Spicy Tropical Couscous Salad Recipes

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SPICY TROPICAL COUSCOUS SALAD

A nice, refreshing side dish that's perfect when the weather starts to warm up. It's a great side dish for almost any grilled meat!

Provided by RunninLion

Categories     Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11



Spicy Tropical Couscous Salad image

Steps:

  • Cook couscous according to package directions WITHOUT oil or butter.
  • Fluff couscous with fork and set aside in a bowl to cool.
  • Add remaining ingredients to cooled couscous and mix well.
  • Refrigerate 1 hour before serving.

Nutrition Facts : Calories 202.1, Fat 0.4, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 42.8, Fiber 3.3, Sugar 4.3, Protein 6.5

1 (10 ounce) box couscous
1/2 cup pineapple, small dice
1/3 cup red onion, small dice
1/2 cup mango, small dice
1/2 cup red bell pepper, small dice
1 jalapeno pepper, seeded and minced
1/3 cup cilantro, minced
1 tablespoon lime juice
1/2 tablespoon orange zest
1 tablespoon scallion, finely sliced
salt & pepper (optional)

SPICY COUSCOUS

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6



Spicy Couscous image

Steps:

  • Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

2 tablespoons canola oil
2 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
2 cups chicken broth
1 (10-ounce) box couscous
Salt and freshly ground black pepper

SPICY COUSCOUS SALAD

This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course, Side dish

Time 10m

Number Of Ingredients 9



Spicy couscous salad image

Steps:

  • Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.

Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.14 milligram of sodium

100g couscous
220g can chickpea , rinsed and drained
100ml hot chicken stock
zest and juice 1 lemon
1 roasted red pepper , chopped
25g flaked toasted almonds
handful mint leaves, chopped
2 tbsp natural Greek yogurt
1 tsp harissa

SPICY MEXICAN COUSCOUS SALAD

A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog.

Provided by Caroline Cooks

Categories     Mexican

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13



Spicy Mexican Couscous Salad image

Steps:

  • Cook the couscous per package directions.
  • Add the cumin, black beans, and chopped vegetables and herbs.
  • Whisk together the dressing ingredients and pour over couscous.
  • Toss lightly until well distributed.

1 (10 ounce) package couscous
1/2 teaspoon cumin
15 ounces black beans, drained and rinsed
1 1/4 cups fresh corn kernels
1/2 cup purple onion, chopped
1 yellow bell pepper, seeded and chopped
1 jalapeno, seeded and diced
1 tomatoes, chopped coarsely
1/2 cup chopped fresh cilantro
1 large lime, juice of
1/2 teaspoon seasoning salt
1 large garlic clove, minced
2 -3 tablespoons olive oil

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