Mediterranean Couscous Salad Recipe

This Mediterranean couscous salad is inspired by the flavors of Sicily – with lemon, fresh mint and basil, sweet-tart cranberries and crunchy almonds, it’s a lot of bright flavor and satisfying texture. While couscous isn’t thought of as Italian, but made of Semolina flour, it actually is a pasta!

Cuisine: Italian
Total Time: 1 hr
Calories: 449 per serving

See Also: Cold couscous salad recipes Preview /  Show details

DIRECTIONS. Mix couscous and stock in a bowl which has a lid, let stand uncovered. Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl. …

Rating: 5/5(4)
Total Time: 16 mins
Category: Vegan
Calories: 263 per serving
1. Mix couscous and stock in a bowl which has a lid, let stand uncovered.
2. Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl.
3. Mix balsamic, lemon juice and garlic.
4. Pour 1/3 of dressing over vegetables, mix well.

See Also: Mediterranean israeli couscous recipes Preview /  Show details

In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of …

Rating: 5/5(49)
Calories: 393 per serving
Category: Salad
1. To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
2. In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
3. In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.
4. Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.

See Also: Mediterranean couscous recipes with olives Preview /  Show details

Add couscous, remove from heat and allow to sit for five minutes, until liquid has been absorbed. Whisk oil, vinegar, mustard and garlic in a serving bowl. Add orange zest, jalapenos, olives …

Rating: 4/5(32)
Category: Dinner, Salads And Dressings
Cuisine: Mediterranean
Total Time: 35 mins
1. Bring stock to boil in covered pot. Add couscous, remove from heat and allow to sit for five minutes, until liquid has been absorbed.
2. Whisk oil, vinegar, mustard and garlic in a serving bowl. Add orange zest, jalapenos, olives and capers, and mix well. Stir in the red pepper, zucchini, onion and fennel, and season with salt and pepper. Stir in the couscous.
3. If not serving immediately, refrigerate without the tomatoes. No more than 30 minutes before serving, cut up the tomatoes and stir in.

See Also: Couscous salad recipe Preview /  Show details

This Mediterranean couscous salad strikes the perfect balance of phytonutrients and fiber-rich vegetables plus protein that makes this salad

Rating: 4.3/5(458)
Total Time: 30 mins
Category: Salad
Calories: 203 per serving
1. Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
2. Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.
3. Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.

See Also: Israeli couscous salad recipe Preview /  Show details

Cook couscous in 1 cup of water. Cool to room temperature. Whisk together lemon juice and olive oil. Pour over other ingredients combining well. Season with fresh pepper.

Rating: 5/5(25)
Total Time: 10 mins
Category: African
Calories: 449 per serving
1. Cook couscous in 1 cup of water.
2. Cool to room temperature.
3. Whisk together lemon juice and olive oil.
4. Pour over other ingredients combining well.

See Also: Israeli couscous recipes warm Preview /  Show details

How To Make Mediterranean Couscous Salad. Detailed instructions and measurements can be found on the printable recipe card at …

Rating: 4.5/5(54)
Calories: 231 per serving
Category: Lunch, Side Dish
1. Follow the packaged instructions to prepare the couscous. Add the butter to the couscous when you're preparing it. Let it cool.
2. In a small bowl or jar add all the dressing ingredients together and whisk well or if using a jar, close the lid and shake well, until thoroughly combined.
3. To a large bowl add the prepared couscous and fluff it up with a fork.
4. Add the rest of the salad ingredients. Pour the prepared dressing over and toss everything well together.

See Also: Israeli pearl couscous recipes Preview /  Show details

Instructions. Bring water, butter and a pinch of salt to a boil. Add couscous, stir and cover. Remove from heat and let sit 5 minutes. Meanwhile, place all dressing ingredients …

Rating: 5/5(25)
Total Time: 20 mins
Category: Salad, Side Dish
Calories: 340 per serving
1. Bring water, butter and a pinch of salt to a boil. Add couscous, stir and cover. Remove from heat and let sit 5 minutes.
2. Meanwhile, place all dressing ingredients in a jar and shake well to combine.
3. Place couscous in a large bowl and fluff with a fork. Allow to cool completely.
4. Add remaining salad ingredients and dressing. Toss to combine and serve.

See Also: Salad Recipes Preview /  Show details

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and …

Rating: 4.8/5(161)
Steps: 3
Difficulty: Easy
Total Time: 1 hr
1. In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
2. In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
3. Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

See Also: Salad Recipes Preview /  Show details

1 teaspoon chopped basil. 1/4 teaspoon dried oregano. 1 teaspoon lemon zest. 2 tablespoons (30 ml) lemon juice. 1 tablespoon (15 ml) red wine vinegar. 1/4 teaspoon kosher salt. 1/4 teaspoon black pepper. 3 tablespoons (45 ml) extra-virgin olive oil. View the full recipe at jessicagavin.com.

See Also: Salad Recipes Preview /  Show details

In this collection of our best couscous salad recipes, choose from a Moroccan-inspired Israeli couscous and lentil salad packed with Middle Eastern flavors, a Mediterranean couscous and chickpea salad with a lemon-tahini dressing, a Greek-style couscous and feta salad for a sensational party-size summer salad, and more. Start Slideshow.

See Also: Salad Recipes Preview /  Show details

Using a fork, fluff the couscous. Stir into the cucumber mixture. Stir in the chickpeas, olives, parsley, oil, and lemon juice. Sprinkle with the feta. Quick Tips. Cooking Tip: When cooking with naturally salty ingredients, such as feta cheese and olives in this recipe, you can reduce or eliminate adding salt to the dish.

Servings: 4
Calories: 466 per serving

See Also: Salad Recipes Preview /  Show details

Prepare the couscous using the package directions, omitting the salt. Meanwhile, in a large bowl, stir together the cucumbers, grapes, and …

Servings: 4
Calories: 466 per serving

See Also: Salad Recipes Preview /  Show details

Mediterranean Couscous Salad Recipe. Author: Anna. This Mediterranean Couscous Salad is a healthy and light option for lunch or dinner. Fluffy couscous is tossed …

Rating: 5/5(3)
Total Time: 25 mins
Category: Salad
Calories: 336 per serving
1. Prepare couscous according to package directions or use my How to Cook Couscous recipe.
2. In a large salad bowl, combine chopped cucumber, cherry tomatoes, bell pepper, onion, olives, chickpeas and cheese. Add couscous and toss together.
3. Drizzle lemon juice and olive oil over salad. Toss gently.
4. Season with oregano, salt and pepper.

See Also: Salad Recipes Preview /  Show details

And with this Mediterranean Couscous Salad you will officially know how to make the best couscous of all time! I mean everybody loves couscous, what is there not to love?. Filled with Roma tomatoes, crunchy cucumbers, kalamata olives, green onions and dill, well coated in olive oil and lemon juice and topped with a handful of feta cheese sprinkled over.

Cuisine: Mediterranean
Total Time: 1 hr 25 mins
Servings: 8
Calories: 120 per serving

See Also: Salad Recipes Preview /  Show details

Dressing: combine lemon juice, vinegar, garlic, oil, salt, and ground pepper. Mix well. Set aside. Combine red peppers, green onions, red onions, tomatoes, and black olives in …

Servings: 50
Calories: 166 per serving
1. Combine couscous and broth in a steam jacketed kettle and bring to a boil. Turn off heat and let sit until water is completely absorbed, about 10minutes. Fluff. Cover and refrigerate at 40 °F.
2. Dressing: combine lemon juice, vinegar, garlic, oil, salt, and ground pepper. Mix well. Set aside.
3. Combine red peppers, green onions, red onions, tomatoes, and black olives in a large bowl. Add dressing.
4. Mix in cooled couscous. Fold in feta cheese and parsley.

See Also: Salad Recipes Preview /  Show details

Cook the couscous according to package directions. While the couscous is cooking, chop all of the vegetables and prepare the dressing. Add olive oil, lemon juice, garlic, …

Rating: 5/5(2)
Total Time: 10 mins
Category: Salads
Calories: 238 per serving
1. Cook the couscous according to package directions.
2. While the couscous is cooking, chop all of the vegetables and prepare the dressing. Add olive oil, lemon juice, garlic, salt and pepper to a bowl and whisk to combine, set aside.
3. Once the couscous is cooked, add it to a large bowl, fluffing it with a fork, then add the chopped cucumber, tomatoes, bell pepper, red onion, black olives and parsley and toss to combine.
4. Cover the salad with the dressing, toss to combine, then top with crumbled feta and additional salt and pepper to taste. Feel free to add a bit more lemon juice for brightness if needed.

See Also: Salad Recipes Preview /  Show details

Please leave your comments here:

Related Topics

New Popular Recipes

Frequently Asked Questions

What is in mediterranean couscous salad?

Mediterranean Couscous Salad. This salad is really simple to make, loaded with fresh veggies, such as cucumber, tomatoes, peppers, onions and Kalamata olives with a simple dressing made from lots of lemon juice, olive oil and a bit of white wine vinegar.

How do you prepare couscous?

Prepare couscous according to package directions or use my How to Cook Couscous recipe. In a large salad bowl, combine chopped cucumber, cherry tomatoes, bell pepper, onion, olives, chickpeas and cheese. Add couscous and toss together. Drizzle lemon juice and olive oil over salad. Toss gently. Season with oregano, salt and pepper.

Is couscous salad healthy for lunch?

This Mediterranean Couscous Salad is a healthy and light option for lunch or dinner. Fluffy couscous is tossed with fresh vegetables like cucumber, cherry tomatoes, onion, bell pepper, olives and chickpeas and drizzled with lemon juice and olive oil. Bright and colorful salad is my go-to lunch during Spring and summer.

What can i substitute for couscous in a salad?

Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms. Pour dressing over the couscous salad, stir to combine. This recipe uses instant Moroccan couscous, but Israeli pearl or Lebanese can be substituted.

Most Popular Search

Mother