I can't stand the feeling of hunger. Immediately I begin to get nervous, angry, even my hands begin to shake. I definitely need to be full to live a normal life. And, of course, in my culinary piggy bank there are a lot of hearty and rich food, cozy and homely. A hearty salad with couscous and vegetables is one of them.

Couscous itself is neutral in taste, which means it is an ideal team player! It is in the company with other products that such a satisfying cereal, like couscous, is revealed in a new way. And today, together we will find your favorite dish with couscous. I assure you, it is! It exists, even though you do not know it yet. I suggest to get acquainted with some salads and choose the one that will give you a lot of pleasure!
  Promise me only one thing! When you find your dish, write about it and tell us. And, of course, share your recipes so that the collection is replenished, and all readers of the site can expand their knowledge about this unique product.

Ingredients:

• Couscous - 120 g
• Water - 120 g
• Stuffing - 250 g
• Cherry Tomatoes - 8 pcs.
• Cucumber - 2 pcs.
• Red onion - 1 pc.
• Parsley - 1 bunch
• Basil - 1/4 beam
• Cumin - to taste (it takes me 1 tsp.)
• Vegetable oil - 1 tbsp. l

Ingredients for Refueling:

• Lemon juice - 4 tbsp.
• Sugar - a pinch
• Salt on the tip of a knife
• Freshly ground black pepper to taste
• Olive oil - 4 tbsp. l

How to make couscous salad (step by step recipe with photo)

First, prepare the meat balls for the salad. Add salt and freshly ground black pepper to taste (it is better to use beef or beef + pork) to taste, mix and roll small meat balls.

It is convenient to collect the stuffing with a teaspoon - for each meat ball you need 1/2 tsp. minced meat.

Fry the meat balls in a frying pan in well-heated vegetable oil (1 tbsp. L.) Until cooked over medium heat (about 10 minutes), stirring them occasionally. Put the prepared meat balls on a napkin to remove excess fat.

Couscous (120 g) is prepared according to the instructions on the package. Pour boiling water in a ratio of 1: 1.5 (i.e., for 120 g of couscous -180 ml of boiling water), cover with a lid and let stand for 5 minutes.

Couscous swells, increases in size.

Ready couscous loosened with a fork.

While the meat balls are fried and couscous is ready, we wash 8 cherry tomatoes, 2 cucumbers, 1 bunch of parsley and 1/4 bunch of basil, and dry.
  Cut the cucumbers in half, get the seeds with a teaspoon.

We chop parsley and about a handful of basil leaves, cut cherry tomatoes in half.

Peel red onion, wash and cut into quarter rings.

Cooking dressing: mix in a cup 4 tbsp. l lemon juice (for this (for this we need about 1/2 lemon), 4 tbsp olive oil, a pinch of sugar, salt and freshly ground black pepper to taste.

In a large deep dish, mix ready-made couscous, chopped cucumbers, cherry tomatoes, parsley and basil, red onions, pour dressing and mix.

More about couscous ...

If you never ... well, never, never tried couscous, then here are some recommendations for you to familiarize yourself with:

• Just steam with boiling water. Pour so that the water reaches the top layer, no more.
    Try a spoonful of cereal just like that, without anything. Feel the simplicity and ease with which porridge presents itself.
• Now let's experiment a little. Diversify the gravy option: broth, sweet syrup, milk, butter, which stewed vegetables (herbs, onions, garlic), yogurt (only then leave the porridge to swell for a couple of hours; I do this at night to get a rich breakfast in the morning).
• Try side dishes: stewed vegetables, mushrooms, fruits, preserves, honey.
• And now let's move on to the final stage - cooking dishes with couscous. What can it be, besides simple porridge? Soups and salads. Vegetable salads with couscous

We already have a hearty salad with meat balls in the piggy bank, let's move on to vegetable.

Tabule

Ingredients:

• Couscous - a glass (200 ml);
• Cucumbers - 200-250g;
• Tomatoes - 300-400g;
• Bulgarian sweet pepper - 150g;
• Green onion - a small bunch;
• Lemon;
• Mint leaves - a twig;
• Parsley - it needs a lot, 2 bunches;
• Olive oil - 5 tbsp .;
• Salt (to taste), spices, black pepper.

Cooking:

1. Steamed couscous. While cooking the rest of the products, the porridge should cool.
2. Soak the tomatoes for a couple of minutes in boiling water. Remove the peel. Cut the seeds. Cut (I prefer larger pieces of tomato in a salad with couscous, but you can chop finely).
3. We clean the cucumber, cut into cubes.
4. Chop the feathers of green onions.
5. Finely chop the mint and parsley.
6. Combine couscous, vegetables and herbs. Salt and pepper. This is important to do before adding oil, so that the salt gives the taste to vegetables.
7. Add oil and lemon juice. Mix.
8. This salad should stand in the cold for half an hour, so that it acquires the same unique taste.

Couscous Vegetable Salad

Ingredients:

• Couscous - 1 tbsp .;
• Sweet bell peppers individually: yellow, red and green;
• Mint - 1-2 stems;
• Parsley leaves - bunch .;
• Chives - a bunch .;
• Red wine vinegar (if desired, can be replaced with lime or lemon juice) - 1 tbsp;
• Rast. oil (any to your taste) - 2-3 tbsp .;
• Salt, pepper, spices (to taste).

Cooking:

1. Pour boiling water over porridge and leave to steam. In the future, we cool it.
2. Wash pepper and cleanse seeds. Cut into cubes (you can optionally and straws).
3. Parsley and a piece of mint shred. The second part of the mint is not cut. We will decorate the dish with smaller leaves.
4. Finely chop the green onion.
5. Add couscous to vegetables and herbs. Salt and pepper. Pour in the vinegar and oil. Mix well.

Warm salad with cheese and baked carrots (pumpkin)

Ingredients:

• Couscous - 60-70 gr;
• Cheese (soft) - 100 gr;
• Carrots (pumpkin) - 200 gr;
• Mint - 1 beam .;
• Honey - 40 gr;
• Zira - tsp;
• Rast. oil - 50 gr;
• Grated grated - tsp;
• Lemon juice - 1 tbsp;
• Salt and pepper.

Cooking:

1. Cut the carrots into slices. Lubricate with honey, sprinkle with zira and pour oil. Bake for 20 minutes at 180 ° C. If instead of carrots you decide to take a pumpkin, you need 2 times less honey, 20g.
2. Put couscous for 10 minutes.
3. Finely chop the mint.
4. Still warm couscous and carrots are mixed with mint and ginger. Pepper and salt. Pour lemon juice and oil. Mix.
5. Sprinkle the dish with grated cheese.

Of course, there are many other dishes with couscous, for example, with avocado and arugula, with chickpeas and figs, nuts and raisins. And all of them not only diversify your menu, but also show how unexpectedly delicious and beautiful simple, and at first glance modest, products can be! Appetizing experiments for you!

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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.

If you translate the word “Couscous” from Arabic, it will mean food, since it was originally the food of the poor. This cereal, like semolina, is made from durum wheat. Cooking couscous is very easy, there is no secret or trick in this - just pour it with boiling water for a while or boil it for a couple - that's the whole simple recipe!

The main feature of this cereal, which allows it to be effectively used as an ingredient in salads in cooking, is that when softened, it perfectly absorbs the aromas, tastes and juices of other components surrounding it. Another distinguishing feature of this product is its usefulness, because saturation with it comes as quickly as with other products, and the blood sugar level rises slightly (unlike other ingredients). This allows the use of couscous in diabetic, sports, dietetic nutrition. Frequent use of dishes with this cereal significantly improves mood. Fatigue and depression recede. Be sure to try making a salad with couscous, and we will tell you the recipe.

Recipe One: Salad with Baked Chicken, Pine Nuts and Couscous

Couscous salad is one of the simplest and often very affordable. In it, you can easily vary some components, replacing expensive ones with more budget ones. We offer you a classic recipe. This couscous salad contains everything you like - fresh herbs, chicken and juicy vegetables. If you are unable to purchase sweet Cherry tomatoes, replace them with ordinary tomatoes from the garden, and pine nuts with sunflower or pumpkin seeds. So, enough preface, we’ll soon prepare the products and start creating magic!

We will need:

• Couscous - 260 grams;
• Vegetable broth - 280 grams;
• Chicken - 230 grams;
• Fresh parsley - 30 grams;
• Mint - 20 grams;
• Pine nuts (or seeds) - 60 grams;
• Arugula Salad - 60 grams;
• Cherry Tomatoes - 10 pcs. (can be replaced with 3 ordinary tomatoes);
• Olive oil - 4 tbsp;
• Lemon juice - from one lemon;
• Salt;
• Ground pepper.

Cooking:

1. Let's start cooking our couscous salad with chicken. We bake it in the oven with spices, after removing the skin, seeds and washing well. How to cook, take out to cool on a plate, then cut into cubes;
2. Now put the couscous in a deep form. And preheat the broth to a state of boiling water. Pour it to the grits, mix, then cover, tightly cover with a towel. Leave on for 15 minutes. During this time, the broth will be absorbed, and the couscous will become soft and crumbly. We will rip it a little with a fork;
3. Wash the tomatoes well, cut into small slices. Sunflower seeds and liquid can be preliminarily removed, although this is not necessary;
4. Now you need to add a little flavor to pine nuts or seeds, depending on your choice. We heat a frying pan on dry, put everything there, a little calcine. If you took unrefined sunflower seeds, then be sure to clean them;
5. We thoroughly rinse fresh parsley with water under the tap, then shake it a bit and let it dry on a napkin. Then we will tear it into leaves or you can chop it coarsely with a knife;
6. With mint, we do the same: wash, shake off excess moisture, and then dry. After that, we dig into the leaves;
7. Ruccola salad will also need to get rid of dust, i.e. Rinse. And then we will dry it, we will make large;
8. Squeeze the juice from the lemon, later we will add it to the ingredients. However, keep in mind that the entire amount is included in the recipe, but to someone this amount of acid may seem unnecessary. Therefore, be sure to try when you add;
9. Now combine everything in one bowl, as the recipe suggests. Add to the couscous prepared meat, ruccola, mint, parsley, roasted nuts or seeds, as well as sweet tomatoes. Fill everything with olive oil, lemon juice. Add salt and pepper at our discretion. Now you just have to mix, the couscous salad is ready!

Tip: This recipe can be simplified a little by replacing the vegetable broth with ordinary boiled water. This will slightly change the taste, but significantly reduce the time for preparing the salad and save food.

Recipe Two: Gourmet Salad with Smoked Eel and Couscous

Holidays are approaching or you are waiting for dear guests. But you do not know how to please them? If you are tired of the same type of meat and vegetable dishes, prepare this wonderful salad with eel and couscous. His recipe is simple, you do not need to bother with it for a long time or wait until some of the ingredients are cooked. It is easy, as if using a magic wand, you will create a culinary miracle and amaze the imagination of your loved ones. And now we won’t begin to torment you, but simply tell you how to do it.

We will need:

• Smoked eel - 120 grams;
• Couscous - 1 cup;
• Canned fish (you can any at your discretion) - 1 jar;
• Onion - 1 pc.;
• Chicken eggs - 4 pcs.;
• Salt;
• Mayonnaise - 1 sachet.

Cooking:

1. First, open a jar of canned fish. We’ll postpone the fillet, we will deal with it later. First, add the butter, in which everything was pickled;
2. Now it’s the turn of couscous. Heat water, about 2 cups, until boiling water. Add a pinch of salt, as well as canned fish oil. Mix and pour this cereal. Cover with a lid, wrap in a warm cloth. After 15 minutes, couscous absorbs the broth, loosen it with a fork and leave to cool;
3. Boil the eggs, then cool in a little water, and then peel, chop;
4. Wash the beam, clean it. Cut into small pieces. Scalp it all with boiling water, we do not need bitterness in the salad;
5. Canned fish, with which we previously drained the oil, knead with a fork;
6. With eel, you can do the same or chop into small pieces;
7. Now, as our recipe requires, we combine the ingredients: add canned fish, smoked eel, eggs and onions to the cereal. Mix everything with mayonnaise. Delicious, fragrant salad with smoked eel and couscous is ready!

Tip: A salad with couscous and eel can be made more satisfying if you add boiled potatoes to it.

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!

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!