Best Ww Couscous Salad Recipes

WW COUSCOUS SALAD

Ww Couscous Salad image

This is a filling, low points salad. If you really want to make it lower points, cut the amount of couscous you use (my usual couscous is 9 points per cup). I actually use 1/3 cup couscous for 3 points and leave out the olive oil from the dressing to make it really lean. As written, this recipe provides a total of 12 points but using 1/3 cup couscous and no olive oil gives 3 points only. Serves 2 as a lunch or up to 4 as a side dish. Cook time includes half an hour for the salad to chill in the refrigerator. This is easy to increase for large groups or take-to-work lunches.

Provided by Shuzbud

Categories Lunch/Snacks

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup broth (a garlic and herb stock cube is perfect but chicken broth also works nicely)
1 cup couscous
10 cherry tomatoes
1/2 cucumber
1 yellow bell pepper
3 spring onions (also known as scallions)
1 tablespoon olive oil
1 tablespoon red wine vinegar
salt and pepper

Steps:

Heat the broth to boiling, or crumble a stock cube into 3/4 cup boiling water and stir until dissolved.
Add the couscous to the hot broth, cover and leave to "cook"- about 5 minutes. Then allow to cool while chopping the salad veggies.
Quarter the cherry tomatoes and finely dice the cucumber, bell pepper and spring onions/ scallions.
Make the dressing- pour into a small jug or bowl the olive oil and red wine vinegar. Season to taste with salt and pepper and whisk until the two liquids are completely blended together.
Fluff the couscous with a fork.
Add the salad veggies to the couscous and stir.
Drizzle the dressing over and stir to mix.
Cover and place in the fridge for 30 minutes to chill and for the flavours to blend.
Serve and enjoy!

WHOLE WHEAT COUSCOUS SALAD

Whole Wheat Couscous Salad image

A vegetarian spin on a Moroccan classic - served with a spicy tomato broth.

Time 17m

Yield 4 servings

Number Of Ingredients 10

Ingredients

0.5 tsp Table salt divided
0.5 cup(s) Uncooked whole wheat couscous quick cooking-variety
15 oz Canned kidney beans rinsed and drained
2 medium Uncooked scallion(s) trimmed and chopped
1 cup(s) Cooked broccoli chopped
0.25 tsp Crushed red pepper flakes or to taste
0.25 tsp Ground cumin
0.333 cup(s) Canned tomato juice
1 Tbsp White wine vinegar
1 tsp Olive oil

Steps:

Combine 3/4 cup water and 1/4 teaspoon salt in a small saucepan; bring to a boil. Stir in couscous and reduce heat to low; cover and simmer for 2 minutes. Remove from heat and set couscous aside, covered, for 10 minutes. Uncover pan, fluff couscous with a fork and spoon into a serving bowl; let cool to room temperature.
When cool, add beans, scallion and broccoli to couscous; toss gently but well.
In a small bowl, combine red pepper flakes, cumin, remaining 1/4 teaspoon salt and tomato juice; stir well. Stir in vinegar and oil, and pour over couscous salad; toss gently but well. Yields about 1 cup per serving.

Nutrition Facts : Calories 95 kcal

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