Veggie Couscous Salad Recipes

VEGETABLE COUSCOUS SALAD

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.

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

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.

VEGGIE COUSCOUS SALAD

Steps:

• From the Detroit News:.
• Trim ends off beans, cut into 1/4-inch pieces and put into a heavy, 2-quart saucepan. Steam or cook over medium heat until crisp tender, about 7 to 8 minutes. Drain well and set aside on a plate. (If they stay in the hot pan, they will continue to cook.)
• Chop onion, seed and chop jalapeno peppers finely and mince garlic.
• Heat oil in large, heavy, nonstick skillet or wok; add onion, peppers and garlic and stir-fry until onion is translucent but not brown, about 2 minutes.
• Bring chicken broth or water to a boil in same pan in which beans were cooked. Stir in couscous, allow to return to a boil and immediately turn off heat and cover. Let stand 10 minutes then fluff with a fork.
• Cut zucchini into small dice and add to onion.
• Cut corn from cob and chop tomatoes; add both to pan. Cook just until zucchini is crisp tender.
• Return cooked green beans to pan long enough to heat through. Season with freshly ground black pepper.
• Just before serving, lightly stir in chopped basil or cilantro, if desired. Serve immediately over couscous.

VEGETABLE COUSCOUS SALAD

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.