MEDITERRANEAN COUSCOUS SALAD
Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
- In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
- In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
- Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 0 g
MEDITERRANEAN COUSCOUS SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.
- Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.
- For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.
- Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.
MEDITERRANEAN LEMON COUSCOUS SALAD
Make and share this Mediterranean Lemon Couscous Salad recipe from Food.com.
Provided by stephanie
Categories African
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook couscous in 1 cup of water.
- Cool to room temperature.
- Whisk together lemon juice and olive oil.
- Pour over other ingredients combining well.
- Season with fresh pepper.
MEDITERRANEAN COUSCOUS SALAD
Provided by Marian Burros
Categories dinner, salads and dressings
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
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
MEDITERRANEAN COUSCOUS SALAD
A gorgeous light side dish which goes fabulously with a piece of grilled chicken or fish! Also great for picnics as it's best warm or room temp. You could add some corn kernels, maybe toasted pine nuts? Anchovies? Aussie tbsp used (20ml).
Provided by Chickee
Categories Vegan
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix couscous and stock in a bowl which has a lid, let stand uncovered.
- Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl.
- Mix balsamic, lemon juice and garlic.
- Pour 1/3 of dressing over vegetables, mix well.
- Chop the broccoli into small florets about 1/2 inch wide. Cut the stalk into small pieces (about the size of a corn kernel. You want most things to be the same size in this salad.).
- By now the couscous should be almost ready.
- Add the broccoli to the couscous and put the lid on loosely.
- Microwave for 1 minute.
- Add to the salad mix and toss.
- Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well.
- Serve whilst still warm.
Nutrition Facts : Calories 263, Fat 2.5, SaturatedFat 0.3, Sodium 176.4, Carbohydrate 52.2, Fiber 8, Sugar 5.3, Protein 11.3
INSTANT POT® MEDITERRANEAN COUSCOUS SALAD
A fresh and light Mediterranean salad, perfect on its own or as a side dish to serve with chicken and fish. Cook your couscous in your Instant Pot®; it will only take a few minutes to make!
Provided by Fioa
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; add couscous and mung beans. Cook and stir for 2 minutes. Add vegetable broth and 1 teaspoon salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes and then quick-release the remaining pressure, about 5 minutes more. Unlock and remove lid. Fluff couscous with a fork. Let sit until cool, about 10 minutes.
- Combine couscous, mung beans, cucumber, tomatoes, lemon juice, and cilantro in a bowl. Sprinkle with 1 teaspoon salt and pepper.
Nutrition Facts : Calories 533.4 calories, Carbohydrate 95.9 g, Fat 8.5 g, Fiber 12.7 g, Protein 20 g, SaturatedFat 1.1 g, Sodium 1647.7 mg, Sugar 6.1 g
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- Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
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