Best Couscous Salad Neomonde Recipes

SUNNY'S SIMPLE SUMMERTIME COUSCOUS SALAD

Sunny's Simple Summertime Couscous Salad image

Provided by Sunny Anderson

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 teaspoon honey
2 tablespoons orange juice
Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard
6 tablespoons olive oil
1 1/2 cups dry pearl couscous, cooked according to the package directions
2 cups diced English cucumber
6 (total) red, yellow and orange mini sweet peppers, diced
1 navel orange, supremed/sectioned
8 to 10 fresh basil leaves, snipped or torn
8 to 10 fresh mint leaves, snipped or torn

Steps:

Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.

OUR FAVORITE LEMON HERB COUSCOUS SALAD

Our Favorite Lemon Herb Couscous Salad image

We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.

Provided by Adam and Joanne Gallagher

Categories Side Dish

Time 20m

Yield Makes approximately 8 (1 cup) servings

Number Of Ingredients 12

Ingredients

1 1/2 cups dried Israeli couscous, also called pearl couscous
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/4 cup chopped walnuts, toasted
1/4 cup raisins, we love golden raisins

Steps:

Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg

COUSCOUS SALAD NEOMONDE

Couscous Salad Neomonde image

A popular Middle Eastern restaurant in Raleigh NC, Neomonde is owned and operated by three brothers who make everything on site. I enjoyed eating there when I lived in Raleigh and I make it a point to stop by when I'm in town. I was pleased to see this recipe published in the local paper (News & Observer) and wanted to share. Cooking time is "soaking time"...

Provided by Impera_Magna

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dried couscous
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
1/3 cup water
1/2 cup diced tomato
1/2 cup chopped parsley
1/2 teaspoon dried mint
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

In a bowl, combine couscous, vinegar, olive oil, and water; let sit for 30 minutes. Couscous will absorb the liquid.
Add remaining ingredients and stir to mix well.

Nutrition Facts : Calories 288, Fat 13.8, SaturatedFat 1.9, Sodium 187.8, Carbohydrate 34.9, Fiber 2.6, Sugar 0.6, Protein 5.8

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