Best Nummy Couscous Salad With Dried Fruit Recipes

FRUITY COUSCOUS SALAD

Fruity Couscous Salad image

To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.

Provided by Ben S.

Categories Salad Pasta Salad Fruit Pasta Salad Recipes

Yield 8

Number Of Ingredients 8

Ingredients

1 ⅓ cups dry couscous
⅔ cup slivered almonds
½ cup packed dried apricots, chopped
⅔ cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
1 cup water for 1 minute
1 teaspoon cumin
3 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Steps:

Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g

MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT

Middle Eastern Couscous with Dried Fruit image

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1/2 cup raisins
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon coriander
1 1/2 cups packaged couscous
2 cups boiling water
3/4 teaspoon salt

Steps:

In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS

Couscous Salad With Dried Cranberries and Pecans image

This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.

Provided by Mark Bittman

Categories salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup couscous, preferably whole wheat
Salt
2 large carrots, grated
1/2 cup chopped pecans
1/2 cup chopped dried cranberries
1/4 cup chopped scallions
1/4 cup olive oil, or more as needed
Grated zest and juice of 1 lemon, or more juice as needed
1 teaspoon coriander
Pinch of cayenne, or to taste
Black pepper
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh sage, or 1 teaspoon dried

Steps:

Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 13 grams

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