SESAME COUSCOUS SALAD
A combination of simple ingredients that results in amazing flavor. You can use pretty much any grain you like in this salad, from couscous to bulgur to quinoa to millet, etc. (whatever you prefer, really), just make sure to adjust the cooking time for the grain to fit the type you're using! This can easily become a vegetarian meal if you omit the chicken breast (and it's really good either way!).
Provided by velorutionista
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken stock, 1 teaspoons soy sauce, and 1 teaspoons sesame oil and bring to a boil.
- Place grain in large bowl and pour boiling stock mixture inches Cover and let stand till tender 5-30 minutes (depending on the cooking time for the grain you're using).
- Stir in scallions and bell pepper. Cover and refrigerate to chill while you finish the remaining steps.
- Steam the peas for one minute. Add broccoli and steam together for another two minutes, or till crisp tender. Rinse with cold water and drain.
- Add broccoli, peas, and chicken to couscous and continue chilling.
- In a small bowl, combine lemon juice, olive oil, soy sauce, red pepper flakes, and sesame oil, whisking till smooth.
- Drizzle dressing over couscous mixture and stir till well combined. Mix in almonds and sesame seeds. Serve chilled or at room temperature.
Nutrition Facts : Calories 526.1, Fat 18.1, SaturatedFat 2.7, Cholesterol 26.2, Sodium 875.6, Carbohydrate 67.3, Fiber 10.1, Sugar 2.9, Protein 25.5
COUSCOUS SALAD WITH HONEY VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 6 to 8 cups
Number Of Ingredients 14
Steps:
- Bring 4 cups water and 1 teaspoon salt to a boil. Gradually add the couscous. Return to a boil and let cook for 2 minutes. Remove from the heat, cover, and let stand for 3 minutes.
- Meanwhile, in a saute pan, heat the olive oil. Add cubed squash. Season with salt and pepper. Saute, stirring often, for about 4 minutes, or until caramelized and crispy. Add the fresh lemon thyme and set aside.
- In a small saucepan, heat the honey and vinegar until just warm. Whisk in olive oil and season with salt and twist of pepper. Remove from the heat, and add the raisins. Fluff the couscous with a fork.
- Place the arugula in a serving bowl. Toss with the warm squash, couscous, cucumber and 2 tablespoons of the toasted almonds. Add enough dressing to coat the salad. Season with salt and pepper, and top with the remaining 1 tablespoon of almonds.
SUNNY'S SIMPLE SUMMERTIME COUSCOUS SALAD
Provided by Sunny Anderson
Categories side-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
- Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
- Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.
SESAME CHICKEN COUSCOUS SALAD
This is just a delight for a spring picnic or small potluck. To save time, you can do steps 1-3 the day before and store the couscous in the refrigerator. Almonds, sesame oil and seeds can be easily omited and the oil replaced with olive oil in step 1 (and just omited altogether in step 6).
Provided by Valeria
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan, combine broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil and bring to a boil.
- Place couscous in large bowl and stir in boiling broth. Cover and let stand 5-8 minutes. Fluff with fork.
- Stir in green onions and red pepper. Cover and refrigerate until chilled.
- Steam peas one minute. Add broccoli and steam 2 more minutes or until crisp-tender. Rinse in cold water and drain.
- Add chicken, peas and broccoli to couscous.
- In a small bowl, combine lemon juice, olive oil, 2 teaspoons soy sauce, pepper and 1 teaspoon sesame oil. Blend into couscous mixture.
- Mix in toasted almonds and sesame seeds immediately before serving. Serve chilled or at room temperature.
- Variation: Substitute bulgur for couscous. Allow to stand in boiling liquid, covered, for 30 minutes.
Nutrition Facts : Calories 396.3, Fat 16.9, SaturatedFat 2.5, Cholesterol 26.2, Sodium 574.1, Carbohydrate 42.3, Fiber 5, Sugar 1.9, Protein 19.9
SESAME CHICKEN COUSCOUS SALAD
I grow lots of the ingredients needed in this recipe. Fresh-tasting and crunchy, it's a perfect summer salad. Try leaving out the chicken and mixing the veggies with the couscous for a fun side dish. -Tari Ambler of Shorewood, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.
Nutrition Facts : Calories 382 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 451mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
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