Best Vietnamese Couscous Salad Recipes

Cool Couscous Salad image

Provided by Sandra Lee

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (10-ounce) box instant couscous
6 ounces marinated artichoke heart quarters - drain and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on a diagonal
1 (15-ounce) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large dice
1/2 cup loosely packed mint leaves, roughly torn
1 store bought roast chicken
1 lemon, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Pinch cayenne pepper

Steps:

Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.
To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.
Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.
In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.

Couscous Salad image

Provided by Food Network

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

2 cups chicken stock
10 ounces instant couscous
1 teaspoon salt
1/2 teaspoon freshly ground cinnamon
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
1 small red onion, peeled, diced
1 large cucumber, peeled, seeded, diced
1 red bell pepper, cored, seeded, diced
1 bunch green onions, minced
1/4 cup cilantro leaves
Freshly ground black pepper

Steps:

In a saucepan, bring the chicken stock to a boil.
Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.
In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.