Best 3 Israeli Couscous And Quinoa Salad Recipes
Tantalize your taste buds with a culinary journey to the heart of the Middle East with our delectable Israeli couscous and quinoa salad. This vibrant and flavorful dish is a delightful blend of textures and flavors, featuring fluffy Israeli couscous, protein-packed quinoa, crisp vegetables, and a zesty dressing. Whether you're hosting a festive gathering or seeking a wholesome weeknight meal, this versatile salad has something for everyone. From the classic Israeli couscous salad to the Mediterranean-inspired quinoa salad with roasted vegetables and feta cheese, our collection of recipes offers a range of options to suit your preferences.
**Israeli Couscous Salad:** This traditional Israeli dish is a celebration of fresh, vibrant ingredients. Tender Israeli couscous forms the base, complemented by a medley of colorful vegetables such as sweet bell peppers, refreshing cucumbers, juicy tomatoes, and aromatic red onions. A zesty dressing made with olive oil, lemon juice, fresh herbs, and a touch of cumin brings all the flavors together, creating a harmonious balance of tangy, savory, and herbaceous notes.
**Quinoa Salad with Roasted Vegetables:** This hearty and wholesome salad combines the goodness of quinoa with a delightful array of roasted vegetables. Fluffy quinoa is tossed with tender roasted broccoli florets, sweet and smoky roasted red peppers, earthy roasted zucchini, and crisp roasted chickpeas. A flavorful dressing made with tahini, lemon juice, garlic, and a hint of paprika adds a creamy and tangy touch, while fresh herbs provide a burst of aromatic freshness.
**Mediterranean Quinoa Salad with Feta Cheese:** Experience the vibrant flavors of the Mediterranean with this colorful and flavorful quinoa salad. Fluffy quinoa is combined with a symphony of fresh vegetables, including juicy tomatoes, crisp cucumbers, sweet red onions, and briny olives. Crumbled feta cheese adds a tangy and creamy element, while a tangy dressing made with olive oil, red wine vinegar, and fresh herbs ties all the flavors together, creating a delightful and refreshing salad that's perfect for any occasion.
**Additional Recipe Variations:**
* **Israeli Couscous Salad with Chickpeas and Feta:** Add a protein boost to your salad with the addition of chickpeas and tangy feta cheese.
* **Quinoa Salad with Avocado and Black Beans:** Create a creamy and flavorful twist by adding ripe avocado and black beans to your quinoa salad.
* **Israeli Couscous Salad with Dried Fruits and Nuts:** Introduce a sweet and crunchy element to your salad with a mix of dried fruits and nuts.
These versatile recipes offer endless possibilities for customization, allowing you to create a salad that perfectly matches your taste preferences and dietary needs. So, gather your ingredients and embark on a culinary adventure with our irresistible Israeli couscous and quinoa salad recipes!
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
ISRAELI COUSCOUS SALAD
A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.
Provided by The Natalie Method
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
- While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
- Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.
Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g
SUMMER SALAD BY THE LAKE
I came up with this recipe to show appreciation to all the teachers at my son's school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. -Ramya Ramamurthy, Fremont, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 425°. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a parchment-lined 15x10x1-in. baking pan. Bake until dark golden brown, about 15 minutes. Transfer to a large bowl., Meanwhile, in a small saucepan, bring water, oil and salt to a boil. Stir in couscous and quinoa. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes., Transfer the couscous and quinoa to the bowl with roasted pepper mixture. Stir in the remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.
Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 700mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
Tips:
- Use fresh, high-quality ingredients for the best flavor and texture.
- Rinse the quinoa thoroughly before cooking to remove any bitter saponins.
- Cook the quinoa according to the package directions, then fluff it with a fork.
- While the quinoa is cooking, prepare the vegetables and herbs.
- Toast the pine nuts in a dry skillet over medium heat until golden brown.
- To make the dressing, whisk together the lemon juice, olive oil, honey, salt, and pepper.
- Combine the cooked quinoa, vegetables, herbs, pine nuts, and dressing in a large bowl.
- Season to taste with additional salt and pepper, if desired.
- Serve the salad warm or at room temperature.
Conclusion:
This Israeli couscous and quinoa salad is a delicious and healthy side dish that is perfect for summer gatherings. It is packed with flavor and texture, and it is also very easy to make. With a few simple ingredients and a little bit of time, you can create a dish that will impress your friends and family.
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