Garden Couscous
Ingredients:
- 1 cup plain couscous
- 2 cups cherry tomatoes, halved
- 1 medium cucumber, chopped
- 1 medium green bell pepper, chopped
- 1/2 cup fresh chives, chopped
- 1/4 cup fresh Italian Parsley, chopped
- 1/3 cup cut balsamic vinegar
- 1/3 cup extra virgin olive oil
- 2 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup feta cheese
Directions:
- Cook couscous according to the directions on the package; fluff with fork.
- Combine tomatoes, cucumber, pepper, chives and parsley in a large bowl. Fold in couscous.
- Whisk together the balsamic vinegar, olive oil and sugar. Season with salt and pepper to taste. Pour mixture over couscous and vegetables and toss to coat.
- Chill up to 24 hours and garnish with feta cheese before serving.
Ingredients:
- 1 cup plain couscous
- 1 cup pepitas (pumpkin seeds)
- 1/4 cup chopped cilantro leaves
- 1/4 cup lime juice
- 3/4 teaspoon chili powder
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 2 tomatoes, finely chopped
- 1 zucchini, finely chopped
- 1 red bell pepper, chopped
- 1 cup corn
Directions:
Cook couscous according to package directions; fluff with a fork. Toss couscous with remaining ingredients in a large bowl.
Cranberry Pecan Couscous Salad
Ingredients:
- 10 ounces plain couscous
- 1 cup dried cranberries
- 1 cup blue cheese, crumbled
- 1/2 cup scallions, chopped
- 3/4 cup pecans, roughly chopped
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon lemon zest
- juice of one lemon
- pinch of kosher salt
Directions:
Prepare couscous according to package directions. In a small bowl whisk together olive oil, vinegar, lemon zest, and lemon juice; set aside. Pour prepare couscous into a large bowl and fluff with fork. Add dried cranberries, scallions, and pecans; stir well. Add dressing and mix until salad is completely coated. add a pinch of salt, or more, to taste. Chill overnight. Fold in blue cheese before serving.
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