Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, couscous salad. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
COUSCOUS SALAD is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. COUSCOUS SALAD is something that I’ve loved my whole life. They are nice and they look wonderful.
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 recipe, we have to first prepare a few ingredients. You can have couscous salad using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make COUSCOUS SALAD:
- Prepare 135 gr couscous
- Take 190 gr sweet corn kernels, boiled briefly and then drain
- Get 150 gr red beans, boiled until tender and then drain
- Take 375 ml vegetable broth
- Get 3 cloves garlic, minced
- Take 50 gr onion, chopped
- Get 1 tsp cumin powder
- Get 1/4 tsp cayenne pepper chopped
- Get to taste Salt and pepper
- Prepare Vegetable oil for frying
- Make ready 5 stalks celery, chopped
- Make ready 50 gr almonds, roasted/oven and roughly chopped
- Make ready 30 gr red paprika/morrón, cut into cubes
- Prepare 30 gr green paprika/morrón, cut into cubes
- Make ready 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.
Instructions 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 for this exceptional food couscous salad recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
