Best Mediterranean Couscous Salad Recipes

MEDITERRANEAN COUSCOUS SALAD WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
• Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.
• Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

MEDITERRANEAN COUSCOUS AND LENTIL SALAD

Steps:

• In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
• In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
• In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
• Just before serving, stir in remaining ingredients and season with salt and pepper.

MEDITERRANEAN COUSCOUS SALAD WITH FETA AND MINT

Steps:

• Combine red bell pepper, cucumber, scallions, mint leaves, lemon juice, lemon zest, and olive oil in a bowl. Refrigerate 8 hours to overnight.
• Bring water to a boil in a saucepan; remove from heat and stir in couscous, butter, and salt. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; place on a baking sheet to cool.
• Combine couscous, bell pepper mixture, and feta cheese together in a bowl, stirring with a fork to prevent clumps.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
• In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
• In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
• Just before serving, sprinkle with cheese.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.
• Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.
• For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.
• Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• Make a dressing by whisking together the lemon juice, 2 tablespoons olive oil, tahini paste, mint, asafoetida powder, and parsley; season with salt and pepper. Set aside.
• Combine the water with 1 teaspoon salt and 2 tablespoons olive oil in a saucepan; bring to a boil over medium heat. Remove from heat and stir the couscous into the water; cover for 10 minutes.
• Place the couscous in a large bowl. Mix the diced tomato, red bell pepper, green bell pepper, green beans, chickpeas, cucumber, olives, and peanuts into the couscous. While stirring, slowly pour the dressing into the mixture. Serve immediately.

MEDITERRANEAN LEMON COUSCOUS SALAD

Steps:

• Cook couscous in 1 cup of water.
• Cool to room temperature.
• Whisk together lemon juice and olive oil.
• Pour over other ingredients combining well.
• Season with fresh pepper.

MINTED MEDITERRANEAN COUSCOUS SALAD

Steps:

• Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly.
• Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper.
• Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• Mix couscous and stock in a bowl which has a lid, let stand uncovered.
• Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl.
• Mix balsamic, lemon juice and garlic.
• Pour 1/3 of dressing over vegetables, mix well.
• Chop the broccoli into small florets about 1/2 inch wide. Cut the stalk into small pieces (about the size of a corn kernel. You want most things to be the same size in this salad.).
• By now the couscous should be almost ready.
• Add the broccoli to the couscous and put the lid on loosely.
• Microwave for 1 minute.
• Add to the salad mix and toss.
• Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well.
• Serve whilst still warm.

MEDITERRANEAN CHICKEN AND COUSCOUS SALAD

Steps:

• In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
• Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
• Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
• In a small stockpot, bring chicken stock to a boil.
• Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
• While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
• Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
• Fold in the lemon juice, zest, and chopped herbs.
• Season with salt and pepper if needed.

SEA-AND-SHORE BISON KABOBS WITH MEDITERRANEAN COUSCOUS SALAD

Steps:

• For brush-on, stir together oil, lemon juice, lemon zest, garlic, salt, and thyme in a small bowl; set aside.
• Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. On eight 10-inch skewers,* alternately thread scallops, cherry tomatoes, and zucchini, leaving 1/4 inch between pieces.
• On eight 10-inch skewers,* alternately thread bison sirloin steak pieces, mushrooms, and bell pepper, leaving 1/4 inch between pieces.
• For gas or charcoal grill, place bison skewers on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness, turning once and brushing with brush-on. Grill scallop skewers beside bison skewers for 5 to 6 minutes or until scallops are opaque, turning once and brushing with brush-on. Serve with Mediterranean Couscous Salad.
• Mediterranean Couscous Salad: Bring broth to boiling in a medium saucepan. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork. Transfer to a large bowl. Let stand at room temperature for 10 minutes. Stir in chopped tomato, cucumber, onion, and feta cheese. Toss with vinaigrette.

HEALTHY MEDITERRANEAN COUSCOUS SALAD WITH LEMON VINAIGRETTE

Steps:

• Cook couscous in plenty of water, according to the package instructions. Once cooked, drain the water and let the couscous cool a bit then place in a large bowl.
• To the bowl, add the red onion, chickpeas, sun dried tomatoes and olives.
• In a separate, small bowl, mix together the olive oil, lemon zest and juice, grated garlic, sea salt, black pepper and coriander. Pour it over the couscous mixture, to taste (you might not need it all). Toss well to combine. Gently fold in the arugula, sprinkle the Feta over the salad and taste. Adjust the seasoning if necessary, and serve.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• Bring stock to boil in covered pot. Add couscous, remove from heat and allow to sit for five minutes, until liquid has been absorbed.
• Whisk oil, vinegar, mustard and garlic in a serving bowl. Add orange zest, jalapenos, olives and capers, and mix well. Stir in the red pepper, zucchini, onion and fennel, and season with salt and pepper. Stir in the couscous.
• If not serving immediately, refrigerate without the tomatoes. No more than 30 minutes before serving, cut up the tomatoes and stir in.

INSTANT POT® MEDITERRANEAN COUSCOUS SALAD

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; add couscous and mung beans. Cook and stir for 2 minutes. Add vegetable broth and 1 teaspoon salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes and then quick-release the remaining pressure, about 5 minutes more. Unlock and remove lid. Fluff couscous with a fork. Let sit until cool, about 10 minutes.
• Combine couscous, mung beans, cucumber, tomatoes, lemon juice, and cilantro in a bowl. Sprinkle with 1 teaspoon salt and pepper.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• Prepare couscous as directed on package; cool slightly. Beat dressing, mustard and lemon zest with wire whisk until well blended.
• Combine cheese, peppers and olives in large bowl; stir in couscous. Add dressing mixture; toss to coat well. Cover.
• Refrigerate at least 1 hour before serving.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• 1. In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes.
• 2. Carefully add the stock, and the juice of 1 lemon and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 5-8 minutes.Taste once in a while to make sure it's not overcooking. Drain the couscous.
• 3. In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, dried cranberries, salt and pepper and let cool.
• 4. Once the couscous is at room temperature, add the fresh basil, and almonds. Toss to combine and serve.

MEDITERRANEAN SALAD WITH ISRAELI COUSCOUS

Steps:

• Cook the couscous according to package directions. Set aside to cool for a bit.
• Mix the rest of the ingredients in a large bowl. Add the couscous and combine. Serve immediately or refrigerate for later.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• Cook the couscous according to package instructions and let it cool.
• In a small bowl whisk together the olive oil, white wine vinegar, lemon juice, honey, and pepper.
• Combine the cooled couscous, cucumber, red onion, grape tomatoes, garbanzo beans, Kalamata Olives, Feta Cheese, and basil ribbons. Drizzle with the lemon vinaigrette and toss to coat.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• In medium saucepan warm oil and add garlic. Cook for 1 minute. Add couscous and cook until toasted, about 5 minutes. Carefully add the stock and juice of 1 lemon and bring to a boil. Reduce heat and simmer, covered, about 8-10 minutes. In large bowl toss the cooked couscous with olive oil, remaining lemon juice, zest, salt and pepper. Add fresh herbs, craisins and almonds.