COUSCOUS VEGETABLE SALAD
Enjoy this delicious salad made with couscous and vegetables that's ready in just 20 minutes - perfect for a side dish.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Make couscous as directed on package.
- Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add zucchini, yellow squash, bell pepper and onion; spray lightly with cooking spray. Cook about 5 minutes, stirring frequently, until crisp-tender.
- Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve immediately, or cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 275, Carbohydrate 28 g, Cholesterol 5 mg, Fat 3, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg
VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
VEGETABLE COUSCOUS SALAD
This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. -Patricia Levenson, SANTA ANA, California
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 272 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
VEGETABLE COUSCOUS SALAD
Pair this bright side with broiled salmon, lamb chops, or grilled fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Cook couscous according to package instructions. In a medium bowl, combined cooked couscous, red onion, cucumber, tomato, mint, and olive oil and lemon juice. Season with salt and pepper. To store, refrigerate in an airtight container, up to 3 days.
GRILLED VEGETABLE COUSCOUS SALAD
Steps:
- Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the couscous and toast until golden brown. Add 1 1/2 cups water, bring to a boil, then reduce heat to low and simmer until all of the liquid is absorbed, about 12 minutes. Fluff with a fork to separate the grains. Set aside.
- Prepare a grill for medium heat. Toss the zucchini and peppers with the vegetable oil and some salt and pepper. Grill the vegetables, flipping occasionally, until just tender and lightly charred, about 20 minutes. Remove from the grill and, when cool enough to handle, cut into 1-inch pieces. Mix the grilled vegetables together with the couscous.
- In a bowl, whisk together the lemon juice and the remaining 3 tablespoons olive oil. Toss the lemon vinaigrette, feta and mint with the couscous salad. Mix well and season with salt and pepper to taste.
VEGETABLE COUSCOUS SALAD
Steps:
- Prepare couscous according to directions on the package. Set aside to cool. Add onion, tomato, scallions, and zucchini. Snip in mint with a kitchen scissors. Add lemon juice and olive oil. Season with salt and pepper. Serve chilled.
ROASTED VEG & COUSCOUS SALAD
Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet
Provided by Good Food team
Categories Lunch, Main course, Side dish
Time 50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium
ROASTED VEGETABLE COUSCOUS SALAD
Easy roasted vegetables are tossed with couscous, and mixed with olives, fresh herbs, and lemon juice for a delicious summer salad. Feta makes a wonderful addition!
Provided by Katzen
Categories Vegetable
Time 25m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
- Pour boiling water over couscous, cover.
- Make dressing: combine lemon juice and herbs; whisk in olive oil.
- Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
- Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.
Nutrition Facts : Calories 242, Fat 9.1, SaturatedFat 1.3, Sodium 161.6, Carbohydrate 35.6, Fiber 4.8, Sugar 2.9, Protein 6.9
More about "vegetable couscous salad recipes"
VEGETABLE COUSCOUS SALAD - SUGAR AND CHARM
From sugarandcharm.com
SUMMER VEGETABLE COUSCOUS SALAD RECIPE - HAPPY FOODS …
From happyfoodstube.com
VEGETABLE COUSCOUS SALAD - FOOD - A FACT OF LIFE
From foodafactoflife.org.uk
GRILLED VEGETABLE COUSCOUS BOWL | WHATSFORDINNER
From whatsfordinner.co.za
MEDITERRANEAN COUSCOUS SALAD - JESSICA GAVIN
From jessicagavin.com
ROAST VEGETABLE COUSCOUS SALAD - BAKE PLAY SMILE
From bakeplaysmile.com
ROASTED VEGETABLE COUSCOUS SALAD - PEARL COUSCOUS SIDE DISH OR …
From mylifecookbook.com
SUPER COUSCOUS SALAD | JAMIE OLIVER RECIPES
From jamieoliver.com
10 BEST VEGETARIAN COUSCOUS SALAD RECIPES | YUMMLY
From yummly.com
ROASTED VEGETABLE COUSCOUS SALAD - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
COUSCOUS TABBOULEH SALAD LIFESSIMPLEINGREDIENTCOM (68.45 KB ...
From recipesmanuals.com
SUMMER VEGETABLE COUSCOUS SALAD - MSN
From msn.com
EASY VEGETARIAN COUSCOUS SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAFFRON COUSCOUS BEET SALAD – TEXAS MONTHLY
From texasmonthly.com
VEGETABLE COUSCOUS SALAD TO MAKE IN JUST MINUTES
From theseamanmom.com
BARBECUED HALOUMI AND VEGETABLE SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
COUSCOUS SALAD RECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love