LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
- Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
LEMON COUSCOUS SALAD
This salad is so delicious and easy to make. I served it buffet style at a recent family reunion. All loved it and asked for the recipe.
Provided by Abby Girl
Categories Low Cholesterol
Time 33m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring 2 cups water to boil. Stir in couscous and immediately remove from heat. Cover and let stand until water is absorbed, about 8 minutes. Fluff with a fork and transfer to a large bowl.
- Stir in green onions, cucumber, chickpeas, parsley, mint, oil, lemon zest and lemon juice.
- Season to taste with salt and pepper.
- Cover and chill overnight to let flavors develop. Serve topped with hazelnuts.
Nutrition Facts : Calories 381.4, Fat 14.7, SaturatedFat 1.6, Sodium 191.5, Carbohydrate 54.4, Fiber 8.1, Sugar 1.3, Protein 11.2
LEMONY COUSCOUS SALAD
Make and share this Lemony Couscous Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Add the couscous, salt, and boiling water to a large mixing bowl.
- Cover bowl and set aside for 10 minutes.
- Fluff couscous with a fork; all liquid should be asborbed; let cool to room temperature (I put the couscous in the frig to chill a little).
- Once the couscous is at room temperature, add the chopped green onion, cucumber, tomatoes, garbanzo beans, feta cheese, parsley, mint, olive oil, lemon juice, and salt and pepper to taste.
- Toss salad gently.
- It is recommended that if you make this salad ahead of time, add the olive oil and lemon juice right before ready to serve.
Nutrition Facts : Calories 412.9, Fat 10.8, SaturatedFat 3, Cholesterol 11.1, Sodium 729.3, Carbohydrate 66.1, Fiber 7.5, Sugar 3.8, Protein 13.7
LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD
Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.
Provided by Julie Hubert
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 46m
Yield 4
Number Of Ingredients 17
Steps:
- Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
- Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
- Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
- Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.
Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g
MEDITERRANEAN LEMON COUSCOUS SALAD
Make and share this Mediterranean Lemon Couscous Salad recipe from Food.com.
Provided by stephanie
Categories African
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook couscous in 1 cup of water.
- Cool to room temperature.
- Whisk together lemon juice and olive oil.
- Pour over other ingredients combining well.
- Season with fresh pepper.
More about "lemon couscous salad recipes"
LEMON COUSCOUS SALAD RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (4)Total Time 30 minsCategory Main Course, Salad, Side DishCalories 336 per serving
- Cook the couscous: Bring a large pot of salted water* to a boil. Season generously with salt. Add the couscous and cook according to package directions until al dente. Drain the couscous and rinse under cold water to stop the cooking process. Drain again, gently shaking the colander to remove excess water. Set aside.
- OPTIONAL - While the couscous is cooking and cooling, sauté the asparagus and snap peas*: Heat one tablespoon of oil in a heavy large non-stick skillet over high heat. Add the sliced asparagus and snap peas. Season with salt and pepper. Quickly sauté, tossing constantly, until tender-crisp and bright in color, about 2-3 minutes. Remove from heat and transfer to a large bowl. Set aside and allow to cool.
- Make the dressing: In a measuring cup or small bowl, whisk together the remaining 6 tablespoons of the oil with the Dijon mustard, lemon juice, honey, lemon zest, ½ teaspoon salt and scant ¼ teaspoon pepper. Taste and adjust for seasoning with salt and pepper.* Set aside
- Toss salad: Add the cooled couscous to the bowl of asparagus and snap peas. Toss to combine. Add in the shallots and sliced radishes. Drizzle with half of the dressing. Toss to well to combine. (If serving later, cover tightly with plastic wrap and refrigerate).
RECIPE: LEMON COUSCOUS SALAD | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4-6Calories 290 per servingTotal Time 20 mins
- Prepare couscous according to package directions, leaving out any oil, butter, or salt that is called for.
- In a separate bowl, whisk together oil, lemon juice, mustard, and salt and pepper to make a dressing.
SIMPLE LEMON COUSCOUS SALAD - THE CONSCIENTIOUS EATER
From theconscientiouseater.com
5/5 (2)Total Time 20 minsCategory SaladCalories 138 per serving
- Bring the vegetable broth (or water) to a boil in a medium size saucepan. Once boiling, turn off the heat, add in the couscous, stir, cover, and let sit for about 5 minutes.
- While the couscous is cooking and then cooling, drain and rinse the chickpeas, chop up all the vegetables, and squeeze out the lemon juice.
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