Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a Authentic dish, couscous salad. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

COUSCOUS SALAD is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. COUSCOUS SALAD is something that I have loved my entire life. They’re nice and they look wonderful.

How to make the best couscous salad recipe with a simple lemon dressing, cucumber and lots of Jump to the Easy Lemon and Herb Couscous Salad Recipe or read on to see our tips for making it. It's also a no cook meal. Speaking of sun dried tomato - this is your secret weapon for this Couscous Salad.

To get started with this particular recipe, we have to first prepare a few components. You can cook couscous salad using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make COUSCOUS SALAD:

1. Take 135 gr couscous
2. Get 190 gr sweet corn kernels, boiled briefly and then drain
3. Take 150 gr red beans, boiled until tender and then drain
4. Make ready 375 ml vegetable broth
5. Get 3 cloves garlic, minced
6. Get 50 gr onion, chopped
7. Get 1 tsp cumin powder
8. Prepare 1/4 tsp cayenne pepper chopped
9. Take to taste Salt and pepper
10. Take Vegetable oil for frying
11. Prepare 5 stalks celery, chopped
12. Prepare 50 gr almonds, roasted/oven and roughly chopped
13. Take 30 gr red paprika/morrón, cut into cubes
14. Make ready 30 gr green paprika/morrón, cut into cubes
15. Prepare 1 tbsp honey
16. Take 3 tbsp lemon juice

Discover delicious couscous salad recipes from the expert chefs at Food Network. Couscous salad is the perfect party food. Choose from among our most popular renditions for your next picnic or potluck. This vegan couscous salad recipe is both healthy and low-fat.

Steps to make COUSCOUS SALAD:

1. Heat a little (1 tsp) oil over medium heat, then stir onion and garlic until lightly browned.
2. Add couscous and vegetable broth. Season with cumin, cayenne pepper, salt, and pepper.
3. Bring the mixture to a boil, reduce heat. Simmer until couscous is tender and broth is absorbed. Add corn and beans, toss to mix evenly and cook briefly then set aside.
4. Heat a little oil and saute paprika until slightly browned, add a little salt and pepper. Turn off the heat, add honey and lemon juice. Mix well, set aside.
5. Serve couscous with almonds and a sprinkling of celery, add sautéed papricc on the side.

Its ingredients include chickpeas (garbanzo beans), cucumber, and bell pepper. This couscous salad with its roasted squash and citrusy vinaigrette bridges the gap. While the squash and onions are roasting, you can plump the cranberries and make the couscous. This lentil and pearl couscous salad with plenty of vegetables and a vinaigrette dressing is similar to salads you'd find in the fancy deli section at the grocery. Meal prep made easy with this completely delicious Moroccan chicken couscous salad recipe.

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