Stir Fry Couscous Salad Recipes

FRIED COUSCOUS SALAD

Steps:

• For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
• In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
• For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
• Pour the dressing over the salad and toss until the couscous is coated.

STIR FRY COUSCOUS SALAD

Steps:

• Clean and cut thinly all the vegetables.
• In a saucepan, melt the butter, and start adding the vegetables one by one, starting from the onion until all is added and stir-fry all of them.
• Season with salt and pepper and the ground garlic, you can also choose to add any spices you prefer with the vegetables.
• Melt the chicken stock cube in the boiling water.
• Prepare the couscous in a seperate bowl,and add all the spices with it.
• Gradually pour the boiling water (with the melted chicken cube) to the couscous little by little, and stirring continously until it is absorbed. You may choose not to add all the water, or depending on the instruction on the packet of the couscous.
• Once couscous is set, add the stir-fried vegetables to it and stir once again over a low flame.