Best 4 Sun Dried Tomato And Salami Couscous Salad Whole Foods Recipes
Discover the tantalizing flavors of the Mediterranean with our comprehensive guide to creating the perfect Sun Dried Tomato and Salami Couscous Salad, a Whole Foods Market favorite. Bursting with vibrant colors and textures, this refreshing and wholesome dish combines the tangy sweetness of sun-dried tomatoes, the savory richness of salami, and the fluffy lightness of couscous. With endless possibilities for customization, this versatile salad is a delightful symphony of flavors that will captivate your taste buds. From choosing the freshest ingredients to assembling the perfect combination of flavors, our guide will lead you through every step of crafting this delectable salad that is sure to become a staple in your culinary repertoire.
Let's cook with our recipes!
COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO
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
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
SUN-DRIED TOMATO AND SALAMI COUSCOUS SALAD - WHOLE FOODS
Couscous is the perfect summer grain because it rehydrates so easily in hot water and your kitchen doesn't get heated up. Either regular or whole wheat couscous can be used in this.
Provided by mailbelle
Categories Grains
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature.
- Add arugula, tomatoes, lemon juice, oil, zest, pepper flakes, salami, basil and salt and toss gently to combine. Serve salad at room temperature.
COUSCOUS WITH SUN-DRIED TOMATOES
Make and share this Couscous With Sun-Dried Tomatoes recipe from Food.com.
Provided by BeeChick
Categories Vegetable
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Bring the broth to a boil in a medium saucepan.
- Stir in the cous cous & sun dried tomatoes.
- Simmer for 8 minutes.
- Stir in the basil & pinenuts.
- Salt & pepper to taste.
CREAMY SUN-DRIED TOMATO COUSCOUS
This savory and satisfying one-pot meal is quick to make and devoured even faster! Great as a vegetarian entree or pairs well with any protein. Wonderful creamy texture without adding butter or cream. This will find its way into your weekly rotation!
Provided by Veggiemama
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes
Time 39m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion, eggplant, zucchini, mushrooms, salt, and pepper until onion is translucent, 5 to 7 minutes. Add tomatoes, garlic, and basil; cook and stir for 2 minutes.
- Pour vegetable stock into the skillet; bring to a boil. Add couscous, stir well, and cover skillet; simmer until couscous is tender yet firm to the bite, 7 to 10 minutes.
- Stir tomato oil into couscous mixture and top with Parmesan cheese.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 44.9 g, Cholesterol 1.1 mg, Fat 16.7 g, Fiber 6.7 g, Protein 8.6 g, SaturatedFat 2.4 g, Sodium 207.2 mg, Sugar 2.9 g
Tips:
- Use fresh, ripe tomatoes: Sun-dried tomatoes can be found in most grocery stores, but if you have access to fresh tomatoes, you can make your own. Simply slice the tomatoes in half, toss them with olive oil, salt, and pepper, and roast them in a low oven until they are dry and shriveled.
- Choose a good quality salami: There are many different types of salami available, so choose one that you enjoy the taste of. A good salami will be firm and have a slightly smoky flavor.
- Use a flavorful couscous: Couscous is a versatile grain that can be used in a variety of dishes. For this salad, choose a couscous that has a lot of flavor, such as whole-wheat couscous or Israeli couscous.
- Add some fresh herbs: Fresh herbs, such as basil, oregano, and thyme, can add a lot of flavor to this salad. If you don't have any fresh herbs on hand, you can use dried herbs instead.
- Let the salad chill before serving: This salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least an hour before serving.
Conclusion:
This sun-dried tomato and salami couscous salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover chicken or steak. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.
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