Best 4 Healthy Mediterranean Couscous Salad With Lemon Vinaigrette Recipes
Indulge in the vibrant flavors of the Mediterranean with this healthy and refreshing couscous salad. Bursting with fresh vegetables, herbs, and a zesty lemon vinaigrette, this salad is a delightful blend of textures and tastes.
Packed with nutrients, the couscous salad is a perfect meal for lunch or dinner. The lemon vinaigrette adds a tangy and refreshing touch, while the variety of vegetables and herbs provides a symphony of flavors and colors. With its vibrant presentation and delicious taste, this salad is sure to impress your family and friends.
In this article, you'll find not only the recipe for this delectable couscous salad but also a collection of other Mediterranean-inspired recipes that will transport you to the sun-kissed shores of the Mediterranean Sea. From classic dishes like moussaka and spanakopita to refreshing salads and flavorful dips, these recipes showcase the diverse and delicious cuisine of the region.
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
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.
HEALTHY MEDITERRANEAN COUSCOUS SALAD WITH LEMON VINAIGRETTE
A delicious salad with bold Mediterranean flavors that you can make ahead of time!
Provided by Marilena Leavitt
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Cook couscous in plenty of water, according to the package instructions. Once cooked, drain the water and let the couscous cool a bit then place in a large bowl.
- To the bowl, add the red onion, chickpeas, sun dried tomatoes and olives.
- In a separate, small bowl, mix together the olive oil, lemon zest and juice, grated garlic, sea salt, black pepper and coriander. Pour it over the couscous mixture, to taste (you might not need it all). Toss well to combine. Gently fold in the arugula, sprinkle the Feta over the salad and taste. Adjust the seasoning if necessary, and serve.
ITALIAN SALAD WITH LEMON VINAIGRETTE
For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings (1/2 cup vinaigrette).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your couscous salad. Look for ripe vegetables, tender herbs, and good-quality olive oil.
- Don't overcook the couscous: Couscous only takes a few minutes to cook, so be careful not to overcook it. Overcooked couscous will be mushy and lose its texture.
- Let the couscous cool completely before assembling the salad: This will help prevent the couscous from becoming soggy.
- Use a light hand with the dressing: A little bit of dressing goes a long way, so be careful not to overdo it. You can always add more dressing if needed.
- Taste the salad before serving and adjust the seasonings as needed: You may want to add more lemon juice, salt, or pepper to taste.
Conclusion:
This healthy Mediterranean couscous salad is a delicious and refreshing side dish or main course. It's packed with fresh vegetables, herbs, and flavor. The lemon vinaigrette dressing is light and tangy, and it perfectly complements the couscous and vegetables. This salad is also a great way to use up leftover chicken or fish.
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