Vegetable salad with couscous and cheese is very simple, fast and healthy. What is couscous? Couscous is a kind of technologically modified (processed by special technology) semolina. The gentle, neutral taste of cereals allows it to combine well with different products. Couscous in salads is especially good, it does not stand out, does not clog the taste of other ingredients and absorbs dressing sauces well.

Vegetable salad with couscous and cheese, I’ll tell you two similar recipes. I prepared the first one today, the second in plan and in the future the photos will be supplemented.

Ingredients:

Couscous 50-70 gr

Tomatoes 250 gr

Cucumbers 250 gr

Adyghe cheese or feta cheese 200 gr

Salad 100 gr

Onion - a small head

Olive or sunflower oil to taste

Lemon juice 2 tbsp. l

Soy sauce 2 tbsp

Parsley

Cooking:
1. First of all, steam couscous grits. Everything is simple to genius: pour couscous with boiling water in a ratio of 1: 2, salt and close the lid. Let the cereal stand, swell for 10 minutes.

2. In the meantime, we will prepare the vegetables. Washing tomatoes, cucumbers and lettuce.

In order for the lettuce leaves to be more crispy, the leaves are placed in cold water and left for 10-15 minutes.

We cut tomatoes and cucumbers in arbitrary cubes. Lettuce leaves tear hands.

We clean the onion and cut thinly into rings.

3. Cheese or feta cheese cut into small cubes.


4. In a deep bowl, mix the ingredients: tomatoes, cucumbers, cheese, lettuce, onions and couscous.

5. Pour the salad with lemon juice, soy sauce, vegetable oil, salt, mix and serve. Enjoy your meal.

Vegetable salad with couscous and cheese No. 2

Couscous 50-70 gr

Bell pepper 3 pcs

Tomatoes 300 gr

Cucumber 100 gr

Adyghe cheese, feta or feta cheese (in the case of feta cheese, carefully dose the salt) 150 gr

Sunflower or olive oil to taste

Lemon juice 2 tbsp. l

Garlic 1 clove

Basil small bunch

Zira, coriander - a pinch

Cooking:
  1. In a mortar we crush zira and coriander.

2. Add salt and spices to couscous, pour boiling water, close the lid and leave for 10 minutes.

3. Cheese, tomatoes, cucumbers cut into small cubes. We free pepper from seeds and also cut into cubes or straws.

4. Lettuce leaves, dry and tear with your hands.

5. Finely chop the garlic and basil.

6. Mix the ingredients in a deep bowl, add lemon juice, oil, salt.

These are two simple recipes for vegetable salads with couscous and cheese, I recommend preparing and diversifying your menu. And besides, I invite you to watch a video recipe for a delicious and easy-to-cook pie from cottage cheese dough with apples and tangerines.

Couscous. Useful cereal, which deserves the closest attention. Outwardly, this grain is somewhat reminiscent of pearl barley, and its composition has some similarities with rice. Like all other cereals, couscous is widely used as a side dish for meat or various vegetables. However, it will be no less good with fruits.

Once upon a time, couscous was prepared from millet, and only after some time, wheat of both soft and hard varieties, as well as millet, barley or rice, were used to make it. And according to the production technology, couscous has a certain similarity with bulgur.
  With regular use of couscous, the condition of the joints, skin and hair improves markedly. This cereal in every way helps to strengthen the immune system and helps to lower cholesterol, moreover, it is recommended to include it in the diet for diabetes. But for weight loss, couscous would not be the right choice, since its energy value is quite high.

Fiber contained in couscous helps to get rid of constipation and cleanse the intestines of toxins, and potassium helps maintain the health of the cardiovascular system. Couscous dishes do not burden the stomach at all and do not irritate the mucous membrane. This croup is extremely favorable and affects the state of the nervous system - with the help of these nutritious grains you can cope with chronic fatigue, insomnia, irritability and other unpleasant conditions.

You can cook couscous both on the stove and in a slow cooker or in a double boiler, and this can be done in a variety of ways. Some hostesses simply pour couscous with boiling water and let it brew well, others boil it in cold or hot water, and still others prefer a very unusual way of cooking: first, pour couscous with sunflower oil, then mix it thoroughly and rub it thoroughly with your hands, and then fill it with salted boiling chicken broth so that it covers the seeds for one centimeter. The container is covered with foil on top and allowed to stand for about an hour - couscous in this case is amazing!

Couscous goes well with various types of meat, as well as with fish, seafood, mushrooms and all kinds of vegetables (zucchini, zucchini, onions, etc.). In addition, you can add to it some fruits or berries (grapes, etc.), as well as dried fruits, nuts, sugar or honey. Sometimes couscous is added to salads with soups. And the most suitable spices for cooking couscous are considered marjoram, basil, oregano and thyme.

Do you like couscous? This Maghreb specialty has long been present on the shelves of our supermarkets at a very, incidentally, affordable price.

Couscous is the most familiar semolina, processed according to a special old technology. Like its closest relative, semolina, couscous is neutral in taste, tender and goes well with lots of products, even sweet, even salty, no difference.

At home, in Morocco and Tunisia, it is mainly used 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 style dishes.

Especially, in my opinion, couscous is good in salads. It does not clog the rest of the ingredients, it is perfectly saturated with sauces and dressings and gives a nutritious base base that transfers a light salad with vegetables into the category of high-grade dishes for lunch or dinner.

Since couscous is completely fresh, it is very good to combine it with some bright-tasting and color products. In this salad it will be sweet and juicy cherry tomatoes, slightly spicy and crispy sweet peppers of different colors, creamy, pleasantly salted feta and aromatic basil.

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

Total cooking time - 0 hours 20 minutes
   Active cooking time - 0 hours 20 minutes
   Cost - Average Cost
   Calorie content per 100 g - 149 kcal
   Servings Per Container - 4 Servings

How to cook a vegetable salad with couscous

Ingredients:

Couscous - 150 g
Cherry Tomatoes - 300 g
Sweet 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:

We will prepare the basis of our couscous salad. In fact, he is just a find at the current pace of life, because this grits does not need long cooking. Just pour couscous with boiling water, add salt, seeds of zira and coriander, crushed in a mortar, half of olive oil and cover the dishes with a film. Leave for ten minutes, loosen with a fork, and couscous is ready to eat!

And it’s also very tasty to make salad dressing. Such a sauce enriches a salad with couscous or any other and makes it undoubtedly useful and satisfying.

Composition:

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

How to cook a salad with couscous - recipe:

1. First of all, cook couscous. This cereal is not necessary to cook, just pour it with boiling water. So, pour couscous with boiling water and slightly add some water. Close and let it brew for 15 minutes.

   

   

   Pour couscous with boiling water

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

   

   Loosening

3. We prepare the remaining vegetables for the salad. Drain excess water from olives and cut them into 4 parts.

   

   Cut olives

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

   

   Chop tomatoes

5. Half of the yellow pepper is cut into small slices.

   

   Cut pepper

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

   

   Cut avocado

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

   

   Grind spices

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

   

   Grind the ingredients for the sauce

9. It turns out 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 a mix of herbs. I had a ready-made package of the mixture (ruccola, valerian, chard). It turned out very tasty. Add 3 tbsp. tablespoons of olive oil.

    

    Add greens and butter

12. And the final touch is avocado sauce.

    

    Dressing couscous salad

We mix everything well and treat ourselves to a delicious salad with couscous.

It turns out a very interesting combination of tastes!



Enjoy your meal!

Nastya Bordeyanu   recipe author

With the addition of couscous, you can cook two varieties of salads - warm and cold. In combination with other products - meat, vegetables, mushrooms, greens, the salad will acquire a special taste and usefulness.

The use of couscous in cooking came to us from eastern countries. For many, this term is considered exotic.

Recently, dishes based on healthy crops have been gaining popularity among adherents of expensive food, diets, and athletes. A selection of recipes will allow everyone to find a suitable option for preparing couscous-based salads.

Culinary reference

Groats are specially processed wheat grains. The original product is popular in many parts of the world; its popularity is justified by high values.

100 grams of couscous contains 336 kcal. The composition of cereals contains vitamins, minerals, easily digestible components that contribute to proper digestion. Couscous-based dishes are often prepared by athletes and those who wish to lose weight.

The cereal product contains fiber, regular consumption of couscous helps the body get rid of diarrhea, cleanses the intestines from toxins. Lowers bad cholesterol in the body. Krupa is ideal for preparing salads for every day, and for the festive table.

Moroccan couscous salad

1. Prepare cereals according to the instructions on the packaging. If the instruction is not attached, pour the cereal with boiling water, let stand for 5-7 minutes. After this time, oil is added to the cereal and mixed, if this is not done, lumps are formed.
2. Grate or chop thinly peeled carrots, add sugar, spices, salt to it. Mix well.
3. Squeeze the juice from oranges through a juicer or using a freshwoman.
4. Combine couscous with carrots, pour orange juice. Mix everything thoroughly with two forks.
5. Put in a salad bowl, garnish with orange slices, sprigs of mint. Upon completion, you will get a delicious fortified salad with an orange aroma.

Step by step recipe for couscous and vegetable salad

Essential Ingredients:

• couscous - 200 gr;
• leeks - 100 gr;
• zucchini - 300 gr;
• colored bell peppers - 2 pcs;
• olive oil -1 tbsp. l;
• spice;
• sprigs of basil.

Calories: 125.1 kcal.

Taboule Salad

Essential Ingredients:

• couscous - 70 gr;
• 2 fresh tomatoes;
• parsley, mint and onion;
• olive oil - 1.5 tbsp;
• juice of fresh lemon - 2 tbsp;
• ground pepper, salt.

Cooking time: 20 minutes.

Calories: 121.4 kcal.

1. First of all, you need to cook cereals, steam it in salted water and cool. To prevent the grains from sticking together, add a little olive oil and mix.
2. Cut greens, add spices, salt, lemon juice, olive oil to it. Stir, give greens a little friends with the components.
3. Dice the tomatoes, add them to the herbs.
4. Add the resulting tomato-spicy mass to couscous, mix. Let the salad stand in the fridge. Served for meat, barbecue or as an independent dish with diet food.

Warm couscous and chicken salad

Essential Ingredients:

• couscous - 180 gr;
• chicken fillet - 250 gr;
• olive oil - 2 tbsp. l;
• lettuce;
• juice of fresh lemon - 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 tender. In the process of frying, salt the chicken, add pepper and curry.
2. Cook the grits. Steam it in boiled salted water.
3. Add hot chicken to couscous, mix well. Put lettuce on a plate, on top of a slide of couscous with chicken. Pour in lemon juice. To let the salad be well chilled, you should first put it inside the refrigerator. Spread chilled salad on a plate.

Light salted salmon recipe

Essential Ingredients:

• couscous - 180 gr;
• salmon - 150 gr;
• greens of onions, cilantro, parsley;
• cherry tomatoes - 150 gr;
• juice of fresh lemon - 2 tbsp. l;
• vegetable oil - 25 gr;
• soy sauce to taste.

Cooking time: 35 minutes.

Calorie content: 213.6 kcal.

1. Cook cereals in accordance with the instructions on the packaging, cool. It is good if he stands in the refrigerator for some time and cools down.
2. Cut the salmon into small slices and cherry tomatoes into slices.
3. Grind greens, add lemon juice, vegetable oil, spices and salt to it.
4. Combine the groats with greens, mix, gradually adding pieces of salmon so that they are distributed evenly throughout the salad. Ready salad can be consumed immediately or let it brew first in the refrigerator. Ideal for both every day and on the holiday table.

Cheese and Couscous Salad

Essential Ingredients:

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

Cooking time: half an hour.

Calorie content: 357, 8 kcal.

1. Prepare the grits. If there are no special recommendations for its preparation, simply steam it in salted water for 5-7 minutes.
2. Dice the feta cheese and the olives into rings.
3. Season the cereal with spices, oil, mix well. Chill, serve, garnish with fresh basil.

Assorted Salad

Essential Ingredients:

• couscous - 150 gr;
• avocado - 1 pc;
• walnuts - 50 gr;
• juice of one orange;
• refueling oil - 15 gr;
• green cilantro;
• salt to taste, spices.

Calorie content: 230.9 kcal.

1. Separate the avocado from the stone, peel and grate it.
2. Add chopped cilantro, spices and salt to the avocado.
3. From one orange to survive the juice, strain it from the bones. Add orange juice to the groats.
4. Walnuts are divided into segments. To enhance the taste, fry in a dry pan or dry in the oven.
5. Connect all components together and fill with oil. Orange juice will fill the vitamin healthy salad with citrus notes. Cilantro will give eastern piquancy. Nuts and avocados will make it nutritious.

Couscous with iceberg salad, fresh cucumbers and lemon juice

Essential Ingredients:

• couscous - 200 gr;
• fresh cucumber - 150 gr;
• iceberg salad - 250 gr;
• juice of fresh lemon;
• salt to taste, pepper;
• fresh greens.

Cooking time: 25 minutes.

Calories: 131.3 kcal.

1. Stir the cooled pre-prepared couscous so that it is fluffy. Put it in a large salad bowl.
2. Cut the cucumbers into strips, if necessary, you can peel them from the skin.
3. Tear the iceberg salad into small pieces with your hands or cut it with a knife, but then it will lose some of its useful properties. To let the salad be crispy, it must be soaked in cold water with the addition of ice for several minutes.
4. Pour all over with lemon juice, salt and season with spices.
5. At the final stage, add greens, mix again. Serve better in chilled form.

"Spring ray"

Essential Ingredients:

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

Cooking time: half an hour.

Calorie content: 237.9 kcal.

1. Couscous, steamed in salted water, is cooled and mixed with a part of olive oil so that no lumps form.
2. Cut radish into rings, chop greens and onions.
3. Add vegetables to couscous, season them with olive oil and apple cider vinegar, salt, season with spices to taste.
4. Mix the salad well, cool and put on a plate slide. The dish can be decorated with greens and radishes.

1. The main grain component of the salad is prepared according to the instructions on the package. Steamed in salted water and always cooled. If you plan to cook a hot salad, you don’t need to cool couscous.
2. Avocados, zucchini, onions, tomatoes, cucumbers and many other vegetables go well with healthy cereals.
3. Lemon, orange and grapefruit juice are great as salad dressings. If citruses are not at hand, you can replace any kind of vinegar in a reduced portion.
4. So that the cereal does not stick together, be sure to add vegetable oils. To achieve friability, it is recommended to mix couscous with hands or two forks.
5. If you prepare salads with the addition of meat and fresh fish, the products must first be fried, boiled or baked. If they are added to a cold salad - cool.
6. Ready-made slices are good for cold fish dishes.
7. Perfectly emphasizes the taste of the dish fresh greens. You can not spare it when preparing a salad.
8. With the main component, dill, cilantro, basil, green onions, tarragon, parsley will be in tune.
9. If you add lettuce to the dish so that they crackle, it is best to withstand them in cold water. To maintain usefulness, you need to tear the leaves in pieces in a plate.
10. As for spices, couscous loves when it is seasoned with spices, pepper, coriander.

Enjoy your meal!