Best 5 Toasted Israeli Couscous Salad Recipes
Tantalize your taste buds with a culinary journey to the Mediterranean with our toasted Israeli couscous salad recipes. Discover a vibrant symphony of flavors and textures as you embark on a delightful exploration of this versatile grain. From a refreshing lemon-herb dressing to a medley of roasted vegetables, each recipe promises a unique and satisfying experience.
Indulge in the classic Israeli couscous salad, a delightful combination of toasted couscous, fresh herbs, and tangy dressing. For a more vibrant twist, try the roasted vegetable couscous salad, where colorful vegetables like zucchini, bell peppers, and cherry tomatoes add a burst of flavor and color.
If you're craving a protein-packed meal, look no further than the chicken and couscous salad. Tender pieces of chicken, crisp vegetables, and a zesty lemon-tahini dressing come together in perfect harmony. And for a vegetarian feast, the roasted sweet potato and couscous salad offers a delightful blend of sweet and savory flavors, with a hint of smokiness from roasted sweet potatoes.
Each recipe is carefully crafted to showcase the versatility of Israeli couscous, a grain that offers a delightful nutty flavor and a satisfying bite. With its quick cooking time and ability to absorb delicious flavors, Israeli couscous makes for an ideal base for a variety of salads. So, embark on this culinary adventure and let your taste buds experience the magic of toasted Israeli couscous salad.
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Make and share this Toasted Israeli Couscous Salad with Grilled Summer Vegetables recipe from Food.com.
Provided by Mirj2338
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
- Season with salt and pepper.
- Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
- Preheat the grill.
- Remove the vegetables from the marinade and grill the vegetables until just cooked through.
- Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
- Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
- Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
- Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
- Serve at room temperature.
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature. Serves: 12; Calories: 276; Total Fat: 11.5 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 37 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 141 milligrams Read more at: http://www.foodnetwork.com/recipes/bobby-flay/toasted-israeli-couscous-salad-with-grilled-summer-vegetables-recipe.html?oc=linkback
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Number Of Ingredients 0
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 182
TOASTED ISRAELI COUSCOUS SALAD
Categories Bean
Number Of Ingredients 18
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature. Read more at: http://www.foodnetwork.com/recipes/bobby-flay/toasted-israeli-couscous-salad-with-grilled-summer-vegetables-recipe2.html?oc=linkback
Tips:
- Use Israeli couscous: This type of couscous is larger and has a chewier texture than regular couscous, which makes it ideal for salads.
- Toast the couscous before cooking: Toasting the couscous in a dry skillet before cooking it gives it a nutty flavor and helps prevent it from becoming mushy.
- Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Some good options include tomatoes, cucumbers, bell peppers, onions, and zucchini.
- Add some herbs: Herbs like parsley, cilantro, and basil add a fresh flavor to the salad.
- Use a citrusy dressing: A citrusy dressing, such as a lemon-tahini dressing or a vinaigrette made with orange juice, helps to brighten up the salad and balance out the flavors.
Conclusion:
Toasted Israeli couscous salad is a delicious and versatile dish that can be served as a side dish or a main course. It's a great way to use up leftover vegetables and herbs, and it's also a healthy and filling meal. So next time you're looking for a quick and easy salad recipe, give this one a try!
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