Embark on a culinary journey to the sun-kissed shores of the Mediterranean with this delightful couscous salad recipe. This vibrant dish is a symphony of flavors and textures, featuring fluffy couscous as its base, complemented by an array of fresh vegetables, herbs, and tangy dressing. The crisp crunch of cucumbers, the sweetness of cherry tomatoes, the aromatic freshness of parsley and mint, and the briny bite of feta cheese create a harmonious medley that tantalizes your taste buds.
Indulge in the classic Mediterranean flavors with our authentic recipe, or explore creative variations that add a unique twist to this versatile dish. From a hearty chicken and vegetable-packed couscous salad perfect for a satisfying lunch to a refreshing vegan version bursting with colorful roasted vegetables, we have a recipe for every palate.
Prepare to be captivated by the zesty lemon-herb dressing that brings all the ingredients together, enhancing their individual flavors and creating an irresistible symphony of taste. With its vibrant colors, delectable flavors, and customizable options, this Mediterranean couscous salad is sure to become a favorite in your kitchen, enjoyed by family and friends alike.
MEDITERRANEAN COUSCOUS AND LENTIL SALAD
Steps:
- In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
- In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, stir in remaining ingredients and season with salt and pepper.
MEDITERRANEAN COUSCOUS SALAD
Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
- In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
- In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
- Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 0 g
MEDITERRANEAN LEMON COUSCOUS SALAD
Make and share this Mediterranean Lemon Couscous Salad recipe from Food.com.
Provided by stephanie
Categories African
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook couscous in 1 cup of water.
- Cool to room temperature.
- Whisk together lemon juice and olive oil.
- Pour over other ingredients combining well.
- Season with fresh pepper.
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.
MEDITERRANEAN COUSCOUS SALAD
This delicious salad will delight the whole family.
Provided by anonymous
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 19
Steps:
- Make a dressing by whisking together the lemon juice, 2 tablespoons olive oil, tahini paste, mint, asafoetida powder, and parsley; season with salt and pepper. Set aside.
- Combine the water with 1 teaspoon salt and 2 tablespoons olive oil in a saucepan; bring to a boil over medium heat. Remove from heat and stir the couscous into the water; cover for 10 minutes.
- Place the couscous in a large bowl. Mix the diced tomato, red bell pepper, green bell pepper, green beans, chickpeas, cucumber, olives, and peanuts into the couscous. While stirring, slowly pour the dressing into the mixture. Serve immediately.
Nutrition Facts : Calories 369 calories, Carbohydrate 44.2 g, Fat 17.7 g, Fiber 5.1 g, Protein 9.9 g, SaturatedFat 2.5 g, Sodium 722.2 mg, Sugar 1.6 g
MEDITERRANEAN COUSCOUS SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.
- Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.
- For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.
- Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.
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.
SEA-AND-SHORE BISON KABOBS WITH MEDITERRANEAN COUSCOUS SALAD
Colorful skewers of bison sirloin steak, tender sea scallops, mushrooms, zucchini, and cherry tomatoes are grilled and served with a Greek-inspired couscous salad in this gourmet recipe.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 1h13m
Yield 8
Number Of Ingredients 19
Steps:
- For brush-on, stir together oil, lemon juice, lemon zest, garlic, salt, and thyme in a small bowl; set aside.
- Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. On eight 10-inch skewers,* alternately thread scallops, cherry tomatoes, and zucchini, leaving 1/4 inch between pieces.
- On eight 10-inch skewers,* alternately thread bison sirloin steak pieces, mushrooms, and bell pepper, leaving 1/4 inch between pieces.
- For gas or charcoal grill, place bison skewers on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness, turning once and brushing with brush-on. Grill scallop skewers beside bison skewers for 5 to 6 minutes or until scallops are opaque, turning once and brushing with brush-on. Serve with Mediterranean Couscous Salad.
- Mediterranean Couscous Salad: Bring broth to boiling in a medium saucepan. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork. Transfer to a large bowl. Let stand at room temperature for 10 minutes. Stir in chopped tomato, cucumber, onion, and feta cheese. Toss with vinaigrette.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 28.3 g, Cholesterol 73.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 3.2 g, Sodium 910.8 mg, Sugar 3.1 g
Tips:
- For the best flavor, use high-quality ingredients. Look for fresh vegetables, ripe tomatoes, and flavorful herbs.
- If you don't have time to cook the couscous ahead of time, you can use instant couscous. Just follow the package directions for cooking.
- Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or zucchini.
- If you're serving the salad as a main course, you can add some grilled chicken, fish, or tofu.
- For a vegan version of the salad, omit the feta cheese.
Conclusion:
This Mediterranean couscous salad is a delicious and healthy dish that is perfect for a summer meal. It's packed with fresh vegetables, herbs, and flavor. The salad is also easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and refreshing meal, give this Mediterranean couscous salad a try.
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