Cooking Classy Couscous Salad

Mediterranean Cauliflower Couscous Salad (Paleo, …

WEBJun 15, 2020 · Pour the cauliflower rice into a large mixing bowl, then add cucumber, cherry tomatoes, onion, olives, parsley, mint, and feta …

1. Place the cauliflower florets in the food processor and pulse until broken down. If the pieces are uneven in size, scrap down the sides and mix together before pulsing again. They should be rice-like in texture.
2. Pour the cauliflower rice into a large mixing bowl, then add cucumber, cherry tomatoes, onion, olives, parsley, mint, and feta cheese (if using).
3. In a separate bowl, whisk together all the ingredients for the lemon dressing.
4. Pour the dressing over the vegetables, and toss until mixed and evenly coated.

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Keto Roasted Cauliflower Couscous Salad I Breathe …

WEBJan 20, 2021 · Preheat the oven to 400 degrees Fahrenheit. Place the cauliflower, kale, squash, and sunflower seeds on a baking sheet. …

1. Preheat the oven to 400 degrees Fahrenheit.
2. Whisk the dressing ingredients together until well blended.
3. Place all of the roasted ingredients in a medium-sized bowl, along with the herbs and lemon zest.

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Houston's Couscous Salad Recipe Skinnytaste

WEBDec 26, 2017 · Add the couscous and cook gently until the broth is absorbed, approximately 3 minutes. Remove from heat, fluff with a fork …

1. In a small saucepan, bring chicken broth to a simmer.
2. Add the couscous and cook gently until the broth is absorbed, approximately 3 minutes.
3. Remove from heat, fluff with a fork and transfer to large bowl.
4. To the bowl, add the radishes, scallions, parsley, raisins, tomatoes, almonds, mint, lemon juice and olive oil and toss to coat.

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Couscous Salad with Feta and Lemon Dressing – …

WEBApr 1, 2021 · Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 …

1. Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
2. In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
3. When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.

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