Best Summer Couscous Salad Recipes

SUMMER GARDEN COUSCOUS SALAD

Steps:

• Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
• Season with salt and pepper.
• Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
• Preheat the grill.
• Remove the vegetables from the marinade and grill the vegetables until just cooked through.
• Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
• Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
• Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
• Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
• Serve at room temperature.

10-MINUTE SALMON, COUSCOUS AND SUMMER ZUCCHINI NOODLE SALAD

Steps:

• For the couscous: Combine the couscous, olive oil, 1 teaspoon salt and a couple of grinds of pepper in a large heatproof bowl and stir well to combine. Pour 1 1/2 cups boiling water over the couscous and immediately cover tightly with plastic wrap. After 10 minutes, uncover, fluff well with a fork and stir in the pistachios, mint and scallions.
• For the zucchini noodle salad: Meanwhile, put the zucchini noodles in a colander set over a bowl and toss well with 1 teaspoon salt. Let sit until the zucchini has softened and purged some moisture, about 5 minutes. Press well to expel any extra moisture and pat dry with a kitchen towel. Transfer to a large bowl and toss with the tomatoes, feta, corn, basil, olive oil and vinegar. Season with salt and pepper.
• For the salmon: Put the salmon on a microwave-safe plate, drizzle with olive oil and sprinkle generously with salt. Spread with the chile spread and cover with another microwave-safe plate. Microwave on high until just cooked through, 2 to 3 minutes depending on your microwave.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature. Serves: 12; Calories: 276; Total Fat: 11.5 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 37 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 141 milligrams Read more at: http://www.foodnetwork.com/recipes/bobby-flay/toasted-israeli-couscous-salad-with-grilled-summer-vegetables-recipe.html?oc=linkback

SUMMER COUSCOUS SALAD

Steps:

• Cook the pearl couscous according to the package instructions and set aside.
• Preheat the oven broiler.
• Cut thin rings of the onion and cook in a skillet in 2 tablespoons of the olive oil over medium heat until caramelized, about 20 minutes.
• Toss the other 2 tablespoons of olive oil and a pinch of salt and freshly ground black pepper with the zucchini on a baking sheet and broil for about 5 minutes until cooked through and charred slightly.
• Add the zucchini and onion to the cooked couscous. Next, add in the lemon juice, parsley, white wine vinegar, arugula, goat cheese and some salt and pepper and toss to fully combine.

QUINOA, COUSCOUS, AND FARRO SALAD WITH SUMMER VEGETABLES

Steps:

• Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
• Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
• Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
• Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

SUMMER COUSCOUS SALAD

Steps:

• Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
• Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
• If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

TOASTED COUSCOUS OR ORZO SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• To make the vinaigrette, whisk together the vinegar, garlic and mustard with salt and pepper to taste. Drizzle the olive oil slowly while whisking to emulsify the dressing. Taste and adjust seasonings as desired.
• To marinate the vegetables, combine the vegetables in a shallow dish and pour half the vinaigrette over the veggies and toss. Let them marinate 45 minutes to 2 hours.
• Next, either grill or roast the vegetables. If you want to grill on a charcoal or gas grill, place the veggies on the grill or preferably on a grill screen and cook until cooked through and lightly browned, about 10 minutes. They should be tender but not soft. Remove the vegetables as they are cooked - they will cook at different rates. To roast the vegetables, spread all the vegetables except the tomatoes on a baking sheet and roast at 425°F oven for 40 minutes. Add the tomatoes in the last 15 minutes of roasting time.
• Let the vegetables cool.
• Cut the vegetables into smaller pieces. Cut zucchini and squash into 1/2 inch pieces. Quarter the tomatoes (if the skin peels off, discard it) and cut asparagus into 2-inch pieces. Cut peppers and onions into 1-inch pieces.
• While the veggies are cooling, put the broth in saucepan and bring just to a low boil over medium heat. Reduce heat to keep broth warm.
• In a saute pan or deep skillet, heat the olive oil over medium-high heat. Add the couscous and stir often until toasted to golden brown.
• Add enough stock to cover the couscous by one inch.
• Bring to a boil. Cook about 10 minutes until al dente.
• Drain couscous and let cool to room temperature.
• Add the vegetables, basil, thyme, and parsley to the cooled couscous. Drizzle the remaining vinaigrette over the mixture and toss. Add more salt and pepper to taste.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

SUMMER COUSCOUS SALAD

Steps:

• Tip couscous into bowl, pour over boiling stock and stir. Cover and leave for 4-5 minutes.
• Mix dressing ingredients together.
• Fluff up the couscous with a fork, stir in the chickpeas and half of the dressing. Pile on a large serving dish.
• Heat oil in a griddle pan or a large frying pan. Fry the courgette slices over high heat for 2-3 mins until dark golden. Drain on kitchen paper and season with salt and pepper. Put the tomatoes, cut sized down, into the pan and cook for 2 minutes until tinged brown underneath. Remove from the pan and season with salt and pepper. Top the couscous with courgettes, then the tomatoes.
• If the pan is dry, pour in a little more oil, heat it up and add the halloumi. Fry for 2-3 mins, turning until crisp and sizzled brown. Pile on top of the tomatoes and pour over the remaining dressing. Garnish with mint leaves.

ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• Preheat a grill pan over medium heat. Season zucchini, squash, eggplant, onion, and red pepper with salt and pepper. Lightly brush vegetables with oil.
• Place zucchini and squash on grill pan and cook, turning once, 3 minutes per side; transfer to a plate. Place eggplant on grill pan and cook, turning once, until nicely caramelized and tender, about 4 minutes per side; transfer to plate with zucchini and squash. Place onion on grill pan and cook, turning once, 4 minutes per side; transfer to plate with zucchini, squash, and eggplant.
• Place red pepper on grill and cook until all sides are charred, about 10 minutes. Place the pepper in a bowl and cover with plastic wrap; let steam 10 to 15 minutes. Remove pepper from bowl and peel using a paring knife. Cut pepper in half, remove stem and discard seeds; transfer pepper to plate with zucchini, squash, eggplant, and onion.
• Cut all vegetables into bite-size pieces; set aside.
• Bring a large pot filled with water to a boil over high heat. Add salt and return to a boil. Add couscous and cook until al dente, 7 to 8 minutes. Drain and place couscous in a large serving bowl; toss with 2 tablespoons olive oil. Add grilled vegetables, tomatoes, parsley, and basil; set aside.
• In a medium bowl, whisk together lemon juice, garlic, and sumac powder. Slowly whisk in remaining 1/4 cup oil; season with salt and pepper. Drizzle over couscous salad and gently toss to combine; season with salt and pepper.

SUMMER GARDEN COUSCOUS SALAD RECIPE

Steps:

• Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
• In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous.
• In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Yield: 9 servings.

COUSCOUS SUMMER SALAD

Steps:

• Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt, cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake well.
• Set aside.
• Bring the water and 1 Tbsp.
• canola oil to a boil in a medium saucepan.
• Stir in the couscous, then remove from the heat, cover, and let stand for about 6 minutes, or until the water is absorbed.
• Transfer the couscous to a large bowl, fluff with a fork, and let cool.
• Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes.
• Rinse under cold water to stop the cooking process and add to the couscous.
• Add the onion and parsley and stir.
• Shake the dressing again, pour it over the couscous mixture, and stir until well blended.
• Refrigerate for at least 1 hour.
• Serve cold.

SUMMER COUSCOUS SALAD

Steps:

• Cook couscous as per box instructions. Chop up ingredients, mix with couscous and combine with a vinaigrette of lemon juice, olive oil, and garlic (to taste). Let stand for a while to let flavors develop.

COUSCOUS SUMMER SALAD

Steps:

• Chef Terri Milligan The Inn at Kristofer's Herbed Summer Couscous Salad Serves 8 to 10 This is a quick and healthy summer salad. Couscous is actually a pasta-not a grain. It cooks quickly by steaming in hot liquid. 1. Bring a pot of water to a simmer. Quickly blanch the asparagus or pea pods/sugar snap peas. Strain and run under cold water to stop the cooking process. Set aside while making the couscous. 2. In a large bowl, stir together the red peppers, green onions, jalapeno pepper, garlic and couscous. Bring the 3 cups of water to a boil. Stir boiling water into the couscous mixture. Cover the bowl with plastic wrap or foil. Let stand for 20 minutes to steam. 3. With a fork, gently stir the herbs along with the remaining ingredients (except the feta) into the couscous. Gently toss in the feta cheese. To serve Place the couscous salad on a large serving platter. Garnish with additional fresh herbs and feta if desired. Optional presentation Slice grilled chicken breast, grilled shrimp or salmon, or pork tenderloin and arrange on top of the salad.