SUMMER GARDEN COUSCOUS SALAD
This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.
Nutrition Facts :
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
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
TROPICAL COUSCOUS SALAD
Betty Pyrzenski prepared this Marrakesh Express dish for our March 2014 meeting.
Provided by Club Recipes
Categories Pasta Salads
Number Of Ingredients 10
Steps:
- 1. Prepare couscous in water only, as directed on package. Meanwhile in saucepan, combine reserved liquid from pineapple and oranges (about 1 1/2 cups) sugar, eggs, flour and salt.
- 2. cook and stir over medium heat until thickened and bubbly, let cool slightly. Stir sugar mixture into prepared couscous. Chill couscous mixture several hours or overnight.
- 3. Just before serving. Fold in whipped topping, crushed pineapple, oranges, marshmallows and coconut.
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.
TROPICAL COUSCOUS
Make and share this Tropical Couscous recipe from Food.com.
Provided by ratherbeswimmin
Categories Oranges
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Add orange juice and cumin to a saucepan; bring to a boil.
- Add in couscous; cover.
- Remove from heat and let stand 5 minutes.
- Fluff couscous; transfer to a large bowl; let cool.
- In a small bowl, mix together the oil, soy sauce, and lime juice; stir into couscous.
- Add in the cilantro, basil, chives, ginger, mango, and orange; toss to combine.
- Sprinkle w/ nuts.
Nutrition Facts : Calories 252.7, Fat 6.8, SaturatedFat 0.8, Sodium 257.1, Carbohydrate 42.4, Fiber 3.1, Sugar 11.5, Protein 6.5
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