Time 35m Yield 6 to 8 servings Number Of Ingredients 16 Steps:

Bring stock to boil in covered pot. Add couscous, remove from heat and allow to sit for five minutes, until liquid has been absorbed. Whisk oil, vinegar, mustard and garlic in a serving bowl. Add orange zest, jalapenos, olives and capers, and mix well. Stir in the red pepper, zucchini, onion and fennel, and season with salt and pepper. Stir in the couscous. If not serving immediately, refrigerate without the tomatoes. No more than 30 minutes before serving, cut up the tomatoes and stir in.

Time 55m Yield 6 to 8 servings Number Of Ingredients 13 Steps:

Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges. Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil. For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly. Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.

Time 30m Yield 6 Number Of Ingredients 12 Steps:

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous. In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool. Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Time 1h20m Yield 8 Number Of Ingredients 11 Steps:

In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous. In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors. Just before serving, sprinkle with cheese.

Yield Makes 2 servings; can be doubled Number Of Ingredients 9 Steps:

Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly. Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper. Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.

Time 1h5m Yield 4 Number Of Ingredients 10 Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; add couscous and mung beans. Cook and stir for 2 minutes. Add vegetable broth and 1 teaspoon salt. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes and then quick-release the remaining pressure, about 5 minutes more. Unlock and remove lid. Fluff couscous with a fork. Let sit until cool, about 10 minutes. Combine couscous, mung beans, cucumber, tomatoes, lemon juice, and cilantro in a bowl. Sprinkle with 1 teaspoon salt and pepper.

Time 16m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:

Mix couscous and stock in a bowl which has a lid, let stand uncovered. Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl. Mix balsamic, lemon juice and garlic. Pour 1/3 of dressing over vegetables, mix well. Chop the broccoli into small florets about 1/2 inch wide. Cut the stalk into small pieces (about the size of a corn kernel. You want most things to be the same size in this salad.). By now the couscous should be almost ready. Add the broccoli to the couscous and put the lid on loosely. Microwave for 1 minute. Add to the salad mix and toss. Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well. Serve whilst still warm.

Time 10m Yield 4 serving(s) Number Of Ingredients 9 Steps:

Cook couscous in 1 cup of water. Cool to room temperature. Whisk together lemon juice and olive oil. Pour over other ingredients combining well. Season with fresh pepper.

More about “mediterranean couscous salad recipes”

Yield Serves 6 Number Of Ingredients 12 Steps:

In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally. In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally. In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24. Just before serving, stir in remaining ingredients and season with salt and pepper.