Greek Couscous Salad Stuffed Avocados Recipes

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GREEK COUSCOUS SALAD

Bright flavors and crisp raw veggies make a satisfying salad that's hearty enough to be a full meal. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 15



Greek Couscous Salad image

Steps:

  • In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; let stand, covered, until broth is absorbed, about 5 minutes. Transfer to a large bowl; cool completely., Whisk together dressing ingredients. Add cucumber, tomatoes, parsley, olives and green onions to couscous; stir in dressing. Gently stir in cheese. Serve immediately or refrigerate and serve cold.

Nutrition Facts : Calories 335 calories, Fat 18g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 7g fiber), Protein 9g protein.

1 can (14-1/2 ounces) reduced-sodium chicken broth
1-3/4 cups uncooked whole wheat couscous (about 11 ounces)
DRESSING:
1/2 cup olive oil
1-1/2 teaspoons grated lemon zest
1/4 cup lemon juice
1 teaspoon adobo seasoning
1/4 teaspoon salt
SALAD:
1 English cucumber, halved lengthwise and sliced
2 cups grape tomatoes, halved
1 cup coarsely chopped fresh parsley
1 can (6-1/2 ounces) sliced ripe olives, drained
4 green onions, chopped
1/2 cup crumbled feta cheese

GREEK COUSCOUS

Greek style Israeli couscous. So delicious!

Provided by KenzieKook

Categories     World Cuisine Recipes     European     Greek

Time 45m

Yield 3

Number Of Ingredients 12



Greek Couscous image

Steps:

  • Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
  • In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 42.4 g, Cholesterol 5.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 591.8 mg, Sugar 2 g

¼ cup chicken broth
½ cup water
1 teaspoon minced garlic
½ cup pearl (Israeli) couscous
¼ cup chopped sun-dried tomatoes
¼ cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 tablespoon white wine vinegar
1 ½ teaspoons lemon juice

COUSCOUS-STUFFED AVOCADOS

Dinner ready in just 20 minutes! Enjoy couscous served with orange and avocado slices - a distinctive salad!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8



Couscous-Stuffed Avocados image

Steps:

  • Heat orange juice to boiling in 1-quart saucepan; remove from heat. Stir in couscous. Cover and let stand 5 minutes. Stir in carrot and onions.
  • Divide couscous among 4 plates. Arrange avocado slices and orange sections around couscous.
  • Drizzle salads with dressing. Sprinkle with nuts.

Nutrition Facts : Calories 395, Carbohydrate 52 g, Cholesterol 1 mg, Fiber 10 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg

1 cup orange juice
3/4 cup uncooked couscous
1 medium carrot, shredded (3/4 cup)
2 medium green onions, sliced (1/4 cup)
2 avocados, peeled and sliced
2 medium oranges, peeled and sectioned
1/4 cup French dressing
2 tablespoons salted sunflower nuts

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