Combine couscous and broth in a saucepan, bring to a boil.
Turn off heat and let stand for about 10 minutes, or until the water is absorbed.
Add the next 8 ingredients to the couscous, mixing thoroughly.
Heat the grill or broiler. Grill or broil the salmon for 4-5 on each side, or until fish flakes easily with a fork.
Serve salmon with couscous vegetable salad. Place lemon wedge on plates for individual use.
entils are tender.
Add Couscous, browned onions, cumin, and dash
Prepare couscous according to recipe, but omit the salt.
Bring stock to a boil in a heavy saucepan.
Stir in couscous.
Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
Mix well.
Transfer couscous to a large bowl.
Fluff with a fork.
Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
Mix gently.
Pour dressing over mixture and mix again.
Season with salt and pepper.
Can be served luke-warm or chilled.
In a large saucepan, combine water and salt; cover and bring to a boil. Stir in lemon juice. Stir in couscous; cover and remove from heat. Let stand for 5 minutes. Transfer couscous to large bowl and fluff with fork; let cool for about 15 minutes, fluffing with fork frequently.
Salad: Add tomatoes, feta cheese, onions, olives, artichoke and parsley to couscous; stir to mix.
Add vinaigrette and toss to ix. Add salt and pepper to taste.
he cucumber.
Add the couscous, raisins, and turmeric to the
f vegetable oil. Add the couscous and stir.
Cover. Remove
eanwhile, make cumin couscous. Combine the water and couscous in medium heatproof
o a boil and add couscous and salt.
Remove pan
Cook couscous according to package directions.
Uncover; cool 20 minutes.
In a large bowl, combine couscous and remaining salad ingredients; toss gently.
Combine dressing ingredients.
Shake well.
Pour over salad; toss gently.
Cover.
Let stand at least 1- 2 hours to blend flavors.
boil and stir in couscous slowly.
Mix well, cover
Bring water(or broth) to a boil.
Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous.
Combine couscous with kidney beans, peppers, onion, green onion, cilantro, parsley and hot pepper flakes.
Whisk together honey, lime juice, olive oil and combine with couscous mixture.
Season with additional salt and pepper. Enjoy!
alt and pepper.
Cook couscous according to package instructions. Fluff
Bring broth to a boil in medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a large bowl, and cool completely. Fluff with a fork.
Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well.
Combine oil and the remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.
o a boil again. Add couscous and cilantro to dried fruit
aucepan.
Stir in the couscous, then remove from the heat
eat, and stir in the couscous. Cover, and let stand for
Combine couscous, 1/2 tablespoon olive oil,
Heat orange juice to boiling in 1-quart saucepan over medium heat; remove from heat.
Stir in couscous.
Cover and let stand 5 minutes.
Stir in onions and carrot.
Chill for at least 30 minutes.
Arrange lettuce on 4 plates and divide couscous evenly.
Arrange avocado slices and orange sections around couscous.
Drizzle salads with french dressing and sprinkle with sunflower seeds.
and turmeric.
Add the couscous in a slow steady stream