Couscous Salad (with Olives, Raisins and Sun-dried Tomatoes :D)
This Couscous Salad is one of my go to dishes when I'm meal prepping for the week. It's hearty with chunks of green olives, raisins, and sun-dried tomatoes, and is perfect served cold, at room temperature or even warm.
And the best part is that it comes together in under 10 minutes! Get ready, because this just may be your new favourite salad :D
Full recipe listed below. I hope you enjoy this video :)
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RECIPE
INGREDIENTS
1 cup, Couscous
1 cup, Boiling Water
1 Pinch of Salt
1/2 cup, chopped pitted Green Olives
1/2 cup, chopped Sun-dried Tomatoes
1/2 cup, Raisins (soaked in hot water, drained, and roughly chopped)
Juice of 1/2 Lemon
2 tbsp, Olive Oil
1/2 cup, Cherry Tomatoes
1/2 cup, chopped Cucumber
Seeds of 1/2 Pomegranate
2 tbsp, chopped fresh Parsley
Salt to taste
METHOD
Place couscous in a bowl, season with salt, and top with boiling water. Stir to mix, and cover with plastic wrap. Allow to sit for 5 minutes to absorb water.
Remove plastic wrap and use a fork to rake through and fluff up the couscous so that the grains are separate.
Add remaining ingredients and stir to combine. Enjoy! :)
MUSIC
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COUSCOUS with sun dried tomatoes
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Couscous with Feta
This Couscous with Sun-Dried Tomatoes is fluffy and flavorful with the tart sweetness of the tomatoes going perfectly with the rich buttery couscous. You'll love how simple and delicious it is.
Recipe here:
Easy Couscous with Olives and Sun-Dried Tomato Recipe
Easy Pearl Couscous with Olives and Sun-Dried Tomato Recipe
Ingredients:
1 1/4 cups vegetable broth
1 1/4 cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
1/2 cup pine nuts
4 cloves garlic, minced
1 shallot, minced
1/2 cup sliced black olives
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
1/4 cup chopped fresh flat-leaf parsle
Directions:
Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.
Nutrition
Calories: 528 kcal 26%
Fat: 29.3 g 45%
Carbs: 55.5g;18%
Protein: 13 g 26%
Cholesterol: 0 mg 0%
Sodium: 455 mg 18%
Based on a 2,000 calorie diet
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. ❤️
Couscous stuffed tomatoes: a unique and tasty recipe!
Here’s a unique way to serve couscous!
INGREDIENTS tomatoes salt pepper couscous water olive oil turkey breast feta cheese peas black olives tomatoes
DIRECTIONS 1. Prepare the couscous by pouring hot water over the couscous (80 ml of water for 70 g of couscous). 2. Wait 10 minutes, then add the feta cheese, turkey breast, peas, olives, and tomatoes. 3. Remove the pulp from the tomatoes and use it (the pulp) in the couscous. 4. Fill the tomatoes with the couscous and serve cold.