Best 2 North African Couscous Salad Recipes

North African couscous salad is a vibrant and flavorful dish that combines the best of North African cuisine. With its fluffy couscous, tender vegetables, aromatic spices, and tangy dressing, this salad is a perfect balance of flavors and textures. Whether you're looking for a light lunch, a hearty side dish, or a refreshing summer meal, this North African couscous salad is sure to satisfy.

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

NORTH AFRICAN COUSCOUS SALAD

North African Couscous Salad image

Make and share this North African Couscous Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 42m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 cup diced carrot
1/4 cup minced dried apricot
1 teaspoon grated fresh gingerroot
1 teaspoon fresh grated lemon, rind of
1 teaspoon fresh orange zest
1 pinch saffron
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1 1/2 cups water
1/2 cup diced red bell pepper
1/2 cup English pea (fresh or frozen)
1 cup quick-cooking couscous
1/4 cup pitted and chopped kalamata olive
2 tablespoons toasted pine nuts
1 tablespoon dried currant

Steps:

Add the first 14 ingredients to a non-reactive saucepan.
Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
Add in the bell pepper and cook for 2 more minutes.
Take pan off of burner and add in the peas.
Add in couscous; stir.
Cover and let sit for 10-15 minutes.
Add in olives; fluff couscous with a fork to mix.
Season to taste with salt and pepper.
Spoon onto individual plates; sprinkle with pine nuts and currants.

NORTH AFRICAN COUSCOUS WITH TEMPEH

North African Couscous with Tempeh image

This is my favorite way to use tempeh. The honey in the marinade allows the tempeh to caramelize beautifully. You can also add diced red pepper for a little extra color. Serve with pita bread and lentil soup to round out the meal. Serve with additional mint as a garnish.

Provided by afreric

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes

Time 59m

Yield 4

Number Of Ingredients 17

Ingredients

⅓ cup water
3 tablespoons soy sauce
1 tablespoon honey
1 ½ teaspoons curry powder
1 ½ teaspoons minced garlic
1 teaspoon lemon juice
½ teaspoon liquid smoke flavoring
1 (8 ounce) package three-grain tempeh, cut into bite-size pieces
2 cups vegetable broth
¼ cup olive oil, divided
2 ½ tablespoons curry powder
2 teaspoons salt
1 (10 ounce) box plain couscous
1 onion, chopped
1 (15 ounce) can chickpeas, drained
2 tablespoons water
2 tablespoons dried mint

Steps:

Mix 1/3 cup water, soy sauce, honey, 1 1/2 teaspoons curry powder, garlic, lemon juice, and liquid smoke together in a bowl until marinade is smooth; add tempeh and turn to coat evenly. Marinate tempeh, turning frequently, for 20 minutes.
Combine vegetable broth, 1 tablespoon olive oil, 2 1/2 tablespoons curry powder, and salt in a saucepan with a tight-fitting lid; bring to a boil. Add couscous, cover saucepan, and remove from heat. Let stand for 5 minutes. Fluff couscous with a fork.
Heat 2 tablespoons olive oil in a skillet over medium-high heat; add tempeh and marinade. Cook tempeh until browned on the bottom, about 5 minutes. Turn and brown the other side, about 5 minutes more. Remove tempeh from skillet.
Pour remaining 1 tablespoon olive oil into the same skillet; cook and stir onion until fragrant and brown, about 4 minutes. Add chickpeas and water; cook and stir using a wooden spoon to break up brown bits of food on the skillet, 3 to 4 minutes. Reduce heat to low.
Fold couscous into the onion mixture; add tempeh. Sprinkle mint over couscous; cook and stir until warmed through, 2 to 3 minutes.

Nutrition Facts : Calories 650.4 calories, Carbohydrate 90 g, Fat 22.3 g, Fiber 9.5 g, Protein 25.3 g, SaturatedFat 3.5 g, Sodium 2298.4 mg, Sugar 7.4 g

Tips:

Use high-quality couscous. Look for couscous made from 100% durum wheat semolina for the best flavor and texture.
Toast the couscous before cooking. This step enhances the nutty flavor of the couscous and adds a slightly crispy texture.
Use a light hand when seasoning the couscous. Couscous can easily become over-seasoned, so start with a small amount of salt and pepper and adjust to taste.
Let the couscous cool slightly before adding the vegetables and herbs. This will help prevent the vegetables from wilting and the herbs from losing their flavor.
Use a variety of vegetables in your salad. This will add color, flavor, and nutrients to the dish.
Don't be afraid to experiment with different herbs and spices. Couscous is a versatile dish that can be flavored in many different ways.
Serve the salad warm or at room temperature. Couscous salad is delicious either way.

Conclusion:

North African couscous salad is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, this salad is sure to impress your guests. So next time you are looking for a light and refreshing meal, give North African couscous salad a try.

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