Best Spicy Mexican Couscous Salad Recipes

SPICY MEXICAN SALAD

Spicy Mexican Salad image

Spicy and not to mention healthy salad with corn and black beans that has no oil in it. I grilled corn on the cob and sliced the corn off the cob and used it instead of canned but canned can be used. I serve it with grilled chicken and a slab of cornbread. Yum! This is best if made the night before.

Provided by Crazycook in PA

Categories Mexican

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can whole kernel corn, drained
1 (14 ounce) can diced tomatoes, undrained
6 ounces diced green chilies, drained
1 (14 ounce) can black beans, rinsed and drained
1/4 teaspoon cayenne pepper
1 tablespoon fresh cilantro, minced
1/2 teaspoon cumin
2 garlic cloves, minced
1 small onion, diced
2 tablespoons lime juice, fresh
1 teaspoon salt
1 teaspoon black pepper

Steps:

In a medium size bowl, add all the ingredients.
Stir and cover and refrigerate at least several hours or overnight.

Nutrition Facts : Calories 175.8, Fat 1.3, SaturatedFat 0.2, Sodium 1090.6, Carbohydrate 36.4, Fiber 8.8, Sugar 5.6, Protein 8.7

AINSLEY'S SPICY CASABLANCA COUSCOUS

Ainsley's Spicy Casablanca Couscous image

We are big couscous fans in my house and this recipe that my husband found from Ainsley Harriot is really tasty. Great as a snack on it's own or as an accompaniment to roasted veggies or grilled meats and fish.

Provided by Noo8820

Categories Moroccan

Time 15m

Yield 1 bowl

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 garlic clove, finely chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
350 ml chicken stock or 350 ml vegetable stock
good pinch saffron strand
6 spring onions, trimmed and thinly sliced
225 g couscous
1 lemon, juice and zest of
2 red chili, seeded and finely chopped
50 g pine nuts, toasted

Steps:

Heat 1 tbsp of the oil in large pan. add the cumin,garlic,coriander and paprika and fry over a gentle heat for 1 min,stirring.
Add the stock and saffron and bring to the boil. Add the spring onion and then pour in the couscous in a steady stream and give it a quick stir.
Cover the pan with a tight fitting lid, remove from the heat and set aside for 5 minutes, to allow the grains to swell and absorb the stock.
If you are serving this warm, stir in the rest of the oil and the remaining ingredients now. Otherwise allow the couscous to cool and chill in the fridge for 1 hour before adding the other ingredients for a yummy cold couscous salad.

Nutrition Facts : Calories 1633.4, Fat 69.2, SaturatedFat 7.8, Cholesterol 10.7, Sodium 560.1, Carbohydrate 211.2, Fiber 19.3, Sugar 11.3, Protein 48.6

SWEET AND SPICY COUSCOUS SALAD

Sweet and Spicy Couscous Salad image

From the California Table Grape Commission. I have made this as a take to work lunch. Very filling and delicious.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup chicken broth
1 cup quick-cooking couscous
1 cup red seedless grapes, halved
1/2 cup pine nuts, toasted
1/2 cup dried apricot, sliced
1/2 cup sliced green onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped of fresh mint
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup chicken broth
1/4 teaspoon ground cinnamon
salt and pepper
1/8 teaspoon cayenne pepper

Steps:

Bring 1 cup of chicken broth to a boil; stir in couscous.
Remove from the heat and cover.
Let stand until cool and then fluff with a fork; transfer into a large bowl.
Add in grapes, pine nuts, apricots, green onions, parsley, and mint.
Next add oil, lemon juice, 1/4 cup chicken broth, cinnamon, salt, pepper, and cayenne; let stand for 30 minutes before serving to let flavors mingle; may cover and chill for up to 24 hours; bring to room temperature before serving.

SPICY TROPICAL COUSCOUS SALAD

Spicy Tropical Couscous Salad image

A nice, refreshing side dish that's perfect when the weather starts to warm up. It's a great side dish for almost any grilled meat!

Provided by RunninLion

Categories Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 ounce) box couscous
1/2 cup pineapple, small dice
1/3 cup red onion, small dice
1/2 cup mango, small dice
1/2 cup red bell pepper, small dice
1 jalapeno pepper, seeded and minced
1/3 cup cilantro, minced
1 tablespoon lime juice
1/2 tablespoon orange zest
1 tablespoon scallion, finely sliced
salt & pepper (optional)

Steps:

Cook couscous according to package directions WITHOUT oil or butter.
Fluff couscous with fork and set aside in a bowl to cool.
Add remaining ingredients to cooled couscous and mix well.
Refrigerate 1 hour before serving.

Nutrition Facts : Calories 202.1, Fat 0.4, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 42.8, Fiber 3.3, Sugar 4.3, Protein 6.5

QUICK SPANISH COUSCOUS SALAD

Quick Spanish Couscous Salad image

Make and share this Quick Spanish Couscous Salad recipe from Food.com.

Provided by Strawberry Girl

Categories Spanish

Time 15m

Yield 3 cups

Number Of Ingredients 6

Ingredients

1/4 cup stuffed green olive, sliced
1 tomatoes, chopped
1 clove garlic, crushed
1 pinch dried leaf thyme
1 pinch oregano
2 cups couscous, cooked

Steps:

Stir olives, tomato, garlic, thyme and oregano into cooked couscous.
Serve hot, warm or cold.
Makes 3 cups.

Nutrition Facts : Calories 442.6, Fat 0.8, SaturatedFat 0.2, Sodium 13.8, Carbohydrate 91.3, Fiber 6.3, Sugar 1.1, Protein 15.2

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