Best 4 Grape Celery And Couscous Salad Recipes

Grape Celery and Couscous Salad is a delicious, fresh, and healthy dish that is perfect for any occasion. It can be served as a side dish, a main course, or even as an appetizer. With its vibrant colors and crisp texture, this salad is sure to impress your guests. The combination of grapes, celery, couscous, and a tangy dressing creates a flavor profile that is both sweet and savory. This salad is also packed with nutrients, making it a great option for those looking for a healthy meal.

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

CURRIED COUSCOUS SALAD

Curried Couscous Salad image

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

Vegetable oil cooking spray
1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
1/2 teaspoon salt
1 (10-ounce box) couscous
3/4 cup dried cranberries
1/2 cup coarsely chopped, roasted and lightly salted cashews
1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
1 large lemon, zested
1/3 cup Greek yogurt
1/4 cup extra-virgin olive oil
1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper

Steps:

Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
Just before serving, add the dressing to the salad and toss well to coat.

GRAPE, CELERY, AND COUSCOUS SALAD

Grape, Celery, and Couscous Salad image

This refreshing and crunchy side dish is a great substitute for rice or potatoes.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 7

Ingredients

1 cup Israeli couscous
1 teaspoon grated orange zest plus 2 tablespoons juice
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
Salt and pepper
1/2 pound halved red seedless grapes
3 thinly sliced stalks celery plus 1/2 cup celery leaves

Steps:

Cook couscous according to package instructions. Whisk together orange zest plus juice, olive oil, and vinegar. Season with salt and pepper. Toss with couscous, grapes, and celery stalks and leaves; season with salt and pepper.

Nutrition Facts : Calories 250 g, Fat 7 g, Fiber 1 g, Protein 5 g, SaturatedFat 1 g

SWEET AND SPICY COUSCOUS SALAD WITH GRAPES

Sweet and Spicy Couscous Salad with Grapes image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 14

Ingredients

2 cups chicken stock
1 1/2 cups instant couscous
1 cup seedless California grapes
1/2 cup pine nuts or slivered almonds
1/2 cup dried apricots, sliced
1/2 cup green onions, sliced
1/4 cup fresh parsley, chopped
1/8 cup fresh mint, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 cup olive oil
1/2 cup lemon juice

Steps:

Bring stock to a boil in a medium saucepan and stir in couscous. Remove pan from heat and cover. Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint. Add remaining Ingredients and let flavors marry for 30 minutes before serving.

GRAPE AND COCONUT SALAD

Grape and Coconut Salad image

Light and refreshing. Great for a summer day!

Provided by misty

Categories Salad Fruit Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

1 (8 ounce) package fat-free cream cheese, softened
1 (8 ounce) container fat-free sour cream
⅓ cup white sugar
1 teaspoon vanilla extract
4 pounds red seedless grapes
⅓ cup shredded coconut
⅓ cup chopped pecans

Steps:

Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl; fold in grapes, coconut, and pecans. Refrigerate for flavors to blend, at least 30 minutes.

Nutrition Facts : Calories 393.3 calories, Carbohydrate 75.5 g, Cholesterol 9.6 mg, Fat 8.2 g, Fiber 4.1 g, Protein 10.8 g, SaturatedFat 2.4 g, Sodium 287.5 mg, Sugar 67.8 g

Tips:

Use fresh, ripe grapes for the best flavor.
Celery should be crisp and free of blemishes.
Rinse couscous thoroughly before cooking.
Use a light hand when dressing the salad so as not to overpower the delicate flavors.
Serve the salad immediately or chill it for later.

Conclusion:

This grape, celery, and couscous salad is a refreshing and healthy side dish or light lunch. It's easy to make and packed with flavor. The sweetness of the grapes, the crunch of the celery, and the nutty flavor of the couscous combine to create a delicious and satisfying salad. If you're looking for a healthy and delicious way to enjoy your fruits and vegetables, this salad is a great option.