Best 9 Summer Couscous Salad Recipes

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As the sun shines brightly and the air warms up, it's time to bid farewell to heavy meals and embrace the vibrant flavors of summer with a refreshing and wholesome "Summer Couscous Salad." This delectable dish is not only easy to prepare, but also bursts with the goodness of fresh garden vegetables, aromatic herbs, and the nutty flavor of couscous. Whether you're planning a backyard barbecue, packing a delightful picnic lunch, or simply seeking a healthy and flavorful side dish, this article will guide you through the steps of creating the perfect "Summer Couscous Salad" that will tantalize your taste buds and nourish your body.

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

SUMMER GARDEN COUSCOUS SALAD



Summer Garden Couscous Salad image

This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

3 medium ears sweet corn, husks removed
1 cup reduced-sodium chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, halved and sliced
1-1/2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

Nutrition Facts :

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
2 cups vegetable stock, heated
Hot water to cover

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Make and share this Toasted Israeli Couscous Salad with Grilled Summer Vegetables recipe from Food.com.

Provided by Mirj2338

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
salt
freshly-ground black pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 asparagus spears, trimmed
12 cherry tomatoes
1 red bell pepper, quartered,seeded
1 yellow bell pepper, quartered,seeded
1/4 cup basil chiffonade
1/4 cup coarsely-chopped flat leaf parsley
2 tablespoons olive oil
1 lb israeli couscous
vegetable stock, heated

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
  • Season with salt and pepper.
  • Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
  • Preheat the grill.
  • Remove the vegetables from the marinade and grill the vegetables until just cooked through.
  • Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
  • Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
  • Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
  • Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
  • Serve at room temperature.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES image

Categories     Salad     Vegetable     Side     Marinate     Sauté     Dinner     Summer     Grill/Barbecue     Healthy

Yield 8 servings

Number Of Ingredients 18

Ingredients
1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
2 cups vegetable stock, heated
Hot water to cover

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature. Serves: 12; Calories: 276; Total Fat: 11.5 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 37 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 141 milligrams Read more at: http://www.foodnetwork.com/recipes/bobby-flay/toasted-israeli-couscous-salad-with-grilled-summer-vegetables-recipe.html?oc=linkback

SUMMER COUSCOUS SALAD



Summer Couscous Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield about 6 cups

Number Of Ingredients 10

1 cup pearl couscous
1 small red onion
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 zucchini, cut into strips
1/4 cup lemon juice
2 tablespoons fresh parsley
1 teaspoon white wine vinegar
1 cup arugula
1 (8-ounce) package goat cheese, chilled and crumbled

Steps:

  • Cook the pearl couscous according to the package instructions and set aside.
  • Preheat the oven broiler.
  • Cut thin rings of the onion and cook in a skillet in 2 tablespoons of the olive oil over medium heat until caramelized, about 20 minutes.
  • Toss the other 2 tablespoons of olive oil and a pinch of salt and freshly ground black pepper with the zucchini on a baking sheet and broil for about 5 minutes until cooked through and charred slightly.
  • Add the zucchini and onion to the cooked couscous. Next, add in the lemon juice, parsley, white wine vinegar, arugula, goat cheese and some salt and pepper and toss to fully combine.

TOASTED COUSCOUS OR ORZO SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Couscous or Orzo Salad With Grilled Summer Vegetables image

Can be used as a vegetarian main course or make-ahead side dish. Yummy. Got this recipe from the "Celebrate the Rain" Jr. League cookbook. Prep time does not include 2 hours marinading time and depends on whether you roast or grill the vegetables - grilling takes about 10 minutes and roasting about 40 minutes. Use orzo pasta if you can't find Israeli couscous (regular couscous isn't great with it). I made it with orzo and it was fabulous. I used cold leftovers in a tortilla wrap with cream cheese and that was absolutely great as well.

Provided by PBF6095

Categories     Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 zucchini, quartered lengthwise
2 summer squash, quartered lengthwise
4 plum tomatoes (roma)
12 asparagus spears, trimmed
1 red bell pepper, cored, seeded and quartered
1 yellow bell pepper, cored, seeded and quartered
1 medium red onion, quartered and layers separated (optional)
1/4 cup fresh basil, finely shredded (chiffonade)
2 tablespoons thyme leaves, fresh
1/4 cup fresh parsley, fresh, chopped
2 (14 ounce) cans vegetable broth (can use chicken broth if you prefer)
2 tablespoons olive oil
3 cups israeli couscous
1/2 cup balsamic vinegar
2 teaspoons garlic, finely minced
1 teaspoon Dijon mustard
salt and pepper
1 cup extra virgin olive oil

Steps:

  • To make the vinaigrette, whisk together the vinegar, garlic and mustard with salt and pepper to taste. Drizzle the olive oil slowly while whisking to emulsify the dressing. Taste and adjust seasonings as desired.
  • To marinate the vegetables, combine the vegetables in a shallow dish and pour half the vinaigrette over the veggies and toss. Let them marinate 45 minutes to 2 hours.
  • Next, either grill or roast the vegetables. If you want to grill on a charcoal or gas grill, place the veggies on the grill or preferably on a grill screen and cook until cooked through and lightly browned, about 10 minutes. They should be tender but not soft. Remove the vegetables as they are cooked - they will cook at different rates. To roast the vegetables, spread all the vegetables except the tomatoes on a baking sheet and roast at 425°F oven for 40 minutes. Add the tomatoes in the last 15 minutes of roasting time.
  • Let the vegetables cool.
  • Cut the vegetables into smaller pieces. Cut zucchini and squash into 1/2 inch pieces. Quarter the tomatoes (if the skin peels off, discard it) and cut asparagus into 2-inch pieces. Cut peppers and onions into 1-inch pieces.
  • While the veggies are cooling, put the broth in saucepan and bring just to a low boil over medium heat. Reduce heat to keep broth warm.
  • In a saute pan or deep skillet, heat the olive oil over medium-high heat. Add the couscous and stir often until toasted to golden brown.
  • Add enough stock to cover the couscous by one inch.
  • Bring to a boil. Cook about 10 minutes until al dente.
  • Drain couscous and let cool to room temperature.
  • Add the vegetables, basil, thyme, and parsley to the cooled couscous. Drizzle the remaining vinaigrette over the mixture and toss. Add more salt and pepper to taste.

SUMMER COUSCOUS SALAD



Summer Couscous Salad image

An absolutely fantastic summer salad. Nice on its own, but also lovely with a piece of barbecued meat. Recipe source is a small booklet called 'Simple Summer Food' that came along with the June addition (06) of the British 'Good Food' magazine. Although this is not a traditional Middle Eastern recipe, I included it to my African recipes for the Zaar World Tour, as it includes couscous and chickpeas and the whole dish certainly tastes Mediterranean.

Provided by tigerduck

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

9 ounces couscous (250g)
1 cup boiling vegetable stock (250ml)
400 g canned chick-peas (14 1/8 ounces)
1 -2 tablespoon olive oil
10 ounces courgettes, sliced on the slant (300g)
10 ounces cherry tomatoes, halved (300g)
250 g halloumi cheese, thickly sliced, then halved lengthways (1 packet = 8 7/8 ounces)
1/2 cup olive oil (125ml)
3 tablespoons lime juice
2 large garlic cloves, finely chopped
2 -3 tablespoons chopped of fresh mint
1/2 teaspoon sugar
mint leaf

Steps:

  • Tip couscous into bowl, pour over boiling stock and stir. Cover and leave for 4-5 minutes.
  • Mix dressing ingredients together.
  • Fluff up the couscous with a fork, stir in the chickpeas and half of the dressing. Pile on a large serving dish.
  • Heat oil in a griddle pan or a large frying pan. Fry the courgette slices over high heat for 2-3 mins until dark golden. Drain on kitchen paper and season with salt and pepper. Put the tomatoes, cut sized down, into the pan and cook for 2 minutes until tinged brown underneath. Remove from the pan and season with salt and pepper. Top the couscous with courgettes, then the tomatoes.
  • If the pan is dry, pour in a little more oil, heat it up and add the halloumi. Fry for 2-3 mins, turning until crisp and sizzled brown. Pile on top of the tomatoes and pour over the remaining dressing. Garnish with mint leaves.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Number Of Ingredients 0

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 182

COUSCOUS SUMMER SALAD



Couscous Summer Salad image

Make and share this Couscous Summer Salad recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup currants
1/4 cup orange juice
1/4 cup lemon juice
1/3 cup canola oil
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
3 cups water
1 1/2 cups couscous
1 large carrot, diced
1 large red bell pepper, seeded and diced
1/2 small red onion, diced
1/4 cup finely chopped fresh parsley

Steps:

  • Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt, cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake well.
  • Set aside.
  • Bring the water and 1 Tbsp.
  • canola oil to a boil in a medium saucepan.
  • Stir in the couscous, then remove from the heat, cover, and let stand for about 6 minutes, or until the water is absorbed.
  • Transfer the couscous to a large bowl, fluff with a fork, and let cool.
  • Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes.
  • Rinse under cold water to stop the cooking process and add to the couscous.
  • Add the onion and parsley and stir.
  • Shake the dressing again, pour it over the couscous mixture, and stir until well blended.
  • Refrigerate for at least 1 hour.
  • Serve cold.

Tips:

  • Use high-quality ingredients. Fresh, flavorful vegetables, herbs, and grains will make a big difference in the taste of your salad.
  • Don't overcook the couscous. Couscous should be cooked until it is tender but still has a slight bite to it. Overcooked couscous will be mushy and unappetizing.
  • Use a variety of vegetables. The more vegetables you use, the more nutritious and flavorful your salad will be. Some good choices include tomatoes, cucumbers, zucchini, corn, and bell peppers.
  • Add some protein. Grilled chicken, shrimp, or tofu are all great additions to a summer couscous salad. You can also add some beans or lentils for a vegetarian option.
  • Don't be afraid to experiment. There are many different ways to make a summer couscous salad. Feel free to add your own favorite ingredients or variations.

Conclusion:

Summer couscous salad is a refreshing, healthy, and delicious dish that is perfect for a summer party or potluck. It is also a great way to use up leftover vegetables. With so many different variations to choose from, there is sure to be a summer couscous salad that everyone will enjoy.

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