Tomato Couscous Salad Recipes

COUSCOUS SALAD WITH SUN DRIED TOMATO AND FETA

Steps:

• Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
• Fluff couscous with fork. Cool a bit.
• Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
• Adjust salt and pepper to taste.
• Transfer to serving bowl, sprinkle with feta. Serve.

COUSCOUS SALAD WITH TOMATOES AND MINT

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.
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TOMATO COUSCOUS SALAD

Steps:

• Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
• In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside.
• Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
• In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
• Serve warm or at room temperature.

TOMATO, BASIL AND COUSCOUS SALAD

Steps:

• Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.
• Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.

SUMMER GARDEN COUSCOUS SALAD

Steps:

• Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.