Couscous Salad Recipe (High Protein & Healthy)
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Israeli Couscous Summer Salad f/ LA Times Food Columist Russ Parsons
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Sara from Average Betty makes Israeli Couscous Summer Salad with Los Angeles Times Columnist Russ Parsons.
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AverageBetty is Sara O'Donnell:
EASY SUMMER COUSCOUS SALAD | with feta, herbs and fresh fruit!
#couscoussalad #easysaladrecipes #sidedishrecipe
Everyone loves this easy EASY SUMMER COUSCOUS SALAD!
0:00 INTRO
0:30 COUSCOUS
1:05 DRESSING
1:30 FRUIT & VEGGIES
2:00 ASSEMBLE
2:10 TOPPINGS
2:23 POMEGRANATE
2:33 PEACHES
Prepare to be amazed friends, this really popular EASY SUMMER COUSCOUS SALAD could not be easier to make. Here’s the rundown:
- We’re cooking up garlic and butter flavoured couscous
- Whisking together a simple lemon vinaigrette
- Tossing it with a mix of cherry tomatoes, red grapes and green onions
- Sprinkling the salad with feta, chopped herbs and more fresh fruit.
From start to finish, we’re thinking you’ll need 10 to 15 minutes to make it. The clincher on this couscous salad recipe is spectacular; it’s mighty tasty and goes with everything.
Here’s how to make our EASY SUMMER COUSCOUS SALAD:
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Couscous Summer Salad - No cook recipe - Vegan
Vegan Couscous Summer Salad
Hey there and welcome to my kitchen!
I'm back! I took a few weeks off for vacation and just to enjoy the summer a bit as life can get a bit crazy because I feel like there's so much more to do and so many more places to be during the summer.
In this week's video, I was inspired by another YouTuber who created a playlist of videos for some quick no-cook summer recipes and I was in need of a simple meal prep lunch idea for myself! Check out the video that inspired me below by Rose, from cheap lazy vegan.
Check out Rose's Recipie here!
Recipe:
1 Cup Couscous
1 Cup of Hot Water
1 vegetable bouillon cube
Fresh Veggies of choice
Cucumber, Carrot, Red Onion, Tomato, Bell Pepper, Fresh Herbs like Mint and Parsley
Dressing
3 Tbs Lemon Juice
3 Tbs Olive Oil
1 Tsp Dejon Mustard
1 Tsp Garlic Powder
Salt and Pepper to taste
Combine Hot Water, Couscous, and Vegetable Boulion and set aside
Chop Veggies and Herbs
Mix dressing in a small jar until emulsified
Combine all ingredients in a large bowl, stir to combine, and top with fresh cracked pepper
I only added half of the dressing to taste
Refirdgered for at least 30 minutes and enjoy!
Let me know what your favorite summer salad recipes are below!
Thank you so much for watching!
XOX
Amanda
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Quick & Easy Moroccan Couscous (Vegan)
This delicious couscous is delicious, healthy and ridiculously easy to make. Use it as meal prep for the week, it stores really well in tupperwares :) Or use as a side dish for some more moroccan veggies!
Ingredients:
2 tablespoons extra virgin olive oil
½ red pepper (small dice)
1/2 red onion (small dice)
1 small courgette (small dice)
1 tsp salt
1 cup dried cous cous
¼ cup raisins
1.25 cups of boiling water
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp turmeric
1 tsp black pepper
2 cloves garlic (grated)
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 cup grated carrot
1 cup canned chickpeas (rinsed and drained)
1/2 cup of fresh coriander (chopped)
1/2 cup fresh mint (chopped)
1/2 cup fresh parsley (chopped)
Pinch salt
1/2 cup toasted flaked almonds
1/2 cup pomegranate seeds
Method:
1 Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃
2 Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried cous cous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.
3 Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.
4 Scatter over the almonds, pomegranate and remaining herbs and serve.
BOSH!
COUSCOUS SUMMER SALAD RECIPE - BBQ SPECIAL
In this video, Diana shares a super simple and fresh couscous salad that is ready within minutes - the ideal vegan BBQ side dish. Recipe below
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Ingredients
300 g couscous
400 g plant-based yogurt of your choice (unsweetened)
1 pomegranate
250 g arugula
1 pot of fresh basil
1 big red bell pepper
1 cucumber
2 tbsp salt
1 tbsp maple syrup
250 g almonds (or any nuts/seeds of your choice) + 1 tsp of salt
Instructions
Chop the almonds, roast them in a pan and then add the salt.
Take the yogurt, half of the washed arugula and basil, salt and maple syrup, and blend everything. Taste and see if anything is missing. You could also add some pepper or chili if you like.
Chop the bell pepper and cucumber into small cubes. Peel the pomegranate and take out all the seeds.
Take a big bowl and place the couscous in it. Boil water and pour it over the couscous. The surface should be slightly covered, not more. Place a big plate or a lid on top of the bowl in order to trap the steam inside. After 3 minutes, open it, and stir the couscous. It should have a fluffy consistency.
Add the yogurt sauce, bell pepper, cucumber, and pomegranate seeds. Stir everything and taste if more salt is needed. Serve with the roasted almonds.