Ww 5 Points 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
WW COUSCOUS SALAD
This is a filling, low points salad. If you really want to make it lower points, cut the amount of couscous you use (my usual couscous is 9 points per cup). I actually use 1/3 cup couscous for 3 points and leave out the olive oil from the dressing to make it really lean. As written, this recipe provides a total of 12 points but using 1/3 cup couscous and no olive oil gives 3 points only. Serves 2 as a lunch or up to 4 as a side dish. Cook time includes half an hour for the salad to chill in the refrigerator. This is easy to increase for large groups or take-to-work lunches.
Provided by Shuzbud
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the broth to boiling, or crumble a stock cube into 3/4 cup boiling water and stir until dissolved.
- Add the couscous to the hot broth, cover and leave to "cook"- about 5 minutes. Then allow to cool while chopping the salad veggies.
- Quarter the cherry tomatoes and finely dice the cucumber, bell pepper and spring onions/ scallions.
- Make the dressing- pour into a small jug or bowl the olive oil and red wine vinegar. Season to taste with salt and pepper and whisk until the two liquids are completely blended together.
- Fluff the couscous with a fork.
- Add the salad veggies to the couscous and stir.
- Drizzle the dressing over and stir to mix.
- Cover and place in the fridge for 30 minutes to chill and for the flavours to blend.
- Serve and enjoy!
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COUSCOUS SALAD | WEIGHT WATCHERS - POINTED KITCHEN
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- Place the stock cube in boiling water and mix to dissolve. Place the couscous into a heatproof bowl and pour over the stock. Cover the bowl with cling film and set aside.
- Chop the, courgette, red onion and red pepper into small pieces. Drain and rinse the chickpeas thoroughly.
- Once the couscous has sat for 5 minutes, use a fork to 'fluff' it up before adding the chopped vegetables and chickpeas. Mix to combine before serving.
TROPICAL COUSCOUS SALAD | RECIPES | WW USA
From weightwatchers.com
- Bring water and 1/2 teaspoon of salt to a boil in a small saucepan; remove from heat. Stir in 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 together lime juice, oil, cumin and remaining 1/2 teaspoon of salt 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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