Golden Couscous Salad Recipes

Steps:

• Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

Steps:

• Saute the yellow bell pepper and onion in 1 tbsp olive oil in a large skillet until the vegetables are tender. Add the corn, and saute 4 minutes. Stir in the salt and pepper; remove from the heat, and set the yellow bell pepper mixture aside.
• Bring the chicken broth to a boil in a large saucepan over medium heat. Stir in the remaining 2 tbsp olive oil, couscous, turmeric, and cumin. Remove from the heat, and cover. Let stand for 5 minutes or until the liquid is absorbed.
• Gently stir in the reserved yellow bell pepper mixture.
• Serve hot as a side, or at room temperature as a salad.

Steps:

• Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
• Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.)
• Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
• Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.

Steps:

• Heat one tablespooon of the oil in a skillet, add the pepper and onion and saute over medium heat until golden. Stir in the corn and cook briefly for a few minutes. Season to taste with salt and pepper and set side.
• Bring the chicken stock to a boil in a saucepan, stir in the turmeric and cumin and add 2 tablespoons of olive oil. Stir in the couscous, remove from heat, cover and let stand for 5 minutes.
• Fluff the couscous with a fork and fold in the pepper and corn mixture. Fluff again and serve warm or at room temperature.

Steps:

• Prepare couscous according to package directions.
• Once couscous has finished cooking run a fork through it to prevent lumping.
• While letting the couscous cool prepare the salad ingredients and then mix couscous in a bowl.
• To prepare salad dressing whisk oil, lemon juice, and tumeric together until well blended.
• Pour over dressing, toss, and serve.