VEGETABLE COUSCOUS SALAD WITH PARMESAN
Is there a better summer dish than couscous? Fast, easy and barely any cooking; this couscous salad has fresh summer vegetables all mixed together with a light lemon juice and oregano dressing. One of my favorite couscous preparations.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.
- Let cool, then place in a bowl and fluff with a fork.
- Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.
- In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.
- Pour over the salad, mixing well.
- Refrigerate salad for at least 2 hours; bring to room temperature to eat.
Nutrition Facts : Calories 458.3, Fat 22.8, SaturatedFat 8.2, Cholesterol 33.3, Sodium 789.1, Carbohydrate 42.8, Fiber 4.2, Sugar 3.7, Protein 21.6
VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
TRACIE'S COUSCOUS SALAD
Steps:
- In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.
VEGETABLE COUSCOUS SALAD
Steps:
- Prepare couscous according to directions on the package. Set aside to cool. Add onion, tomato, scallions, and zucchini. Snip in mint with a kitchen scissors. Add lemon juice and olive oil. Season with salt and pepper. Serve chilled.
PARMESAN COUSCOUS
This tasty side dish is whipped up in just 10 minutes on the stovetop. It has a hit of garlic and pretty color from green onion and pimientos.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring water and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in the remaining ingredients.
Nutrition Facts : Calories 174 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 200mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
VEGETABLE COUSCOUS SALAD
Pair this bright side with broiled salmon, lamb chops, or grilled fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Cook couscous according to package instructions. In a medium bowl, combined cooked couscous, red onion, cucumber, tomato, mint, and olive oil and lemon juice. Season with salt and pepper. To store, refrigerate in an airtight container, up to 3 days.
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 :
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