MOROCCAN COUSCOUS SALAD
For all the vegetable lovers out there, this Moroccan Couscous Salad is for you! A healthy dish loaded with roasted vegetables that will surely excite your taste buds with its range of contrasting flavors.
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INGREDIENTS
For the Couscous
▢1 cup chicken broth
▢1 teaspoon turmeric powder
▢3 tablespoons olive oil
▢1/4 cup raisins
▢1 cup instant couscous
For the Dressing
▢2-3 cloves garlic - -grated
▢2-3 tablespoons lemon juice
▢2-3 tablespoons olive oil
▢1 teaspoon ground cumin
▢1 teaspoon ground coriander
▢salt
▢pepper
Vegetables for Roasting
▢vegetable oil
▢1 small eggplant - -cut into cubes
▢1 small zucchini - -cut into cubes
▢1 medium red bell pepper - - cut into medium dice
▢1 big red onion - -chopped
▢1 medium carrot - -cut into cubes
Toppings
▢2 tablespoons mint - - chopped finely
▢2 tablespoons parsley or cilantro - - chopped finely
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Mediterranean Couscous Salad | Couscous you Literally Can´t Resist
EPISODE 588 - How to Make a Mediterranean Couscous Salad Recipe
FULL RECIPE HERE:
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Greek Couscous Salad Recipe
Print this recipe here:
Serves 4:
1 cup couscous
1 and ¼ cup broth (chicken or vegetable)
½ teaspoon salt
Black pepper to taste
For the salad:
• 1-pint grape tomatoes, halved
• 1 English cucumber, peeled and diced
• Bell pepper, diced
• ¼ of a small red onion, finely chopped
• 5-6 Kalamata olives, pitted and chopped
• 4-6 ounces feta cheese, crumbled
• 1 teaspoon chopped fresh mint
• 1 teaspoon chopped fresh parsley
• 1 teaspoon dried crushed oregano
• Optional: cooked chickpeas, beans, avocado slices
For the dressing:
• ¼ cup good olive oil
• 1/8 cup red wine vinegar or fresh lemon juice
• Pinch of salt
• Optional: 1 garlic clove, grated
Prepare the couscous:
• Place the couscous in a large bowl.
• Bring the broth to a boil and pour over the couscous.
• Season with salt and pepper and stir to combine.
• Cover with a plate and set aside for 5 minutes
Make the salad:
• Chop all the salad vegetables and place in a large mixing bowl. Season lightly with salt.
• Crumble the feta over top and add the dried oregano with the olives and mix well to combine.
• Whisk together the marinade ingredients and pour over the salad. Mix it all together.
Fluff the couscous with a fork and taste. Adjust seasoning if needed.
Place the couscous in a serving plate or bowl. Pour the salad over the top and serve.
This salad is flavorful enough to eat on its own or alongside grilled chicken or fish. Enjoy!
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Couscous Salad | कुसकूस सलाद | Healthy Recipes | Salad Recipes | Sanjeev Kapoor Khazana
An easy, fresh and tasty salad made with couscous, radish, cherry tomatoes and tossed in a delicious dressing.
COUSCOUS SALAD
Ingredients
1cup couscous
2 tsps mustard paste
Salt to taste
Crushed black peppercorns to taste
2-3 tbsps apple cider vinegar
¼ cup extra virgin olive oil
A pinch of dried mixed herbs
½ cup boiled corn kernels
10-15 red radish slices
10-15 green cucumber slices
8-10 walnuts, toasted and roughly chopped
5-6 oxalis leaves
Assorted lettuce leaves as required
Method
1. Take couscous in a bowl. Add 1½ cups hot water, cover with a cling film and set aside for 8-10 minutes.
2. For the dressing, take mustard paste in a bowl. Add salt, crushed black peppercorns, apple cider vinegar and whisk well. Add olive oil and mix well. Add dried herbs and mix.
3. Transfer the couscous in a bowl. Add corn kernels, red radish slices, green cucumber, walnuts, oxalis leaves. Drizzle some of the prepared dressing on top.
4. Arrange the lettuce leaves on the base of serving plate and drizzle remaining dressing on top.
5. Arrange the prepared salad on top. Serve.
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Couscous Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️