Lime Couscous Salad with Black Beans & Corn

1 c. couscous

1-1/2 c. boiling water

1 tomato, diced

4 whole scallions, trimmed and chopped

1 15-oz. can black beans, drained

1 14-oz. can corn kernels, drained

2 T. chopped cilantro

1 T. chopped pickled jalapenos

1 T. canola oil

1 t. dried oregano

1/2 t. salt

1/2 t. freshly ground black pepper

Juice of 2 limes

In a medium bowl or saucepan, combine the couscous and boiling water. Cover and let stand for 10 minutes. Fluff the grains with a fork.

In a mixing bowl, combine the couscous with the remaining ingredients and toss together thoroughly. Chill for 15 minutes before serving to allow the flavors to meld. Serve as a side salad or as a filling for a burrito or pita.

Serves 4.

Vegetarian Times Low-Fat & Fast Mexican, p. 42.  

"Make Mine Moroccan" Couscous Salad

1 T. olive oil, divided
1/4 t. ground turmeric
1/4 t. ground ginger
1/4 t. ground cinnamon
1/4 t. ground cumin
1/4 t. cayenne pepper
1-1/2 c. couscous
1-1/4 c. water
1 c. apple juice
1 t. light brown sugar or a natural sweetener
Salt
1 15-oz. can chickpeas, drained and rinsed
1 8-oz. can sliced carrots, drained
1/4 c. chopped dried fruit
1/4 c. golden raisins
2 T. chopped unsalted peanuts

Heat 1/2 T. of the oil in a medium saucepan over low heat. Add the turmeric, ginger, cinnamon, cumin, cayenne, and couscous, and stir until fragrant, about 1 minute. Do not burn. Stir in the water and juice and bring to a boil. Reduce heat to very low, cover, and cook 5 minutes. Remove from heat and let stand about 5 minutes longer.

Transfer the couscous to a large bowl, using a fork to fluff it up. Stir in the remaining 1/2 T. oil, sugar, and salt to taste.

Add the chickpeas, carrots, dried fruit, and raisins. Toss gently to combine. Garnish with peanuts.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 149. 

Root Vegetable & Pomegranate Couscous

1/2 t. ground cumin
1/4 t. ground ginger
1/2 t. ground cinnamon
1-1/2 t. kosher salt, divided
1/4 t. black pepper
2 lbs. root vegetables, such as carrots, parsnips, turnips, and winter squash, peeled and chopped or sliced 1/2" thick
1 red onion, cut into wedges
2 T. extra-virgin olive oil
1 c. boiling water
1 c. uncooked couscous
1/2 c. almonds, toasted and chopped
1/2 c. pomegranate seeds
Fresh mint or cilantro sprigs
Orange wedges

Preheat oven to 425 degrees.

In a large heatproof bowl combine cumin, ginger, cinnamon, 1 t. kosher salt, and 1/4 t. black pepper. Add vegetables and oil; toss to coat. Spread on 2 shallow baking pans. Roast, uncovered, 25-30 minutes or until tender, stirring once.

In the same large bowl combine boiling water, couscous, and 1/2 t. kosher salt; stir. Cover tightly; let stand 5 minutes. Fluff with a fork. Serve with vegetables. Top with almonds, pomegranate seeds, and herbs. Squeeze orange wedges over all.

Makes 4 servings.

From Better Homes & Gardens magazine, February 2016, p. 70.

Baked Couscous with Spinach & Pine Nuts

1 c. couscous
1-1/2 c. boiling vegetable stock or water
1/2 t. salt
1/4 c. olive oil
3 garlic cloves, minced
1 large onion, diced
1 28-oz. can tomatoes, chopped and drained (reserve 1/3 c. liquid)
1-1/2 T. minced fresh basil or 1 t. dried basil
1/3 c. pine nuts
5 c. (about 5 oz.) loosely packed fresh spinach leaves, stems removed, torn into small pieces
Freshly ground black pepper to taste
1 c. grated Muenster cheese

Combine the couscous, boiling stock or water, and salt in a large bowl; cover with a plate. Let sit 5 minutes, then fluff with a fork.

Preheat the oven to 375 degrees.

Heat the olive oil in a large skillet over medium heat. Saute the garlic and onion 10 minutes or until tender. Add the drained tomatoes and cook 10 minutes more, stirring frequently.

Stir the tomato mixture into the couscous and mix in the reserved tomato juice, basil, pine nuts, raw spinach, and pepper.

Spread half the couscous mixture in a 12 x 7" baking dish or other shallow baking dish. Sprinkle on the cheese, then top with the remaining couscous. Cover with foil and bake 25 minutes or until hot and bubbly.  

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 134. 

Couscous & Vegetable Salad with Orange & Garlic

1-1/2 c. couscous
1/2 c. raisins
1 t. turmeric
2 c. boiling water
2/3 c. sliced almonds
2 c. chickpeas or 1 15-oz. can chickpeas, rinsed and drained
3 scallions, thinly sliced
2 medium tomatoes, halved, seeded, and diced
1/3 c. fresh lemon juice
1/3 c. olive oil
2 garlic cloves, minced
Grated rind of 1 orange
2 T. minced fresh basil or 2 t. dried basil
1/2 t. salt
Freshly ground black pepper, to taste
Green leaf lettuce

Place the couscous, raisins, and turmeric in a large bowl. Pour the boiling water over them and stir well. Cover with a large plate and let sit 5 minutes. Fluff with a fork, cover again, and let sit 10 minutes longer.

Stir in the almonds, chickpeas, scallions, and tomatoes.

Combine the lemon juice, olive oil, garlic, orange rind, basil, salt, and pepper and beat to blend. Pour over the couscous mixture and toss. Cover and chill at least 30 minutes, or up to 24 hours, before serving. Serve mounded on lettuce leaves.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 74.

Mesa Verde Salad

3/4 c. uncooked couscous
2/3 c. water
1/8 t. sea salt
3/4 c. peeled, julienned sweet potato, butternut squash, or carrot
1/4 c. julienned zucchini
1/4 c. julienned yellow squash
1/4 c. finely diced red bell pepper
1/4 c. peeled, finely diced cucumber
1/4 c. finely diced red onion
1/4 c. aduki beans, cooked
Dressing of choice:
Lemon Garlic Dressing or Cilantro Lime Vinaigrette or Sweet Potato Vinaigrette

In a 2-qt. saucepan with lid, combine the couscous, water and salt, then simmer for 3-5 minutes, stirring occasionally. Cover and remove from heat.

Blanch sweet potato for 90 seconds by plunging into boiling water and cooling quickly in cold water. Blanch the zucchini, yellow squash, and red pepper for 30 seconds each.

In a salad bowl, combine the sweet potato, zucchini, yellow squash, red pepper, cucumber, and onion, then pour dressing over and toss. Add beans and couscous and toss again. Refrigerate 1 hour before serving on a bed of lettuce greens.

Serves 4.

Adapted from Eco-Cuisine, p. 60.