Toasted Couscus Blt Salad Recipes

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

TOASTED COUSCOUS SALAD

Steps:

• For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
• For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
• Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.

LAYERED BLT SALAD

Steps:

• Stir together sour cream, mayonnaise, lemon juice and spices until well mixed.
• Layer lettuce, bacon and tomato in a 13- by 9-inch baking dish or plastic container.
• Refrigerate salad for at least 2 hours.
• Just before serving,.
• sprinkle with croutons. Makes 8 servings.

NO-MAYO BLT SALAD

Steps:

• Combine lettuces, tomatoes and onions in large salad bowl; set aside.
• Mix together all vinaigrette ingredients; if desired (and you're feeling very Southern), add a drizzle of bacon grease in place of some of the olive oil.
• Cook bacon on stovetop until nicely crisped; set aside on a paper-towel covered plate to drain.
• Meanwhile, take a little of the bacon grease and place in another pan over medium heat.
• Add cubed bread and toast until brown on all sides.
• Crumble bacon over salad, add the croutons and the vinaigrette, and toss well.
• Garnish with basil, and serve.

TANGY BLT SALAD

Steps:

• Adjust oven rack to middle position and heat oven to 475 degrees.
• Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet.
• Bake until golden brown, 8 to 10 minutes. Let cool 5 minutes, then cut into 1-inch croutons.
• Cook bacon in large skillet over medium heat until crisp, about 8 minutes.
• Transfer to paper towel-lined plate. Discard drippings.
• Whisk remaining mayonnaise and vinegar in large bowl.
• Add bacon, tomatoes, lettuce, and croutons and toss to combine. Season with salt and pepper.

BLT SALAD

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside.
• In another large skillet, melt butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels; cool.
• For dressing, in a small bowl, whisk the mayonnaise, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine the romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with croutons.

ROASTED VEG & COUSCOUS SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
• Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
• In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.