Couscous Salads

Couscous Salad with Feta and Asparagus

  • 2 cups couscous
  • 8 oz. grape tomatoes, halved
  • 6 oz. crumbled feta cheese
  • 1 bunch fresh asparagus
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. olive oil
  • Salt and pepper to taste

Trim the asparagus and cut into 2-inch pieces. Cook couscous according to package directions and set aside to cool. In a steamer basket over 1-inch of boiling water cook the asparagus until tender, but still firm, about 3-6 minutes. Drain and set aside to cool. When asparagus and couscous are cool toss together the asparagus, couscous, tomatoes and feta cheese. Add the olive oil, balsamic vinegar, salt and pepper and toss well.

Couscous Salad with Tomato and Basil

  • 1 ½ cups couscous
  • 2 cups chopped tomato
  • ¼ cup crumbled feta cheese
  • 1 14.5oz. can chicken broth
  • 2 Tbsp, olive oil
  • 2 cloves garlic, minced
  • 1/3 cup diced basil
  • 2 Tbsp, balsamic vinegar
  • Salt and pepper to taste

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic to the oil and cook until fragrant. Add the chicken broth and bring to a boil. Remove pan from heat. Slowly stir in the couscous. Cover the skillet and let it stand until the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. When couscous is cool stir in the tomatoes, basil, vinegar, salt and pepper and drizzle with the remaining 1-tablespoon of olive oil. Sprinkle feta cheese over the top.

Couscous Salad with Rosemary Chicken

  • 1 10oz. box couscous
  • 2 cups chicken broth
  • 2 large cooked skinless boneless chicken breast halves
  • 1 cup chopped cucumber
  • ½ cup chopped sun-dried tomatoes
  • ½ cup sliced black olives
  • ½ cup crumbled feta cheese
  • 1/3 cup chopped fresh parsley
  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 Tbsp. balsamic vinegar
  • ¼ cup diced fresh rosemary leaves
  • Salt and pepper to taste

Cut cooked chicken breasts into bite-sized pieces. Place chicken stock in a saucepan over medium-high heat and bring the broth to a boil. Slowly stir in couscous and remove the pan from the heat and cover. Allow couscous to stand in pot until liquid is absorbed, about 5 minutes. Fluff with a fork and allow to cool. Whisk together the olive oil, lemon juice and vinegar in a bowl. Stir in the rosemary and the salt and pepper. Set this dressing aside. In a large mixing bowl combine the chicken, cucumber, sun-dried tomatoes and olives. Stir in the couscous, feta cheese and parsley. Toss the salad with half the dressing or add more, if desired. Serve any extra dressing on the side.

Couscous Salad with Black Beans

  • 1 cup couscous
  • 1 ¼ cups chicken broth
  • 1 medium onion, chopped
  • 1 small green pepper, seeded and chopped
  • 2 15 oz. cans black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • ¼ cup chopped fresh cilantro
  • 3 Tbsp. olive oil
  • 2 Tbsp. fresh lime juice
  • 1 teas. red wine vinegar
  • ½ teas. ground cumin
  • Salt and pepper to taste

In a saucepan over medium-high heat bring chicken broth to a boil. Slowly add couscous. Remove pan from heat and cover. Allow couscous to stand in pan until broth is absorbed, about 5 minutes. Fluff with a fork. In a large mixing bowl whisk together the olive oil, lime juice, vinegar and cumin. Add the onion, green pepper, cilantro, corn and beans and toss well to coat. Add the couscous to the bowl with the vegetables and mix well. Add salt and pepper to taste.