Israeli Couscous And Corn Salad Best Recipes

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ISRAELI COUSCOUS, TOMATO AND MOZZARELLA SALAD

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Israeli Couscous, Tomato and Mozzarella Salad image

My modifications to #116054. The Israeli couscous really makes this a wonderful salad. A small round pasta such as Pearl Pasta can also be substituted. Can be served right away, but best if refrigerated for a few hours. Great for using up tomatoes and basil from the garden. If using larger tomatoes, dice and drain prior to mixing.

Provided by msoders

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients:

  • 2 cups fresh cherry tomatoes
  • 1 (8 ounce) container fresh perline mozzarella cheese
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 garlic clove, crushed and minced
  • 1 (8 ounce) box israeli couscous
  • 1/4 cup chopped fresh basil
  • basil leaves, for garnish

Steps:

  • Halve cherry tomatoes.
  • In a large bowl combine the tomato, mozzarella, olive oil, vinegar, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes
  • Cook couscous according to directions.
  • Rinse Couscous with cold water until cool.
  • Toss Couscous and Basil with tomato and mozzarella mixture.
  • Garnish with whole basil leaves serve.

ISRAELI COUSCOUS AND CORN SALAD

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Israeli Couscous and Corn Salad image

Make and share this Israeli Couscous and Corn Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients:

  • 1 1/2 cups israeli couscous
  • 3 cups boiling water
  • salt
  • 1 tablespoon olive oil
  • 2 cups corn kernels
  • 1 medium onion, finely chopped
  • 1 teaspoon ground coriander
  • 1/4 teaspoon caraway seed
  • 1 red bell pepper, finely chopped
  • 2 jalapenos, seeded and minced
  • 2 scallions, thinly sliced
  • 3 tablespoons finely chopped mint
  • 1/3 cup fresh lime juice
  • 1/4 cup canola oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon finely grated lime zest
  • fresh ground pepper

Steps:

  • Put the couscous in a bowl and add the boiling water.
  • Stir in 2 teaspoons of salt, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender.
  • Meanwhile, heat the olive oil in a medium skillet. Add the corn, onion, coriander and caraway and cook over moderately low heat, stirring, until the onion is softened, about 8 minutes. Transfer to a large bowl and let cool.
  • Add the couscous to the bowl, along with the bell pepper, jalapeños, scallions and mint. In a bowl, whisk together the lime juice, canola oil, vinegar, honey and lime zest. Add to the couscous and toss. Season with salt and pepper and serve.

Nutrition Facts : Calories 294.4, Fat 9.5, SaturatedFat 0.9, Sodium 11.3, Carbohydrate 48.3, Fiber 4.7, Sugar 3.8, Protein 7.2

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