Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, couscous salad. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
COUSCOUS SALAD is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. COUSCOUS SALAD is something which I’ve loved my whole life.
How to make the best couscous salad recipe with a simple lemon dressing, cucumber and lots of Jump to the Easy Lemon and Herb Couscous Salad Recipe or read on to see our tips for making it. It's also a no cook meal. Speaking of sun dried tomato - this is your secret weapon for this Couscous Salad.
To begin with this particular recipe, we have to first prepare a few components. You can cook couscous salad using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make COUSCOUS SALAD:
- Take 135 gr couscous
- Prepare 190 gr sweet corn kernels, boiled briefly and then drain
- Take 150 gr red beans, boiled until tender and then drain
- Take 375 ml vegetable broth
- Prepare 3 cloves garlic, minced
- Make ready 50 gr onion, chopped
- Get 1 tsp cumin powder
- Prepare 1/4 tsp cayenne pepper chopped
- Prepare to taste Salt and pepper
- Prepare Vegetable oil for frying
- Get 5 stalks celery, chopped
- Make ready 50 gr almonds, roasted/oven and roughly chopped
- Take 30 gr red paprika/morrón, cut into cubes
- Get 30 gr green paprika/morrón, cut into cubes
- Get 1 tbsp honey
- Take 3 tbsp lemon juice
Couscous salad is so quick to throw together and makes a great addition to a barbecue or partnered with a classic tagine. Try our couscous salad recipes for loads of ideas to jazz up your grains with. This couscous salad is just that. Israeli couscous, also called pearl couscous, is the star of this salad.
Steps to make COUSCOUS SALAD:
- Heat a little (1 tsp) oil over medium heat, then stir onion and garlic until lightly browned.
- Add couscous and vegetable broth. Season with cumin, cayenne pepper, salt, and pepper.
- Bring the mixture to a boil, reduce heat. Simmer until couscous is tender and broth is absorbed. Add corn and beans, toss to mix evenly and cook briefly then set aside.
- Heat a little oil and saute paprika until slightly browned, add a little salt and pepper. Turn off the heat, add honey and lemon juice. Mix well, set aside.
- Serve couscous with almonds and a sprinkling of celery, add sautéed papricc on the side.
Since it's larger than regular couscous, each scoop of salad is chewy and textured. This vegan couscous salad recipe is both healthy and low-fat. Its ingredients include chickpeas (garbanzo beans), cucumber, and bell pepper. Put the couscous into a large bowl. Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette.
So that is going to wrap it up with this exceptional food couscous salad recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
