Tropical Couscous Salad Recipes

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OUR FAVORITE LEMON HERB COUSCOUS SALAD



Our Favorite Lemon Herb Couscous Salad image

We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 20m

Yield Makes approximately 8 (1 cup) servings

Number Of Ingredients 12

1 1/2 cups dried Israeli couscous, also called pearl couscous
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/4 cup chopped walnuts, toasted
1/4 cup raisins, we love golden raisins

Steps:

  • Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
  • While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
  • Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg

TROPICAL COUSCOUS SALAD



Tropical Couscous Salad image

Betty Pyrzenski prepared this Marrakesh Express dish for our March 2014 meeting.

Provided by Club Recipes

Categories     Pasta Salads

Number Of Ingredients 10

1 c marrasesh express couscous grande
20 oz can crushed pineapple, drain and reserve juice
11 oz can mandarin oranges, drain and reserve juice
1 c sugar
2 eggs, beaten
3 Tbsp all purpose flour
1/2 tsp salt
8 oz container of whipped topping
1 c minature marshmallos
1/2 c flaked coconut

Steps:

  • 1. Prepare couscous in water only, as directed on package. Meanwhile in saucepan, combine reserved liquid from pineapple and oranges (about 1 1/2 cups) sugar, eggs, flour and salt.
  • 2. cook and stir over medium heat until thickened and bubbly, let cool slightly. Stir sugar mixture into prepared couscous. Chill couscous mixture several hours or overnight.
  • 3. Just before serving. Fold in whipped topping, crushed pineapple, oranges, marshmallows and coconut.

SPICY TROPICAL COUSCOUS SALAD



Spicy Tropical Couscous Salad image

A nice, refreshing side dish that's perfect when the weather starts to warm up. It's a great side dish for almost any grilled meat!

Provided by RunninLion

Categories     Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 (10 ounce) box couscous
1/2 cup pineapple, small dice
1/3 cup red onion, small dice
1/2 cup mango, small dice
1/2 cup red bell pepper, small dice
1 jalapeno pepper, seeded and minced
1/3 cup cilantro, minced
1 tablespoon lime juice
1/2 tablespoon orange zest
1 tablespoon scallion, finely sliced
salt & pepper (optional)

Steps:

  • Cook couscous according to package directions WITHOUT oil or butter.
  • Fluff couscous with fork and set aside in a bowl to cool.
  • Add remaining ingredients to cooled couscous and mix well.
  • Refrigerate 1 hour before serving.

Nutrition Facts : Calories 202.1, Fat 0.4, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 42.8, Fiber 3.3, Sugar 4.3, Protein 6.5

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