How To make Herb Garden Couscous Salad
1 c Couscous
1 c Boiling water
2 c Black beans, cooked
1 lg Celery rib, diced
1 sm Red bell pepper, diced
2 md Tomatoes, diced
1/4 c Green olives, chopped
1/2 c Parsley, chopped
2 tb Dill, chopped
2 tb Mint, chopped
2 ea Scallions, finely chopped
2 tb Lemon juice
2 tb Olive oil
Salt & pepper, to taste In a large heatproof container, combine the couscous & water. Cover & let stand for 15 minutes. Uncover & fluff with a fork. Let cool until it is just warm. Mix in the remaining ingredients. Cover & refrigerate for 1 hour before serving. VARIATION: In place of dill & mint, try a combination of fresh herbs such as oregano, thyme & basil.
How To make Herb Garden Couscous Salad's Videos
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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!
Israeli Couscous with African Basil & Feta
A Middle Eastern couscous known as Maftoul is the only cooked ingredient in Didi Emmons' healthy, herb-rich salad. This version of tabouleh features African basil, chervil, claytonia and chives, but feel free to experiment with your favorite herbs. A light dressing of olive oil and lemon is all you need. Didi finishes off her salad with feta cheese but, again, feel free to embellish as you wish. Fresh, fragrant and delicious
“Fresh Couscous Salad” recipe by Food Ville
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Gordon Ramsay's Salad Guide
Good salads always start with good ingredients, so here's a handy guide into choosing the best ingredients for your salad as well as a few recipes.
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fresh herbs from my balcony pots garden/making couscous salad