Tropical Couscous Salad Recipes
SPICY TROPICAL COUSCOUS SALAD
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
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
TROPICAL COUSCOUS SALAD
Betty Pyrzenski prepared this Marrakesh Express dish for our March 2014 meeting.
Provided by Club Recipes
Categories Pasta Salads
Number Of Ingredients 10
Steps:
- 1. Prepare couscous in water only, as directed on package. Meanwhile in saucepan, combine reserved liquid from pineapple and oranges (about 1 1/2 cups) sugar, eggs, flour and salt.
- 2. cook and stir over medium heat until thickened and bubbly, let cool slightly. Stir sugar mixture into prepared couscous. Chill couscous mixture several hours or overnight.
- 3. Just before serving. Fold in whipped topping, crushed pineapple, oranges, marshmallows and coconut.
SUMMER COUSCOUS SALAD
Capture the flavours of summer in this simple, hearty couscous salad. With fried halloumi, vine tomatoes and courgettes, it's perfect for an al fresco lunch
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
- Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
- If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.
Nutrition Facts : Calories 721 calories, Fat 50 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.86 milligram of sodium
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From weightwatchers.com
Cuisine MoroccanCategory LunchServings 6Total Time 23 mins
- Bring 1 cup of water and 1/2 tsp of salt to a boil in a small saucepan; remove from heat. Add couscous; cover and let stand until water is absorbed and couscous is tender, about 5 minutes. Fluff couscous with a fork; cool to room temperature.
- Meanwhile in a medium bowl, whisk lime juice, oil, cumin and remaining 1/2 tsp of salt together until blended. Add mango, pineapple, cilantro and onion; toss to mix.
- Add couscous to fruit mixture; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about a heaping 3/4 cup per serving.
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