Best 6 Couscous Salad With Olives Raisins Recipes

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Tantalize your taste buds with a delightful culinary journey into the world of couscous salad, a vibrant and flavorful dish that embodies the essence of Mediterranean cuisine. This tantalizing salad boasts a symphony of textures and flavors, featuring fluffy couscous grains, succulent olives, plump raisins, crisp cucumbers, and aromatic herbs, all harmoniously blended in a refreshing vinaigrette dressing. Discover two enticing variations of this classic salad: a traditional Moroccan-inspired recipe bursting with the warmth of cumin and paprika, and a vibrant Greek-inspired version featuring the tangy zest of lemon and the savory depth of feta cheese. Embark on this culinary adventure and savor the vibrant flavors of the Mediterranean, one bite at a time.

Here are our top 6 tried and tested recipes!

COUSCOUS SALAD WITH OLIVES & RAISINS



Couscous Salad with Olives & Raisins image

There's plenty to like in this recipe, and you'll want to pair it with your next special meal.-Mya Zeronia, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 cups vegetable stock
1 package (10 ounces) couscous
2 tablespoons olive oil
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, seeded and chopped
3/4 cup sliced Greek olives
2/3 cup raisins
4 teaspoons finely chopped fresh mint

Steps:

  • In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until stock is absorbed. Fluff with a fork. Cool completely., In a small bowl, whisk oil, lemon zest, lemon juice, salt and pepper until blended; stir into couscous. Stir in remaining ingredients.

Nutrition Facts :

ISRAELI COUSCOUS WITH RAISINS



Israeli Couscous with Raisins image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.

COUSCOUS WITH CARROTS AND RAISINS



Couscous with Carrots and Raisins image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 cups, 4 to 6 servings

Number Of Ingredients 9

3 medium carrots, peeled and thinly sliced (about 1/4-inch thick) (1 1/4 cups)
1 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 1/2 cups water
2/3 cup golden raisins
1 1/2 cups couscous

Steps:

  • Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
  • When ready to serve, fluff the couscous with a fork.

COUSCOUS SALAD WITH BROCCOLI AND RAISINS



Couscous Salad with Broccoli and Raisins image

Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8

Coarse salt and ground pepper
1/3 cup whole-wheat couscous
1 cup small broccoli florets (2 ounces)
1/2 cup canned chickpeas, drained and rinsed
2 tablespoons golden raisins
1/4 cup crumbled feta cheese (1 ounce)
2 teaspoons extra-virgin olive oil
1 tablespoon red-wine vinegar

Steps:

  • In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl.
  • Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.

MOROCCAN COUSCOUS WITH RAISINS



Moroccan Couscous With Raisins image

Make and share this Moroccan Couscous With Raisins recipe from Food.com.

Provided by little_wing

Categories     Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 teaspoon salt
1/4 cup dark seedless raisins
1 tablespoon unsalted butter
1 cup couscous
1/4 cup toasted pine nuts

Steps:

  • In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
  • Stir in couscous; remove from heat.
  • Add pine nuts, then cover.
  • Let stand 5 minutes.
  • Using a fork, fluff couscous and place in a serving bowl.

COUSCOUS SALAD WITH PEPPERS, OLIVES, AND PINE NUTS



Couscous Salad with Peppers, Olives, and Pine Nuts image

Categories     Fruit     Nut     Olive     Pepper     Side     Vegetarian     Low Cal     Pine Nut     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8 as a side dish

Number Of Ingredients 13

2 cups water
1/3 cup currants or raisins
3/4 teaspoon salt
4 tablespoons olive oil (preferably extra-virgin)
1 1/2 cups couscous
2 large garlic cloves, minced
1 small onion, chopped fine
2 tablespoons red-wine vinegar
3 red bell peppers, roasted (procedure follows) and chopped
a 3-ounce jar small pimiento-stuffed green olives (1/2 cup packed), drained and sliced thin
2 tablespoons drained capers
1/2 cup pine nuts, toasted lightly
1/2 cup finely chopped fresh parsley leaves (preferably flat-leafed)

Steps:

  • In a small saucepan bring water to a boil with currants or raisins, salt, and 1 tablespoon oil. Stir in couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to bowl.
  • In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Stir onion mixture into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 tablespoon oil, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
  • To roast peppers:
  • Using a long-handled fork, char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

Tips:

  • Use high-quality ingredients: Fresh vegetables, flavorful olives, plump raisins, and a good-quality olive oil will make all the difference in the taste of your couscous salad.
  • Cook the couscous according to the package directions: This will ensure that the couscous is properly cooked and has the right texture.
  • Let the couscous cool before adding the other ingredients: This will help to prevent the salad from becoming mushy.
  • Add the ingredients to the couscous in stages: This will help to ensure that all of the flavors are evenly distributed throughout the salad.
  • Taste the salad before serving and adjust the seasonings as needed: You may want to add more salt, pepper, or lemon juice to taste.

Conclusion:

This couscous salad is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for potlucks, picnics, and summer gatherings. With its bright flavors and healthy ingredients, this salad is sure to be a hit with everyone who tries it.

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