Best Israeli Couscous Salad With Asparagus Cucumber And Olives Recipes

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LEMONY ISRAELI COUSCOUS WITH ASPARAGUS



Lemony Israeli Couscous with Asparagus image

I came up with this versatile dish during asparagus season. You can eat this as a salad for lunch, or as a great side dish to kabobs or grilled meats. This makes two hearty lunch-sized salads or four side-dish portions.

Provided by Diana Moutsopoulos

Categories     Salad     100+ Pasta Salad Recipes     Fruit Pasta Salad Recipes

Time 35m

Yield 2

Number Of Ingredients 7

1 ½ tablespoons olive oil, divided
1 cup pearl (Israeli) couscous
1 ½ cups boiling water
1 shallot, sliced
1 bunch asparagus, cut into 1-inch pieces
salt and freshly ground black pepper to taste
1 lemon, zested and juiced

Steps:

  • Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
  • Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
  • Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.

Nutrition Facts : Calories 445.7 calories, Carbohydrate 76.9 g, Fat 11.1 g, Fiber 11.1 g, Protein 15.8 g, SaturatedFat 1.6 g, Sodium 99.7 mg, Sugar 5 g

ISRAELI COUSCOUS SALAD



Israeli Couscous Salad image

A combination of several favorite recipes all in one! Israeli coucous is larger than regular coucous and can be found in the kosher section of the grocery store.

Provided by MacChef

Categories     Summer

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 (8 7/8 ounce) package israeli couscous
1/2 medium cucumber, peeled and diced
2 medium tomatoes, seeded and chopped
1/4 cup red bell pepper, diced
2 -3 green onions, sliced
10 black olives, sliced
6 ounces fat free feta cheese, crumbled
2 tablespoons fresh tarragon, chopped fine
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped fine
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon olive oil

Steps:

  • Cook coucous according to package directions, drain and rinse in cool water.
  • Combine remaining ingredients and cover and chill till ready to eat.

ISRAELI COUSCOUS SALAD WITH ASPARAGUS, CUCUMBER AND OLIVES



Israeli Couscous Salad With Asparagus, Cucumber and Olives image

From Bon Appetit, June 2006. I discovered Israeli couscous at a restaurant over a year ago and set out to find it to try in standard couscous recipes. (Believe it or not I found Israeli couscous for sale at Safeway grocery store by sheer accident!) Quite thrilled to find this recipe very recently!

Provided by COOKGIRl

Categories     Cheese

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 garlic clove, peeled and finely minced
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
salt, to taste
pepper, to taste
2 1/2 cups vegetable broth (homemade is best) or 2 1/2 cups chicken broth (homemade is best)
2 cups israeli couscous, toasted
2 cups asparagus spears, cut into 1/2-inch pieces, blanched
2 cups English cucumbers, seeded, cut into 1/2-inch cubes
1/2 cup kalamata olive, pitted, cut in half
2 large green onions, chopped
1/4 cup fresh mint leaves (plus a few sprigs for garnish-*NOT* dried mint!)
1 1/2 cups feta cheese, crumbled

Steps:

  • In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside.
  • Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes.
  • Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
  • Once cooled, stir in the blanched asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese.
  • Garnish with mint sprigs.

Nutrition Facts : Calories 384.4, Fat 20.9, SaturatedFat 6.3, Cholesterol 25, Sodium 395.5, Carbohydrate 39.1, Fiber 3.7, Sugar 2.5, Protein 11.1

ISRAELI COUSCOUS SALAD



Israeli Couscous Salad image

Make and share this Israeli Couscous Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

salt
1 lb israeli couscous
1/4 cup extra virgin olive oil
2 tablespoons sherry wine vinegar (or freshly squeezed lemon juice)
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 preserved lemon, skin only, sliced as thinly as possible (or 1 T. lemon zest)
1/2 small red onion, thinly sliced
1/4 cup currants or 1/4 cup golden raisin
1/2 cup cooked chickpeas (can be drained canned)
2 tablespoons capers
1/2 cup pine nuts, toasted
1 pint cherry tomatoes or 1 pint grape tomatoes, halved if large
1/2 cup chopped fresh parsley leaves

Steps:

  • Bring a large pot of water to a boil and salt it.
  • Cook the couscous, stirring occasionally, until tender but not mushy.
  • When it is ready, drain it well, rinse it very briefly with cold water, drain again, and transfer it to a large mixing bowl.
  • Dress the couscous with olive oil, vinegar, ground spices, and a pinch of salt and toss it vigorously to ensure the spices are well distributed throughout the pasta.
  • Taste and add more acid or salt as necessary.
  • Add the preserved lemon, onion, currants, chickpeas, capers, pine nuts, tomatoes, and parsley to the couscous; toss them through once or twice, and if possible, let the salad rest at room temperature for an hour before serving.

Nutrition Facts : Calories 495.1, Fat 17.6, SaturatedFat 1.9, Sodium 159, Carbohydrate 72.1, Fiber 6.5, Sugar 6, Protein 13.2

CUCUMBER AND ISRAELI COUSCOUS SALAD



Cucumber and Israeli Couscous Salad image

I love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures. Make sure that you cook the couscous until the spheres are tender but not gummy. I have seen package directions that call for too little water; make sure you cook them in twice their volume of water.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 cup Israeli couscous
6 to 8 tablespoons fresh lemon juice, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
3/4 pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
1 bunch scallions, finely chopped, or 1/4 cup chopped chives
Salt to taste
1 romaine lettuce heart, leaves separated, washed and dried

Steps:

  • Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
  • Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 3 grams

ISRAELI COUSCOUS AND ARUGULA SALAD



Israeli Couscous and Arugula Salad image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 cups Israeli (pearl) couscous
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup olive oil
1/4 teaspoon dried red pepper flakes
Kosher salt
Freshly cracked black pepper
1 vine-ripened tomato, diced
1/2 cup dried currants
1 hothouse cucumber, seeded and diced
1 red bell pepper, seeded and diced
1/2 red onion, diced
2 cups Israeli (curly baby) arugula

Steps:

  • Bring a large pot of well-salted water to a boil. Add couscous and cook 8 to 10 minutes, until couscous has puffed up and is cooked through to the center. Drain and allow to cool. Transfer to a large bowl.
  • Prepare dressing by whisking together the lemon juice and mustard while drizzling in the olive oil. Once slightly emulsified, stir in pepper flakes and season with salt and cracked black pepper.
  • Toss the tomato, currants, cucumber, red bell pepper, onion and arugula with the couscous. Pour the dressing over top. Season with salt and pepper to taste and toss to the combine.

ISRAELI COUSCOUS WITH ASPARAGUS



Israeli Couscous With Asparagus image

Make and share this Israeli Couscous With Asparagus recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups water
1 3/4 cups asparagus, diagonally cut into 1 inch slices
1 teaspoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 1/4 cups chicken broth, fat and salt-free
1/2 teaspoon salt
1 cup couscous, such as Israeli couscous
1/2 teaspoon fresh ground black pepper
1/4 cup red bell pepper, chopped
2 tablespoons cashew nuts, chopped and lightly salted

Steps:

  • To cook asparagus place water in a medium saucepan; bring water to a boil. Add asparagus, and cook 2 minutes or just until crisp-tender; drain. Place asparagus in ice water 1 minute; drain. Set aside.
  • Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil. Add couscous; bring to a boil. Cover, reduce heat and cook 5 minutes.
  • Stir in asparagus, black pepper, red bell pepper and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.

ISRAELI COUSCOUS SALAD, TABBOULEH-STYLE



Israeli Couscous Salad, Tabbouleh-Style image

Provided by Alice Hart

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1 1/2 cups (220 grams) Israeli or other large couscous
Salt
3 cups of finely chopped parsley and mint leaves
1 large garlic clove, very finely chopped
1 red onion, finely chopped
4 medium tomatoes, seeded and diced
2 lemons
Black pepper

Steps:

  • Heat a tablespoon of oil in a large skillet over medium-high heat. Add the couscous and stir until it turns a deep golden brown and smells toasted.
  • Add 2 3/4 cups of water and a pinch of salt and bring to a boil. Lower the heat to a simmer and cook, stirring often, until all the water has been absorbed, 10 to 14 minutes. Let cool.
  • Stir the remaining olive oil into the couscous. Add the parsley and mint, garlic, onion, tomatoes and the finely grated zest of one lemon. Season to taste with salt and pepper. Add the juice of both lemons, or to taste.

Nutrition Facts : @context http, Calories 540, UnsaturatedFat 23 grams, Carbohydrate 63 grams, Fat 29 grams, Fiber 12 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 886 milligrams, Sugar 6 grams

ISRAELI COUSCOUS SALAD



Israeli Couscous Salad image

This is from "Gatherings", a professional quality recipe book published by the parents of Netivot HaTorah Day School in Thornhill, Ont.

Provided by Maxxr

Categories     Southwest Asia (middle East)

Time 17m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/8 cup oil
1/4 cup sugar
2 tablespoons lemon juice
2 tablespoons vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups israeli couscous
1 (12 ounce) can corn kernels, drained
1/4 cup red onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped

Steps:

  • In a small jar or cruet, combine dressing ingredients. Cover. Shake well. Set aside.
  • Boil couscous in water for 5 to 7 minutes until just tender. Drain. Rinse with cold water.
  • In serving bowl, mix couscous with corn, pepper and onion.
  • Pour dressing over couscous mixture. Mix well.

Nutrition Facts : Calories 200.7, Fat 4, SaturatedFat 0.5, Sodium 150, Carbohydrate 37.7, Fiber 2.7, Sugar 7, Protein 4.9

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