Best Casbah Couscous Salad Recipes

CASBAH COUSCOUS SALAD

Casbah CousCous Salad image

Found this on the side of the couscous box, but made a few changes. This recipe makes enough to bring to a potluck or picnic.

Provided by Cindy Rose

Categories Low Protein

Time 20m

Yield 1/2 cup, 22 serving(s)

Number Of Ingredients 12

Ingredients

3 cups cooked couscous
2 cups tomatoes, diced
2 cups cucumbers, diced
1 cup green onion, chopped
2 cups cooked garbanzo beans
1/2 teaspoon black pepper
1 cup kalamata olive, halved
1/2 cup olive oil
3/4 cup lemon juice
4 garlic cloves, mnced
1 teaspoon salt
chopped of fresh mint, to taste

Steps:

Combine all ingredients and refrigerate until serving.

SUMMER GARDEN COUSCOUS SALAD

Summer Garden Couscous Salad image

This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

3 medium ears sweet corn, husks removed
1 cup reduced-sodium chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, halved and sliced
1-1/2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

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