Recipe Salad with couscous. Calorie, chemical composition and nutritional value.

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.

Couscous salad with tomatoes, chicken, mint and cumin

29 Jul

To be honest, I “discovered” couscous not so long ago, but I managed to fall in love with it dearly. Firstly, because I really like warm salads, and this is what I cook with couscous more often. Secondly, because the use of cereals in a salad implies its satiety, which means the dish will turn out to be absolutely self-sufficient, which in my opinion is very important. In addition, couscous, unlike most other cereals, does not need to be boiled; simply add hot water or broth. Most often in a 1:2 ratio (1 part cereal, 2 parts water or broth). But the instructions on the package will help you. Some manufacturers recommend pouring a little more or a little less water. Couscous should not turn into porridge, it should remain crumbly, with dense but soft grains (I’ll call it that, although these are not grains at all, because couscous is often made from semolina, sometimes from other grains. For example, water is added to semolina and literally roll the cereal into small, small balls, which are then sifted, sprinkled again, rolled, etc.).

Couscous goes well with a huge number of foods - from dried fruits to fatty meats. However, even combined with just herbs, such as chopped parsley and a spoonful of aromatic olive oil, couscous makes a good lunch.

It’s also absolutely wonderful to serve the couscous with warm flatbreads for a little crunch. And prepare the sauce... Mint, yes, yes! Place a spoonful of couscous on the flatbread, a little sauce on top and eat... Wonderful, absolutely wonderful!

Couscous salad with tomatoes, chicken, mint and cumin.

What you need (for 5-6 servings): 250 g dry couscous 500 ml hot water 300 g fresh tomatoes 300 g chicken breast 4 tbsp. spoons of olive oil (for dressing) 1 tbsp. spoon of olive oil (for frying chicken) 1 tbsp. spoon of liquid honey juice of half a lemon 0.5 teaspoon of cumin seeds 0.5 teaspoon of salt large bunch of fresh mint (about 50 g)

Cooking time: 20-30 minutes.

Pour hot water over the couscous, cover with a lid and let sit for 10 minutes. During this time, the cereal will absorb all the liquid.

While the couscous is preparing, brown the chicken breast. You don’t have to fry it, but, for example, bake it on the grill - it will be even tastier. If you are using a regular frying pan, heat it over high heat, pour 1 tbsp. spoon of oil and place the breast in the pan. Try to ensure that the thickness of the meat piece is uniform. To do this, simply slightly cut the thickening areas with a knife. But not completely, but so that when frying you can press a piece of meat to the frying pan, as if “spreading” it.

Cut the finished chicken into small pieces.

Wash the tomatoes and cut into small cubes, 1 cm on a side.

For dressing, combine 4 tbsp. spoons of olive oil, honey, lemon juice and salt. Beat well. I combine all the ingredients in a very ordinary jar, close the lid and just shake. The simplest and most effective way.

Combine couscous, chicken pieces and chopped tomatoes in a bowl. Add chopped mint and cumin, which must first be crushed well with a mortar. Pour over the dressing and stir.

As I wrote above, it would be nice to serve more flatbreads.

By the way, here is another salad - couscous with pumpkin, red onion and basil.

Ingredients: Chicken, Couscous, Tomatoes

Step-by-step recipe for salad with couscous and vegetables

Required ingredients:

• couscous - 200 gr;
• leek - 100 g;
• zucchini - 300 gr;
• colored sweet pepper - 2 pcs;
• olive oil - 1 tbsp. l;
• spices;
• basil sprigs.

Cooking time: 40 minutes.

Calorie content: 125.1 kcal.

1. Cook the couscous in salted water, cool, season it with olive oil, and mix well.

2. Chop zucchini, bell peppers, boil or bake inside the oven until cooked. Vegetables must cool.

3. Cut the leek into rings, mix it with vegetables, add pepper and spices.

4. Combine all the ingredients together, mix, and place inside the salad bowl. Garnish with sprigs of fresh basil. Thanks to colorful peppers, zucchini, and basil, this healthy salad will look very appetizing.

Tabbouleh salad

Required ingredients:

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

Cooking time: 20 minutes.

Calorie content: 121.4 kcal.

1. First of all, you need to prepare the cereal, steam it in salted water and cool. To prevent the grains from sticking together, add a little olive oil and stir.
2. Chop the greens, add spices, salt, lemon juice, olive oil. Stir, let the greens become a little more friendly with the ingredients.
3. Dice the tomatoes and add them to the greens.
4. Add the resulting tomato-spicy mixture to the couscous and stir. Let the salad brew in the refrigerator. Serve with meat, shish kebab or as an independent dish during a diet.

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.

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.

Beet cutlets are a great Lenten dish that you will love.

Read how to prepare homemade canned sprat in tomato sauce.

Airy meringue for dessert is what you need. And it’s very easy to prepare it using our recipes in the microwave.

Recipe with lightly salted salmon

Required ingredients:

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

Cooking time: 35 minutes.

Calorie content: 213.6 kcal.

1. Prepare the cereal according to the instructions on the package; let it cool. It’s good if it sits in the refrigerator for a while and cools down.
2. Cut the salmon into small pieces and cherry tomatoes into slices.
3. Chop the greens, add lemon juice, vegetable oil, spices and salt.
4. Combine the grains with the herbs, mix, gradually adding pieces of salmon so that they are distributed evenly throughout the salad. The prepared salad can be consumed immediately or allowed to steep in the refrigerator first. Ideal for both every day and a holiday table.

Recipe 2: salad with couscous, tuna and smoked fish

This version of the dish will appeal to all lovers of smoked seafood.

• couscous - 1 large (200 g) glass;
• smoked eel - 100 grams;
• tuna in oil - 1 jar;
• onion - 1 piece;
• medium fat mayonnaise (40-45%);
• chicken eggs - 4 pieces;
• pepper and salt to taste.

Bring the cereal to readiness according to the instructions on the package. Boil the eggs hard, cool and cut into small pieces. Chop the onion into thin half rings. Mash the eel meat and fish in oil with a fork. Place all the ingredients in a deep bowl, add salt and ground black pepper. Season the dish with mayonnaise and mix. Keep the appetizer in the refrigerator for about an hour and serve.

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.

How to make couscous salad - 15 varieties

1. Simple salad with couscous
2. Mediterranean salad with couscous and chickpeas
3. Turkish salad with couscous
4. 10 Minute Couscous Salad
5. Salad with couscous, feta cheese and fresh vegetables
6. Couscous salad with sun-dried tomatoes and feta cheese
7. Tabbouleh salad with couscous
8. Salad with couscous and lemon dressing
9. Salad with couscous and chicken
10. Salad with couscous, tomatoes and mint
11. Mediterranean salad with couscous and Italian spices
12. Summer couscous salad
13. Israeli pearl couscous salad with feta cheese and mint
14. Black Bean and Couscous Salad
15. Roasted vegetable salad with couscous

Salad "Assorted"

Required ingredients:

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

Cooking time: 25 minutes.

Calorie content: 230.9 kcal.

1. Separate the avocado from the pit, peel and grate on a coarse grater.
2. Add chopped cilantro, spices and salt to the avocado.
3. Extract the juice from one orange and strain it from the bones. Add orange juice to the cereal.
4. Divide the walnuts into slices. To enhance the taste, fry in a dry frying pan or dry in the oven.
5. Combine all ingredients together and add oil. Orange juice will fill the vitamin-rich salad with citrus notes. Cilantro will add oriental piquancy. Nuts and avocado will make it nutritious.

Summer couscous salad

This is a summer salad because it combines juicy seasonal nectarines, avocado, mint, cucumbers, chickpeas, cherries, couscous and fresh sweet corn.

Ingredients:

• Couscous - 1 cup
• Dried cherries - 1/2 cup
• Ground cumin
• Coriander
• Vegetable broth – 1.5 cups
• Spices
• Broth – 15 cups
• Chickpeas – 1 glass
• Corn – 2 pcs.
• Nectarine – 2 pcs.
• Cucumber – 1 pc.
• Avocado – 1 pc.
• Red onion – 1 pc.
• Arugula – 2 bunches
• Greenery
• Lemon juice
• Honey
• Mustard
• Olive oil
• Spices

Preparation:

Combine couscous, cherries, cumin, coriander, salt and pepper in a bowl. Pour in the warm broth and let sit until the couscous is cooked through, about 5 minutes. Let cool.

Mix all the other ingredients, having previously chopped them, season with spices.

Add all liquid ingredients and mix thoroughly.

Couscous with iceberg lettuce, fresh cucumbers and lemon juice

Required ingredients:

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

Cooking time: 25 minutes.

Calorie content: 131.3 kcal.

1. Stir the cooled pre-prepared couscous thoroughly until it fluffs up. Place it in a large salad bowl.
2. Cut the cucumbers into strips; if necessary, you can peel them.
3. Tear iceberg lettuce into small pieces with your hands or cut it with a knife, but then it will lose some of its beneficial properties. To keep the salad crispy, soak it in cold water with ice for a few minutes.
4. Pour lemon juice over everything, add salt and season with spices.
5. At the final stage, add the greens and mix again. Best served chilled.

"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.

Useful tips

1. The main grain component of the salad is prepared according to package directions. It is steamed in salted water and must be cooled. If you plan to prepare a hot salad, there is no need to cool the couscous.
2. Avocado, zucchini, onions, tomatoes, cucumbers and many other vegetables go well with healthy grains.
3. Lemon, orange and grapefruit juice are excellent as salad dressings. If you don’t have citrus fruits on hand, you can replace it with any type of vinegar in a reduced portion.
4. To prevent the cereal from sticking together, be sure to add vegetable oils. To achieve crumbly consistency, it is recommended to mix the couscous with your 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 you add them to a cold salad, cool them.
6. Ready-made cuts work well in dishes based on cold fish.
7. Fresh herbs perfectly highlight the taste of the dish. You can’t spare it when preparing a salad.
8. Dill, cilantro, basil, green onions, tarragon, and parsley will sound in tune with the main component.
9. If you add lettuce leaves to a dish to make them crunchy, it is better to keep them in cold water. To preserve their usefulness, the leaves need to be torn into pieces into a plate.
10. As for spices, couscous loves to be flavored with spices, pepper, and coriander.

Bon appetit!