Lemony Couscous Salad Recipes
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
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 COUSCOUS WITH BROCCOLI
I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender., Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.
Nutrition Facts : Calories 115 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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- Bring a medium pot of water to a rolling boil. Add the couscous and continue to let it boil for 5-7 minutes, or until the couscous is tender. Drain the couscous in a colander or wire mesh sieve (if the holes in the colander are too big). Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
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- Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
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