Best 5 Couscous Salad With Tomatoes And Mint Recipes
**Indulge in the Refreshing Medley of Couscous Salad with Tomatoes and Mint**
As the sun begins to shine brighter and the days grow longer, it's time to embrace the vibrant flavors of summer. Our couscous salad is a delightful symphony of textures and tastes, perfectly capturing the essence of the season. Couscous, a North African staple, forms the base of this refreshing dish. We've paired it with juicy, sun-ripened tomatoes, adding a burst of sweetness and color. Fresh mint, with its invigorating aroma, brings a touch of herbal freshness. The zesty lemon-tahini dressing ties all the elements together, creating a harmonious balance of flavors.
But that's not all! Our article offers a diverse collection of recipes that showcase the versatility of couscous. From a hearty Moroccan-inspired chicken couscous to a light and flavorful Mediterranean couscous salad, each recipe promises a unique culinary journey. With step-by-step instructions and helpful tips, we'll guide you through creating these delectable dishes, ensuring success in your kitchen. So, let's embark on a culinary adventure and savor the vibrant flavors of couscous in all its glory!
ISRAELI COUSCOUS SALAD
Steps:
- Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
- In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
- When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.
Nutrition Facts : ServingSize 1 (of 4), Calories 319 kcal, Carbohydrate 42 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 13 g
COUSCOUS WITH SUN-DRIED TOMATOES, FETA CHEESE, AND MINT
Make and share this Couscous With Sun-Dried Tomatoes, Feta Cheese, and Mint recipe from Food.com.
Provided by mollyvf
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook couscous.
- Transfer couscous to large bowl and add peas, sun-dried tomatoes, reserved oil, feta cheese, and mint.
- Toss to combine.
- Season with salt and pepper.
- Serve warm or chilled.
Nutrition Facts : Calories 96.9, Fat 5.1, SaturatedFat 2.4, Cholesterol 12.6, Sodium 236.8, Carbohydrate 9.2, Fiber 2.7, Sugar 2.5, Protein 4.8
COUSCOUS SALAD WITH CHERRY TOMATOES
Israeli couscous stands in for pasta in this lighter version of a classic summer salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of salted water to a boil. Meanwhile, toast couscous in a small saute pan over medium heat, moving pan in a circular motion, until evenly browned, about 7 minutes. Immediately add couscous to boiling water, and cook, stirring occasionally, until just tender, about 6 minutes. Drain, and rinse under cold water until cool.
- Place couscous, tomatoes, basil, shallots, vinegar, oil, 1 1/2 teaspoons salt, and the pepper in a large bowl. Mix well, and let stand at room temperature until ready to serve, at least 15 minutes (or up to 1 hour). Stir well, and garnish with basil.
MINTED MEDITERRANEAN COUSCOUS SALAD
Categories Salad Olive Feta Mint Bell Pepper Summer Couscous Lettuce Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly.
- Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper.
- Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.
TOMATO, BASIL AND COUSCOUS SALAD
Categories Salad Tomato Side Low Cal Basil Summer Couscous Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.
- Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.
Tips:
- Use fresh, ripe tomatoes for the best flavor. If you don't have fresh tomatoes, you can use canned diced tomatoes, but be sure to drain them well before using.
- Add some chopped fresh herbs, such as basil, oregano, or thyme, to the salad for extra flavor.
- If you don't have any lemon juice, you can use white wine vinegar or apple cider vinegar instead.
- Serve the salad immediately, or chill it for a few hours before serving. The flavors will meld together and the salad will be even more delicious.
Conclusion:
This couscous salad with tomatoes and mint is a refreshing and flavorful side dish that is perfect for summer gatherings. It is also a healthy and easy-to-make dish that can be enjoyed by people of all ages. So next time you are looking for a light and delicious salad, give this couscous salad a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
