Best Garden Couscous Salad Recipes

SUMMER GARDEN COUSCOUS SALAD

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.

HERB GARDEN COUSCOUS AND BLACK BEAN SALAD

Steps:

• In a large heatproof container, combine the couscous with 2 cups boiling water. Cover and let stand for 10 minutes, then uncover and fluff with a fork.
• Let cool, uncovered, for 5 minutes, then stir in the remaining ingredients except for the lettuce.
• Serve warm or at room temperature, arranging some of the salad over a few lettuce leaves for each serving.
• menu suggestion
• When I want to keep a salad theme going, I serve this with Great Grated Veggies with Tahini Dressing (page 175) or Mixed Greens with Sprouts, Apple, and Daikon (page 179).
• For a heartier meal, serve with with veggie burgers and one of the suggestions for mixed greens salads under Recipe Not Required (page 192).
• nutrition information
• Calories: 237
• Total Fat: 7g
• Protein: 8.5g
• Carbohydrates: 36g
• Fiber: 7g
• Sodium: 420mg

SUMMER GARDEN COUSCOUS SALAD RECIPE

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. Yield: 9 servings.

GARDEN COUSCOUS SALAD

Steps:

• 1. Make basic couscous by bringing 1 cup of water to boil. Add tbsp butter and 1 cup couscous. Stir, cover, remove from heat and allow to stand for 5 minutes. Stir to fluff.
• 2. Mix all salad ingredients together.
• 3. In a separate bowl, combine dressing ingredients.
• 4. Toss salad dressing.

GARDEN COUSCOUS SALAD

Steps:

• In small bowl, mix all dressing ingredients.
• In large bowl, mix all salad ingredients except lettuce. Stir in dressing. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours.
• Serve salad on lettuce.