Couscous Salad

Couscous Salad with herbs, mango, and vegetables is so colorful, quick, versatile and straightforward to make; it is perfect for all chefs. This great salad is perfect for a picnic, barbecue. or potluck or any meal as a salad or side dish. Couscous salad can also be a great filling to be for

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Couscous Salad

Couscous Salad has many different vegetables and herbs offers a variety of flavors and textures. Thisis a versitle salad so use the vegetables you have at hand. It's equally delicious served warm or chilled.
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 213 kcal
Author Laurie

Ingredients

  • 11/2 cup instant couscous 1 10-ounce box
  • 1 3/4 cup broth or water
  • 2 tomatoes diced or cherry tomatoes halfed
  • 1 cup corn
  • 1 cucumber diced with seeds emoved
  • 1 mango diced
  • 1/2 red bell pepper diced
  • 1/4 red onion minced
  • 1 cup parsley minced
  • 4 Tbsp fresh mint leaves minced save a few whole leaves to garnish the salad.
  • 1/4 cup pistachio nuts chopped or any other nuts
  • 1/2 cup dried cranberries soaked to hot water for 5 minutes
  • 2 Tbsp lemon juice plus the zest from the lemon
  • 3 Tbsp olive oil
  • olives optional

Instructions

  1. Place broth in a saucepan and bring to a boil. Mix in couscous. Cover; remove from heat. Let stand 5 to 10 minutes. The couscous is perfect when it is light and fluffy, not gummy or gritty. Transfer to a bowl set aside to cool, Fluff with fork.
  2. Prepare all the vegetables and mango then place them in a bowl. Mix the olive oil and lemon juice, season with salt and pepper to taste. Mix everything together. Allow the couscous to sit for at least a half hour so the flavors can blend.
  3. Serve and enjoy.
  4. Note: Use whatever vegetables or fruit you may have on hand with a ratio of 3 cups finished couscous to 4 cups fruit, vegetables or herbs, whatever you may like. This recipe is very versatile.

Recipe Notes

Victorinox 8 Inch Fibrox Pro Chef’s Knife 40520, 47520, 45520 Frustration Free PackagingKitchenAid KFP0711CU 7 Cup Food Processor, Contour Silver          Oversized Pasta Bowl          Zenware 3 Piece Triple-Ply Warp Resistant All Natural Bamboo Cutting Board Set – Small
Nutrition Facts
Couscous Salad
Amount Per Serving
Calories 213 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 257mg 11%
Potassium 455mg 13%
Total Carbohydrates 28g 9%
Dietary Fiber 5g 20%
Sugars 7g
Protein 6g 12%
Vitamin A 28%
Vitamin C 79%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

hollowed-out tomatoes. This salad should be saved in the refrigerator in an airtight container and may be kept for 2 days.

Couscous is a wheat product and is a staple in North Africa and the Middle East. Couscous is made from two different sizes of wheat or semolina from hard wheat and is husked and crushed, but not ground. Couscous is sold both instant or uncooked. It has a very light flavor like rice. It gains its flavor from broth, vegetables or herbs. Instant couscous has already been steamed and then dried again before it is packaged. It needs only to be soaked in boiling broth or water until it swells, about 5 to10 minutes. Couscous sold in the pasta or rice section of your store.

*One cup serving of couscous provides only 176 calories or 8% of a standard 2,000 calorie diet far fewer calories than a cup of rice or quinoa.

 

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Print

Couscous Salad

Couscous Salad has many different vegetables and herbs offers a variety of flavors and textures. Thisis a versitle salad so use the vegetables you have at hand. It's equally delicious served warm or chilled.
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 213 kcal
Author Laurie

Ingredients

  • 11/2 cup instant couscous 1 10-ounce box
  • 1 3/4 cup broth or water
  • 2 tomatoes diced or cherry tomatoes halfed
  • 1 cup corn
  • 1 cucumber diced with seeds emoved
  • 1 mango diced
  • 1/2 red bell pepper diced
  • 1/4 red onion minced
  • 1 cup parsley minced
  • 4 Tbsp fresh mint leaves minced save a few whole leaves to garnish the salad.
  • 1/4 cup pistachio nuts chopped or any other nuts
  • 1/2 cup dried cranberries soaked to hot water for 5 minutes
  • 2 Tbsp lemon juice plus the zest from the lemon
  • 3 Tbsp olive oil
  • olives optional

Instructions

  1. Place broth in a saucepan and bring to a boil. Mix in couscous. Cover; remove from heat. Let stand 5 to 10 minutes. The couscous is perfect when it is light and fluffy, not gummy or gritty. Transfer to a bowl set aside to cool, Fluff with fork.
  2. Prepare all the vegetables and mango then place them in a bowl. Mix the olive oil and lemon juice, season with salt and pepper to taste. Mix everything together. Allow the couscous to sit for at least a half hour so the flavors can blend.
  3. Serve and enjoy.
  4. Note: Use whatever vegetables or fruit you may have on hand with a ratio of 3 cups finished couscous to 4 cups fruit, vegetables or herbs, whatever you may like. This recipe is very versatile.

Recipe Notes

Victorinox 8 Inch Fibrox Pro Chef’s Knife 40520, 47520, 45520 Frustration Free PackagingKitchenAid KFP0711CU 7 Cup Food Processor, Contour Silver          Oversized Pasta Bowl          Zenware 3 Piece Triple-Ply Warp Resistant All Natural Bamboo Cutting Board Set – Small
Nutrition Facts
Couscous Salad
Amount Per Serving
Calories 213 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 257mg 11%
Potassium 455mg 13%
Total Carbohydrates 28g 9%
Dietary Fiber 5g 20%
Sugars 7g
Protein 6g 12%
Vitamin A 28%
Vitamin C 79%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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