COUSCOUS SALAD WITH TOMATOES AND MINT
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
- Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
- Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
- Copyright 2003 Television Food Network, G.P. All rights reserved
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.
MINTED MEDITERRANEAN COUSCOUS SALAD
Categories Salad Olive Feta Mint Bell Pepper Summer Couscous Lettuce Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly.
- Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper.
- Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.
10-MINUTE COUSCOUS SALAD
This makes a great lunchbox filler for a day out and is equally good at home from the fridge
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 8
Steps:
- Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.
Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium
MINTED COUSCOUS WITH ROASTED VEGETABLES
Couscous, traditional Berber food, is one of North Africas' great dishes. Here, mixed with lemon juice and mint and served with roasted vegetables, it makes a memorable meal. This is a family favourite, my youngest DD in particular is a couscous addict! (Preparation time does not include 3 - 4 hours marinating time) From Linda McCartneys World of vegetarian Cooking
Provided by Karen Elizabeth
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Roasted vegetables:.
- Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours.
- Pre-heat the oven to 220c/425F/gas 7.
- Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
- Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
- Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
- Minted Couscous:.
- Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
- Add the olive oil, lemon juice and zest, and mix them in thoroughly.
- Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.
Nutrition Facts : Calories 716.8, Fat 43.6, SaturatedFat 6.1, Sodium 177.1, Carbohydrate 74.2, Fiber 11.9, Sugar 8.8, Protein 13.3
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- Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant (be careful not to let them burn). Transfer them to a bowl to cool.
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