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.
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 1h10m Yield 6 Number Of Ingredients 19 Steps:
Make a dressing by whisking together the lemon juice, 2 tablespoons olive oil, tahini paste, mint, asafoetida powder, and parsley; season with salt and pepper. Set aside. Combine the water with 1 teaspoon salt and 2 tablespoons olive oil in a saucepan; bring to a boil over medium heat. Remove from heat and stir the couscous into the water; cover for 10 minutes. Place the couscous in a large bowl. Mix the diced tomato, red bell pepper, green bell pepper, green beans, chickpeas, cucumber, olives, and peanuts into the couscous. While stirring, slowly pour the dressing into the mixture. Serve immediately.
Time 20m Yield 4 Number Of Ingredients 14 Steps:
Cook couscous in plenty of water, according to the package instructions. Once cooked, drain the water and let the couscous cool a bit then place in a large bowl. To the bowl, add the red onion, chickpeas, sun dried tomatoes and olives. In a separate, small bowl, mix together the olive oil, lemon zest and juice, grated garlic, sea salt, black pepper and coriander. Pour it over the couscous mixture, to taste (you might not need it all). Toss well to combine. Gently fold in the arugula, sprinkle the Feta over the salad and taste. Adjust the seasoning if necessary, 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.
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.
