Best 5 Nummy Couscous Salad With Dried Fruit Recipes

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Tantalize your taste buds with a delightful journey to the world of couscous salads. These vibrant and flavorful dishes, brimming with textures and colors, offer a symphony of flavors that will leave you craving for more. From the nutty sweetness of dried fruits to the tangy zest of citrus, and the earthy notes of herbs, each recipe promises a unique culinary experience. Whether you seek a light and refreshing side dish or a hearty and wholesome main course, this collection of couscous salads has something to satisfy every palate. Embark on this culinary adventure and discover the endless possibilities of this versatile grain, as we present a range of recipes that cater to various dietary preferences, including vegan, vegetarian, and gluten-free options.

Let's cook with our recipes!

COUSCOUS WITH PISTACHIOS, APRICOTS AND CRANBERRIES



CousCous with Pistachios, Apricots and Cranberries image

This simple shallot vinaigrette over couscous is delicious served either warm or at room temperature for a favorite side dish or vegetarian main dish made straight from simple pantry staples.

Provided by Heidi

Number Of Ingredients 10

2 cups Israeli or pearl couscous
2 cups dried fruit (such as apricots, cranberries or dried cherries, chopped into bite size pieces)
3/4 cup chopped pistachios
1/4 cup mint (chopped)
1/3 cup extra virgin olive oil
2 tablespoons minced shallots
2 teaspoons Dijon mustard
2 tablespoons golden balsamic vinegar
1-2 teaspoons honey (to taste)
Kosher salt and freshly ground black pepper

Steps:

  • Cook the couscous according to the package directions. Fluff the couscous and add it to a large bowl with the chopped fruit, pistachios and mint. To a small mason jar, add the olive oil, shallots, Dijon mustard, balsamic vinegar, honey, and a few pinches of kosher salt and freshly ground black pepper. Shake the dressing well and add more honey and salt and pepper to taste. Pour over the coucous mixture, and stir to combine. The salad can be eaten warm or cold. If cold, allow 1-2 hours up to overnight in the refrigerator for the flavors to meld.

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES



Curried Couscous Salad with Dried Sweet Cranberries image

For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.

Provided by Dave Lieberman

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

Steps:

  • Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
  • Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
  • Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

COUSCOUS SALAD WITH TOMATOES AND MINT



Couscous Salad with Tomatoes and Mint image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional

Steps:

  • Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
  • Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
  • Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT



Middle Eastern Couscous with Dried Fruit image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup raisins
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon coriander
1 1/2 cups packaged couscous
2 cups boiling water
3/4 teaspoon salt

Steps:

  • In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)

FRUITY COUSCOUS SALAD



Fruity Couscous Salad image

To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.

Provided by Ben S.

Categories     Salad     Pasta Salad     Fruit Pasta Salad Recipes

Yield 8

Number Of Ingredients 8

1 ⅓ cups dry couscous
⅔ cup slivered almonds
½ cup packed dried apricots, chopped
⅔ cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
1 cup water for 1 minute
1 teaspoon cumin
3 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Steps:

  • Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g

Tips:

  • Feel free to use other dried fruits, such as raisins, currants, or apricots.
  • To make the salad more hearty, add some cooked chicken or chickpeas.
  • For a vegan version of the salad, use vegetable broth instead of chicken broth.
  • If you don't have any fresh herbs, use 1 teaspoon of dried thyme or oregano.
  • Serve the salad warm or at room temperature.

Conclusion:

This nummy couscous salad with dried fruit is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone at your table.

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