Garden Couscous Salad Recipes

Steps:

• In small bowl, mix all dressing ingredients.
• In large bowl, mix all salad ingredients except lettuce. Stir in dressing. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours.
• Serve salad on lettuce.

Steps:

• Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
• Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.

Steps:

• Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
• Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Steps:

• 1. Make basic couscous by bringing 1 cup of water to boil. Add tbsp butter and 1 cup couscous. Stir, cover, remove from heat and allow to stand for 5 minutes. Stir to fluff.
• 2. Mix all salad ingredients together.
• 3. In a separate bowl, combine dressing ingredients.
• 4. Toss salad dressing.