Best Deli Couscous Recipes
ISRAELI COUSCOUS SALAD
A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.
Provided by The Natalie Method
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
- While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
- Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.
Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g
ISRAELI COUSCOUS SALAD
A combination of several favorite recipes all in one! Israeli coucous is larger than regular coucous and can be found in the kosher section of the grocery store.
Provided by MacChef
Categories Summer
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook coucous according to package directions, drain and rinse in cool water.
- Combine remaining ingredients and cover and chill till ready to eat.
LEMON-PISTACHIO ISRAELI COUSCOUS
Provided by David Lebovitz
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
- 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.
LEMON DILL COUSCOUS
Mary Jo Welch adds a touch of lemon and a hint of dill to dress up her couscous with flavorful results! The Brandon, Manitoba cook enjoys serving this as a low-fat side to most any full-flavored meat entree.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 249 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 53g carbohydrate (2g sugars, Fiber 3g fiber), Protein 10g protein.
CUCUMBER COUSCOUS SALAD
There's nothing like this crisp, cooling Cucumber Couscous Salad to make your taste buds do a happy dance! The veggie-laden dish makes a great summery side for cookouts, and the leftovers are perfect for the lunch box the next day. We'll be making this couscous salad with feta, cucumber and tomato all year long-it's just that good!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, heat 1 1/2 cups water to boiling. Stir in couscous blend (from kit). Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until tender. Drain; rinse with cold water, and drain well.
- Meanwhile, in medium bowl, beat oil, water and vinaigrette mix (from kit), using whisk.
- Add cucumber, roasted pepper, tomatoes, feta and olives; stir to combine.
- Stir in couscous blend. Serve immediately, or cover and refrigerate up to three days.
Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize About 3/4 Cup, Sodium 850 mg, Sugar 4 g, TransFat 0 g
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