Couscous And Cherry Tomato Salad Recipes

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COUSCOUS AND CHERRY TOMATO SALAD



Couscous and Cherry Tomato Salad image

This is a wonderful side dish that me mum (my English mother-in-law) has prepared for us twice now upon visiting. Some of the last batch is still in the fridge as I write this, and I can't stop nibbling at it! I finally remembered to get the recipe this time.

Provided by PrairieHarpy

Categories     Grains

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

7 ounces couscous
1 red chili pepper, seeded and finely chopped
8 ounces cherry tomatoes, quartered
1 bunch green onion, sliced
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
4 tablespoons cilantro, freshly chopped
salt, to taste
fresh ground pepper, to taste

Steps:

  • Place the couscous in a bowl and pour over 300ml (1/2 pint) boiling water.
  • Leave for 30 minutes until the water has been completely absorbed, allow to cool.
  • Add the olive oil, lemon juice, cilantro and seasoning to taste.
  • Add chili pepper, tomatoes and onions and stir gently to combine ingredients.
  • Allow to chill for at least an hour. It allows the flavours to mingle.
  • Keeps well in the fridge for 2 or 3 days.

SUMMER GARDEN COUSCOUS SALAD



Summer Garden Couscous Salad image

This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

3 medium ears sweet corn, husks removed
1 cup reduced-sodium chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, halved and sliced
1-1/2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts :

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