Best 4 Spicy Tropical Couscous Salad Recipes
Embark on a culinary adventure with our tantalizing Spicy Tropical Couscous Salad, a vibrant symphony of flavors that will transport your taste buds to a tropical paradise. This delectable dish seamlessly blends the zest of aromatic spices with the sweetness of tropical fruits, creating a harmonious balance that is sure to impress.
Our first recipe introduces the classic Spicy Tropical Couscous Salad, a symphony of flavors that combines the nutty flavor of couscous with a medley of fresh and zesty ingredients. The salad is infused with a vibrant dressing made from lime, cilantro, and serrano peppers, creating a harmonious blend of tangy, spicy, and refreshing notes.
For those seeking a vegan alternative, our second recipe offers a delightful Vegan Spicy Tropical Couscous Salad. This vibrant dish showcases the power of plant-based ingredients, featuring a flavorful combination of quinoa, chickpeas, and a variety of fresh vegetables. The zesty dressing, made with lemon, cilantro, and a touch of sweetness from agave syrup, perfectly complements the hearty grains and crisp vegetables.
If you're craving a gluten-free option, our third recipe presents a delectable Gluten-Free Spicy Tropical Couscous Salad. This vibrant dish utilizes cauliflower rice as a gluten-free alternative to couscous, creating a light and fluffy base for the salad. The dressing, crafted from orange, cilantro, and a hint of honey, adds a delightful citrusy and tangy touch to the overall flavor profile.
No matter your dietary preferences, our trio of Spicy Tropical Couscous Salad recipes offers a delectable adventure for your taste buds. From the classic to the vegan and the gluten-free variations, each recipe promises a unique and unforgettable culinary experience. Embrace the vibrant flavors of the tropics and prepare to tantalize your senses with these extraordinary salad creations.
SPICY COUSCOUS SALAD
This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Side dish
Time 10m
Number Of Ingredients 9
Steps:
- Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.
Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.14 milligram of sodium
SPICY CURRIED COUSCOUS (MENDOCINO FARMS COPYCAT)
This spicy curried couscous salad is incredibly delicious and can be served with any sandwich. This salad is spicy and tangy in the best way. This is a gourmet side salad, not your typical side salad.
Provided by Ayra
Categories Side Dish
Number Of Ingredients 14
Steps:
- First cook the couscous using the instructions from the package. Once done rinse with cold water, drain, place it in a large bowl, and set aside.
- Turn on the oven to 450 degrees.
- In a small bowl, place all the spices and mix well.
- In a large bowl, toss the cauliflower with oil, then add the spices and toss well until the cauliflower is covered with the spice mixture.
- Spread out the cauliflower on a baking sheet and place in the oven until browned, about 15 minutes. You want the edges to be browned and the cauliflower a little crunchy. Remove the cauliflower and place it in the bowl with the couscous.
- On the same baking sheet spread out the carrots and toss with the leftover spices left on the baking sheet. Place in the oven for about 10 minutes. Remove the carrots from the oven and place it in the bowl with the couscous and cauliflower.
- Next, fold in the mayonnaise, lime juice, cilantro, and toss until well combined. At this point you can add more salt, brown sugar, or cayenne to taste. Cover it and refrigerate it until you're ready to serve.
Nutrition Facts : Calories 433 kcal, Carbohydrate 31 g, Protein 5 g, Fat 32 g, SaturatedFat 3 g, Sodium 646 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
SPICY MEXICAN COUSCOUS SALAD
A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog.
Provided by Caroline Cooks
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the couscous per package directions.
- Add the cumin, black beans, and chopped vegetables and herbs.
- Whisk together the dressing ingredients and pour over couscous.
- Toss lightly until well distributed.
JERK CHICKEN WITH TROPICAL COUSCOUS
Caribbean cuisine brightens up our weeknights thanks to its bold colors and flavors. Done in less than 30 minutes, this chicken is one of my go-to easy meals. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Drain mixed fruit, reserving 1/4 cup syrup. Chop fruit., Toss chicken with jerk seasoning. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-5 minutes. Remove from pan, reserving drippings., In same pan, saute peppers and green onions in drippings 2 minutes. Add broth, 1 tablespoon cilantro, lime juice, salt, reserved syrup and chopped fruit; bring to a boil. Stir in couscous; reduce heat to low. Place chicken on top; cook, covered, until liquid is absorbed and chicken is heated through, 3-4 minutes. Sprinkle with remaining cilantro. Serve with lime wedges.
Nutrition Facts : Calories 411 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 628mg sodium, Carbohydrate 57g carbohydrate (19g sugars, Fiber 7g fiber), Protein 31g protein.
Tips:
- Mise en place: Chop all the vegetables and herbs before starting to cook. This will make the assembly process much quicker and easier.
- Use fresh, ripe ingredients: The quality of your ingredients will greatly impact the flavor of the salad. Choose fresh, ripe vegetables and herbs for the best results.
- Don't overcrowd the pan: When cooking the couscous, be sure not to overcrowd the pan. This will prevent the couscous from cooking evenly.
- Adjust the spice level to your taste: The amount of chili peppers you use in this recipe is up to you. If you don't like spicy food, you can omit the chili peppers altogether or use a milder variety.
- Serve immediately: This salad is best served immediately after it is made. The couscous will start to absorb the dressing and become soggy if it sits for too long.
Conclusion:
This spicy tropical couscous salad is a delicious and refreshing dish that is perfect for summer gatherings. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a healthy and flavorful salad, give this recipe a try. You won't be disappointed!
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