How To make Chilled Couscous Vegetable Salad
Ingredients
1 1/2
cup
couscous
1
cup
vegetable stock
1
tablespoon
thyme, fresh chopped, or 1/2 ts dried
2
tablespoon
wine vinegar
1
cup
baby peas, frozen, thawed
1
cup
corn kernels, frozen, thawed
2
each
tomatoes, peeled, seeded, chopped
2
each
scallions, sliced thin
1
tablespoon
basil, fresh, chopped, or 1/2 ts dried
6
each
romaine leaves, washed, dried
Directions:
Place couscous in large bowl. Pour 1 cup boiling water over couscous and let stand. In saucepan, bring vegetable stock to boil, add thyme and vinegar. Boil to reduce to 3/4 cups. Add peas and corn to liquid and turn off heat. Toss tomatoes, scallions, and basil into couscous. Add liquid to couscous and mix well.
Cover and refrigerate 2 hours before serving. To serve, top a romaine leaf with couscous mixture. Makes 6 servings
Per serving:197 calories, 2 grams fat
How To make Chilled Couscous Vegetable Salad's Videos
HEALTHY VEGETARIAN COUSCOUS SALAD RECIPE | QUICK, EASY & REFRESHING COLD COUSCOUS SALAD (3)
Best served as a salad or a low carb main course, couscous is a high protein and a high fibre pasta made of wheat or barley. Considered to be a North African delicacy and the ‘National Dish of Morocco’, it is not only healthy but also a feast for your taste buds and will give you the satisfaction of having eaten something healthy yet delicious. Watch this video and make this simple & refreshing couscous salad for family and friends.
Serves 2-3
Ingredients for the Salad
1 Cup Couscous
1 Small Green Bell Pepper
2 Spring Onions
1 Cucumber (for crunch)
1 Carrot
12-15 Cherry Tomatoes / 1/2 Cup Chopped Tomatoes
Ingredients for the Dressing
2-3 Tbsp. Olive Oil
Freshly Squeezed Lime Juice (2 Lemons)
Salt (½ Tbsp. Or to Taste)
Red Chilli Powder (½ Tbsp. Or to Taste)
½ Tbsp. Black Pepper
½ Cup Coriander Leaves
1 Tbsp. Mixed herbs/Oregano
½ Cup Roasted Peanuts
4-5 Basil/Mint Leaves
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Vegan Potato Salad
Get the Recipe:
⭐️ This delicious and creamy vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.
⭐️ Ingredients
FOR THE POTATOES
2½ pounds of potatoes Yukon gold
½ gallon of cold water
1 teaspoon of salt
2 tablespoons of apple cider vinegar
FOR THE POTATO SALAD DRESSING
¾ cup of vegan mayo
1 tablespoon of apple cider vinegar
1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
½ cup of shallot
2 tablespoons of mustard
1 cup of fresh herbs dill, parsley, chives, or a mix of all
4 pickled cucumbers
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of paprika
❤️ 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. ❤️
CHICKPEA COUSCOUS SALAD with Vegetables & Feta. HEALTHY Salad or Side Dish. Recipe by Always Yummy!
This healthy salad is super easy to cook and made from couscous, chickpeas, roasted vegetables and feta cheese. It is filled with different textures and rich in flavors. You can serve it warm or cold, as a salad, main course or side dish, or you can take it the next day as lunch and salad keeps well in the fridge.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• bell peppers – 10,5 oz | 300 g
• red onion – 5 oz | 150 g
• canned chickpeas – 14 oz | 400 g
• feta cheese – 3 oz | 100 g
• fresh dill – 1/3 oz | 10 g
• couscous – 5 oz | 150 g
• boiling water – ⅔ cup | 150 ml
• olive oil – 1 tbsp
• salt – to taste
For dressing
• lemon juice – 4 tbsp
• olive oil – 3 tbsp
• honey – 1 ½ tsp
• garlic – 2 cloves
• salt – ½ tsp
• oregano – ½ tsp
• ground black pepper – to taste
✔︎ You will need:
- oven
- baking sheet
- carving board
- bowl
???? Preparation:
1. Preheat oven to 370 F | 190 C.
2. Line a baking sheet with parchment paper, add chopped bell pepper and red onion, and chickpeas. Drizzle with olive oil and sprinkle with salt and black pepper, and bake for 25-30 minutes or until chickpeas are crispy.
3. Add the couscous into a bowl, salt to taste, add 1 tbsp of olive oil, pour with the boiling water, stir and leave for 5 minutes.
4. In a small bowl combine the minced garlic, lemon juice, olive oil, honey, salt, ground black pepper and oregano. The dressing is ready.
5. Into a big salad bowl add the prepared couscous, baked vegetables and chickpeas, crumbled feta, chopped fresh dill and dressing. Combine well.
6. Your healthy salad or side dish is ready!
❗️Advices
1. Add salt and spices to taste.
2. Couscous can be replaced with cooked quinoa.
3. Lemon juice can be replaced with apple, wine or balsamic vinegar.
4. You can use also tomatoes and cucumbers, salad will be more freshly.
Balsamic Pearl Couscous Salad | easy vegetarian lunch!
Made in just 20 minutes using fresh, crunchy veggies, this Mediterranean-inspired balsamic couscous salad is perfect for lunch and meal prep! It's made with pearl couscous and is great cold or warm.
Full recipe:
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couscous salad recipe, cold couscous salad with mild dressing(low carb salad)
There are a lot of couscous salads recipes out there, but is always special to me. The dressing is easily made from things already in your pantry and there’s no mayo to worry about. Healthy way for making simple salad which calls for very less ingredients. This couscous salad Recipe is full of fresh summer veggies, and is tossed with a homemade dressing that is out of this world!
I used the Instant Moroccan couscous is pre-cooked, compared to the traditional varieties. This means that you don’t need continuous boiling or simmering, otherwise the texture will become overcooked and mushy. Just a simply stir and sit in hot water will perfectly cook them.
If you are using the normal couscous, cook 1 cup couscous with 2 cups of water in a saucepan. Once it turns soft. remove it from the stove. Let's proceed to the recipe.
few more salad recipes like green mango salad, fattoush salad, Tabbouleh salad, kosumalli salad
Greenhouse Couscous Salad | Jamie Oliver #short
Check out this super simple cous cous salad!
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