Toasted Couscus Blt Salad Recipes

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

Steps:

• Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
• Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
• In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
• Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

Steps:

• For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
• For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
• Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.

Steps:

• Combine lettuces, tomatoes and onions in large salad bowl; set aside.
• Mix together all vinaigrette ingredients; if desired (and you're feeling very Southern), add a drizzle of bacon grease in place of some of the olive oil.
• Cook bacon on stovetop until nicely crisped; set aside on a paper-towel covered plate to drain.
• Meanwhile, take a little of the bacon grease and place in another pan over medium heat.
• Add cubed bread and toast until brown on all sides.
• Crumble bacon over salad, add the croutons and the vinaigrette, and toss well.
• Garnish with basil, and serve.

Steps:

• Cook the bacon according to directions (I prefer Morningstar brand cooked around 3 minutes, nice and crispy). Crumble.
• Mix the arugula, tomatoes, and crumbled bacon.
• Once the bread is toasted, tear it into bite sized pieces and mix in the salad.
• Serve alone or with your favorite light buttermilk salad dressing. Enjoy!

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside.
• In another large skillet, melt butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels; cool.
• For dressing, in a small bowl, whisk the mayonnaise, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine the romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with croutons.

Steps:

• Stir together sour cream, mayonnaise, lemon juice and spices until well mixed.
• Layer lettuce, bacon and tomato in a 13- by 9-inch baking dish or plastic container.
• Refrigerate salad for at least 2 hours.
• Just before serving,.
• sprinkle with croutons. Makes 8 servings.

Steps:

• In a medium saucepan over medium heat, cook bacon, stirring often, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain.
• Pour off all but 1 tablespoons of the bacon fat from the saucepan.
• Return saucepan to stove over medium-high.
• Add couscous and toast, stirring often, until lightly browned, 2-4 minutes.
• Spread toasted couscous on baking sheet to cool for 25 minutes.
• Meanwhile, to make dressing in a small bowl, whisk together vinegar, lemon juice, and mustard. While whisking vigorously, drizzle in olive oil. Set aside.
• In a large bowl, combine lettuce and tomatoes.
• When couscous has cooled, transfer to bowl with lettuce and tomatoes.
• Add reserved bacon and dressing, then toss well to coat.
• Season with salt and pepper. Serve immediately or store, covered, in the refrigerator for up to 1 day.