Best Zucchini Couscous Salad Recipes

10-minute Salmon, Couscous and Summer Zucchini Noodle Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups couscous, such as Good & Gather™ Organic Couscous
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup salted roasted pistachios
1/4 cup fresh mint leaves, finely chopped
2 scallions, thinly sliced
20 ounces packaged zucchini noodles
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved
3 ounces feta, crumbled
3/4 cup corn kernels (from about 1 ear of corn)
1/2 cup fresh basil leaves, torn
3 tablespoons olive oil
1 tablespoon white wine vinegar
One 16-ounce package frozen salmon fillets (about 4 ounces each), thawed, such as Good & Gather™ Frozen Atlantic Salmon
Olive oil, for drizzling
Kosher salt
2 tablespoons Calabrian chile spread

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.

Zucchini-Couscous Salad image

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h15m

Yield 2

Number Of Ingredients 10

1/2 cup chicken broth
1/4 cup uncooked couscous
1/2 zucchini, shredded
1/4 cup chopped green, red or yellow bell pepper
2 tablespoons white vinegar or white wine vinegar
1 tablespoon vegetable oil
1 teaspoon chopped fresh or 1/4 teaspoon dried savory leaves
1 teaspoon sesame oil
1/2 teaspoon sugar
Lettuce leaves, if desired

Steps:

Heat broth to boiling in 1-quart saucepan; remove from heat. Stir in couscous. Cover and let stand 5 minutes.
Mix couscous, zucchini and bell pepper in medium glass or plastic bowl. Shake remaining ingredients except lettuce leaves in tightly covered container. Pour over couscous mixture; stir to coat.
Cover and refrigerate at least 1 hour. Serve on lettuce leaves.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg