Mediterranean Couscous Salad Recipe

Mediterranean Couscous Salad with Tomatoes

WebMay 7, 2024 · Cook pearl couscous on the stovetop. Once cooled, combine cooked couscous, oil, lemon juice, Greek seasoning, salt and pepper in …

1. Cook pearl couscous on the stovetop.
2. Once cooled, combine cooked couscous, oil, juice, salt and pepper in a large bowl. Toss to completely coat the couscous.
3. Mix in cucumber, tomatoes, feta cheese, beans, red onion, and parsley. Refrigerator for 30 minutes or up to overnight.
4. Add additional chopped parsley just before serving and enjoy!

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BEST Mediterranan Couscous Salad Recipe The Mediterranean Dish

WebJul 19, 2019 · Set aside briefly. In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil …

1. To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
2. In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
3. In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.
4. Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.

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Mediterranean Couscous Salad Recipe Cookie and Kate

WebJul 3, 2019 · In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until …

1. Cook the couscous until al dente, according to package directions. Drain off any excess water.
2. Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant (be careful not to let them burn). Transfer them to a bowl to cool.
3. In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.
4. Add the couscous to the bowl and toss to coat with the dressing. Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini and squash, and basil. Stir to combine.

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