Couscous salad with tomatoes and onions. Vegetable salad with couscous and cheese

It is also very tasty to make salad dressing. Such a sauce greatly enriches a salad with couscous or any other and makes it undoubtedly healthy and satisfying.

Composition:

• 100 g couscous
• 200 ml water
• 250 g cherry tomatoes
• 100 g pitted olives
• half a sweet yellow pepper
• 1 lime
• 1 teaspoon honey
• spices:
  1/2 tsp zira
  1/2 tsp coriander
  1/2 tsp black pepper
  1/3 tsp dried mint
• 6 art. spoons of olive oil
• 50 g salad mix
• 1.5 teaspoons of salt

How to cook couscous salad - recipe:

1. First, let's prepare the couscous. This cereal does not need to be boiled, it is enough to pour boiling water over it. So, pour boiling water over the couscous and add a little salt to the water. Close and let steep for 15 minutes.

   

   

   Pour boiling water over couscous

2. To make the finished couscous crumbly, grease your hands with olive oil (3 tablespoons) and begin to loosen it.

   

   Loosen

3. Preparing the rest of the vegetables for the salad. Drain the excess water from the olives and cut them into 4 pieces.

   

   Cut olives

4. Cherry tomatoes are also cut into 4 parts each.

   

   Cut the tomatoes

5. Cut half a yellow pepper into small pieces.

   

   We cut the pepper

6. Preparing salad dressing. Peel the avocado and cut into arbitrary cubes. The most delicious sauce is obtained from a ripe fruit!

   

   cutting avocado

7. Pour whole grains of zira (cumin), coriander and black pepper into a coffee grinder and grind until smooth.

   

   Grinding spices

8. Place avocado, dried mint, honey, chopped spices (zira, coriander, black pepper) and juice from 1 lime into the blender bowl.

   

   Grinding the ingredients for the sauce

9. It turns out here is such a wonderful fragrant sauce.

   

   salad dressing

10. Mix couscous, tomatoes, peppers and olives in a salad bowl.

    

    Combine couscous with vegetables and olives

11. Add salt and herbal mix. I had a ready-made package of a mixture (arugula, valerian, chard). It turned out very tasty. Add 3 tbsp. tablespoons of olive oil.

    

    Add herbs and butter

12. And the final touch is the avocado sauce.

    

    Dressing salad with couscous sauce

Mix everything well and enjoy a delicious salad with couscous.

It turns out a very interesting combination of flavors!



Bon Appetit!

Nastya Bordeyanu recipe author

Couscous is a product made from crushed wheat grains. It is used in the cuisine of Asian, African and Arab countries. On sale there is instant couscous that does not require cooking. Under factory conditions, the cereal is steamed and dried, the consumer needs to pour boiling water over and hold for 5-10 minutes.

Wheat is rich in vitamins, macro- and microelements, high in calories and rich in carbohydrates. Couscous dishes are prepared with the addition of vegetables, fruits, meat and fish. Salads can be served as a full lunch or dinner.

In European countries, couscous salads with cheeses and seafood are popular, as well as the Lebanese salad "tabouleh", which is made from bulgur - a type of wheat groats, and a large amount of green parsley and mint.

Salad with couscous and chicken breast

This salad can be served warm and you will get a full meal, it has a side dish, meat, and vegetables.

Ingredients:

• couscous - 1 glass;
• chicken broth - 2 cups;
• chicken fillet - 250 gr;
• vegetable oil - 2 tbsp;
• butter - 2 tbsp;
• onions - 1 pc;
• bell pepper - 1 pc;
• brynza or Adyghe cheese - 150 gr;
• tomato - 2 pcs;
• olives - 100 gr;
• a set of Caucasian spices - 1-2 tsp;
• cilantro and basil greens - 2 sprigs each;
• salt - 1-2 tsp

Cooking method:

1. Boil the chicken broth, add 1 teaspoon salt, some spices and add the couscous. Infuse for 10 minutes with the lid closed in a warm place. When the couscous is swollen, mash it with a fork.
2. Cut the chicken fillet into small pieces, salt, sprinkle with spices and lightly beat off. Can be kept at room temperature for 1-2 hours.
3. In a warm frying pan, mix vegetable and butter, lay out the fillet pieces, fry until golden brown, 5-7 minutes on each side.
4. Chop the onion into strips and combine with the chicken, lightly simmer over medium heat.
5. Remove seeds from bell pepper, cut into thin strips and fry with onion and chicken.
6. Wash the tomatoes, dry and cut into slices, break the cheese with your hands into small slices.
7. On a wide dish, distribute half of the cooked meat with vegetables, lay the couscous and the remaining half of the chicken fillet on top.
8. Place tomato slices around the edges of the salad, garnish with olive halves and cheese slices. Salt, sprinkle with spices and chopped herbs.

Ingredients:

• couscous ptitim large - 1 cup;
• canned tuna - 1 can;
• leeks of sweet varieties - 1 pc;
• butter - 50 gr;
• celery root - 50 gr;
• parsley root - 50 gr;
• fresh cucumber - 1 pc;
• Feta cheese - 100 gr;
• juice of half a lemon;
• basil greens - 1 branch;
• a set of Provencal spices - 1-2 tsp;
• salt - to taste.

Cooking method:

1. Pour the cereal into 500 ml. boiling water, salt, add a pinch of spices and simmer for 15 minutes. Don't forget to stir the porridge.
2. Heat the butter in a frying pan, sauté the onion cut into half rings until transparent, add the grated parsley and celery root. If the mass is dry, pour in a little water and simmer over medium heat for 10 minutes.
3. Divide the canned fish into parts, cut the cucumber into cubes.
4. Put the prepared and cooled couscous in a deep plate, mix with cucumber, and fried onions with roots.
5. Spread the pieces of tuna over the surface of the dish, pour over with lemon juice, garnish with slices of cheese, chopped basil and spices.

Salad with couscous pumpkin and orange

The dish is sweet and high-calorie, use it as a nutritious lunch or a restorative dinner. Add dried fruits, herbs and nuts to taste.

Ingredients:

• couscous groats - 200 gr;
• pumpkin - 300-400 gr;
• orange - 1 pc;
• seedless raisins - 75 gr;
• olive oil - 2 tbsp;
• walnut kernels - 0.5 cups;
• mint greens - 1 sprig;
• parsley - 1 sprig;
• a mixture of dried spices: saffron, coriander, zira, anise, thyme - 1-2 tsp;
• honey - 1-2 tbsp;
• sugar - 2 tsp;
• salt - 1 tsp

Cooking method:

1. Squeeze the juice from half of the orange, cut the rest into slices, grate the zest.
2. Peel the pumpkin, cut into cubes, put on a baking sheet covered with parchment paper. Drizzle the pieces with olive oil and 1 tbsp orange juice, sprinkle with sugar and a pinch of spices. Bake in the oven until golden brown at 200°C.
3. Mix dry cereal with washed raisins.
4. Boil 400 ml of water, salt, add spices, pour couscous, let it brew for 7-10 minutes - wrap a pan with cereals in a towel to keep warm.
5. Put the finished couscous with raisins in a salad bowl, sprinkle with chopped nuts and herbs, mix gently. Spread pieces of orange and baked pumpkin on top, pour over with honey.

Do you love couscous? This Maghreb specialty has been on the shelves of our supermarkets for quite a long time at a very affordable price, by the way.

Couscous is the most familiar to us semolina, processed according to a special ancient technology. Like its closest relative semolina, couscous is neutral in taste, delicate and goes well with a mass of products, whether sweet or salty, no matter.

At home, in Morocco and Tunisia, it is used mainly as a side dish for meat and vegetables, and in the rest of the world it has already become a popular participant in any fusion dishes.

Especially, in my opinion, couscous is good in salads. It does not clog the rest of the ingredients, it is perfectly soaked in sauces and dressings and provides a nutritious base that transforms a light salad with vegetables into the category of full meals for lunch or dinner.

Since couscous is completely insipid, it is very good to combine it with some products that are bright in taste and color. In this salad, it will be sweet and juicy cherry tomatoes, slightly spicy and crunchy sweet peppers of different colors, creamy, pleasantly salty feta and fragrant basil.

The dressing is quite oriental - olive oil and lemon juice - delicious minimalism. Well, a nod to the homeland of couscous - add a pinch of cumin and coriander to the vegetable salad with couscous when steaming cereals.

Total cooking time - 0 hours 20 minutes
Active cooking time - 0 hours 20 minutes
Cost - average cost
Calorie content per 100 gr - 149 kcal
Servings - 4 servings

How to make vegetable salad with couscous

Ingredients:

Couscous - 150 g
Cherry tomatoes - 300 g
Bulgarian pepper- 2 pcs. red and yellow or green
Feta - 100 g
Basil - 20 g
Olive oil - 6 tbsp.
Lemon juice - 2 tsp
Salt - to taste
Zira - 1 pinch(s)
Coriander - 1 pinch(s)

Cooking:

Let's prepare the base of our couscous salad. In fact, it is just a godsend at the current pace of life, because this cereal does not need long cooking. Just pour boiling water over the couscous, add salt, crushed cumin and coriander seeds in a mortar, half of the olive oil and cover the dishes with a film. Leave for ten minutes, loosen with a fork, and the couscous is ready to eat!

Step 1: prepare the couscous.

Couscous is a wheat groat that is usually steamed and served with various meat or vegetable toppings. It is quite useful, as it contains many vitamins, as well as macro- and microelements. Usually couscous is sold in dried form. Therefore, it is enough to fill it with water and let it stand for a while, which we will do now. So, for starters, pour the cereal into a deep bowl. Here we add somewhere 1/2 teaspoon salt and pour everything with boiling water. Wrap the container in cling film and set aside. for 5–10 minutes. During this time, the cereal will steam out and become soft.

Then we release the bowl from the film, and mix the couscous thoroughly with a fork. Now we leave it aside again and let it cool completely.

Step 2: Prepare the tomatoes.

Rinse the tomatoes well under running warm water and lay them on a cutting board. Using a knife, cut the vegetables in half and remove the stem from each part. Now grind the ingredients into pieces and move to a deep bowl.

Step 3: prepare cucumbers.

Rinse cucumbers thoroughly under running water and spread on a flat wooden surface. We cut off the edges with a knife, and then chop the vegetables into cubes. Attention: if the components have a rather rough peel, then be sure to remove it. Finely chopped cucumbers are transferred to a bowl with tomatoes.

Step 4: prepare the sweet pepper.

Rinse sweet pepper thoroughly under running warm water, shake off excess liquid and spread on a cutting board. Using a knife, we clean the vegetable from the tail, and then from the seeds. Now finely chop the component into cubes and move it to a common container.

Step 5: Prepare the Chili Pepper.

Chili peppers are quite a spicy vegetable, so if you don't like dishes that bring tears and fire in your mouth, you can leave them out. I'll still take the risk! We wash the component under running water and spread it on a cutting board. Carefully remove the tail from the component, and then cut it lengthwise into two halves. We clean each part of the seeds, because it is they that give a clear sharpness in the salad. Now chop the pepper into pieces and pour into a bowl with other ingredients.

Step 6: prepare the bow.

Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We spread the component on a cutting board and finely chop into cubes. Pour the chopped onion into a common container.

Step 7: Prepare the parsley.

Rinse parsley under running water, shake off excess liquid and spread on a cutting board. Using a knife, chop the greens and immediately pour it into a bowl with all the vegetables.

Step 8: Preparing the Lemon

To prepare a salad, we do not need the lemon itself, but only its juice. Therefore, using a juicer, we squeeze out citrus.

Step 9: Prepare the couscous salad.

In a bowl with chopped vegetables and herbs, put steamed couscous, pour olive oil and freshly squeezed lemon juice, and also pour salt and freshly ground black pepper to taste. Using a tablespoon, mix everything thoroughly until smooth and we can invite everyone to the dinner table.

Step 10: Serve the couscous salad.

We put the finished salad with couscous on a special flat plate or in a salad bowl and serve it to the dining table along with slices of bread. By itself, it is very tasty, so it will easily fit as a main meal. Of course, the dish is relatively satisfying, but for those who are on a diet or losing weight, it is one hundred percent suitable.
Good appetite!

Before steaming couscous, be sure to read the cooking method indicated on the package;

In such a salad, you can add any vegetables to your taste, even in addition to those indicated in the recipe;

Instead of parsley, you can chop fresh mint, basil or cilantro into the dish;

This salad is best prepared and served immediately at the dinner table. You can store it in the refrigerator for a maximum 30–60 minutes, otherwise the vegetables may leak and the dish will change its taste and aroma.

Couscous means "food" in Arabic. In many eastern countries, this cereal is still a staple food to this day. In our country, it is used less frequently, which is very sad. Why? Let's talk about this further.

for a product?

Couscous is made from semolina, which, in turn, is made from durum wheat. This product is great for preparing dietary meals. It contains in its composition vitamin B, iron, copper, potassium, protein. All these elements have a beneficial effect on the functioning of the body. Therefore, every housewife in the kitchen must have this type of cereal. In this article, we will talk about how to prepare a dish such as couscous salad. Here, readers are presented with several descriptions of the implementation of this snack. We hope that we can satisfy your taste and gastronomic preferences. Read, choose and prepare a vitamin treat.

with couscous - a hit of the summer season!

A light refreshing snack of young vegetables and cereals will become one of the favorite treats of all your family members. Don't believe? Prepare a salad according to the following recipe and see for yourself.

To make this dish, we prepare the following ingredients:

• 1 large glass of couscous;
• half a kilogram of ripe tomatoes;
• 300 grams of fresh cucumbers;
• 1 bunch of green onions;
• 2 bunches of parsley;
• 2 sprigs of mint;
• juice of 1 large lemon;
• 5 tablespoons of olive oil;
• salt to taste.

The couscous salad prepared according to this recipe has a very pleasant aroma. The ensemble of mint, onion and lemon does the trick. The smell alone makes you salivate. How to make a snack, read in the description.

Stage "Tabule" with cereals

Pour boiling water over the couscous, cover with a lid and let it brew for about 10 minutes. The amount of water needed to cook the cereal is indicated on the packaging. Tomatoes are cut into two halves, cleaned of juice and seeds. We cut them into small pieces. Remove the peel from the cucumbers and chop into strips. Cut the green onion into thin rings. Tear the mint and parsley leaves with your hands as finely as possible. Mix all vegetables and herbs with couscous, after cooling it. Season the dish with salt, juice and olive oil. Mix all the ingredients and leave the appetizer to infuse in a cool place. After half an hour, "Tabouleh" (salad with couscous and tomatoes) can be eaten.

From this amount of products, a large portion of the snack is obtained. But that's not a problem. You can store this salad in the refrigerator for a day or two. This dish, unlike others, acquires a richer taste and aroma when it is well infused.

Recipe with couscous

This version of the dish will appeal to all lovers of smoked seafood. For its preparation, you will need the products indicated in the list:

• couscous - 1 large (200 g) glass;
• - 100g;
• canned food in oil (any) - 1 jar;
• onion - 1 piece;
• medium fat mayonnaise (40-45%);
• chicken eggs - 4 pieces;
• pepper and salt to taste.

How to cook fish salad with couscous?

The recipe is to do the following. Bring the groats to readiness according to the instructions indicated on the pack. Hard boil the eggs, cool and cut into small pieces. Chop the onion into thin half rings. Mash eel meat and fish in oil with a fork. Put all the ingredients in a deep bowl, add salt and black pepper. We fill the dish with mayonnaise and mix. We stand the snack in the refrigerator for about an hour and serve.

This salad with couscous is very nutritious and may well serve as an independent dish. It can be eaten both cold and warm.

"Dashbag" - a festive salad with cereals and vegetables

The name of this appetizer intrigues and surprises. What does the concept of "duffel bag" have to do with a culinary dish? After studying the following recipe, you will understand this. So, what do you need to prepare the original salad? We study the list of components:

• 50 g couscous;
• 1 medium sized bell pepper;
• 30 g;
• 1 small lemon or lime;
• salt;
• 2 sprigs of parsley;
• olive oil;
• chicken egg;
• 200 g shrimp;
• ground black pepper;
• curry;
• 1 carrot.

Description of the process of preparing snacks "Duffel bag"

This couscous salad with vegetables is performed according to the following instructions. Pour the cereal into a saucepan. To it, add 1 large spoonful of lemon (lime) juice and vegetable oil. Next, pour the couscous with boiling water (100 g), cover with a lid and leave for about 10 minutes. Whisk the egg with salt and pepper. In a frying pan, fry it in the form of a pancake on both sides. We spread the resulting workpiece on a wide plate. Boil the shrimp, cool and chop with a knife.

In vegetable oil (preferably olive), fry the bell pepper, cut into cubes, and carrots, passed through a grater. When these vegetables are ready, transfer them to a separate plate. Pour the couscous into the pan in the oil remaining after frying the peppers and carrots, and warm it up for about three minutes. At the same time, sprinkle the curry preparation. The grain acquires a very beautiful color. Add all vegetables and shrimp to it. Sprinkle the ingredients with parsley and mix. When the dish has cooled down a bit, put the cheese into it, cut into small pieces. We spread the salad with couscous, shrimp and vegetables on a pancake and wrap its edges on four sides. It turns out such a "pouch" with stuffing, which, in fact, explains the name of the dish.

This salad is best served warm. But even after cooling, it does not lose its useful properties and taste. Good appetite!