Spicy Tropical Couscous Salad Recipes

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SPICY TROPICAL COUSCOUS SALAD



Spicy Tropical Couscous Salad image

A nice, refreshing side dish that's perfect when the weather starts to warm up. It's a great side dish for almost any grilled meat!

Provided by RunninLion

Categories     Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 (10 ounce) box couscous
1/2 cup pineapple, small dice
1/3 cup red onion, small dice
1/2 cup mango, small dice
1/2 cup red bell pepper, small dice
1 jalapeno pepper, seeded and minced
1/3 cup cilantro, minced
1 tablespoon lime juice
1/2 tablespoon orange zest
1 tablespoon scallion, finely sliced
salt & pepper (optional)

Steps:

  • Cook couscous according to package directions WITHOUT oil or butter.
  • Fluff couscous with fork and set aside in a bowl to cool.
  • Add remaining ingredients to cooled couscous and mix well.
  • Refrigerate 1 hour before serving.

Nutrition Facts : Calories 202.1, Fat 0.4, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 42.8, Fiber 3.3, Sugar 4.3, Protein 6.5

SPICY MEXICAN COUSCOUS SALAD



Spicy Mexican Couscous Salad image

A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog.

Provided by Caroline Cooks

Categories     Mexican

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 (10 ounce) package couscous
1/2 teaspoon cumin
15 ounces black beans, drained and rinsed
1 1/4 cups fresh corn kernels
1/2 cup purple onion, chopped
1 yellow bell pepper, seeded and chopped
1 jalapeno, seeded and diced
1 tomatoes, chopped coarsely
1/2 cup chopped fresh cilantro
1 large lime, juice of
1/2 teaspoon seasoning salt
1 large garlic clove, minced
2 -3 tablespoons olive oil

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.

SPICY COUSCOUS AND CHICKPEA SALAD



Spicy Couscous and Chickpea Salad image

Enjoy this easy couscous, Chickpeas and vegetable salad that's ready in just 20 minutes. Perfect side for any meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 12

1/2 cup uncooked whole wheat couscous
1 1/2 cups water
1/4 teaspoon salt
1 can (15 oz) Chickpeas or garbanzo beans, drained, rinsed
1 can (14.5 oz) diced tomatoes and green chiles, undrained
1/2 cup frozen shelled edamame (soybeans) (from 12-oz bag) or lima beans (from 9-oz bag), thawed
2 tablespoons chopped fresh cilantro
Green bell peppers, halved, if desired
3 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon

Steps:

  • Cook couscous in water with 1/4 teaspoon salt as directed on package.
  • Meanwhile, in medium bowl, mix Chickpeas, tomatoes, soybeans and cilantro. In small bowl, mix dressing ingredients until well blended.
  • Add cooked couscous to salad; mix well. Pour dressing over salad; stir gently to mix. Spoon salad mixture into halved bell peppers. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 9 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g

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