Best Gazpacho Couscous Salad Recipes

SUMMER GARDEN COUSCOUS SALAD

Summer Garden Couscous Salad image

This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

3 medium ears sweet corn, husks removed
1 cup reduced-sodium chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, halved and sliced
1-1/2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts :

GAZPACHO SALAD

Gazpacho Salad image

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 tomatoes, cut into wedges
2 yellow bell peppers, roughly chopped
1 English cucumber, sliced
1/3 cup tomato juice
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1 tablespoon minced fresh chives
1 shallot, thinly sliced Flaky sea salt

Steps:

Toss the tomatoes, bell peppers, cucumber, tomato juice, olive oil and sherry vinegar in a large bowl; season with kosher salt and pepper.
Sprinkle the salad with the chives, shallot and flaky sea salt.

GAZPACHO COUSCOUS SALAD

Gazpacho Couscous Salad image

My husband and I tried this one out for lunch. We both thought it was tasty and very filling. Also would be good as a side for any grilled meats. Serves 4 as main dish and 8 as side dish.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 teaspoon salt
1 tablespoon olive oil
1 (10 ounce) package couscous
1 large ripe tomatoes, peeled and chopped
1 medium cucumber, peeled and chopped
1/4 cup chopped fresh parsley or 1/4 cup mint (I used both)
3/4 cup salsa (commercial or home-made)
2 tablespoons fresh lemon juice

Steps:

Add salt, olive oil, and 2 cups water to a saucepan; place pan over high heat.
Bring to a boil; add in couscous; stir to mix.
Cover saucepan and remove from stove burner; let sit for 5 minutes.
Combine chopped tomato and cucumber, parsley and/or mint, salsa, and lemon juice in a small bowl.
When couscous is ready, transfer to a large mixing bowl; fluff with a fork.
Add the tomato/cucumber mixture; toss to combine.
Adjust seasonings to taste with salt/pepper or whatever you fancy.
Serve immediately or chill and serve later.

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