COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING
Categories Salad Bean Chicken Citrus Olive Pepper Poultry Quick & Easy Dinner Lunch Legume Chickpea Bell Pepper Couscous Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Serves 8
Number Of Ingredients 11
Steps:
- Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
- Mix all remaining salad ingredients into cooled couscous.
- Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.
ROASTED CARROT AND BEET SALAD WITH COUSCOUS AND ORANGE
The jewel-tone colors of this salad make such a striking presentation! Roasted carrots, earthy beets and juicy orange segments also make this savory salad both satisfying and filling. Pair it with everything from a weekend brunch to a holiday dinner!
Provided by Gabriela Rodiles
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Toss the carrots with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and browned in spots, about 16 minutes.
- Meanwhile, bring 1 1/2 cups water to a boil in a medium saucepan. Add the couscous and 1/2 teaspoon salt, then stir to combine. Cover, reduce the heat to low and simmer until couscous is tender and all the water has been absorbed, about 8 minutes. Stir in the parsley.
- Using a sharp knife (chef's or paring), cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl. Set aside.
- Whisk together the vinegar, mustard, oregano, honey, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth and combined. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Toss in the beets, orange segments and roasted carrots until evenly dressed.
- To serve, spoon the couscous into a shallow serving bowl, then top with the salad. Sprinkle with the goat cheese and sunflower seeds.
FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF COUSCOUS
A salad, modeled on a traditional North African one, that is great for buffets. The salad is modeled on a traditional North African salad of oranges, onions and olives. I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous. You could serve it on its own, but it is a shame to leave so much juice behind in the bowl, and the couscous soaks it up in a delicious way. The dish is a great idea for buffets as it stands up well over the course of a few hours.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 20m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Reconstitute the couscous. Place it in a bowl, add salt to taste and cover by 1/2 inch with hot water. Let sit until all of the water has been absorbed by the couscous, stirring every once in a while. Cover the bowl with a plate and place in the microwave. Microwave for 3 minutes. Carefully remove from the microwave (the bowl will be hot). Uncover and fluff with forks. Set aside.
- In a small bowl or measuring cup, whisk together the ingredients for the dressing.
- Remove tough outer layers of the fennel bulb and discard. Using a sharp knife or a mandolin, slice the fennel quarters as thin as you can. Place in a bowl and toss with half the dressing and the chopped olives.
- Spoon the couscous into a wide bowl or onto a platter and smooth to make an even layer. Arrange the fennel on top, making sure to tip out any dressing from the bottom of the bowl over the fennel and couscous.
- Cut away the peel and pith from the oranges and slice into thin rounds. Tip any juice that runs out of the oranges as you are working with them over the fennel. Arrange the orange slices over the fennel.
- Drizzle the remaining dressing over the oranges. Arrange the halved olives on top, sprinkle with chopped parsley or fennel fronds and serve, or refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 547 milligrams, Sugar 5 grams
ORANGE AND COUSCOUS SALAD
Fresh-tasting, delicious vegetarian salad! Recipe adapted from Complete Vegetarian Cookbook. I usually use a bit less couscous than called for and throw in a whole can of chickpeas.
Provided by stormylee
Categories Oranges
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chop spring onions, bell pepper, and cucumber. Rinse and drain canned chickpeas.
- Prepare couscous according to the instructions on the package (I put the couscous in a bowl, cover with boiling water, and leave to soak for about 15 minutes, then stir with a fork).
- Add spring onions, bell pepper, cucumber, chickpeas and sultanas, stirring to combine. Season generously with salt and pepper.
- Mix dressing ingredients together, pour over couscous mixture and stir to combine.
- Using a sharp knife, remove the peel and pith from the oranges. Cut them into segments, removing all the membrane. You can catch any juice in a bowl and stir it through the salad.
- Arrange the lettuce leaves on plates, divide the couscous mixture between the plates and arrange the orange segments on top. Garnish with mint and serve.
Nutrition Facts : Calories 561.7, Fat 4.2, SaturatedFat 1.6, Cholesterol 5, Sodium 192, Carbohydrate 123.6, Fiber 15.7, Sugar 40.3, Protein 22.3
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