Lemon Couscous Salad With Spinach Scallions And Dill Recipes

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OUR FAVORITE LEMON HERB COUSCOUS SALAD



Our Favorite Lemon Herb Couscous Salad image

We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 20m

Yield Makes approximately 8 (1 cup) servings

Number Of Ingredients 12

1 1/2 cups dried Israeli couscous, also called pearl couscous
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/4 cup chopped walnuts, toasted
1/4 cup raisins, we love golden raisins

Steps:

  • Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
  • While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
  • Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg

LEMON COUSCOUS



Lemon Couscous image

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Provided by redveeder

Categories     Side Dish

Time 15m

Yield 3

Number Of Ingredients 9

1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

Steps:

  • Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
  • Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g

LEMON SPINACH COUSCOUS



Lemon Spinach Couscous image

Make and share this Lemon Spinach Couscous recipe from Food.com.

Provided by Kat2355

Categories     Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 cups water or 1 1/4 cups broth
1 cup couscous
1 teaspoon butter or 1 teaspoon margarine (optional)
1/2 teaspoon salt (optional)
1 teaspoon olive oil or 1 teaspoon roasted garlic oil
2 cups spinach, chopped
1 tablespoon lemon juice
1 tablespoon pine nuts (optional)
orange rind (optional)

Steps:

  • Bring water to a boil.
  • Add couscous, butter and salt.
  • Remove from heat and let stand 5 minutes.
  • In a shallow pan, heat oil.
  • Add spinach, lemon juice, pine nuts, and orange peel.
  • Cook until spinach wilts slightly and changes color (about 1 minute).
  • Remove from heat.
  • Mix spinach mixture with couscous.
  • Add freshly ground black pepper to taste.

LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL



Lemon Couscous Salad with Spinach, Scallions, and Dill image

Categories     Salad     Side     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low/No Sugar     Lemon     Spinach     Chill     Vegan     Couscous     Dill     Boil     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

2 1/4 cups water
a 10-ounce box couscous (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 small bunch spinach, coarse stems discarded and leaves washed thoroughly, spun dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste

Steps:

  • In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

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