ASPARAGUS, FETA AND COUSCOUS SALAD
This elegant yet simple salad is lovely as a complement to a main course or on its own.
Provided by ABLOOM
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook couscous according to package instructions. Put aside and allow to cool slightly.
- Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
- Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
Nutrition Facts : Calories 540.8 calories, Carbohydrate 77.7 g, Cholesterol 37.8 mg, Fat 16.7 g, Fiber 7.3 g, Protein 20.1 g, SaturatedFat 7.5 g, Sodium 493.6 mg, Sugar 5.5 g
COUSCOUS SALAD WITH SUN DRIED TOMATO AND FETA
Recipe VIDEO above. A 12 minute, no cook, giant Couscous Salad with sun dried tomato, feta, rocket / arugula, herbs and the added nutty tastiness of chickpeas. My shortcut-flavour tip is to use the oil from the sun dried tomato jar as the dressing - free flavour! The flavour pops from the sun dried tomato and feta are quite intense, so this truly is satisfying to have as a meal, or as a substantial side. This makes quite a lot - serves 5 as a main, or 8 - 10 as a side. Keeps very well.
Provided by Nagi
Number Of Ingredients 16
Steps:
- Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
- Fluff couscous with fork. Cool a bit.
- Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
- Adjust salt and pepper to taste.
- Transfer to serving bowl, sprinkle with feta. Serve.
Nutrition Facts : ServingSize 183 g, Calories 260 kcal
PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS
Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
- While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
- Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
- Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
- To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams
COUSCOUS SALAD WITH FETA CHEESE
The Couscous Salad with Feta Cheese recipe out of our category salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Cook couscous according to package directions, fluff and let cool. Rinse peppers, halve, remove seeds and ribs, and finely chop. Rinse tomatoes, cut into quarters, remove the seeds and cut the flesh into small cubes. Rinse cucumber and cut into small cubes.
- Rinse herbs, pat dry and pluck the leaves. Set aside some leaves for garnish and chop the remaining leaves. Crumble the feta.
- Fold together gently all the prepared ingredients. Dress the salad with oil and vinegar and season with salt and pepper to taste. Serve in bowls and garnish with the reserved herbs.
Nutrition Facts : Calories 679.68 kcal, Fat 53.89 g, SaturatedFat 13.36 g, Protein 14.2 g, Carbohydrate 41.57 g, Sugar 0 g, Cholesterol 44.96 mg
COUSCOUS FETA SALAD
I got this great recipe from a friend and it has become a summer favorite! It is light and refreshing. Great as a side or as a light meal. Walnuts are a nice substitute for the pine nuts.
Provided by RBrad
Categories Salad 100+ Pasta Salad Recipes Greek Pasta Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Bring the water to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 10 minutes. Scrape the couscous into a mixing bowl, fluff with a fork, and refrigerate until cold, about 1 hour.
- Once the couscous is cold, make the dressing by whisking together the salt, black pepper, red wine vinegar, and Dijon mustard in a small bowl. Slowly drizzle in the olive oil while continuing to whisk until the oil has thickened the dressing. Fold the cucumber, feta cheese, green onions, parsley, and pine nuts into the couscous. Pour the dressing overtop, and stir until evenly moistened. Chill 30 minutes before serving.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 26.8 g, Cholesterol 12.6 mg, Fat 18.9 g, Fiber 2.3 g, Protein 7.3 g, SaturatedFat 4.4 g, Sodium 528.4 mg, Sugar 1.6 g
COUSCOUS SALAD WITH GRAPES AND FETA CHEESE
I found this recipe in a magazine several years ago, its a big hit with my family. Its easy to prepare and delcious as well.
Provided by Rosi Tornetto
Categories Other Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- 1. Boil the water in a pot when finish boiling, set aside.
- 2. In a large bowl, combine 1 cup couscous with hot water, stirring once to evenly distributed couscous cover & let it sit for 10 minutes or more. I sometime use Far East Plain Couscous mix following cooking directions on the box.
- 3. Fluff couscous with a fork and add walnuts, Feta cheese, red/green grapes, chopped parsley, olive oil, lemon juice, salt & pepper mix altogether, serve hot. You can chill and served over a nice salad.
- 4. If you or family members don't like grapes, use grape/ cherry tomatoes. Adjust salt & pepper to your liking.
SWEET AND SPICY COUSCOUS SALAD WITH GRAPES
Provided by Food Network
Yield 12 servings
Number Of Ingredients 14
Steps:
- Bring stock to a boil in a medium saucepan and stir in couscous. Remove pan from heat and cover. Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint. Add remaining Ingredients and let flavors marry for 30 minutes before serving.
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