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. ❤️
“Fresh Couscous Salad” recipe by Food Ville
#CookDifferentEatDifferent #FoodVille
Sweet Cranberry Couscous Salad
This simple and delicious salad is rich in antioxidants and great for your skin!
Ingredients:
1 cup water
0.75 cup uncooked couscous
0.5 cup dried cranberries
0.5 cup chopped celery
0.5 cup shredded carrot
0.25 cup chopped green onions
0.25 cup slivered almonds
3 tablespoon red wine vinegar for dressing
1 tablespoon olive oil for dressing
1 tablespoon dijon mustard for dressing
0.25 teaspoon salt for dressing
0.25 teaspoon pepper for dressing
This easy Sweet Cranberry Couscous Salad Recipe is a part of our well known Salad Recipes app. Salad Recipes is an app to explore all the healthy, nutritious as well as party salad recipes around the world. Give a makeover to the boring salads with the exciting 1300+ salad recipes.
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Cool Couscous Salad with Pine Nuts
Find this recipe and many others on Cook Happy for the iPad, now available at the App Store: The app features over 2 hours of high quality video and six recipe collections designed by expert chefs.
About Cool Couscous Salad with Pine Nuts: Toasted pine nuts bring this salad together by adding a rich flavor and satisfying crunch that complements the bright flavors of the citrus and fresh herbs.
Couscous Salad with Tomato & Onion
Healthy and super easy to make Zesty Couscous Salad in minutes. Tasty on its own or as a side dish. Wild Garden Pilafs are a great start to a perfect salad.
Savor Heat & Serve Pilafs- seasoned hearty grains cooked to perfection with authentic spices and vegetables. Heats in only 90 seconds, we couldn't make it easier if we tried. We know you'll love our Bulgur, Rice & Lentil, and Couscous Pilafs.
Ingredients:
1 Tsp of Kosher Sea Salt
1 Stick of butter
1/2 Tbsp brown sugar
1/2 Tbsp balsamic vinegar
11/2 large sweet onions raw
11/2 large sweet onions peeled
11/2 large sweet onions julienned/sliced
1 cups colored cherry tomatoes cut in half
1 pouches of Pearl couscous
2 Tbsp of Feta cheese
Directions:
Peel and chop onions julienne style
Caramelize the onions- melt 2 tbsp butter in a large, wide skillet over medium-high heat, add the onions and ½ tsp salt.
Toss the onions occasionally for about 15 minutes. Sprinkle in brown sugar and balsamic vinegar and continue to saute until the onions become brown.
Add ¼ tsp more salt, and continue cooking, stirring a couple of times for 5 more minutes. Reduce the heat to low and cook, tossing frequently for 10 minutes longer until very soft.
Break apart the Wild Garden Couscous Heat and Serve Pilaf and microwave for 90 minutes. Pour contents into a bowl.
Add in caramelized onions and stir.
Toss in tomatoes and stir.
Serve and top with crumbled feta cheese. Enjoy!!
Bring home the delicious and authentic Wild Garden experience today!
Good Food, Good Life, 365 - Couscous Salad
Summer Couscous Salad
Healthful, easy to make and easy to tote to your next picnic
Ingredients:
Vinaigrette
2 Tablespoons fresh squeezed lemon juice
1 tablespoon red wine vinegar
6 Tablespoons olive oil
2 teaspoons Dijon mustard
1 Tablespoon honey
2 teaspooons minced shallot
Sea salt and ground black pepper, to taste
Salad
1 1/2 cups Israeli Couscous
1 1/2 cups water
2 large red tomatoes, diced
1 or 2 handfuls of fresh baby spinach leaves, thick stems removed, sliced
1 cup red onion, diced
1 cup cucumber, diced
1/4 cup pine nuts, toasted
Sea salt and ground black pepper, to taste
Directions:
Place lemon juice, red wine vinegar, oil, mustard and honey in a small bowl. Whisk to blend. Add shallots, salt and pepper and whisk to blend. Set aside.
Place water in a medium saucepan over high heat. Bring to a boil, stir in couscous, cover and reduce heat to low. Cook for 8 minutes. Remove from heat and dump into a large bowl. (Water will all be absorbed at this point.) Pour 2 tablespoons of the vinaigrette over the hot couscous and stir to coat all of the couscous. Let cool to room temperature.
Add tomatoes, spinach, red onion, cucumber, pine nuts, tossing to combine. Drizzle vinaigrette over top and toss gently to coat. Serve at room temperature or chilled.
Sue's Tips:
If you are making the salad to serve the next day, leave out the pine nuts. Add them just before serving.
Feta cheese is a nice addition to this salad. Use about 6 ounces of crumbled feta, adding at serving time. Or, offer the feta at the table for diners to add if they wish