Lemony Couscous Salad Recipes

LEMON COUSCOUS SALAD RECIPE

Steps:

• Cook the couscous: Bring a large pot of salted water* to a boil. Season generously with salt. Add the couscous and cook according to package directions until al dente. Drain the couscous and rinse under cold water to stop the cooking process. Drain again, gently shaking the colander to remove excess water. Set aside.
• OPTIONAL - While the couscous is cooking and cooling, sauté the asparagus and snap peas*: Heat one tablespoon of oil in a heavy large non-stick skillet over high heat. Add the sliced asparagus and snap peas. Season with salt and pepper. Quickly sauté, tossing constantly, until tender-crisp and bright in color, about 2-3 minutes. Remove from heat and transfer to a large bowl. Set aside and allow to cool.
• Make the dressing: In a measuring cup or small bowl, whisk together the remaining 6 tablespoons of the oil with the Dijon mustard, lemon juice, honey, lemon zest, ½ teaspoon salt and scant ¼ teaspoon pepper. Taste and adjust for seasoning with salt and pepper.* Set aside
• Toss salad: Add the cooled couscous to the bowl of asparagus and snap peas. Toss to combine. Add in the shallots and sliced radishes. Drizzle with half of the dressing. Toss to well to combine. (If serving later, cover tightly with plastic wrap and refrigerate).
• To serve: Add the ricotta, chives and mint to the salad. Taste and adjust with more dressing and season to taste with salt and pepper. Finish with parmesan, lemon zest and drizzle with any remaining dressing if desired. Enjoy!

LEMONY CUCUMBER COUSCOUS SALAD

Steps:

• Bring a pot of water to a boil. Add the couscous and continue to boil for about 5 minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
• Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
• Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
• Chop the cucumber into quarter-rounds and roughly chop the parsley.
• Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.

LEMON COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions, leaving out any oil, butter, or salt that is called for.
• Allow the couscous to cool, then fluff with a fork and place in a salad dish or medium bowl.
• Add cucumbers, carrots, green onions, and basil and toss gently to combine. Set aside.
• In a separate bowl, whisk together oil, lemon juice, mustard, and salt and pepper to make a dressing.
• Pour over couscous mixture and stir to combine.
• Taste and adjust for seasoning. Serve at room temperature or chilled, if you like.

OUR FAVORITE LEMON HERB COUSCOUS SALAD

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.

LEMON COUSCOUS

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.

LEMONY COUSCOUS SALAD

Steps:

• Add the couscous, salt, and boiling water to a large mixing bowl.
• Cover bowl and set aside for 10 minutes.
• Fluff couscous with a fork; all liquid should be asborbed; let cool to room temperature (I put the couscous in the frig to chill a little).
• Once the couscous is at room temperature, add the chopped green onion, cucumber, tomatoes, garbanzo beans, feta cheese, parsley, mint, olive oil, lemon juice, and salt and pepper to taste.
• Toss salad gently.
• It is recommended that if you make this salad ahead of time, add the olive oil and lemon juice right before ready to serve.

MEDITERRANEAN LEMON COUSCOUS SALAD

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.

LEMONY MEDITERRANEAN COUSCOUS SALAD

Steps:

• Cook the couscous in the hot chicken or vegetable stock, following the packet instructions as to the ratio of couscous to stock (as different brands vary).
• Once the liquid has been absorbed (about 5 minutes), fluff the couscous with a fork to separate the grains.
• Heat the butter in a fry pan and cook the onions over medium heat, for about 5 minutes, until softened and golden.
• Stir frequently as they cook to prevent burning or sticking.
• Remove half the onions and reserve.
• Add the sliced chorizo and bell peppers to the onions remaining in the fry pan, and continue sautéing over medium heat for a further 10 – 12 minutes, until the peppers have softened and the chorizo is starting to brown.
• Remove from the heat.
• While this mixture is cooling slightly, combine the chopped chives and parsley and then add 3 tablespoons of these herbs to the couscous, along with the reserved, sautéed onions and the semi-dried tomatoes.
• Mix well and season to taste with salt and pepper.
• Next toss the feta and artichokes into the chorizo mixture that has been cooling in the fry pan.
• Mix well, and sparingly season with salt and pepper to taste.
• Place the couscous into an attractive serving bowl, and pile the chorizo mixture on top.
• It can be served immediately, warm, or later, cold.
• When ready to serve, combine the lemon zest, 3 tablespoons lemon juice, the olive oil, sugar and remaining parsley and chives in a small jar.
• Shake jar well, and season the dressing to taste.
• Drizzle the dressing over the warm or cold salad to serve.