Best Confetti Couscous Recipes

CONFETTI CORN COUSCOUS SALAD

Steps:

• if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
• if using israeli couscous, steam or boil for 13 minutes, remove from heat.
• if boiling, drain.
• in a huge bowl add couscous, corn, and the rest of the salad ingredients.
• mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
• serve at room temperature.

CONFETTI CHICKEN AND COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions.
• In large serving bowl, mix chicken, carrot, bell pepper and chives. Add cooked couscous; fluff with fork until well mixed. Cool slightly.
• In tightly covered container, shake all dressing ingredients. Pour over salad; toss gently to coat. Serve immediately.

CONFETTI COUSCOUS SALAD

Steps:

• In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed., Fluff with a fork. Stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts if desired.

ROMAINE SALAD WITH COUSCOUS CONFETTI

Steps:

• In a medium bowl, combine peppers, couscous, and mint. Whisk together lemon juice and salt. Whisk in 1/4 cup of the olive oil. Toss half of this mixture with the couscous and refrigerate for 1 hour or longer.
• Whisk mustard and remaining olive oil into remaining dressing. Taste and adjust salt.
• In a large bowl, toss lettuce with remaining dressing. Add freshly ground pepper to taste. Taste, and if it tastes too lemony, add another tablespoon of olive oil. Add couscous mixture and toss together again. Taste, adjust seasoning, and serve.

CONFETTI COUSCOUS

Steps:

• In a large saucepan, bring the broth, water, lemon juice, zest and salt to a boil. Stir in couscous and peas. Cover; remove from the heat and let stand for 5 minutes. Stir in almonds and pimientos.

TURKISH BEEF PATTIES WITH CONFETTI COUSCOUS

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the frozen vegetables and cook, stirring occasionally, until the liquid is evaporated, 8 to 10 minutes. Transfer half the vegetables to a large bowl and half to a medium bowl; reserve the skillet. Add the couscous, 1/2 teaspoon salt, a few grinds of pepper and 1 1/2 cups boiling water to the large bowl. Stir to combine, cover and set aside 10 minutes.
• Meanwhile, add the ground beef, garlic, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper to the medium bowl. Mix with your hands until completely combined. Divide into eight 4-inch logs. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat; add the beef logs and cook, turning, until browned, about 8 minutes.
• Whisk the yogurt, lemon zest and juice in a small bowl. Fluff the couscous with a fork and stir in the mint, parsley and dried apricots. Divide the couscous, yogurt sauce and patties among plates.

CONFETTI COUSCOUS SALAD

Steps:

• In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork. Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots. In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.

COUSCOUS CONFETTI SALAD

Steps:

• Place couscous in a large bowl and pour boiling water over it. Add salt and olive oil and allow to sit and cool for 20 minutes, covered. Uncover, and add vegetables, craisins, and nuts. Add cinnamon and fold into salad. Mix together olive oil and lemon and add to salad. Toss gently until well combined. Add feta cheese. Chill for 1/2 hour or serve at room temperature on a bed of baby lettuces.

"CONFETTI" COUSCOUS

Steps:

• Trim fennel stalks flush with bulb and remove any discolored areas from bulb. Cut bulb into 1/4-inch dice and coarsely chop fronds.
• Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté diced fennel and garlic, stirring, 1 minute. Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil.
• Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes. Cover skillet and let stand 5 minutes.
• Stir in fennel fronds and season with salt and pepper.

CONFETTI COUSCOUS

Steps:

• Combine chicken stock, white wine, celery, red pepper and scallions bring to a low boil. Turn off the heat, add the couscous and stir. Cover the pan and let stand for 5 minutes. After 5 minutes, add toasted almonds and fluff with a fork. Season to taste with salt and pepper. Garnish with parsley before serving.