Lemon Couscous Salad With Macadamia Nuts Recipes

LEMON COUSCOUS SALAD WITH MACADAMIA NUTS

Lemon Couscous Salad With Macadamia Nuts image

Make and share this Lemon Couscous Salad With Macadamia Nuts recipe from Food.com.

Provided by dicentra

Categories Nuts

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups couscous
2 cups boiling water
1 tablespoon sunflower oil
3 cloves garlic, minced
2 cups chopped broccoli
1/4 teaspoon dried dill
3/4 cup chopped celery
1 cup whole macadamia nuts
1/4 cup minced fresh parsley
1/2 pint cherry tomatoes, halved
6 tablespoons lemon juice
6 tablespoons olive oil
1/2 teaspoon salt

Steps:

Put couscous into medium bowl. Pour boiling water over and cover, stirring occasionally until all of the water is absorbed. Allow to cool.
In 1 tablespoon oil in a small fry pan, sauté the garlic, broccoli and dill.
Cover and cook on low to medium heat until just tender.
Add to couscous along with celery, nuts, parsley, tomatoes, lemon juice, olive oil and salt. Stir gently.
Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 528.4, Fat 33.3, SaturatedFat 5, Sodium 229.2, Carbohydrate 51.4, Fiber 6.2, Sugar 3.1, Protein 10.5

LEMON COUSCOUS SALAD

Lemon Couscous Salad image

This salad is so delicious and easy to make. I served it buffet style at a recent family reunion. All loved it and asked for the recipe.

Provided by Abby Girl

Categories Low Cholesterol

Time 33m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup couscous
6 green onions, chopped
1/2 cup English cucumber, diced
1 cup chickpeas, drained
1/4 cup parsley, chopped
2 tablespoons mint, chopped (or dill)
2 tablespoons olive oil
1 lemon, zest and juice of, grated
salt & freshly ground black pepper
1/3 cup hazelnuts, toasted and chopped

Steps:

In a medium saucepan, bring 2 cups water to boil. Stir in couscous and immediately remove from heat. Cover and let stand until water is absorbed, about 8 minutes. Fluff with a fork and transfer to a large bowl.
Stir in green onions, cucumber, chickpeas, parsley, mint, oil, lemon zest and lemon juice.
Season to taste with salt and pepper.
Cover and chill overnight to let flavors develop. Serve topped with hazelnuts.

Nutrition Facts : Calories 381.4, Fat 14.7, SaturatedFat 1.6, Sodium 191.5, Carbohydrate 54.4, Fiber 8.1, Sugar 1.3, Protein 11.2

MEDITERRANEAN LEMON COUSCOUS SALAD

Mediterranean Lemon Couscous Salad image

Make and share this Mediterranean Lemon Couscous Salad recipe from Food.com.

Provided by stephanie

Categories African

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup couscous
2 tablespoons lemon juice
2 tablespoons olive oil
1/3 cup green onion
2 medium tomatoes, diced
1 cup canned red kidney beans (only if you want)
1 cup feta cheese
1/4 cup pine nuts
2 tablespoons oregano

Steps:

Cook couscous in 1 cup of water.
Cool to room temperature.
Whisk together lemon juice and olive oil.
Pour over other ingredients combining well.
Season with fresh pepper.

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