Best Confetti Couscous Salad Recipes

CONFETTI COUSCOUS SALAD

Confetti Couscous Salad image

Bursting with color and flavor, this delightful side dish will take any entree up a notch. Suzanne Kesel - Cohocton, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 cup reduced-sodium chicken broth
1 cup uncooked couscous
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 medium sweet red pepper, chopped
6 green onions, chopped
1/4 cup minced fresh cilantro
DRESSING:
2 tablespoons plus 1 teaspoon olive oil
2 tablespoons lime juice
1-1/2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Pine nuts, optional

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.

Nutrition Facts : Calories 245 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 9g protein.

CONFETTI CORN COUSCOUS SALAD

Confetti Corn Couscous Salad image

i am having a party tomorrow so i started out with my basic corn salad, left out the cheese, and embellished. it tastes great!

Provided by chia2160

Categories Vegetable

Time 40m

Yield 30-40 serving(s)

Number Of Ingredients 17

Ingredients

16 ounces quick couscous or 12 ounces israeli couscous
3 lbs frozen corn, thawed and cooked,let cool.
2 (12 ounce) cans black beans, drained and rinsed in cold water
8 ounces chopped red onions
3 ounces chopped green peppers
3 ounces chopped yellow peppers
3 ounces chopped orange bell peppers
3 ounces chopped red peppers
3 small zucchini, halved and thinly sliced- use a mandoline
1 cup kalamata olive, pitted and sliced
1 1/2 cups olive oil
1/4 cup white wine vinegar
1/4 cup white balsamic vinegar
2 1/2 teaspoons cumin
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh marjoram

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

Confetti Chicken and Couscous Salad image

Dinner ready in 25 minutes! Serve your family with this delicious chicken and couscous salad - perfect if you love Middle Eastern cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 box (10 oz) couscous
2 cups chopped cooked chicken
2 medium carrots, finely chopped (1 1/2 cups)
1 medium red bell pepper, finely chopped (1 cup)
1/2 cup chopped fresh chives
1/3 cup fresh lemon juice
2/3 cup grated Parmesan cheese
1/2 cup olive or vegetable oil
1 1/2 teaspoons salt

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.

Nutrition Facts : Calories 490, Carbohydrate 41 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g

ROMAINE SALAD WITH COUSCOUS CONFETTI

Romaine Salad with Couscous Confetti image

You can use regular couscous or Israeli couscous for this lemony, confetti-like mixture of couscous, mixed diced peppers and mint. I categorize this salad as a salad with grains rather than a grain salad (I know, couscous isn't a grain, but it plays a grainy role here), as there's more lettuce than couscous.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield Serves 6

Number Of Ingredients 9

Ingredients

2/3 cup finely diced peppers, preferably a mix of red, green and yellow peppers
1 1/2 cups reconstituted regular or Israeili couscous
1/4 cup, tightly packed, fresh mint leaves, cut in slivers or chopped (more to taste)
3 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
1/3 cup extra- virgin olive oil
1/2 to 1 teaspoon Dijon mustard (to taste)
2 romaine hearts, cut crosswise into 1-inch thick chiffonade (about 5 cups)
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams

CONFETTI COUSCOUS SALAD

CONFETTI COUSCOUS SALAD image

Categories Vegetable Side Vegan

Yield 8 cups

Number Of Ingredients 13

Ingredients

1 1/2 cups dry whole-wheat couscous (or pearl/israeli couscous)
2 cups boiling water
3 - 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 - 2 cup finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 cup golden raisins or chopped dried apricots
1 juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder
1 1/2 teaspoons salt

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

COUSCOUS CONFETTI SALAD image

Categories No-Cook Vegetarian

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

1 cup CousCous
1 cup boiling water
1 Tbl. Olive Oil
1 Tbl. Kosher salt
1/2 cup chopped celery
1/2 cup chopped scallions
1/2 cup chopped parsley
1/2 cup craisins
1/2 cup sliced toasted almonds
1/2 tsp. cinnamon
1/4 cup fresh squeezed lemon juice
1/3 cup olive oil
1/2 cup crumbled feta cheese

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.