Best Fresh Couscous Salad Recipes

FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD

Steps:

• In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.
• In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.
• With a fork, fluff the couscous then let cool.
• Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
• Garnish with whole basil leaves and serve.
• Note: part-skim mozzarella cheese can be substituted.

FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD

Steps:

• Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.

COUSCOUS SALAD WITH FRESH CORN

Steps:

• Boil water, pour over couscous, cover and let sit for 10 minutes.
• Fluff couscous, toss with oil and cool.
• (note: couscous can be toasted in a pan with olive oil first if desired).
• Add remaining ingredients and mix well.
• Toss with enough dressing to just coat.
• Adjust seasoning.
• Dressing:Blend all ingredients in food processor or blender.

MINI TURKEY MEATBALLS WITH A FRESH COUSCOUS SALAD

Steps:

• Cook couscous according to package instructions.
• Combine couscous with scallions, tomatoes, cucumber, lemon juice, lemon zest, parsley, garbanzo beans and 1 TBS olive oil. Season with salt and pepper.
• Mix ground turkey with cumin, cinnamon, oregano, and salt & pepper to season. Shape into small meatballs.
• Heat a large skillet with 2 TBS olive oil to medium high heat. Add meatballs and cook until desired doneness. About 4-5 minutes on all sides.
• Serve Meatballs with the Couscous salad. Garnish with a sprinkling of parsley, olives, or feta cheese if you prefer.

FRESH COUSCOUS SALAD

Steps:

• In a small sauce pan, blanch the green beans by boiling in liberally salted water for 3 minutes. Drain and cool. In a medium bowl, mix the couscous, beans, tomatoes, shallot, cheese and dressing until combined. Season with salt and pepper. Just before serving, toss in the basil.

FRESH SPINACH AND COUSCOUS SALAD/FETA CHEESE

Steps:

• Heat water in a microwave bowl until boiling.
• Remove from microwave and stir in couscous; cover with plastic wrap and let stand for 5 minutes.
• Place couscous in fine mesh strainer and rinse under cold water until cooled; drain well.
• Combine remaining ingredients, except feta, in a large bowl.
• Add couscous to spinach mixture and stir until blended.
• Add cheese; toss gently.

FRESH HERB COUSCOUS SALAD

Steps:

• In a large bowl, stir together the couscous, walnuts, and salt. Pour the boiling water over the mixture, stirring to combine. Let cool for about 15 minutes.
• Meanwhile, chop the tomato. Peel, seed, and chop the cucumber. Add to the cooled couscous with the remaining ingredients. Stir together. Serve at room temperature or cover and refrigerate until needed.
• (Per Serving)
• Calories: 305
• Total Fat: 10.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 3.0g
• Monounsaturated: 5.5g
• Cholesterol: 0mg
• Sodium: 154mg
• Carbohydrates: 48g
• Fiber: 8g
• Sugars: 1g
• Protein: 9g
• Dietary Exchanges
• 3 Starch
• 2 Fat