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
How to Make Vegan Couscous Salad
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This Vegan Couscous Salad is fresh, flavorful, and healthful—the perfect midday pick-me-up or side dish!
Using fresh crisp cucumbers, creamy avocado, and bright tomatoes, this couscous salad hits all the right notes to culminate into a perfectly balanced bite. Easy to make and lovely to eat, this will become your go-to for lunch, a side dish, or a quick snack!
For the full Vegan Couscous Salad recipe, including ingredient amounts and instructions, please visit our recipe page on Marley's Menu:
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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!
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
Vegan Lentil and Couscous Recipe ???? Vegan Protein BOMB Guaranteed to Fulfill ????
Today I have the ultimate lentil and couscous salad for you. I usually feel fulfilled when I eat carbs and protein in a meal, but this salad gives the same satisfaction and fulfillment, plus it is vegan! It is sweet, savoury and sour at the same time. You can have it as a main course or as a side dish with fish, steak or BBQ.
#vegan #veganrecipe #vegansalad
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Servings: 2-4
Difficulty: Easy
Prep time: 5 minutes
Cooking time: 10-15 minutes
1,5 cups green lentils
1/2 cup couscous, you can use any small shaped pasta that you like
2 sweet red peppers, diced (any meaty and sweet pepper would do great like bell peppers)
4 pickled cucumbers, diced (use more if using small gherkins)
4-5 sprigs of parsley, chopped
7-8 sprigs of dill, chopped
3 small sprigs of spring onion, chopped
4 sprigs of mint, leaves picked (tear large leaves using your hands)
6 tablespoons olive oil
3-4 tablespoons soy sauce (alternatively, balsamic vinegar or a mix of molasses and vinegar with a 1:1 ratio)
3 tablespoons white wine vinegar
2 pinches of black pepper
2 pinches of coriander seeds
Lemon
• Rinse the lentils in a sieve and add them into a medium sized saucepan. Pour in room temperature water up to a little higher than the lentils and add a pinch of salt. Bring to boil. Then reduce the heat to low. Simmer for 10-15 minutes until al dente, not mushy. This may take longer according to your lentil.
• Boil 2 cups of water in a saucepan. Add a pinch of salt and the couscous. Boil for 8 minutes on medium heat until al dente.
• Drain the cooked lentil and couscous and cooldown under running cold water to stop cooking.
• Mix the lentil and couscous in a large bowl. Add in the pickles, peppers and herbs.
• For the delicious sauce, pour in the olive oil, soy sauce, vinegar. Season with black pepper and coriander seeds. Add salt if not using soy sauce.
• Finally, squeeze some fresh lemon and give it a last mix but be careful not to mash the lentils. Your fulfilling salad is ready to eat as a main course or as a side dish with fish, köfte or steak.
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An easy guide to EPIC salads » + 3 recipes
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Recipe: Lemon and Herb Couscous Salad (WW)
Chef Clem is going to show us how to make lemon and herb couscous salad
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