Best Middle Eastern Couscous Salad Recipes

Middle Eastern Snapper with Couscous Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

3/4 cup couscous
2 lemons
1/4 cup extra-virgin olive oil, plus more for drizzling
1 red bell pepper, diced
1 cucumber, peeled, seeded and diced
2 plum tomatoes, diced
1/2 small shallot, minced
1 cup packed fresh parsley, chopped, plus more for topping
Kosher salt and freshly ground pepper
4 teaspoons za'atar seasoning
4 red snapper fillets (about 1 1/2 pounds)

Steps:

Place the couscous in a large heatproof bowl. Bring 1 cup water to a simmer in a small saucepan; pour over the couscous, cover and let stand until the water is absorbed, about 10 minutes.
Meanwhile, grate the zest of 1 lemon, juice 1 1/2 lemons and cut the remaining 1/2 lemon into 4 wedges. Fluff the couscous and add 2 tablespoons olive oil, the lemon juice, bell pepper, cucumber, tomatoes, shallot and parsley; season with salt and pepper. Refrigerate while the fish cooks.
Mix the za'atar, lemon zest and 1/2 teaspoon each salt and pepper in a small bowl. Rub onto the flesh side of the fish. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add 2 fish fillets skin-side down, pressing gently to prevent them from curling. Cook until the edges turn opaque, about 4 minutes. Carefully flip the fish and cook until just opaque throughout, about 2 minutes; remove to plates. Add the remaining 1 tablespoon olive oil and repeat with the remaining 2 fish fillets.
Top the fish with parsley and drizzle with olive oil. Serve with the couscous salad and lemon wedges.

Middle Eastern Couscous Salad image

Provided by ID2448

Categories Vegan

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces couscous
1 lb eggplant
9 tablespoons extra virgin olive oil
3 teaspoons ground cumin
1 lemon
1 clove garlic, finely chopped
seasoning
12 black olives, stoned and roughly chopped
6 tablespoons coriander, chopped
2 ounces pine nuts, toasted

Steps:

Soak the couscous in 9 fluid ounces cold water.
Pre-heat the oven to 200°C Cut the eggplant into 1/4" slices, cut these in 2 lengthways then cut all across in 1/4" slices (you should end up with short'chip'-shaped pieces).
Toss in 3 tablespoons of the oil, 2 teaspoons of the cumin and a little seasoning then roast in the oven for 15- 20 mintes, until softened.
Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.
Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
Whisk thoroughly and add to the couscous- this will be partially absorbed.
When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
Toss well and serve immediately.

Nutrition Facts : Calories 738.9, Fat 42.7, SaturatedFat 5.2, Sodium 131, Carbohydrate 78.9, Fiber 10.6, Sugar 3.2, Protein 14.7

DEE'S MIDDLE EASTERN COUSCOUS SALAD image

Categories Pasta

Yield 6

Number Of Ingredients 16

3 cups toasted middle eastern couscous
5 cups chicken stock
3 tbsp unsalted butter
1 large spanish onion,sliced
2 minced garlic cloves
1 tsp cinnamon
1 tsp saffron threads, pounded into powder
1 tsp cardamom
1 tsp cumin
1 cup black mission figs, cut
1/3 cup Port or Madeira
jarred red peppers
1 cup pistachios, toasted
1/2 cup fresh parsley
1/3 cup fresh cilantro
1/4 cup fresh mint

Steps:

heat Port; add figs, simmer 10 minutes heat butter, add onion, and garlic and cook til browned. Add spices, cook 1 more minute. heat chicken stock; add couscous and boil until all stock has been absorbed. Add onion mixture, peppers, reserved figs and liquid to couscous and stir together. let couscous simmer until cooked through. Adjust seasonings with sea salt and pepper and fold in the three herbs. Garnish with toasted pistachios.