Best Couscous Salad With Grapes And Feta Cheese Recipes

ISRAELI COUSCOUS SALAD

Israeli Couscous Salad image

Israeli couscous salad with feta, summer vegetables, and lively lemon dressing. Simple, healthy, and perfect for light meals and sides.

Provided by Erin Clarke / Well Plated

Time 35m

Number Of Ingredients 13

Ingredients

1 cup whole wheat Israeli couscous (also called pearl couscous)
1 lemon (zested)
3 tablespoons freshly squeezed lemon juice (from about 1 large lemon)
3 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups arugula
1 medium English seedless cucumber (sliced and quartered)
1 pint cherry tomatoes (or grape tomatoes, halved)
1/2 cup crumbled reduced fat feta cheese
1/4 cup lightly packed fresh mint leaves (chopped)

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

Pearl Couscous With Creamy Feta and Chickpeas image

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

Ingredients

1 pint grape tomatoes, halved
1/4 cup sliced scallions
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon balsamic vinegar, plus more for serving
2 fat garlic cloves, finely grated or minced
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more for serving
3 oregano, rosemary or sage sprigs
2 cups vegetable stock or water
1/3 cup chopped cilantro, dill or parsley, plus more for serving
1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
3/4 teaspoon ground cumin
8 ounces pearl couscous (1 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 cup feta, crumbled (about 4 ounces)
1/3 cup freshly grated Parmesan (1 1/2 ounces)

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

GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE

Greek Salad with Couscous and Spicy Feta Cheese image

This is a healthy vegetarian Greek recipe, that can be easily turned into vegan too if you replace the feta cheese with tofu.

Provided by BroChef TV

Time 50m

Yield 6

Number Of Ingredients 18

Ingredients

1 tablespoon dried oregano
1 teaspoon chili powder
3 tablespoons extra-virgin olive oil
1 (6 ounce) package feta cheese, cubed
1 cup water
1 cup couscous
1 medium cucumber, seeded and chopped
1 medium tomato, chopped
1 medium green bell pepper, chopped
¼ medium red onion, chopped
¼ cup pitted black olives
¼ cup pitted green olives
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
4 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon white wine vinegar
1 tablespoon soy sauce

Steps:

Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
Plate marinated feta and serve dressed salad over top.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 28.8 g, Cholesterol 24.9 mg, Fat 28 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 7.3 g, Sodium 666.6 mg, Sugar 3.4 g

COUSCOUS SALAD WITH GRAPES AND FETA CHEESE

Couscous Salad with Grapes and Feta Cheese image

I found this recipe in a magazine several years ago, its a big hit with my family. Its easy to prepare and delcious as well.

Provided by Rosi Tornetto

Categories Other Side Dishes

Time 35m

Number Of Ingredients 11

Ingredients

1 c couscous
1 1/2 c hot water
1/2 c chopped toasted walnuts or any type of nuts you perfer
1/2 c crumbled feta cheese
1/2 c seedless red or green grapes cut in half
1/4 c chopped parsley or calandro
6 Tbsp olive oil
4 Tbsp fresh lemon juice
1/4 tsp kosher salt
1/4 tsp black or white pepper
COUSCOUS SALAD WITH GRAPES & FETA CHEESE

Steps:

1. Boil the water in a pot when finish boiling, set aside.
2. In a large bowl, combine 1 cup couscous with hot water, stirring once to evenly distributed couscous cover & let it sit for 10 minutes or more. I sometime use Far East Plain Couscous mix following cooking directions on the box.
3. Fluff couscous with a fork and add walnuts, Feta cheese, red/green grapes, chopped parsley, olive oil, lemon juice, salt & pepper mix altogether, serve hot. You can chill and served over a nice salad.
4. If you or family members don't like grapes, use grape/ cherry tomatoes. Adjust salt & pepper to your liking.

FRIED COUSCOUS SALAD

Fried Couscous Salad image

Provided by Giada De Laurentiis

Time 58m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

2 cups low-sodium chicken broth
1/2 teaspoon kosher salt
1 (10-ounce) box (1 1/4 cups) couscous (recommended: Near East)
1/4 cup extra-virgin olive oil
2 cloves garlic, peeled and crushed
4 ounces ricotta salata cheese, cut into 1/2-inch pieces
1 small or 1/2 large cucumber, peeled, seeded, and cut into 1/2-inch pieces
1/4 cup sun-dried tomatoes, chopped
1/4 cup grated Parmesan
1/4 cup chopped fresh basil leaves
1/4 cup extra-virgin olive oil
Zest and juice from 1/2 large lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
Pour the dressing over the salad and toss until the couscous is coated.