Best 6 Warm Couscous And Broccoli Salad Recipes

COUSCOUS SALAD WITH BROCCOLI AND RAISINS

Steps:

• In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl.
• Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.

LEMON COUSCOUS WITH BROCCOLI

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender., Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.

WARM COUSCOUS AND BROCCOLI SALAD

Steps:

• Place bacon on a broiler pan and cook in a preheated 350 degree oven until crispy.
• Watch it closely as toward the end it will cook very quickly.
• (This keeps the bacon from shriveling and the drippings drain into the pan.) Save the drippings!
• Cut broccoli flowerttes from head, peel and dice up stems (and if you have been throwing away the stems all this time, shame on you! They are the best part!).
• Blanch broccoli and matchsticked carrots in boiling water for just a few minutes (you will see the color change) Cool under cold water to stop the cooking.
• Chop broccoli and stems into small bite sized pieces, (about 1/4 inch) A few pulses in a food proccessor does it about right but do not chop it to a pulp.
• In a small saucepan bring the chicken stock to a boil.
• If you wish you can add some olive oil to the water and some herbs to the stock to give some additional flavor.
• add the couscous and remove from heat.
• Cover and let stand 5 minutes.
• Layer carrots, onions, crumbled bacon, and chopped broccoli in a bowl.
• Top with hot couscous.
• Drizzle hot bacon drippings over the couscous and toss to mix.
• Add salt and pepper to taste.
• If you need to microwave the salad for a couple of minutes to warm it up before serving.

WARM COUSCOUS AND ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 425 degrees. Place the carrots, onion and garlic in a shallow roasting pan. Stir in 1/4 cup of broth, 1 teaspoon of salt and pepper. Roast for 15 minutes. Stir in the squash and roast until vegetables are tender, about 30 minutes, stirring twice.
• Place the pan on top of the stove, over medium-high heat. Pour in 1 cup of chicken broth. Stir, scraping up all of the bits stuck to the bottom of the pan. Lower the heat slightly and stir in 1 teaspoon of salt, pepper, chickpeas, cumin and turmeric. Cook until broth is reduced to a sauce consistency, about 3 minutes more.
• Remove from heat and stir in the couscous. Divide among 4 plates and garnish with cilantro. Serve immediately.

COUSCOUS SALAD WITH BROCCOLI AND RAISINS

Steps:

• In a saucepan bring 2/3 cup lightly salted water to a boil.
• Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes.
• Fluff with a fork and transfer to a bowl.
• Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous.
• Season with salt and pepper to taste.

LEMONY COUSCOUS WITH BROCCOLI

Steps:

• Combine the couscous with 1 1/2 cups boiling water in a heatproof container. Cover and let stand for 10 minutes, then fluff with a fork.
• Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the onion and sauté over medium heat until golden.
• Add the broccoli and just enough water to keep the bottom of the skillet moist, then cover and allow to steam until the broccoli is bright green and tender-crisp, about 4 minutes.
• Add the couscous to the skillet along with the parsley and dill, lemon juice, and sun-dried tomatoes. Stir together well, cook for 2 or 3 minutes longer, then serve.
• Menu Suggestions
• When a meal's centerpiece is a main dish salad but you want a little more substance, this is a good addition. Spinach, Artichoke, and Chickpea Salad (page 156) and Asian Edamame and Tofu Chopped Salad (page 158) are good choices.
• Some companionable pairings with legume dishes from this chapter include Stewed Lentils with Soy Sausage (page 108), Lentils with Greens and Sun-Dried Tomatoes (page 111), BBQ-Flavored White Beans with Sausage and Spinach (page 102), and Miso-Ginger Red Beans with Broccoli (page 106). Complete these meals with a simple salad.
• nutrition information
• Calories: 170
• Total Fat: 7g
• Protein: 5g
• Carbohydrates: 24g
• Fiber: 3g
• Sodium: 50mg