Couscous salad. Recipes with vegetables, tomatoes, red onions, cucumber

General principles for preparing salad

Couscous salad (recipes for the delicacy are given in the material) can be served either warm or cold. And it contains directly steamed cereals, as well as fresh or baked vegetables, meat, eggs, fish, fruits or dairy products. And also various greens and spices are added to the salad, thanks to which it acquires a piquant and exotic taste and aroma.

Otherwise, the dish is most often prepared mixed, but there are also layered options. And to season the delicacy, use mayonnaise, vinegar, vegetable oil, mustard, sour cream or natural yogurt.

With baked vegetables

Couscous salad, the recipes for which are described in the article, with the addition of baked vegetables turns out to be nourishing and juicy, and it can be served not only as an appetizer, but also as an independent dish. This delicacy is also low-calorie, and should be added to the menu for those who are on a diet.

Ingredients

To make a hearty snack, you will need to stock up on the following products:

• couscous – 500 g;
• eggplant – 1 pc.;
• zucchini – 2 pcs.;
• bell pepper – 2 pcs.;
• garlic cloves – 4-5 pcs.;
• vegetable oil – 120 ml;
• pine nuts – 30 g;
• onion (red) – 1 pc.;
• basil – 15 g;
• salt, spices of your choice.

Sequencing

Preparing a warm salad will not cause much trouble, because this process consists of a simple algorithm of actions:

1. Vegetables should be washed and dried with a paper towel. Zucchini should be cut into circles, eggplant into 2-3 cm cubes, onion into thin half rings. The pepper must be cleared of seeds and chopped into large strips. The garlic cloves need to be crushed with a press.
2. Line a baking tray with baking paper and place all the vegetables on it except the onions.
3. Vegetable oil should be combined with chopped garlic, salt and seasonings. Pour the resulting dressing over the vegetables and mix them thoroughly.
4. The baking sheet must be placed in the oven preheated to 200 °C. It will take about 20 minutes to bake the mixture.
5. During this time, you need to pour boiling water over the cereal in a ratio of 1 to 1 and leave to swell for 5 minutes. You will also need to fry the pine nuts in a clean frying pan until golden brown. On medium heat it will take about 5-6 minutes. The basil should be washed and, shaking off excess moisture, finely chopped.
6. The steamed couscous must be mashed with a fork and mixed with baked vegetables, onion rings, chopped basil and fried nuts.

The delicacy is best served immediately after preparation. And it is advisable not to leave it for tomorrow, since after cooling the taste and aroma of the dish deteriorates significantly.

"Spring Ray"

Required ingredients:

• couscous - 170 gr;
• radishes - 100 gr;
• dill, parsley, mint leaves;
• green onions;
• oil for refueling;
• apple cider vinegar - 1 tbsp. l;
• salt, spices.

Cooking time: half an hour.

Calorie content: 237.9 kcal.

1. Cool the couscous steamed in salted water and mix with some olive oil so that no lumps form.
2. Cut the radishes into rings, chop the herbs and onions.
3. Add vegetables to the couscous, season them with olive oil and apple cider vinegar, add salt and season with spices to taste.
4. Mix the salad well, cool and place on a plate in a heap. The dish can be decorated with herbs and radishes.

With cherry tomatoes and chicken

This snack turns out to be satisfying, but at the same time low in calories. It can be served as an independent dish for a family lunch or dinner. This delicacy will also decorate the holiday table.

Ingredients

To make a hearty snack, you will need to stock up on the following set of products:

• chicken fillet – 400 g;
• couscous – 200 g;
• water – 400 ml;
• bell pepper – 1 pc.;
• zucchini – 2 pcs.;
• cherry tomatoes – 15 pcs.;
• spinach – 10 g;
• vegetable oil – 45 ml;
• lemon juice – 20 ml;
• salt, seasonings as desired.

Sequencing

It will take about 40 minutes to prepare the snack, and the process itself consists of the following algorithm of actions:

1. The chicken fillet should be washed, dried with a napkin and placed in a pan. After filling the meat with water, you need to place the container on medium flame. You will need to cook the chicken for 15-20 minutes. During the process, it is important to remove the emerging foam with a slotted spoon. You can add your favorite spices and salt to the broth at the end of cooking. Then the meat will be saturated with aroma, and its taste will become more intense. The finished fillet needs to be cooled and separated into fibers by hand.
2. While the meat is cooking, you need to boil water and, having dissolved a little salt in it, pour in the cereal for 5-7 minutes.
3. Zucchini should be washed and cut into slices 0.5 cm thick. They should be fried in heated vegetable oil until golden brown on both sides. On medium flame it will take 4-5 minutes.
4. The pepper must be washed, seeded and cut into cubes. They need to be sautéed in vegetable oil for 4-5 minutes, remembering to stir.
5. Place the cereal in a suitable sized bowl and mash it with a fork. Here you also need to add chicken fillet, fried peppers, tomatoes cut in half and chopped spinach. The mixture needs to be seasoned with vegetable oil, lemon juice and, adding salt and spices, mix gently.
6. Place the fried zucchini in a circle on a serving dish, and pour the salad itself in the center. If desired, the delicacy can be decorated with lemon slices.

The article provides various options for preparing couscous salads.
It is better to serve the salad warm, because after cooling its taste and aroma will not be as rich.

Warm salad with couscous and chicken

Required ingredients:

• couscous - 180 gr;
• chicken fillet - 250 g;
• olive oil - 2 tbsp. l;
• lettuce leaves;
• fresh lemon juice - 3 tbsp. l;
• curry, pepper, spices.

Cooking time: 40 minutes.

Calorie content: 228.7 kcal.

1. Cut the chicken fillet, rinse, dry with a paper towel and fry in olive oil until cooked. While frying, salt the chicken, add pepper and curry.
2. Prepare the cereal. Steam it in boiled salted water.
3. Add the hot chicken to the couscous and mix everything well. Place lettuce leaves on a plate and pile couscous and chicken on top. Sprinkle with lemon juice. To keep the salad well chilled, you should first put it inside the refrigerator. Place the chilled salad in a heap on a plate.

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With red onion and beets

A salad of couscous, red onions and beets will be the best addition to meat and fish dishes for a family dinner. This appetizer has a delicate taste and appetizing appearance, and you can prepare it according to the recipe in just 10 minutes.

Ingredients

To prepare a delicious snack you will need to prepare the following set of products:

• boiled beets – 1 pc.;
• couscous – 50 g;
• water – 100 ml;
• red onion – 1 pc.;
• olive oil – 15 ml;
• hops-suneli – 1 tsp;
• Dijon mustard – 1 tsp.

Sequencing

To make a delicious snack, you will need to follow these instructions:

1. You need to boil the water and pour the cereal into it. The mass should be left to swell, covered with a lid, for 3-4 minutes.
2. Boiled beets need to be peeled and cut into large strips. The peeled onion needs to be chopped into quarter rings.

3. Steamed couscous must be loosened with a spoon and combined with onions and beets. After adding Dijon mustard, oil and spices to the mixture, mix it thoroughly.

The salad should be transferred to a deep serving plate and served, garnished with sprigs of herbs.

With cucumber, chickpeas and pomegranate seeds

This version of the salad turns out to be tender, satisfying and healthy, because it contains a lot of vegetable protein and vitamins. The delicacy is relatively high in calories, so it should be consumed with caution by those who are watching their weight.

Ingredients

To prepare a refreshing snack, you will need to prepare the following set of products:

• chickpeas – 250 g;
• couscous – 100 g;
• tomato (large) – 1 pc.;
• fresh cucumber – 1 pc.;
• vegetable oil – 30 ml;
• lemon juice – 15 ml;
• dill, parsley and cilantro – 5 g each;
• pomegranate seeds – 50 g;
• salt, seasonings as desired.

Sequencing

Preparing a hearty snack will take about 45 minutes.

The process consists of the following algorithm of actions:

1. The chickpeas must be washed and filled with cold water, left to swell for several hours, or preferably overnight. Then the beans need to be placed on medium flame and brought to a boil. When the mixture boils, you need to reduce the heat to low and, closing the container with a lid, cook the peas until tender. Depending on the variety, this can take from 20 to 60 minutes.
2. The couscous should be washed and poured into a small saucepan. The cereal must be poured with boiling water so that it completely covers it. Cover the saucepan with a lid and let the couscous steep for 10 minutes.
3. During this time, you need to rinse the vegetables and, after drying them with a napkin, cut them into medium-sized cubes. The greens need to be finely chopped.
4. Steamed couscous should be mashed with a spoon and combined with boiled chickpeas in a deep bowl. To the beans you need to add chopped vegetables, herbs, salt, pomegranate kernels and spices. After filling the mixture with vegetable oil, you need to mix it thoroughly.

This salad can be served immediately after preparation, and it will be an excellent appetizer for any vegetable, fish or meat dishes.

10 Minute Couscous Salad

This is a great salad option for a lunch box to take with you to work, school or a picnic.

Ingredients:

• Couscous – 100 g
• Vegetable broth - 200 ml
• Onion – 2 pcs.
• Red pepper – 1 pc.
• Cucumber - ½ pc.
• Feta cheese – 50 g
• Pesto sauce - 2 tbsp.
• Pine nuts – 2 tbsp.

Preparation:

Place the couscous in a large bowl and pour in the hot broth. Cover with a lid, then leave for 10 minutes until fluffy and moisture is completely absorbed.

Meanwhile, chop the onions, peppers and cucumbers. Add them to the couscous, season with Pesto, crumble the Feta cheese and then sprinkle with pine nuts.

With tuna

Couscous salad (recipes for this delicacy are easy to recreate) with the addition of tuna is considered a traditional appetizer of Sicily. This dish is not only served in every restaurant on the Italian island, but is also sold in supermarkets in the form of canned food.

Ingredients

To prepare a Sicilian appetizer you will need to stock up on the following set of products:

• couscous – 250 g;
• water – 250 ml;
• canned tuna – 150-200 g;
• tomato – 2 pcs.;
• bell pepper – 1 pc.;
• onion – 1 pc.;
• olives - 10 pcs.;
• basil sprigs – 2 pcs.;
• balsamic vinegar – 15 ml;
• olive oil – 50 ml;
• salt, seasonings as desired.

Sequencing

To prepare a Sicilian delicacy, just follow these instructions:

1. Place the couscous in a small saucepan and add boiling water. Cover the container with a lid and leave the cereal to steam for 5-6 minutes.
2. The pepper needs to be washed, removed from seeds and chopped into strips. Tomatoes need to be cut into small cubes. Peeled onions should be chopped into half rings. It is better to cut the olives into small rings.
3. Excess brine must be drained from canned tuna, and the meat must be shredded with a fork.

4. Steamed couscous must be combined with vegetables, olives and fish mixture. After adding salt, spices, olive oil and balsamic vinegar to the delicacy, mix it thoroughly and garnish with basil.

With greens and crab sticks

This snack option turns out tender, juicy and appetizing. It contains only available products. You can prepare the treat in just 20 minutes.

Ingredients

You can make an original snack from the following products:

• couscous – 100 g;
• water – 200 ml;
• fresh cucumbers – 2 pcs.;
• crab sticks – 150 g;
• dill greens – 15 g;
• canned corn – 200 g;
• mayonnaise – 100 g;
• salt, spices of your choice.

Sequencing

To make the salad tender and juicy, you should follow the following instructions when preparing it:

1. Pour the couscous into a small saucepan and pour boiling water over it and leave to swell for 5-7 minutes.
2. Crab sticks need to be peeled from the film and cut into thin strips. Cucumbers need to be washed and chopped into cubes. If the fruit has a thick peel, it is advisable to cut it off first.

3. Excess brine should be drained from canned corn. The greens must be washed and, shaking off excess moisture, finely chopped.
4. The steamed couscous needs to be lightly mashed with a fork and combined in a deep bowl with the rest of the ingredients. After filling the mixture with mayonnaise, adding salt and spices, you need to mix it thoroughly.

Before serving, the appetizer can be cooled by placing it in the refrigerator for 20-30 minutes.

With chicken and feta cheese

This appetizer can become the main dish for lunch or dinner, because it is filling and quickly satisfies hunger, and also fills the body with the necessary vitamins.

Ingredients

To make a hearty treat, you will need to prepare the following set of products:

• chicken fillet – 500 g;
• couscous – 400 g;
• vegetable oil – 60 ml;
• green onions – 50 g;
• bell pepper – 2 pcs.;
• cucumber – 1 pc.;
• Cherry tomatoes – 200 g;
• virgin olives – 60 g;
• feta cheese – 60 g;
• salt, paprika, cumin - 5 g each.

Sequencing

Preparing a hearty snack will take no more than 20 minutes, and the process itself consists of the following steps:

1. The chicken fillet must be washed, covered with water and heated over medium heat until boiling. At this time, there is no need to cover the pan with a lid, but it is advisable to constantly skim off the foam. When the water boils, it is advisable to add half a portion of salt and spices to the broth. Reducing the heat to a minimum level and covering the container with a lid, you need to cook the fillet for 15-20 minutes. Then the meat will need to be cooled and separated into fibers.
2. Pour the couscous into a deep plate and pour boiling broth (500 ml) left over after cooking the chicken over it, and then cover the container with a lid. The cereal should be left to swell for 5-7 minutes.
3. Cherry tomatoes must be washed and cut into halves. After clearing the pepper from seeds, you need to cut it into thin strips. Green onions need to be chopped into small pieces. It is advisable to cut the olives into 2-3 parts, and break the feta cheese into small pieces.
4. After mashing the steamed couscous with a fork, combine it with vegetables, olives, salt and spices. After filling the mass with vegetable (preferably olive) oil, you need to mix it thoroughly.

The salad should be transferred to a deep serving plate and served, garnished with sprigs of basil or parsley.

Salad with feta cheese and couscous

Required ingredients:

• couscous - 200 gr;
• feta cheese - 250 gr;
• olives - 40 gr;
• oil for refueling;
• dried garlic;
• basil.

Cooking time: half an hour.

Calorie content: 357.8 kcal.

1. Prepare the cereal. If there are no special recommendations for its preparation, just steam it in salted water for 5-7 minutes.
2. Cut cheese into cubes and olive rings.
3. Season the cereal with spices and oil, mix well. Cool and serve, garnished with fresh basil.

With avocado and seafood

This pan-Asian salad can be made in just 40 minutes. Such an appetizer turns out to be spicy, piquant, and can be served for a festive feast.

Ingredients

To create a savory snack, you will need to stock up on a set of the following products:

• assorted seafood – 500 g;
• avocado – 2 pcs.;
• cherry tomatoes – 10 pcs.;
• couscous – 100 g;
• water – 100 ml;
• lemon – 1 pc.;
• olive oil – 75 ml;
• hot pepper – 5 g;
• salt, spices as desired.

Sequencing

Even an inexperienced cook can make a masterpiece of Pan-Asian cuisine, because to do this you just need to follow these instructions:

1. In a small saucepan you need to boil water, adding a little salt to it. Pour the sea cocktail into the bubbling liquid and, covering it with a lid, cook it for 7-8 minutes. after boiling. Next, the assortment should be placed in a colander to drain excess liquid and left to cool.
2. Carefully remove the zest from the lemon, being careful not to touch the white pith. And you need to squeeze the juice out of the fruit itself.

3. Pour the couscous into a deep bowl and, adding lemon zest and vegetable oil (15 ml), add boiling water. Cover the mixture with a lid and leave it to steep for 5-7 minutes.
4. It is necessary to remove the seeds from the avocado fruits and cut the pulp itself into cubes. Cherry tomatoes should be washed and cut into halves. Avocado and tomatoes need to be combined with seafood, poured with lemon juice and the remaining vegetable oil. The mass must be mixed thoroughly.
5. When the time comes, you need to mash the couscous with a spoon and place it on portioned plates or bowls. Place a mixture of avocado and sea cocktail on top of the cereal.

It is better to serve the appetizer immediately after preparation. It looks appetizing on its own, but you can additionally decorate the delicacy with sprigs of fresh herbs.

With cottage cheese

This salad will be a real salvation on a hot day, because it is light, refreshing, filling and low in calories. It also contains protein, vitamins and minerals that are beneficial for the body.

Ingredients

To create a light salad you will need to prepare the following set of products:

• couscous – 250 g;
• water – 250 ml;
• cucumber – 1 pc.;
• green onion – 20 g;
• dill greens – 30 g;
• garlic cloves – 1-2 pcs.;
• iceberg salad – 300 g;
• grain cottage cheese – 200 g;
• vegetable oil – 30 ml;
• salt, spices of your choice.

Sequencing

The process of preparing a refreshing salad is simple and consists of the following steps:

1. After boiling water, pour couscous into it. Add salt and vegetable oil (15 ml) to the cereal and, after mixing, cover with a lid. It will take about 5 minutes to infuse the cereal.
2. The washed cucumber should be chopped into small cubes. If the peel of the fruit is too hard, then it is better to peel it first.

3. The salad must be cut into thin strips. Green onions and dill should be washed, shaken off excess moisture and finely chopped. The garlic cloves need to be peeled and crushed with a press.
4. The steamed cereal needs to be mashed with a fork and combined with cottage cheese. You need to add lettuce, herbs and cucumber to the mixture and, season it with vegetable oil, mix thoroughly. If desired, the delicacy can be salted and seasoned.

Stage of preparation of tabbouleh salad with cereals

Pour boiling water over the couscous, cover with a lid and let sit for about 10 minutes. The amount of water required to prepare the cereal is indicated on the package. Cut the tomatoes into two halves, remove juice and seeds. We cut them into small pieces. Peel the cucumbers and chop into strips. Cut the green onions into thin rings. We tear mint and parsley leaves with our hands as small as possible. Mix all the vegetables and herbs with the couscous, after cooling it. Season the dish with salt, pepper, lemon juice and olive oil. Mix all the ingredients and leave the appetizer to infuse in a cool place. After half an hour, you can eat tabbouleh (salad with couscous and tomatoes).

This amount of food produces a large portion of snack. But it doesn't matter. You can store this salad in the refrigerator for a day or two. This dish, unlike other vegetable snacks, acquires a richer taste and aroma when it is thoroughly infused.

With meat

This appetizer turns out to be as satisfying as possible; it can be served for dinner or lunch as a separate dish.

Ingredients

To create a meat snack you will need to stock up on the following products:

• couscous – 100 g;
• water – 150 ml;
• cherry tomatoes – 15-16 pcs.;
• beef – 300 g;
• green salad – 100 g;
• leek – 1 pc.;
• vegetable oil – 75 ml;
• lemon juice – 45 ml;
• salt, seasonings as desired.

Sequencing

Creating a hearty delicacy will not take much time; it consists of the following algorithm of actions:

1. The beef must be washed and cut into pieces, put them in a pan with clean water, and put on a medium-power flame. Without covering the container with a lid, bring the mixture to a boil, skimming off any foam that appears in the process. When the broth begins to boil, you need to reduce the flame to the minimum level. Cover the container with a lid and cook the meat for 30-40 minutes.
2. The boiled beef needs to be cooled and cut into cubes.
3. After boiling water, pour couscous into it. Cover the container with a flat plate and leave the mixture to steam for about 10 minutes.
4. Lemon juice should be combined with vegetable oil. After adding salt and spices, mix it thoroughly.
5. Washed cherry tomatoes need to be cut into halves. The onion must be chopped into slices and the salad into thin strips.

6. The prepared products must be placed in a bowl of a suitable size and, seasoned with a mixture of lemon and oil, mixed.

Useful tips and tricks

Salad with couscous, the recipes for which are given in the material, depending on the additional ingredients, can be either dietary or very high in calories. This is worth considering for those who do not want to gain excess weight.

A few examples for comparison:

Appetizing couscous salads will be excellent appetizers for both a family dinner and a holiday table. Such delicacies are distinguished by their delicate taste, pleasant aroma, and they are also filling, healthy and low-calorie. And even an inexperienced housewife can prepare them according to recipes.

Culinary certificate

Cereals are wheat grains processed in a special way. The original product is popular in many parts of the world, its popularity is justified by its high value indicators.

100 grams of couscous contains 336 kcal. The composition of the cereal contains vitamins, minerals, and easily digestible components that promote proper digestion. Dishes based on couscous are often prepared by athletes and those who want to lose weight.

The grain product contains fiber; regular consumption of couscous helps the body get rid of diarrhea and cleanses the intestines of toxins. Reduces the level of bad cholesterol in the body. The cereal is ideal for preparing salads both for every day and for the holiday table.

Moroccan couscous salad

1. Prepare cereal according to package instructions. If instructions are not included, pour boiling water over the cereal and let stand for 5-7 minutes. After this time, add oil to the cereal and mix; if this is not done, lumps will form.
2. Grate or cut the peeled carrots into thin strips, add sugar, spices, and salt. Mix everything well.
3. Squeeze the juice out of the oranges through a juicer or using a juicer.
4. Combine couscous with carrots, pour in orange juice. Mix everything thoroughly with two forks.
5. Place in a salad bowl, garnish with orange slices and mint sprigs. Upon completion, you will get a delicious fortified salad with an orange aroma.