Best 2 Susans Couscous Salad Recipes

Tantalize your taste buds with Susan's Couscous Salad, a delightful blend of flavors and textures that will elevate your culinary experience. This versatile dish, suitable for vegetarians and easily adaptable for vegans, offers a symphony of tastes and a burst of colors. With step-by-step instructions for both the classic and vegan versions, this recipe caters to various dietary preferences. Dive into the vibrant world of Susan's Couscous Salad, where aromatic spices, fresh herbs, and a medley of vegetables come together in perfect harmony. Explore the vibrant flavors of Mediterranean cuisine as you embark on this culinary journey, creating a dish that will surely become a staple in your recipe collection.

Here are our top 2 tried and tested recipes!

OUR FAVORITE LEMON HERB COUSCOUS SALAD

Our Favorite Lemon Herb Couscous Salad image

We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.

Provided by Adam and Joanne Gallagher

Categories Side Dish

Time 20m

Yield Makes approximately 8 (1 cup) servings

Number Of Ingredients 12

Ingredients

1 1/2 cups dried Israeli couscous, also called pearl couscous
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/4 cup chopped walnuts, toasted
1/4 cup raisins, we love golden raisins

Steps:

Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg

PEARL COUSCOUS SALAD

Pearl Couscous Salad image

This is a take-off of a pricey deli salad that my family loves. Using ingredients at home, it is much more affordable so we can enjoy it more often. Store salad in the fridge, covered, for up to a week.

Provided by Susan

Categories Salad 100+ Pasta Salad Recipes

Time 8h50m

Yield 6

Number Of Ingredients 19

Ingredients

5 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
2 ½ cups water
½ cup French lentils
water to cover
2 Roma (plum) tomatoes, diced
1 small cucumber, seeded and diced
1 red bell pepper, diced
½ cup dried cranberries
½ cup golden raisins
⅓ cup diced red onion
¼ cup 1/2-inch slices of fresh chives
2 tablespoons chopped flat-leaf parsley, or more to taste
1 green onion, thinly sliced
1 teaspoon ground sumac
¼ cup olive oil
2 lemons, juiced
2 tablespoons honey, or more to taste
salt and ground black pepper to taste

Steps:

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.

Nutrition Facts : Calories 560.3 calories, Carbohydrate 82.2 g, Fat 21 g, Fiber 9.9 g, Protein 12.7 g, SaturatedFat 2.9 g, Sodium 42.8 mg, Sugar 22 g

Tips:

For a flavorful salad, use high-quality couscous. Look for brands that are made with 100% durum wheat semolina.
Rinse the couscous before cooking. This will help to remove any dirt or debris.
Cook the couscous according to the package directions. Be sure to use the correct amount of water or broth.
Let the couscous cool slightly before adding the other ingredients. This will help to prevent the salad from becoming too mushy.
Season the salad to taste with salt, pepper, and other desired seasonings.
Add a variety of vegetables, herbs, and nuts to the salad for a colorful and flavorful dish.
Serve the salad immediately or chill it for later.

Conclusion:

Susan's Couscous Salad is a delicious and versatile dish that can be served as a main course or side dish. It is also a great way to use up leftover vegetables. With its bright colors and flavorful ingredients, this salad is sure to be a hit at your next gathering.