Best 2 Roast Beef And Couscous Salad Recipes

**Roast Beef and Couscous Salad: A Flavorful and Easy-to-Make Meal**

Welcome to a culinary journey where flavors dance and textures harmonize. Discover the delightful combination of Roast Beef and Couscous Salad, a dish that tantalizes the taste buds with its succulent beef, fluffy couscous, and a medley of vibrant vegetables. This wholesome and satisfying meal is not only a feast for the senses but also a breeze to prepare. Get ready to embark on a culinary adventure with our collection of recipes, each offering unique variations to suit your preferences. From a classic Roast Beef and Couscous Salad bursting with fresh herbs to a hearty and flavorful Moroccan-Spiced Roast Beef and Couscous Salad, we have something for every palate.

Here are our top 2 tried and tested recipes!

TOASTED COUSCOUS SALAD

Toasted Couscous Salad image

Provided by Guy Fieri

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons red wine vinegar
1 tablespoon honey
1/4 teaspoon Dijon mustard
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 cups couscous
Kosher salt
1 1/2 cups cherry tomatoes, quartered
3/4 cup crumbled feta
1/4 cup rough chopped fresh Italian parsley
4 scallions, finely sliced
1 hothouse cucumber, seeded and chopped
1 small red onion, diced

Steps:

For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.

VEGETABLE COUSCOUS SALAD

Vegetable Couscous Salad image

This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. -Patricia Levenson, SANTA ANA, California

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 22

Ingredients

1/2 cup olive oil
1/3 cup balsamic vinegar
4 teaspoons capers, drained
4 teaspoons lemon juice
2 garlic cloves, minced
3/4 teaspoon Dijon mustard
1-1/4 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 package (10 ounces) uncooked couscous
2 medium zucchini or yellow summer squash, halved lengthwise
2 medium sweet yellow or red peppers, quartered
1 Japanese eggplant, halved lengthwise
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grape tomatoes, halved
1/2 cup Greek olives, pitted and sliced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

Nutrition Facts : Calories 272 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

To ensure the juiciness and flavor of the roast beef, use a high-quality cut of meat and cook it to your desired doneness.
For a flavorful marinade, combine herbs, spices, and olive oil, and let the beef marinate for at least 30 minutes before cooking.
Roast the beef in a preheated oven at a high temperature for a quick sear, then reduce the heat to finish cooking the beef evenly.
Allow the roast beef to rest for 10-15 minutes before slicing, as this helps redistribute the juices and results in a more tender and flavorful roast.
Use a variety of fresh vegetables for the couscous salad, such as tomatoes, cucumbers, and bell peppers, to create a colorful and vibrant dish.
Fluff the couscous with a fork before adding it to the salad to ensure that it is light and airy.
Use a flavorful dressing made with olive oil, lemon juice, and herbs to enhance the taste of the salad.
Top the salad with crumbled feta cheese, chopped nuts, or fresh herbs for an extra layer of flavor and texture.

Conclusion:

This roast beef and couscous salad is a delicious and satisfying dish that is perfect for a summer meal. The tender and juicy roast beef, combined with the flavorful couscous salad, creates a well-balanced and satisfying dish. The salad is also a great way to use up leftover roast beef, making it a versatile and economical meal option. With its ease of preparation and delicious flavors, this roast beef and couscous salad is sure to become a favorite in your household.