Best 4 Warm Cous Cous Vegetable And Feta Salad Recipes
In this delectable culinary adventure, we bring you a symphony of flavors with our Warm Couscous, Vegetable, and Feta Salad. This vibrant dish is a harmonious blend of textures and tastes that will tantalize your palate. The fluffy couscous provides a soft and hearty base, while the medley of roasted vegetables adds a delightful crunch and natural sweetness. Succulent cherry tomatoes burst with juicy goodness, while crisp cucumber and red onion offer a refreshing contrast. Crumbled feta cheese lends a salty tang that perfectly complements the sweetness of the vegetables. Dressed in a zesty lemon-tahini sauce, this salad strikes a perfect balance between tangy and creamy. And for those who crave a touch of heat, a sprinkle of chili flakes adds a subtle kick. With its vibrant colors, tantalizing aromas, and explosion of flavors, this Warm Couscous, Vegetable, and Feta Salad is sure to be a star at your next gathering or a delightful addition to your weekly meal rotation.
**Additional Featured Recipes:**
- **Quinoa Salad with Roasted Vegetables**: Discover a delightful symphony of flavors in this quinoa salad, where tender quinoa meets an array of roasted vegetables. Indulge in a harmonious blend of textures and vibrant colors, all tossed in a tangy lemon-tahini dressing.
- **Mediterranean Chickpea Salad**: Dive into a refreshing Mediterranean-inspired salad featuring chickpeas, crisp vegetables, and a burst of fresh herbs. This vibrant dish is a symphony of colors and textures, tossed in a zesty lemon-tahini dressing.
- **Farro Salad with Roasted Butternut Squash**: Embark on a culinary journey with this flavorful farro salad. Roasted butternut squash adds a touch of sweetness, while a medley of roasted vegetables and tangy dressing elevate this dish to a delightful and wholesome meal.
COUSCOUS SALAD WITH SUN DRIED TOMATO AND FETA
Recipe VIDEO above. A 12 minute, no cook, giant Couscous Salad with sun dried tomato, feta, rocket / arugula, herbs and the added nutty tastiness of chickpeas. My shortcut-flavour tip is to use the oil from the sun dried tomato jar as the dressing - free flavour! The flavour pops from the sun dried tomato and feta are quite intense, so this truly is satisfying to have as a meal, or as a substantial side. This makes quite a lot - serves 5 as a main, or 8 - 10 as a side. Keeps very well.
Provided by Nagi
Number Of Ingredients 16
Steps:
- Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
- Fluff couscous with fork. Cool a bit.
- Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
- Adjust salt and pepper to taste.
- Transfer to serving bowl, sprinkle with feta. Serve.
Nutrition Facts : ServingSize 183 g, Calories 260 kcal
ISRAELI COUSCOUS SALAD
Steps:
- Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
- In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
- When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.
Nutrition Facts : ServingSize 1 (of 4), Calories 319 kcal, Carbohydrate 42 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 13 g
PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS
Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
- While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
- Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
- Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
- To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams
WARM COUS COUS, VEGETABLE AND FETA SALAD
Mouthfuls of crumbly cheese, warm roasted vegetables and cous cous make this a substantial salad for any time of year.
Provided by English_Rose
Categories Grains
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F.
- Place the peppers, zucchini and garlic cloves in a bowl with a little oil and stir to coat everything lightly. Tip into a roasting tin and roast for 30 minutes, until tender.
- Meanwhile, pour 2 1/2 cups boiling water over the cous cous and leave to soak until all the water has been absorbed.
- Remove the vegetables from the oven and discard the garlic cloves.
- Place the peppers in a plastic bag, knot the end and leave for 10 minutes; then peel off the skin and cut the flesh into strips.
- Place the couscous in a large serving bowl. Stir well to break up any lumps and add the warm vegetables, cherry tomatoes, feta and basil.
- Toss together. Whisk all the dressing ingredients together and pour over.
- Serve.
Tips:
- Use fresh, seasonal vegetables: This will ensure that your salad is packed with flavor and nutrients.
- Don't overcook the vegetables: You want them to be tender-crisp, not mushy.
- Use a variety of colors and textures: This will make your salad more visually appealing and interesting to eat.
- Don't be afraid to experiment with different dressings: There are endless possibilities, so find one that you love.
- Make it a meal: Add some grilled chicken, fish, or tofu to your salad to make it a complete meal.
Conclusion:
Warm couscous vegetable and feta salad is a delicious and healthy dish that can be enjoyed for lunch or dinner. It's easy to make and can be tailored to your own preferences. With so many different variations, there's sure to be a warm couscous vegetable and feta salad recipe that you'll love. So next time you're looking for a quick and easy meal, give this recipe a try.
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