsamic vinegar
4 teaspoons Dijon mustard
2 large cloves garlic, minced
Grated zest of 2 oranges
1 or 2 jalapenos, trimmed, seeded and finely minced
2 dozen green or black medium French, Italian or Greek olives, pitted and finely chopped
1/2 cup chopped capers
2 cups (about 10 ounces) julienned red bell peppers
1 pound zucchini, cut into julienne strips
1/2 cup finely diced red onion
1 cup diced fennel
Salt and freshly ground black pepper to taste
2 medium-large ripe tomatoes

Steps:

Bring stock to boil in covered pot. Add couscous, remove from heat and allow to sit for five minutes, until liquid has been absorbed.
Whisk oil, vinegar, mustard and garlic in a serving bowl. Add orange zest, jalapenos, olives and capers, and mix well. Stir in the red pepper, zucchini, onion and fennel, and season with salt and pepper. Stir in the couscous.
If not serving immediately, refrigerate without the tomatoes. No more than 30 minutes before serving, cut up the tomatoes and stir in.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 6 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 686 milligrams, Sugar 10 grams, TransFat 0 grams

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