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.
LEMONY MEDITERRANEAN COUSCOUS SALAD
This delicious lemony couscous salad is very versatile, as you can use your favorite sausage and/or cheese rather than those suggested. I sometimes add sliced Spanish olives and pinenuts as well, and intend trying cilantro or mint rather than parsley. Be inventive! Adapted from a recipe by Sarah Edmonds.
Provided by Daydream
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cook the couscous in the hot chicken or vegetable stock, following the packet instructions as to the ratio of couscous to stock (as different brands vary).
- Once the liquid has been absorbed (about 5 minutes), fluff the couscous with a fork to separate the grains.
- Heat the butter in a fry pan and cook the onions over medium heat, for about 5 minutes, until softened and golden.
- Stir frequently as they cook to prevent burning or sticking.
- Remove half the onions and reserve.
- Add the sliced chorizo and bell peppers to the onions remaining in the fry pan, and continue sautéing over medium heat for a further 10 12 minutes, until the peppers have softened and the chorizo is starting to brown.
- Remove from the heat.
- While this mixture is cooling slightly, combine the chopped chives and parsley and then add 3 tablespoons of these herbs to the couscous, along with the reserved, sautéed onions and the semi-dried tomatoes.
- Mix well and season to taste with salt and pepper.
- Next toss the feta and artichokes into the chorizo mixture that has been cooling in the fry pan.
- Mix well, and sparingly season with salt and pepper to taste.
- Place the couscous into an attractive serving bowl, and pile the chorizo mixture on top.
- It can be served immediately, warm, or later, cold.
- When ready to serve, combine the lemon zest, 3 tablespoons lemon juice, the olive oil, sugar and remaining parsley and chives in a small jar.
- Shake jar well, and season the dressing to taste.
- Drizzle the dressing over the warm or cold salad to serve.
Nutrition Facts : Calories 1030.7, Fat 63.6, SaturatedFat 26.1, Cholesterol 138.9, Sodium 1789.4, Carbohydrate 82.2, Fiber 10.9, Sugar 11, Protein 35.3
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
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