Confetti Couscous Salad Recipes

ROMAINE SALAD WITH COUSCOUS CONFETTI

You can use regular couscous or Israeli couscous for this lemony, confetti-like mixture of couscous, mixed diced peppers and mint. I categorize this salad as a salad with grains rather than a grain salad (I know, couscous isn't a grain, but it plays a grainy role here), as there's more lettuce than couscous.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield Serves 6

Number Of Ingredients 9

Romaine Salad with Couscous Confetti image

Steps:

In a medium bowl, combine peppers, couscous, and mint. Whisk together lemon juice and salt. Whisk in 1/4 cup of the olive oil. Toss half of this mixture with the couscous and refrigerate for 1 hour or longer.
Whisk mustard and remaining olive oil into remaining dressing. Taste and adjust salt.
In a large bowl, toss lettuce with remaining dressing. Add freshly ground pepper to taste. Taste, and if it tastes too lemony, add another tablespoon of olive oil. Add couscous mixture and toss together again. Taste, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

2/3 cup finely diced peppers, preferably a mix of red, green and yellow peppers
1 1/2 cups reconstituted regular or Israeili couscous
1/4 cup, tightly packed, fresh mint leaves, cut in slivers or chopped (more to taste)
3 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
1/3 cup extra- virgin olive oil
1/2 to 1 teaspoon Dijon mustard (to taste)
2 romaine hearts, cut crosswise into 1-inch thick chiffonade (about 5 cups)
Freshly ground pepper to taste

CONFETTI CHICKEN AND COUSCOUS SALAD

Dinner ready in 25 minutes! Serve your family with this delicious chicken and couscous salad - perfect if you love Middle Eastern cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 9

Confetti Chicken and Couscous Salad image

Steps:

Prepare couscous according to package directions.
In large serving bowl, mix chicken, carrot, bell pepper and chives. Add cooked couscous; fluff with fork until well mixed. Cool slightly.
In tightly covered container, shake all dressing ingredients. Pour over salad; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 490, Carbohydrate 41 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g

Ingredients

1 box (10 oz) couscous
2 cups chopped cooked chicken
2 medium carrots, finely chopped (1 1/2 cups)
1 medium red bell pepper, finely chopped (1 cup)
1/2 cup chopped fresh chives
1/3 cup fresh lemon juice
2/3 cup grated Parmesan cheese
1/2 cup olive or vegetable oil
1 1/2 teaspoons salt

CONFETTI CORN COUSCOUS SALAD

i am having a party tomorrow so i started out with my basic corn salad, left out the cheese, and embellished. it tastes great!

Provided by chia2160

Categories Vegetable

Time 40m

Yield 30-40 serving(s)

Number Of Ingredients 17

Confetti Corn Couscous Salad image

Steps:

if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
if using israeli couscous, steam or boil for 13 minutes, remove from heat.
if boiling, drain.
in a huge bowl add couscous, corn, and the rest of the salad ingredients.
mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
serve at room temperature.

Ingredients

16 ounces quick couscous or 12 ounces israeli couscous
3 lbs frozen corn, thawed and cooked,let cool.
2 (12 ounce) cans black beans, drained and rinsed in cold water
8 ounces chopped red onions
3 ounces chopped green peppers
3 ounces chopped yellow peppers
3 ounces chopped orange bell peppers
3 ounces chopped red peppers
3 small zucchini, halved and thinly sliced- use a mandoline
1 cup kalamata olive, pitted and sliced
1 1/2 cups olive oil
1/4 cup white wine vinegar
1/4 cup white balsamic vinegar
2 1/2 teaspoons cumin
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh marjoram