Best 6 Couscous Salad Dressing Recipes

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING

Steps:

• Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
• Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
• While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
• Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
• Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING

Steps:

• Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
• Mix all remaining salad ingredients into cooled couscous.
• Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.

ROASTED VEGETABLE COUSCOUS SALAD WITH HARISSA-STYLE DRESSING

Steps:

• First prepare the roasted vegetables: prepare the eggplant and zucchini ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in a level teaspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to gas mark 9, 475°F (240°C).
• Now arrange the eggplant, zucchini, tomatoes, pepper, fennel and onion in the roasting pan or sheet pan, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the pan on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
• When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.
• When you're ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
• Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving container. To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and pass the rest of the dressing around separately.

NECTARINE AND CHICKPEA COUSCOUS SALAD WITH HONEY CUMIN DRESSING

Steps:

• Add water to a medium saucepan; bring to a boil; gradually stir in couscous.
• Take pan off of stove burner, cover and let stand 5 minutes.
• Fluff with a fork; let cool.
• In a mixing bowl, add the lime juice and next 5 ingredients; whisk to blend.
• Add in couscous, chopped nectarines, spinach, onion, and chickpeas; toss mixture.
• Adjust seasoning with salt/pepper if desired.
• Serve on individual plates; garnish with nectarine slices.

COUSCOUS CHICKPEA SALAD WITH GINGER LIME DRESSING

Steps:

• Bring water to boil in a medium pot.
• Meanwhile, peel and seed the cucumber.
• Add the couscous, raisins, and turmeric to the water, stir, cover and remove from heat, let stand 5 minutes.
• Meanwhile, chop the cucumber, tomato, and onion.
• Fluff couscous and add vegetables and mint.
• Drain and rinse the chickpeas and add to couscous.
• In a large bowl whisk together the lime juice, olive oil, and seasonings.
• Add the couscous mixture and toss to coat with dressing.
• Refrigerate 1 hour before serving.
• Drain and rinse the chickpeas and add to couscous.

COUSCOUS SALAD WITH YOGURT DRESSING

Steps:

• For the couscous: Heat the oil in a 2-qt. saucepan over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened.
• Stir in the couscous. Cook and stir for 1 minute until coated with oil and lightly toasted. Add the water and bring to a boil, stirring. Remove from the heat and cover with lid. Let stand for 30 minutes, until cooled and the liquid is absorbed, uncovering occasionally to fluff with a fork.
• In the meantime, make the dressing: In a bowl, whisk together the lemon juice, yogurt, oil, gingerroot, garlic, cumin, ground coriander and pepper.
• To make the salad: Transfer the couscous to a large serving bowl. Add the cranberries (or raisins), chickpeas, bell peppers, cilantro (or parsley) and green onions. Add the dressing.
• Toss all the ingredients together. Garnish with the lemon wedges, if using.