Best 4 Couscous Salad With Cinnamon Vinaigrette Recipes

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**Couscous Salad with Cinnamon Vinaigrette: A Delightful Fusion of Flavors**

Embark on a culinary journey with our couscous salad, where North African tradition meets Mediterranean flair. This tantalizing dish is a symphony of textures and flavors, featuring fluffy couscous, crisp vegetables, succulent chicken, and a captivating cinnamon vinaigrette. Join us as we explore this delectable recipe, along with variations that cater to diverse dietary preferences and taste buds. Whether you're a vegetarian seeking a meatless option or a fan of bold flavors craving a spicy kick, we have something for everyone in this comprehensive guide to couscous salad.

Let's cook with our recipes!

COUSCOUS SALAD



Couscous Salad image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

2 cups chicken stock
10 ounces instant couscous
1 teaspoon salt
1/2 teaspoon freshly ground cinnamon
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
1 small red onion, peeled, diced
1 large cucumber, peeled, seeded, diced
1 red bell pepper, cored, seeded, diced
1 bunch green onions, minced
1/4 cup cilantro leaves
Freshly ground black pepper

Steps:

  • In a saucepan, bring the chicken stock to a boil.
  • Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.
  • In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.

OUR FAVORITE LEMON HERB COUSCOUS SALAD



Our Favorite Lemon Herb Couscous Salad image

We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 20m

Yield Makes approximately 8 (1 cup) servings

Number Of Ingredients 12

1 1/2 cups dried Israeli couscous, also called pearl couscous
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/4 cup chopped walnuts, toasted
1/4 cup raisins, we love golden raisins

Steps:

  • Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
  • While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
  • Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg

COUSCOUS SALAD WITH CINNAMON VINAIGRETTE



Couscous Salad With Cinnamon Vinaigrette image

Make and share this Couscous Salad With Cinnamon Vinaigrette recipe from Food.com.

Provided by Blue Plate Special

Categories     Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup canola oil
2 teaspoons ground cinnamon
1 teaspoon ground cumin
2 1/3 cups canned chicken broth
1 (10 ounce) box couscous
3/4 cup dried cranberries or 3/4 cup currants
3 tablespoons shallots, minced
2 tablespoons white wine vinegar
5 green onions, chopped
1 (15 ounce) can garbanzo beans, drained (chick-peas)
5 tablespoons of fresh mint, chopped

Steps:

  • Bring first three ingredients to boil in heavy small saucepan, stirring mixture constantly. Pour into small bowl; cool.
  • Bring broth to boil in heavy medium saucepan.
  • Mix in couscous and cranberries. Cover; remove from heat. Let stand five minutes.
  • Transfer couscous to bowl; fluff with fork. Cool.
  • Whisk shallot and vinegar into oil mixture. Pour over couscous.
  • Mix in green onions, beans and mint.
  • Season with salt and pepper.
  • Serve cold or at room temperature.

COUSCOUS SALAD WITH HONEY VINAIGRETTE



Couscous Salad with Honey Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 30m

Yield 6 to 8 cups

Number Of Ingredients 14

4 cups water
Sea salt, preferably gray salt
1 1/2 cups couscous
1 1/2 tablespoons olive oil
1 pound summer squash, cut in 1/2-inch cubes
Freshly ground black pepper
1 tablespoon finely chopped fresh lemon thyme leaves
1/4 cup honey
1/4 cup cider vinegar
1/2 cup extra-virgin olive oil
1/2 cup white raisins
1 pound English cucumber, peeled, seeded, and cut into 1/2-inch cubes
1 cup fresh arugula, chiffonade
3 tablespoons sliced almonds, toasted in 350 degree F oven for 10 minutes

Steps:

  • Bring 4 cups water and 1 teaspoon salt to a boil. Gradually add the couscous. Return to a boil and let cook for 2 minutes. Remove from the heat, cover, and let stand for 3 minutes.
  • Meanwhile, in a saute pan, heat the olive oil. Add cubed squash. Season with salt and pepper. Saute, stirring often, for about 4 minutes, or until caramelized and crispy. Add the fresh lemon thyme and set aside.
  • In a small saucepan, heat the honey and vinegar until just warm. Whisk in olive oil and season with salt and twist of pepper. Remove from the heat, and add the raisins. Fluff the couscous with a fork.
  • Place the arugula in a serving bowl. Toss with the warm squash, couscous, cucumber and 2 tablespoons of the toasted almonds. Add enough dressing to coat the salad. Season with salt and pepper, and top with the remaining 1 tablespoon of almonds.

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and spices will give your couscous salad the best flavor.
  • Choose a good quality couscous: Look for a couscous that is made with whole wheat or barley flour for a healthier option.
  • Cook the couscous according to the package directions: Be sure to fluff the couscous with a fork before adding it to the salad.
  • Make the vinaigrette in advance: This will give the flavors time to meld together.
  • Add your favorite vegetables and herbs: Some popular choices include tomatoes, cucumbers, bell peppers, onions, parsley, and cilantro.
  • Don't be afraid to experiment: There are many different ways to make a couscous salad, so feel free to customize it to your liking.

Conclusion:

Couscous salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It's a great way to use up leftover vegetables and herbs, and it's also a healthy and filling meal. With so many different variations, there's sure to be a couscous salad that everyone will love.

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