Spicy Tropical Couscous Salad Recipes

SPICY TROPICAL COUSCOUS SALAD

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.

SPICY COUSCOUS SALAD | VEGETARIAN

Steps:

• SaladBring the water to a boil, adding 1 teaspoon salt. To the boiling water, add the couscous, stirring quickly. Cover the pot with a lid, remove from heat, and allow to sit for about 5 minutes. Add the prepared couscous to a large bowl, allow to cool slightly, and toss in the following ingredients one at a time: the remaining salt, smoked paprika, red onion, feta cheese, cherry tomatoes, Kalamata olives, cucumbers, jalapeño, green onion, garlic, fresh basil, black pepper, black garlic. Toss well, ensuring the ingredients are evenly distributed. DressingIn a small dish, combine the lemon juice, kosher salt, cayenne powder, and mustard. Whisk well. Pour the dressing over the salad, tossing well to ensure that it is well-incorporated.

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.

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.

TROPICAL COUSCOUS

Steps:

• Add orange juice and cumin to a saucepan; bring to a boil.
• Add in couscous; cover.
• Remove from heat and let stand 5 minutes.
• Fluff couscous; transfer to a large bowl; let cool.
• In a small bowl, mix together the oil, soy sauce, and lime juice; stir into couscous.
• Add in the cilantro, basil, chives, ginger, mango, and orange; toss to combine.
• Sprinkle w/ nuts.

SPICY VEGETABLE COUSCOUS

Steps:

• In a medium-size skillet heat the oil.
• Add green onions, sweet pepper, garlic, tomatoes and zucchini; saute 5 min, stirring.
• Remove from heat and keep warm.
• In a medium-size saucepan, combine the remaining ingredients, mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.