Spicy Mexican Couscous Salad Recipes

SPICY COUSCOUS RECIPE WITH SHRIMP AND CHORIZO

Steps:

• In a large cooking pot, heat just a little bit of extra virgin olive oil. Add the Chorizo sausages and cook just until crisp (hard Spanish chorizo should be cooked already.) Remove from heat and place on paper towels to drain.
• To the cooking pot, add onions, garlic and jalapeno, cook briefly until onions are translucent. Now add the spices and stir briefly, then add the shrimp. Raise the heat to medium-high and cook the shrimp for 3 to 4 mins or until it is firm and pink. Do not overcook the shrimp.
• Meanwhile, boil 2 1/2 cup of water.
• Return the Chorizo to the cooking pot and add the couscous, a little olive oil, a dash of salt and the boiling water. Turn the heat off immediately and cover. Let sit for 5 minutes. Uncover and stir in the fresh parsley.
• Transfer to serving bowls and enjoy! (see suggested sides)

SPICY & CITRUSY COUSCOUS SALAD

Steps:

• In a medium saucepan, bring the broth or water, paprika, saffron (if using), harissa or hot sauce, 1/2 tsp. salt, and a pinch of white pepper to a boil over medium heat. Cover and reduce the heat to low to keep the broth at a simmer. Taste and adjust the seasonings. Meanwhile, heat 1/4 cup of the olive oil in a large sauté pan over medium heat. When the oil is hot, add the onion and red pepper and cook until the vegetables are soft but not browned, 8 to 10 min. Add the couscous and stir to coat the grains with oil. Remove the pan from heat. Add the simmering liquid to the couscous and stir to evenly distribute the liquid. Cover the pan and let it sit until all the liquid is absorbed and the couscous is tender, 5 to 7 min. Remove the lid and fluff the couscous with a fork. Set aside to cool for 15 min.
• Whisk the remaining 3 Tbs. olive oil with the orange zest, orange juice, and 1/2 tsp. salt. Toss with the couscous. Let cool completely and then transfer to an airtight container or a bowl covered with plastic wrap and refrigerate. Put the scallions, almonds, dried currants, and parsley in a separate container and refrigerate.
• Just before heading to the picnic, stir the scallions, almonds, currants, and parsley into the couscous. Taste and adjust the seasonings as needed.

MEXICAN BEAN SALAD

Steps:

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

SPICY MEXICAN SALAD (VEGAN WITH RAW OPTION)

Steps:

• Mix up the dressing first and set aside for flavours to marry.
• Combine the salad ingredients in a large bowl.
• Add the dressing and toss.

MOROCCAN COUSCOUS SALAD

Steps:

• Boil the water and add it to couscous in a large serving bowl, with ½ tsp of salt.
• Cover the couscous with a tea towel or lid and leave for 5 minutes.
• Take a fork and gently loosen up the couscous and add the cumin, ginger, olive oil and paprika powder. You want it nice and dry, no big clumps.
• Wash the orange and grate the zest.
• Peel and chop the orange and add it to the salad, along with the zest.
• Deseed the pomegranate (here's a helpful video) and add the seeds.
• Dice the zucchini and bell pepper finely. Add both to the salad, along with the raisins and radish slices, if using them.
• If you managed to find a fig, chop it up and add it to the salad.
• Wash and chop the parsley and any other optional herbs, again add them to the salad - for example, if you have any spare cilantro or mint knocking around, they would be perfect. Season with salt and pepper.
• Give it a good toss ;)
• That's it! You have one fresh, delicious, Moroccan couscous salad.

SPICY MEXICAN COUSCOUS SALAD

Steps:

• Cook the couscous per package directions.
• Add the cumin, black beans, and chopped vegetables and herbs.
• Whisk together the dressing ingredients and pour over couscous.
• Toss lightly until well distributed.

MOROCCAN SPICED VEGETABLE COUSCOUS

Steps:

• In a medium-size skillet heat the oil over medium heat.
• Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
• Add the garlic, sauté another minute.
• Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
• Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
• Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.

SPICY COUSCOUS SALAD

Steps:

• Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.