Couscous With Arugula And Balsamic Tomatoes Recipes

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ISRAELI COUSCOUS AND ARUGULA SALAD



Israeli Couscous and Arugula Salad image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 cups Israeli (pearl) couscous
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup olive oil
1/4 teaspoon dried red pepper flakes
Kosher salt
Freshly cracked black pepper
1 vine-ripened tomato, diced
1/2 cup dried currants
1 hothouse cucumber, seeded and diced
1 red bell pepper, seeded and diced
1/2 red onion, diced
2 cups Israeli (curly baby) arugula

Steps:

  • Bring a large pot of well-salted water to a boil. Add couscous and cook 8 to 10 minutes, until couscous has puffed up and is cooked through to the center. Drain and allow to cool. Transfer to a large bowl.
  • Prepare dressing by whisking together the lemon juice and mustard while drizzling in the olive oil. Once slightly emulsified, stir in pepper flakes and season with salt and cracked black pepper.
  • Toss the tomato, currants, cucumber, red bell pepper, onion and arugula with the couscous. Pour the dressing over top. Season with salt and pepper to taste and toss to the combine.

COUSCOUS SALAD WITH TOMATO AND BASIL



Couscous Salad with Tomato and Basil image

This is a super-easy, great tasting salad that can be served hot or cold. The balsamic vinegar and feta add great flavor. You can also add chopped chicken breasts to make it a complete meal.

Provided by cpoko

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
1 ½ cups couscous
2 cups chopped tomato
⅓ cup thinly sliced fresh basil
2 tablespoons balsamic vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
¼ cup crumbled feta cheese

Steps:

  • Mix 1 tablespoon olive oil and garlic in a large microwave-safe bowl; heat on high until fragrant, about 45 seconds. Add chicken broth and heat on high until simmering, about 4 minutes. Gradually stir in couscous. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork.
  • Stir tomato, basil, vinegar, salt, and black pepper into couscous; drizzle with remaining 1 tablespoon olive oil and sprinkle with feta cheese.

Nutrition Facts : Calories 201.3 calories, Carbohydrate 28.9 g, Cholesterol 5.6 mg, Fat 6.2 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 383.5 mg, Sugar 2.7 g

FETA COUSCOUS SALAD



Feta Couscous Salad image

Quick cooking couscous is tossed with feta crumbles, sun-dried tomatoes, chickpeas, arugula, shallots and a balsamic tahini dressing!

Provided by Cayla Atha

Categories     Main Course     Salad     Side Dish

Time 15m

Number Of Ingredients 16

1 cup pearl couscous
1½ cups water or chicken stock
1 tsp. butter, ghee or olive oil
1 cup arugula (can sub any other lettuce)
¾ cup rinsed garbanzo beans (also called chickpeas)
1 shallot (sliced thinly)
¾ cup sundried tomatoes (sliced thinly)
¼ cup feta crumbles
fresh chopped mint
salt + pepper
¼ cup aged balsamic vinegar
1 clove garlic (minced)
2 tbsp. tahini (can sub hummus, will be more garlicky!)
1 tsp. kosher salt
½ tsp. pepper
2 tbsp. water (to thin)

Steps:

  • In a medium saucepan over high heat, bring water or chicken stock for couscous to a boil.
  • Once boiling, stir in couscous, butter/oil and 1 tsp. each of salt and pepper, then reduce heat to low and cover.
  • While couscous cooks, chop veggies for salad and whisk together ingredients for dressing, if using.
  • Once all liquid has been absorbed by the couscous, remove from heat and let cool slightly.
  • Toss cooked couscous with veggies and dressing!

BALSAMIC COUSCOUS



Balsamic Couscous image

This is a recipe I developed when I couldn't find one that was exactly what I wanted. This is a good side dish recipe for many different menus. It's also very versatile. You can add any different kind of veggies along with the onion (celery, peas, zucchini, carrots, tomatoes, corn). I use tri-color couscous in this recipe, but any kind will work.

Provided by Kendra

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 medium onion, thinly sliced
1 garlic clove, crushed
1 cup chicken broth
3/4 cup couscous
3 tablespoons balsamic vinegar
salt and pepper

Steps:

  • Heat olive oil in a medium saucepan over low heat. Saute onion and garlic slowly until tender, approximately 15 minutes.
  • Stir in chicken broth and bring to a boil.
  • Add couscous, cover pan, remove from heat, and let stand for 5 - 10 minutes.
  • Pour couscous into a bowl and top with vinegar, salt and pepper. Stir until combined. You may wish to add less or more vinegar depending on what you like. 3T works for us.

Nutrition Facts : Calories 116, Fat 2.6, SaturatedFat 0.4, Sodium 130, Carbohydrate 18.9, Fiber 1.4, Sugar 0.9, Protein 3.8

BALSAMIC TOMATO COUSCOUS



Balsamic Tomato Couscous image

We had a potluck to attend where we had been asked to bring a side dish. I was craving couscous though I knew few (if any) of my friends would be willing to try it. Never mind, I moved forward! This is a slight adaptation of one I found in one of my favorite cookbooks "500 almost fat free pasta recipes." And truth be told, I brought very little home and got asked for the recipe!

Provided by ladypit

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups nonfat vegetable broth or 2 cups nonfat chicken broth
1 teaspoon dried basil
1 teaspoon minced garlic
1 1/2 cups uncooked couscous
3 tablespoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon ground pepper
5 small tomatoes

Steps:

  • In a medium pan, bring the broth to a boil.
  • When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.
  • Chop the tomatoes.
  • In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes.
  • When the couscous is ready add the tomato mixture and mix well.
  • Serve hot or cold.

Nutrition Facts : Calories 148.3, Fat 1.4, SaturatedFat 0.2, Sodium 7.6, Carbohydrate 28.6, Fiber 2.4, Sugar 2.4, Protein 4.7

COUSCOUS WITH ARUGULA AND BALSAMIC TOMATOES



Couscous with Arugula and Balsamic Tomatoes image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 75 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil plus 1/2 cup
1 1/2 cup fine diced yellow onion
3 tablespoons minced garlic
6 cups chicken stock
1 tablespoon salt, plus more for seasoning
1 teaspoon white pepper, plus more for seasoning
1 1/2 cup diced dried apricot
6 cups Moroccan couscous
3 cups chopped seedless kalamata olives
12 ounces pine nuts, toasted
1 cup snipped chives
3 cups feta cheese
8 whole Roma tomatoes
1/2 cup balsamic vinegar
1 pound baby arugula, for garnish

Steps:

  • For the couscous:
  • In a heavy sauce pot, heat 2 tablespoons olive oil and lightly saute onions until opaque. Add garlic and saute to aroma. Add the chicken stock, salt, white pepper and dried apricot and bring to a full boil. Place the couscous in a 4 quart pan and pour the chicken stock mixture over and mix thoroughly. Cover tightly and wrap - allow to stand for 10 minutes. Fluff with a fork and fold in olives and pine nuts, chives and feta cheese. Meanwhile, fine dice the seedless flesh of the Roma tomato, toss in the 1/2 cup olive oil and 1/2 cup balsamic vinegar. Season with salt and white pepper and garnish with arugula.

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