COUSCOUS SALAD
COUSCOUS SALAD

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, couscous salad. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

COUSCOUS SALAD is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. COUSCOUS SALAD is something that I have loved my entire life. They’re fine and they look wonderful.

Tip the couscous into a large bowl and pour over the stock. Lemon and pomegranate couscous. by Rachel Allen. A quick and easy Moroccan couscous salad that's great for a lunchbox or to serve with cold chicken.

To get started with this particular recipe, we have to prepare a few ingredients. You can have couscous salad using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make COUSCOUS SALAD:
  1. Make ready 135 gr couscous
  2. Get 190 gr sweet corn kernels, boiled briefly and then drain
  3. Take 150 gr red beans, boiled until tender and then drain
  4. Prepare 375 ml vegetable broth
  5. Prepare 3 cloves garlic, minced
  6. Get 50 gr onion, chopped
  7. Make ready 1 tsp cumin powder
  8. Take 1/4 tsp cayenne pepper chopped
  9. Take to taste Salt and pepper
  10. Prepare Vegetable oil for frying
  11. Make ready 5 stalks celery, chopped
  12. Get 50 gr almonds, roasted/oven and roughly chopped
  13. Get 30 gr red paprika/morrón, cut into cubes
  14. Make ready 30 gr green paprika/morrón, cut into cubes
  15. Get 1 tbsp honey
  16. Make ready 3 tbsp lemon juice

Guest post from Skinnytaste dietitian Heather K. Jones, is a healthy dish that the whole family will love! Hello, I'm excited to guest post here on Skinnytaste again (thank you, Gina. Bright flavors and crisp raw veggies make a satisfying salad that's hearty enough to be a full meal.

Steps to make COUSCOUS SALAD:
  1. Heat a little (1 tsp) oil over medium heat, then stir onion and garlic until lightly browned.
  2. Add couscous and vegetable broth. Season with cumin, cayenne pepper, salt, and pepper.
  3. 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.
  4. 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.
  5. Serve couscous with almonds and a sprinkling of celery, add sautéed papricc on the side.

Greek Couscous Salad Recipe photo by Taste of Home. This couscous salad is delicious as a meal in itself or serve as an accompaniment for chicken or meat dishes. Alternatively swap the couscous for pearl couscous which is low GI. This delicious couscous salad recipe is infused with white balsamic soaked raisins, crisp arugula, and sauteed garlic mushrooms. Meal prep made easy with this completely delicious Moroccan chicken couscous salad recipe.

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