Best 3 Couscous Salad With Lemon Vinaigrette Recipes
Escape the ordinary with a vibrant and tantalizing dish that captures the essence of freshness and flavor – couscous salad with lemon vinaigrette. This delightful culinary creation is a symphony of textures and tastes, featuring fluffy couscous, crisp vegetables, and a tangy, aromatic dressing.
Indulge in a delightful journey of flavors with our curated collection of recipes, each offering a unique twist on this classic dish. From a refreshing Mediterranean-inspired salad bursting with sun-kissed tomatoes, cucumbers, and feta cheese, to a hearty and flavorful roasted vegetable couscous adorned with grilled chicken, there's a recipe to suit every palate.
For those seeking a vegan delight, embark on a culinary adventure with our vibrant Moroccan-spiced couscous salad, a symphony of roasted vegetables, chickpeas, and dried fruit, delicately seasoned with a blend of aromatic spices. And for a taste of the Orient, try our exotic Asian-style couscous salad, where succulent shrimp, crunchy peanuts, and a sweet and tangy dressing come together in perfect harmony.
Whether you're a seasoned chef or a culinary novice, our step-by-step guides and detailed instructions will empower you to recreate these delectable dishes with ease. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that promises to tantalize your senses and leave you craving for more.
OUR FAVORITE LEMON HERB COUSCOUS SALAD
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
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 HONEY VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 6 to 8 cups
Number Of Ingredients 14
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.
TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE
Steps:
- Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
- Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
- Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have any lemon juice on hand, you can use white wine vinegar or apple cider vinegar instead.
- Add some crumbled feta cheese or goat cheese to the salad for extra flavor and texture.
- If you're short on time, you can use pre-cooked couscous instead of cooking it yourself.
- Serve the salad immediately after making it, or store it in the refrigerator for up to 2 days.
Conclusion:
This couscous salad with lemon vinaigrette is a light, refreshing, and flavorful dish that's perfect for summer gatherings. It's also a great way to use up leftover couscous. The lemon vinaigrette adds a bright, tangy flavor to the salad, and the fresh herbs and vegetables add color and texture. This salad is sure to be a hit at your next potluck or barbecue.
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