Best 3 Best Couscous Salad Recipes

**Couscous Salad: A Refreshing and Versatile Delight**

Couscous salad is a vibrant and flavorful dish that combines the fluffy texture of couscous with a variety of fresh vegetables, herbs, and spices. It's a versatile dish that can be served as a main course, a side dish, or a light lunch. In this collection of recipes, we'll explore different flavor profiles and ingredients to create a range of delicious couscous salads. From a classic Mediterranean-inspired salad with tomatoes, cucumbers, and feta cheese to a hearty Moroccan salad with roasted vegetables and chickpeas, there's a recipe for every taste and occasion. Whether you're looking for a quick and easy weeknight meal or a refreshing dish for a summer gathering, these couscous salads are sure to impress. With their colorful presentation and delectable flavors, they're a delightful addition to any meal.

Here are our top 3 tried and tested recipes!

TRACIE'S COUSCOUS SALAD

Tracie's Couscous Salad image

Provided by Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 box flavored couscous (garlic or Parmesan), cooked
1 can chickpeas
1 red bell pepper, finely chopped
1/2 Vidalia onion, chopped
1 English cucumber, peeled, seeded, and finely chopped
1 tomato, chopped
1/4 cup fresh parsley leaves, chopped
1/2 cup crumbled feta cheese
Salt and freshly ground black pepper
1/4 cup olive oil
2 to 3 limes, juiced

Steps:

In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

EASY COUSCOUS SALAD

Easy Couscous Salad image

This past summer was very hot and this salad fitted perfectly. Not too heavy, yet filling and above all, easy to make.

Provided by Chef Dudo

Categories Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup chicken broth or 1 cup vegetable broth
3/4 cup couscous
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon mustard
1/2 teaspoon lemon, zest of
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup celery, chopped
1/2 cucumber, seeded and chopped
1/4 cup scallion, chopped
1/4 cup fresh parsley, chopped
salt and pepper (to season)

Steps:

Bring stock to a boil in a heavy saucepan.
Stir in couscous.
Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
Mix well.
Transfer couscous to a large bowl.
Fluff with a fork.
Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
Mix gently.
Pour dressing over mixture and mix again.
Season with salt and pepper.
Can be served luke-warm or chilled.

Nutrition Facts : Calories 206.1, Fat 4.4, SaturatedFat 0.7, Sodium 253.5, Carbohydrate 34.2, Fiber 3.8, Sugar 5.9, Protein 7

SUMMER GARDEN COUSCOUS SALAD

Summer Garden Couscous Salad image

This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

3 medium ears sweet corn, husks removed
1 cup reduced-sodium chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, halved and sliced
1-1/2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

Nutrition Facts :

Tips:

Choose the right couscous. For this salad, it's best to use a medium-grain couscous. It will hold its shape better than a fine-grain couscous, and it will cook more evenly.
Fluff the couscous properly. Once the couscous is cooked, it's important to fluff it with a fork to separate the grains. This will help to prevent the salad from becoming gummy.
Use fresh vegetables. The vegetables in this salad should be fresh and crisp. This will give the salad a bright and flavorful taste.
Don't overdress the salad. A little bit of dressing goes a long way. If you add too much, the salad will become soggy.
Serve the salad chilled. This salad is best served chilled. This will help to keep the vegetables crisp and the flavors fresh.

Conclusion:

This couscous salad is a delicious and refreshing dish that is perfect for a summer meal. It's easy to make, and it's packed with flavor. The combination of the couscous, vegetables, and dressing is sure to please everyone at your table.