Couscous Summer Salad Recipe
Pasta salads are always an easy side dish. Kids love them and pasta is filling. The downside is they aren’t that healthy. Couscous summer salad is a great recipe to mix up your pasta salad game and introduce new texture and flavors.
While still being made of the same flour as most pasta, Israeli couscous comes in the shape of little pearls and it cooks in about the same time as most pastas, 8-10 minutes.
This couscous summer salad recipe has no heavy salad dressing but still manages to pack lots of flavor. Fresh ingredients like the grape tomatoes and arugula pair perfectly with the saltiness of the mozzarella cheese and sweetness of the peaches. Then the salad is lightly dressed with a little olive oil and white wine vinegar and it is ready to serve in under 20 minutes.
Couscous Summer Salad - No cook recipe - Vegan
Vegan Couscous Summer Salad
Hey there and welcome to my kitchen!
I'm back! I took a few weeks off for vacation and just to enjoy the summer a bit as life can get a bit crazy because I feel like there's so much more to do and so many more places to be during the summer.
In this week's video, I was inspired by another YouTuber who created a playlist of videos for some quick no-cook summer recipes and I was in need of a simple meal prep lunch idea for myself! Check out the video that inspired me below by Rose, from cheap lazy vegan.
Check out Rose's Recipie here!
Recipe:
1 Cup Couscous
1 Cup of Hot Water
1 vegetable bouillon cube
Fresh Veggies of choice
Cucumber, Carrot, Red Onion, Tomato, Bell Pepper, Fresh Herbs like Mint and Parsley
Dressing
3 Tbs Lemon Juice
3 Tbs Olive Oil
1 Tsp Dejon Mustard
1 Tsp Garlic Powder
Salt and Pepper to taste
Combine Hot Water, Couscous, and Vegetable Boulion and set aside
Chop Veggies and Herbs
Mix dressing in a small jar until emulsified
Combine all ingredients in a large bowl, stir to combine, and top with fresh cracked pepper
I only added half of the dressing to taste
Refirdgered for at least 30 minutes and enjoy!
Let me know what your favorite summer salad recipes are below!
Thank you so much for watching!
XOX
Amanda
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Measure Spoons/Cups
Bowls
Citrus Juicer
Garlic Press
Jars
Knife
Salt and Pepper Mill
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Watch:
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Couscous Salad ideal for summer lunch | UK asian cooking with Noreen
Ingredients-
1 cup Couscous
1 cup hot chicken soup (like temperature hot my soup was already mild spiced because it was left over from chicken I made yesterday)
1 cup hot water
2 TBS lemon juice
1 TSP red chilli
1 TSP salt
1 TBS sweet corn
Medium tomato
Half cup cucumber
Half cup chunna
1 washed medium onion
2 TBS spring onion
3 TBS lettuce (or any salad leaves)
Pinch of black pepper
Pinch of pink salt
#UKasiancookingwithNoreen
#Couscous
#Salads
#CouscousSalads
#Chickensoup
#Homemade
#ILoveCooking
#Lunch
#Summer
Sunny Anderson's Simple Summertime Couscous Salad | The Kitchen | Food Network
Sunny mixes up a colorful twist on pasta salad with pearl couscous, cucumber, peppers and her own bright dressing!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
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Sunny's Simple Summertime Couscous Salad
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 2 hr 25 min (includes chilling time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Dressing:
2 tablespoons orange juice
1 teaspoon honey
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
6 tablespoons olive oil
Salad:
1 1/2 cups dry pearl couscous, cooked according to the package directions
2 cups diced English cucumber
6 (total) red, yellow and orange mini sweet peppers, diced
1 navel orange, supremed/sectioned
8 to 10 fresh basil leaves, snipped or torn
8 to 10 fresh mint leaves, snipped or torn
Directions
Make the dressing: In a large bowl, whisk together the orange juice, honey, mustard, a pinch of salt and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
Finish and serve: Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.
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Sunny Anderson's Simple Summertime Couscous Salad | The Kitchen | Food Network
Couscous salad with summer flavors | Protein rich and Healthy recipe ~ FoodVoxMonika
Couscous salad is a healthy vegan and delicious recipe for busy days. Please try this and share your feedback in the comment section
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Please watch: Delicious and Healthy Spinach soup/ Palak soup recipe
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