A good recipie for a couscous salad please?

Question

Looking for one with lots of things in it for a dinner party

Best recipie wins 10 yahoo points! whoopie!!

I've been asked for more info.....basically its a buffet with lots of salads and nibbles, so its not going with any specific meat dish. I want sometihng people can just spoon onto a paper plate :)

Answer 1

My favourite is cous cous with roasted veg.

Chop roughly onions,peppers,courgettes fennel and aubergine(egg plant).Toss in a few cherry tomatoes and a couple of crushed garlic cloves.Some chopped herbs or sprinkle dried basil or herbs you like.Season and toss all together with a good glug of olive oil and roast in the oven till they just start to brown.
Allow to cool and serve in a bowl with your cooked cous cous.Top with mixed leaves if you fancy.

Note: it is best to salt your aubergine and put in a colander with a weighted plate for an hour to get rid of bitterness before cooking.

Answer 2

This is one of the traditional receipes from North Africa (Algeria) for Tabouleh
For 8 people :
- 250 gr [1/2 lb] semolina (couscous medium grain)
- the juice of 2 lemons
- 2 small white onions or red if you prefer
- 3 tomatoes, medium size
- 1green pepper
- 1/2 cucumber
- 3 Tablespoons tomatoe juice
- 5 Tablespoons olive oil (cold pressed virgin)
- 20 leaves of fresh mint (spearmint is really good)
- 30 cl [11 fl oz] warm water
- 2 tablespoons of chopped broad leaf parsley/corriander
- salt & pepper (freshly ground)
1- Pour the semolina in a very large bowl (volume will increase a lot). Add half lemon juice, tomato juice, 3 spoons olive oil, salt, pepper and half water on it ; mix well with a fork. You now have to let it rise for 20 minutes, stirring occasionally and break all lumps formed.
2- In the meantime, prepare all the vegetables : peel and finely chop the onions ; peel the cucumber, wash the tomatoes, wash and seed the greenpepper and cut them all in very small cubes.
3- Add the remaining water and lemon and tomato juice to the semolina ; wait for another 20 minutes, still stirring and breaking lumps from time to time ; then add all vegetables, mix everything well and leave in fridge until serving.
4- When ready to serve, stir well to break all lumps if any left. Semolina must not be sticky or compact , and the mixture should be light. Add the remaining 2 spoons of olive oil, pepper, and adjust salt if needed. Finally wash and thinly cut the mint leaves and add them to the Tabouleh. Mix again.

Serve in an deep dish and decorate with a few plain leaves of fresh mint if you have some left.

Enjoy

Answer 3

Couscous Salad
Ingredients

100g couscous
4 small vine riped tomatoes
5 cm of cucumber
vegan soft cheese such as Tofutti
balsamic vinegar
salt
pepper

Put the couscous into a bowl and cover with 125ml of boiling water. Leave for 5 minutes to soften.

Meanwhile chop the tomatoes and cucumber into small chunks.

When the couscous is ready break up the lumps with a fork and mix in the balsamic vinegar, salt and pepper. Then mix in the tomato and cucumber. Place into a serving dish and cover with small pieces of the soft cheese.

Answer 4

You don't say what it is to go with/before - I need you to be more specific.... For instance if your serving lamb, cous cous with apricots and black olives would be lovely, but not with steak - steak you would want sun dried tomatoes, parsley and red pepper. Give more info and I'll give a recipe!!

Oh ok. Then I would cook enough couscous for your amount of people in chicken stock (chicken stock cubes will do) with a little white wine. Once it has absorbed all the liquid leave on one side to cool. Add a good handful of chopped parsley (flat is better) and a good handful of chopped corriander. Chop a handful of dried apricots, black olives, sundried tomatoes and add to the cous cous with the herbs. Dice some tomatoes small and add. Salt, black pepper and finally a good slug of good quality olive oil. Stir voila.

Answer 5

A hearty couscous salad that is so simple to make. For a slightly different flavour, use the zest and juice of one lime. Serve with plain grilled chicken or fish for an easy meal.

Ingredients
225g/8oz couscous
1 bunch fresh parsley, chopped
1 bunch fresh coriander, chopped
1 red onion, very finely chopped
1 lemon, zest and juice
½ cucumber, de-seeded and finely diced
30g/1oz sunflower seeds, toasted
30g/1oz sesame seeds, toasted
4 tbsp olive oil
salt and freshly ground black pepper

Method
1. Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes.
2. Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop.
3. Serve at room temperature.

Answer 6

Chop up some chicken and cucumber, throw in with cous cous. Squeeze an entire lemon over it. Add a tiny bit of mayo, just enough to coat it but not really be seen, chuck in some coriander.
Viola, you have the Jo movie snack. Best served in a wholemeal pitta bread.
Hmm hmm.

Answer 7

Try the following
200g couscous
3 tbsp chopped parsley
3 tbsp chopped mint
3 tbsp chopped coriander
2 tbsp olive oil
1 lemon, juice only
6 pitted green olives, sliced

Method

1. Soak the cous cous in hot water according to packet instructions and leave to swell.
3. Once the cous cous is ready, combine it with the herbs, oil, lemon and olives and season to taste.

OR

110g/4oz couscous
hot water, to cover the couscous
55g/2oz frozen peas, cooked
salt and freshly ground black pepper, to taste
½ red onion, chopped
1 handful of fresh coriander, chopped
2 tbsp olive oil
1 lemon, juice only

Method
1. Place the couscous into a large bowl and pour enough hot water on top to cover. Stir, then leave for 4-5 minutes to stand, or until the couscous has soaked up the water and has become soft and chewy.
2. Stir well, then add the cooked peas and season to taste.
3. Add the chopped red onion and the chopped coriander.
4. Stir to combine, then drizzle with the olive oil and lemon juice.
5. Stir again, then spoon onto a large serving plate or bowl, to serve

OR
Couscous with red onion and herbs
For the couscous
250g/9oz couscous
600ml/20fl oz/1 pint chicken stock or vegetable stock
2 tbsp vegetable oil
1 red onion, finely sliced
1 avocado, cubed
½ lime, juice only
2 tbsp fresh coriander, chopped
2 tbsp fresh mint, chopped
1 red chilli, chopped

Method
1. Place the couscous into a large bowl and add hot chicken or vegetable stock. Cover and leave to stand for five minutes.
2. In a frying pan add the vegetable oil. Once hot add the red onion. Fry for 2-3 minutes and remove from the heat.
3. Add the avocado, the lime juice, fresh herbs, chilli and the red onion to the couscous and mix thoroughly.
4. Serve

OR
Couscous parcels

110g/4 oz couscous
150ml/5 fl oz boling water
2 tbsp olive oil
¼ red onion, finely chopped
1 lemon, juice only
handful coriander, roughly chopped
salt
freshly ground black pepper
For the parcels
3 large cabbage outer leaves
3 tbsp olive oil

Method
1. Put the couscous in a bowl and add the boiling water. Cover and leave for ten minutes.
2. Fluff through with a fork. Add the other ingredients and stir through.
3. Blanch the cabbage leaves in boiling water and drain.
4. Lay the leaves out and place some of the couscous mixture in the middle.
5. Wrap up the parcels.
6. Heat the oil in a pan and fry the parcels for 2-3 minutes.
7. Serve warm.

OR
Spicy chorizo couscous salad
Ingredients
250g/9oz couscous
300ml/½pint hot vegetable stock
150g/5½oz chorizo, chopped
1 yellow pepper, chopped
1 purple pepper, chopped (substiute red pepper if unavailable)
1 garlic clove, chopped
1 tomato, chopped
handful each parsley, basil, mint, chopped
handful olives, chopped
½ lemon, juice only
2 tbsp olive oil
salt and freshly ground black pepper

Method
1. Place the couscous into a large bowl. Pour over the hot vegetable (enough to cover the couscous), cover with cling film and leave for four minutes.
2. Heat a frying pan over a medium heat. Add the chorizo, peppers and garlic. Fry for three minutes.
3. Add the tomato, herbs, olives, lemon juice, olive oil and salt and freshly ground black pepper and cook for 1-2 minutes. Place the chorizo mixture and the couscous into a bowl and mix together.
4. To serve, transfer the chorizo and couscous into a serving bowl.

OR Mediterranean couscous salad
Ingredients
200g/8oz couscous
400ml/14fl oz hot vegetable stock
10 sun-dried or sunblushed tomatoes, quartered
2 medium avocados, peeled, stoned and cut into large chunks
100g/3½oz black olives
a good handful of nuts, such as pine nuts, cashews or almonds
200g/8oz feta, roughly crumbled
130g/4oz bag green salad leaves

For the dressing:
5 tbsp olive oil
2 tbsp lemon juice

Method
1. Tip the couscous into a large bowl, stir in the hot stock, cover and leave to soak for 5 minutes.
2. Make a dressing with the olive oil, lemon juice and salt and pepper. Stir 2tablespoons into the couscous, then gently mix in the tomatoes, avocados, olives, nuts and feta. Taste for seasoning.
4. Toss the salad leaves with the remaining dressing, divide between four plates and spoon the couscous on top.

Answer 8

Do a couple of different ones.

Firstly, soak your cous cous in vegetable stock and add peanuts, chopped melon and cucumber - really lovely and refreshing.

Secondly, soak your cous cous in chicken stock and add raisins, chicken peices, tumeric and chopped coriander then ladle in some warmed creme fraiche - it's like a Coronation Chicken Cous Cous!

Answer 9

ok the place to start? nicely your menu sounds high quality yet once you truly choose a island dinner I even have some super innovations for sides. i made those recipes for a occasion that replaced into style like an island dinner. you're making fruity salsa and you're making cinnamon chips. for the fruity salsa all you truly might desire to do is %. out some truly stable end result, combination them mutually and placed the fruity salsa in a bowl then you truly however the bowl interior the refrigerator so that's going to style chilly. for the chips, you narrow back tourtias in tho little triangles after which you place egg on appropriate of them after which you spinkle cinnamon on each and each, you bake them after which you have them waiting very rapidly. i'm hoping your occasion would be relaxing and all of us will like your food!

Answer 10

Chop up some spring onions and cucumber and add some big chunks of feta cheese and a dash of vinegar and olive oil, season its lovely!