Best 8 Couscous Salad With Olives Raisins Recipes

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Are you in search of a delightful and nutritious salad recipe that is easy to prepare and offers a burst of Mediterranean flavors? Look no further than the exquisite couscous salad with olives and raisins. This vibrant dish combines the fluffy texture of couscous with the briny goodness of olives, the sweetness of raisins, and a zesty dressing that tantalizes your taste buds. Perfect for summer gatherings, picnics, or light lunches, this flavorful salad can be customized to your liking with various add-ins such as fresh herbs, roasted nuts, or crumbled feta cheese. With its vibrant colors and refreshing taste, couscous salad with olives and raisins promises to be a crowd-pleaser at any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

ISRAELI COUSCOUS WITH RAISINS



Israeli Couscous with Raisins image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.

COUSCOUS SALAD WITH OLIVES & RAISINS



Couscous Salad with Olives & Raisins image

There's plenty to like in this recipe, and you'll want to pair it with your next special meal.-Mya Zeronia, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 cups vegetable stock
1 package (10 ounces) couscous
2 tablespoons olive oil
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, seeded and chopped
3/4 cup sliced Greek olives
2/3 cup raisins
4 teaspoons finely chopped fresh mint

Steps:

  • In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until stock is absorbed. Fluff with a fork. Cool completely., In a small bowl, whisk oil, lemon zest, lemon juice, salt and pepper until blended; stir into couscous. Stir in remaining ingredients.

Nutrition Facts :

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO



Couscous with Olives and Sun-Dried Tomato image

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Provided by Erin C. David

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 50m

Yield 4

Number Of Ingredients 13

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

Steps:

  • Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
  • Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
  • Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
  • Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g

COUSCOUS SALAD WITH BROCCOLI AND RAISINS



Couscous Salad with Broccoli and Raisins image

Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8

Coarse salt and ground pepper
1/3 cup whole-wheat couscous
1 cup small broccoli florets (2 ounces)
1/2 cup canned chickpeas, drained and rinsed
2 tablespoons golden raisins
1/4 cup crumbled feta cheese (1 ounce)
2 teaspoons extra-virgin olive oil
1 tablespoon red-wine vinegar

Steps:

  • In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl.
  • Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.

COUSCOUS WITH RAISINS



Couscous with Raisins image

Provided by Pierre Franey

Categories     easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup raisins
2 tablespoons butter
1/2 cup chopped onion
1 1/2 cups boiling water
2 teaspoons lemon juice
1/4 teaspoon ground cumin
1 cup quick-cooking couscous
Salt to taste

Steps:

  • Put the raisins in a small bowl and cover with lukewarm water. Soak for about 20 minutes. Drain.
  • Melt the butter in a saucepan over low heat and add the onion. Cook and stir until wilted but not brown. Add the boiling water, raisins, lemon juice and cumin. Bring to a boil, remove from the heat and add the couscous. Add salt. Cover and let stand for 5 minutes. Uncover and fluff the couscous with a fork.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 398 milligrams, Sugar 6 grams, TransFat 0 grams

COUSCOUS SALAD WITH PEPPERS, OLIVES, AND PINE NUTS



Couscous Salad with Peppers, Olives, and Pine Nuts image

Categories     Fruit     Nut     Olive     Pepper     Side     Vegetarian     Low Cal     Pine Nut     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8 as a side dish

Number Of Ingredients 13

2 cups water
1/3 cup currants or raisins
3/4 teaspoon salt
4 tablespoons olive oil (preferably extra-virgin)
1 1/2 cups couscous
2 large garlic cloves, minced
1 small onion, chopped fine
2 tablespoons red-wine vinegar
3 red bell peppers, roasted (procedure follows) and chopped
a 3-ounce jar small pimiento-stuffed green olives (1/2 cup packed), drained and sliced thin
2 tablespoons drained capers
1/2 cup pine nuts, toasted lightly
1/2 cup finely chopped fresh parsley leaves (preferably flat-leafed)

Steps:

  • In a small saucepan bring water to a boil with currants or raisins, salt, and 1 tablespoon oil. Stir in couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to bowl.
  • In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Stir onion mixture into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 tablespoon oil, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
  • To roast peppers:
  • Using a long-handled fork, char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES



Couscous With Feta, Sun-Dried Tomatoes and Kalamata Olives image

Pulled from Guy Fieri's recipe Recipe #510969. I made the recipe noted but wanted to share the couscous recipe with everyone. It is TDF! I used Israeli Couscous and it was divine and so pretty! It's company worthy and very easy to make.

Provided by Chicagoland Chef du

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes packed in oil, drained and chopped
4 tablespoons kalamata olives, rough chopped
2 1/3 cups chicken stock, can reduce to 2 1/4 for drier couscous
2 cups israeli couscous
salt, if using, I do not use
pepper, if using
1/2 lb feta cheese, crumbled

Steps:

  • In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
  • Add the sun-dried tomatoes and sauté 30 seconds more.
  • Add olives and chicken stock and bring to a boil.
  • Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
  • Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.

COUSCOUS SALAD WITH BROCCOLI AND RAISINS



Couscous Salad With Broccoli and Raisins image

From Body and Soul Magazine Sep 2008 This is for 1 serving but you can easily multiple the recipe :)

Provided by Jamilahs_Kitchen

Categories     Beans

Time 20m

Yield 1 salad, 1 serving(s)

Number Of Ingredients 8

1/3 cup whole wheat couscous
1 cup broccoli floret, small (2 ounces)
1/2 cup canned chick-peas, drained and rinsed
2 tablespoons golden raisins
1/4 cup feta cheese, crumbled (1 ounce)
2 teaspoons olive oil
1 tablespoon red wine vinegar
sea salt and pepper

Steps:

  • In a saucepan bring 2/3 cup lightly salted water to a boil.
  • Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes.
  • Fluff with a fork and transfer to a bowl.
  • Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 404, Fat 18.7, SaturatedFat 7.1, Cholesterol 33.4, Sodium 799.1, Carbohydrate 48.9, Fiber 6.1, Sugar 13.8, Protein 14.1

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • If you can't find pearl couscous, you can use regular couscous instead. Just adjust the cooking time according to the package instructions.
  • Feel free to add or remove ingredients to suit your taste. For example, you could add chopped nuts, dried fruit, or fresh herbs.
  • If you're making the salad ahead of time, store it in the refrigerator for up to 3 days. Just bring it to room temperature before serving.

Conclusion:

This couscous salad is a delicious and versatile dish that can be served as a main course or a side dish. It's also a great way to use up leftover vegetables. With its bright flavors and textures, this salad is sure to be a hit at your next gathering.

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