Easy garden couscous salad | Salads under 15 mins
Fun fact about couscous: Couscous is actually a type of pasta that’s made from semolina or ground durum wheat. Easy, quick and versatile, couscous will serve as an excellent side dish with almost any dish with ease. I love pairing it with roasted vegetables and soup.
Couscous on its own feels very bland to eat, but when mixed with flavours from fresh herbs, lemon, salt, pepper and vegetables feels refreshing and flavoursome.
This recipe makes around 6-8 servings, so just reduce the quantity of the ingredients by however amount you wish to make :). Also, this is an easy, quick recipe made under 15-20 mins. It's satisfying, tasty and can be eaten on it's own or can be paired with any dish of your choice. You can add protein such as black beans, tofu etc. to make it more filling.
Ingredients:
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For couscous -
1 cup couscous
1 1/4 cup boiling water
1/2 tsp salt
1/2 cup onion - finely chopped
3/4 cup cucumber
1/2 cup orange bell pepper
1/2 cup green bell pepper
3/4 cup tomato
1/2 cup baby corn
Salad dressing -
2-3 tbsp fresh lime juice
3 tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp oregano
1/2 tsp black pepper
1/4 tsp chilli flakes
Garnishing -
1-2 tbsp green onion
2 tbsp fresh herbs such as cilantro, parsley, dill etc.
Recipe:
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1. Take couscous in a bowl. Add boiling water to it. Cover and keep aside for 5 mins.
2. After 5 mins, when it's cooked and is fluffy, add all the vegetables to it.
3. In a separate bowl, prepare the salad dressing by adding fresh lime juice, olive oil, salt, black pepper, oregano and chilli flakes
4. Garnish with green onion and fresh herbs. Enjoy :)
Couscous Salad
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The Full Recipe & Ingredients List
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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
Warm Couscous Salad
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Looking for a salad recipe that is perfect for meal prepping, easy lunches / dinner, or side dish without having to break the bank? Easy enough! Make this Warm Couscous Salad - made with a mix of hearty vegetables to fill you up. The best part: you can always switch up the vegetables!
Ingredients:
- 1 package plain couscous
- ⅓ onion, diced
- 2 garlic cloves, minced
- half of a lemon, juiced
- 1 red bell pepper, roughly chopped
- 1 eggplant, roughly chopped
- 1 cup button mushrooms, roughly chopped
- Handful of spinach
- ¼ - ⅓ cup olive oil (depending on oil preference for dressing)
- Salt & Pepper
- Handful of chopped walnuts
Optional Flavors:
- Dried Basil
- Parsley
- Pepper Flakes
Directions:
1. Cook couscous according to package instructions.
2. Roughly chop eggplants. Add a generous amount of salt, and let it sit for 30 minutes to let the eggplant release excess liquid. (This will improve the texture and remove the bitterness in the eggplant).
3. Roughly chop bell pepper and
4. Rinse salt off the eggplant and set aside.
5. Preheat pan to low heat add a tablespoon or more of olive oil.
6. Saute onions and garlic until fragrant.
7. Sprinkle a little bit of salt and pepper. You may also start adding a few of your desired herbs and spices like as basil, parsley, & pepper flakes.
8. Turn up the heat to medium to cook the mushrooms until it shrinks in size.
9. Add the rest of your vegetables such as the eggplant and bell pepper. Mix on pan for at least 5-7 minutes. Do not overcook your vegetables.
10. After you've sauted your vegetables, turn off heat.
11. Place the cooked couscous in a mixing bowl, and mix together the couscous and the sauted vegetables.
12. Drizzle olive oil, your desired herbs, and salt & pepper to taste.
13. Add the spinach and fold in the salad.
14. For a finishing touch, squeeze in a little bit more lemon and sprinkle it over with some walnuts.
*If you plan to food prep throughout the week, add your dressing (olive oil & lemon juice) when you are ready to make it or prep it in a separate container.
* Also, add your spinach when ready to eat.
* Salad can be served warm or cold - depending on your preference.
“Fresh Couscous Salad” recipe by Food Ville
#CookDifferentEatDifferent #FoodVille
RECIPES FROM THE GARDEN - BASIL COUSCOUS SALAD
Running out of ways to use your fresh herbs - here's a recipe using your fresh basil and it's NOT pesto!