21 Couscous Salad Recipes That Are Truly Satisfying Sides or Light Dinners (2024)

FAQs

What pairs well with couscous? ›

Couscous can be served as a side dish or a main meal, and goes well with beef, chicken, fish, lamb or as part of a vegetarian meal (with beans, tofu, etc.) You can also stir in additional ingredients (vegetables, nuts, dried fruit) to add something special to your couscous and make it a more substantial dish.

Ingredients like mint and couscous also boost digestion and alleviate bloating. Glowing skin. Those prebiotic fibers from the cooked and cooled couscous have also been studied for their anti-inflammatory and blood sugar benefits, which help regulate hormones and keep our skin healthy.

It makes a fluffy bed for veggies, fish, and meats, and perfectly soaks up hearty Moroccan chicken or lamb stews. You can even chill your couscous and toss it into a tasty Mediterranean salad! It's true what they say about it—it's the pasta so nice, they named it twice!

Fluff the couscous with a fork, transfer it to a large bowl, and toss it with the remaining 1 tablespoon olive oil, ¼ teaspoon sea salt, garlic, lemon zest, lemon juice, parsley, and pine nuts. Transfer the mixture to a serving platter and garnish with additional pine nuts, parsley, and red pepper flakes, if desired.

The selenium in couscous can also give your immune system a boost. This antioxidant helps reduce inflammation and boosts immunity by lowering oxidative stress in your body ( 2 ).

Source of fibre. Couscous is a source of fibre, but to optimise levels, it's worth looking for wholemeal couscous, which is made from the whole grain. Fibre supports digestive health and alleviates constipation, and research suggests it may help improve levels of beneficial bacteria in the gut.

Couscous has a nutritional profile similar to white pasta, high in carbohydrates without other health benefits such as fiber or protein content. If you are looking to enjoy food with a higher carbohydrate content, there isn't much difference between choosing pasta or couscous.

Couscous is packed with nutrients and has better selenium per serving than white rice when it comes to selenium and other elements. It is light and filling, making it a good choice for busy professionals, families and people who don't want to spend a lot of time in the kitchen to prepare a healthy, delicious meal.

Another ingredient couscous is rich in is potassium. One cup provides 39% of the recommended daily dose of potassium for seniors. This element has several important functions, including regulating blood pressure and palpitations.

Couscous can be eaten hot or cold and is a staple ingredient in North Africa. An easy veggie salad to serve at barbecues, or to batch cook for packed lunches. Each serving provides 597 kcal, 21.5g protein, 70g carbohydrate (of which 13g sugars), 24g fat (of which 9g saturates), 10g fibre and 1.3g salt.

How do you add taste to couscous? ›

For added flavour, you can crumble a stock cube over the cous cous before pouring over the boiled water (roughly 1cm). Next, add a generous drizzle of olive oil (about 2tbsp) and the juice from half a lemon. Stir everything together and cover the bowl tightly with Clingfilm or a plate and leave for 10 minutes.

couscous is known as the traditional dish of the Berbers. The ethnic group of North Africa, in whose language couscous means “well rolled” or “well formed.” Since there, couscous came to spread around the world and became a principal meal for Moroccans, Algerians, and Tunisians.

Allow around 60g of dried couscous per person, which is combined with 90ml of boiled water (using the ratio of 1:1 1/2). Simply pour the hot water onto the couscous, cover and leave for 10 minutes while the couscous absorbs the water.

The couscous you find at your market has been steamed twice and dried. This way you only need to cook it briefly in boiling water, stock or broth. There are various types of couscous; the most popular ones are Moroccan, Israeli and Lebanese.

The best dishes to serve with couscous are beef and broccoli, glazed salmon, haddock, orange chicken, tofu curry, Zuppa Toscana, smoked meatloaf, lamb stew, Cola chicken, salsa chicken, garlic tofu, beef kebabs, chickpea stew, roasted vegetables, butternut squash and kale, shakshuka, Moroccan cauliflower, chickpea ...

Like most Moroccan meals, couscous is traditionally served in a communal large round plate that everyone sits around to enjoy together. It's usually accompanied by small bowls full of extra broth to pour over the couscous.

Couscous is packed with nutrients and has better selenium per serving than white rice when it comes to selenium and other elements. It is light and filling, making it a good choice for busy professionals, families and people who don't want to spend a lot of time in the kitchen to prepare a healthy, delicious meal.

Couscous is a traditional Berber dish of semolina(granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.

Usually include cucumber, red onion, olives, and feta cheese. Also I will just throw it in my regular salads too along with the lettuce for some added satiety. Sometimes I will use the leftover couscous salad and put it in wraps or pitas for work lunches!