Best 9 Tangy Couscous Salad Recipes
In the realm of culinary delights, where flavors dance and textures intertwine, there lies a dish that captivates the senses and tantalizes the taste buds: tangy couscous salad. This vibrant dish, with its medley of textures and bold flavors, is a symphony of culinary artistry. From the fluffy couscous grains, infused with aromatic spices, to the crisp vegetables and the tangy dressing that ties it all together, this salad is a testament to the transformative power of simple ingredients. Join us on a culinary journey as we explore the secrets behind creating the perfect tangy couscous salad, a dish that will leave you craving more with every bite.
Let's cook with our recipes!
TANGY COUSCOUS SALAD
Throw together a deliciously tangy and superhealthy couscous salad in just 10 minutes. You can use roasted red peppers in place of the zucchini and add some chickpeas if you want it to go further! From BBC Good Food Magazine.
Provided by English_Rose
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the couscous in vegetable broth according to pack instructions. Trim the ends off the zucchini, then cut into slices.
- Heat a griddle pan or broiler. Drizzle the zucchini slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous, then mix through the remaining ingredients. Serve at room temperature.
Nutrition Facts : Calories 389.4, Fat 9.7, SaturatedFat 4.5, Cholesterol 23.4, Sodium 315.2, Carbohydrate 62.6, Fiber 6.1, Sugar 2.8, Protein 14.5
TANGY COUSCOUS SALAD
Throw together a deliciously tangy and superhealthy couscous salad in just 10 minutes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 10m
Yield Serves 4 as a side dish
Number Of Ingredients 7
Steps:
- Cook the couscous or bulgur wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
- Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulgur wheat, then mix through the remaining ingredients. Serve at room temperature.
Nutrition Facts : Calories 269 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.92 milligram of sodium
TOASTED COUSCOUS SALAD
Steps:
- For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
- For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
- Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.
COOL COUSCOUS SALAD
Here's a refreshing lunch or dinner for hot summer days or any time you want to eat light. I combine hearty couscous and tangy feta cheese for Mediterranean flair, and then I top it off with my favorite balsamic vinaigrette for a punch of flavor. -Tiffany Blepp, Olathe, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour., In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.
Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 484mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
ISRAELI COUSCOUS SALAD
A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.
Provided by The Natalie Method
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
- While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
- Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.
Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g
SPICY COUSCOUS AND CHICKPEA SALAD
Enjoy this easy couscous, Chickpeas and vegetable salad that's ready in just 20 minutes. Perfect side for any meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Cook couscous in water with 1/4 teaspoon salt as directed on package.
- Meanwhile, in medium bowl, mix Chickpeas, tomatoes, soybeans and cilantro. In small bowl, mix dressing ingredients until well blended.
- Add cooked couscous to salad; mix well. Pour dressing over salad; stir gently to mix. Spoon salad mixture into halved bell peppers. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 9 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g
TANGY CUCUMBER SALAD
You'll spark taste buds with this tangy and refreshing salad. The simple marinade gives mild cucumbers lots of zip. The tomatoes are a pretty addition. This is a super use of summer's garden bounty. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.
Nutrition Facts : Calories 61 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 393mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET AND SPICY COUSCOUS SALAD WITH GRAPES
Provided by Food Network
Yield 12 servings
Number Of Ingredients 14
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.
SPICY MEXICAN COUSCOUS SALAD
A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog.
Provided by Caroline Cooks
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the couscous per package directions.
- Add the cumin, black beans, and chopped vegetables and herbs.
- Whisk together the dressing ingredients and pour over couscous.
- Toss lightly until well distributed.
Tips:
- Use high-quality ingredients: Fresh vegetables, herbs, and grains will make a big difference in the flavor of your salad.
- Don't overcook the couscous: Couscous should be cooked until it is tender but still has a slight bite to it.
- Let the salad cool before serving: This will help the flavors to meld together.
- Taste the salad and adjust the seasonings as needed: You may want to add more lemon juice, olive oil, or herbs to taste.
- Serve the salad immediately: Couscous salad is best enjoyed fresh.
Conclusion:
Tangy couscous salad is a refreshing and flavorful side dish or light meal. It is easy to make and can be customized to your liking. With its bright flavors and healthy ingredients, this salad is sure to be a hit at your next gathering.
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