CURRIED COUSCOUS SALAD WITH BACON
Finally, a couscous salad that is not bland! This salad is a great addition to your summer meal, or as a lunch any time of year.
Provided by Groovygal
Categories Salad 100+ Pasta Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside.
- Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside.
- Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.
- Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.
- In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 26.6 g, Cholesterol 5 mg, Fat 9.1 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 1.6 g, Sodium 282.9 mg, Sugar 3.8 g
CURRIED COUSCOUS WITH BROCCOLI AND FETA (AND CASHEWS!)
This is from Cooking Light, January 2004. They suggest it as a vegetarian main dish, or you can add meat/seafood to your taste. Posting for safekeeping. I will likely make this with whole wheat couscous or even quinoa.
Provided by smellyvegetarian
Categories < 15 Mins
Time 10m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
- While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.
- Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.
Nutrition Facts : Calories 415.4, Fat 13.4, SaturatedFat 4.7, Cholesterol 20, Sodium 917.6, Carbohydrate 61.3, Fiber 6.7, Sugar 9.2, Protein 14.1
DRIED CRANBERRY COUSCOUS SALAD WITH GARBANZO BEANS & ALMONDS
Make and share this Dried Cranberry Couscous Salad With Garbanzo Beans & Almonds recipe from Food.com.
Provided by MommyToTwo
Categories Beans
Time 45m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring chicken stock to a boil.
- Add couscous, cover, and remove from heat.
- Let stand 15 minutes, uncover and fluff with a fork.
- Let couscous cool for 10 minutes.
- Add beans, cranberries, celery, onions and couscous in large bowl.
- Whisk together vinegar, mustard, olive oil, salt and pepper and add to the couscous mixture, mixing gently. Adjust seasonings as needed.
- Add almonds just before serving.
- Can be served warm or chilled.
Nutrition Facts : Calories 414.6, Fat 14.8, SaturatedFat 1.5, Cholesterol 1.8, Sodium 518.8, Carbohydrate 57.2, Fiber 9.4, Sugar 2.8, Protein 15.1
CITRUSY COUSCOUS SALAD WITH BROCCOLI AND FETA
Sweet, spicy and citrusy, this pasta salad is a make-ahead dish that works hot, cold or at room temperature, and can be served as is or with chicken, salmon or shrimp. Fresno (or jalapeño) chiles soak in a tangy honey-and-citrus dressing to soften their bite and infuse the dressing with heat, giving the overall dish a slightly sweet and spicy flavor. Juicy pieces of orange impart a sunny, vacation feel to the look and taste of the dish, while the cumin gives the dressing a warm earthiness.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, quick, weeknight, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and 1/2 teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
- In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package's instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.
- Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.
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CURRIED COUSCOUS WITH BROCCOLI AND FETA RECIPE
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