As a side dish to meat or even as a main meal - couscous is a real classic of oriental cuisine and couscous recipes are also very popular here. No wonder - couscous is really easy to cook and you can create really delicious recipes in no time that everyone will enjoy. The wheat semolina is also very healthy and the rich fiber supports the intestines and keeps you full for a long time. How about a delicious couscous salad the next time you don't feel like cooking at all? Whether Turkish-style, vegan or a crunchy couscous salad with feta - our recipes are ideal for a quick dinner during the week or for a lunch break in the office. So read on and enjoy!
Couscous salad with feta and mint
Whether stuffed potatoes or oneVegetable casserole with potatoes– Germans love potato dishes. What potatoes are to German cuisine, couscous is to oriental cuisine. The grain is particularly cheap, nutritious and can be prepared in a variety of ways. OurCouscous salad with fetais ready in less than 30 minutes and is therefore perfect for a light and healthy meal.
Ingredients for 4 servings:
- 180 Gramm Couscous
- 1 medium cucumber, diced
- 450 grams cherry tomatoes, halved
- 100 grams of rocket or baby spinach
- The grated zest and juice of 1 lemon
- 1 EL Dijon-Senf
- 20 ml olive oil
- 120 grams of feta
- 1 bunch of fresh mint, chopped finely
- 1 teaspoon each smoked paprika, salt and pepper
Preparation:
- To cook the couscous, bring 200 ml of water with a pinch of salt to the boil in a saucepan.
- As soon as the water boils, remove the pot from the heat and add the couscous.
- Stir well and let simmer for 3 to 5 minutes until all the liquid has been absorbed.
- Lightly fluff the couscous with a fork.
- Mix olive oil, lemon juice and zest, mustard and spices in a small bowl.
- Whisk together the couscous, tomatoes, cucumbers, rocket and mint in a large bowl and season the couscous salad with dressing.
- Sprinkle feta cheese on top and voilà – your quick couscous salad with feta is ready!
Vegan Turkish Couscous Salad
This Turkish couscous salad (also known as kisir) is a popular and easy family recipe that is super quick to prepare. The salad is perfect for a barbecue party in summer, especially as a side dish with a juicy steak.
Ingredients for 4-6 servings:
- 200 Gramm Couscous
- 1 medium onion, diced small
- 2 cloves of garlic, finely diced
- 200 grams of red pepper, cut into small pieces
- 200 grams tomatoes, diced
- 250 grams cucumbers, diced
- 2 tbsp tomato paste
- 240 ml vegetable broth
- The juice and zest of 1 lemon
- 1 teaspoon each ground cumin and chili flakes
- 1 tsp sugar
- Salt and pepper
- Fresh parsley for garnish, chopped finely
Preparation:
- Heat 1 tablespoon of olive oil in a saucepan over medium heat and sauté the onions and garlic for 2-3 minutes until translucent.
- Add the tomato paste, sugar and spices and sauté for 1 minute.
- Deglaze with vegetable broth and bring to the boil.
- Pour the boiling mixture over the couscous in a large bowl and cover and let it sit for 5-6 minutes.
- Fluff with a fork.
- Heat some more olive oil in a pan over medium heat and fry the peppers for 4-5 minutes, stirring occasionally.
- Add peppers, tomatoes and cucumbers to the couscous and mix well.
- Season the Turkish couscous salad with lemon juice, salt, pepper and 1 tablespoon of olive oil and sprinkle with parsley.
- Enjoy!
Moroccan chickpea salad
Take a little culinary trip to Morocco and treat yourself to this tasty, vegan couscous salad with chickpeas! Full of nutrients and flavors in abundance – a real treat for the palate!
Ingredients for 6-8 servings:
- 360 Gramm Couscous
- 2 cans chickpeas, drained and rinsed
- 1 red pepper, diced
- 1 large cucumber, diced
- 100 grams of sliced almonds
- 100 grams of raisins
- 1 bunch of fresh parsley, finely chopped
Dressing:
- 60 grams of olive oil
- The juice and zest of 2 lemons
- 3 cloves of garlic, finely chopped
- 1 teaspoon each ground cumin, salt and pepper
- 50 grams of pomegranate seeds
Preparation:
- Bring 450 ml of water with a pinch of salt to the boil in a pot and pour it over the couscous.
- Cover and let sit for 5-6 minutes and fluff with a fork.
- Mix the chickpeas, cucumbers, peppers, almonds and raisins in a bowl and add the couscous.
- Add parsley and mix well.
- Whisk together the dressing ingredients in a bowl.
- Season the couscous salad with the dressing and enjoy either cold or warm!
Couscous salad with strawberries and spinach
With spring just around the corner, we're craving something light and fresh and this couscous salad with strawberries and spinach is just perfect for it! And the best part? One serving has just 250 calories – sounds like the perfect filling salad, right?
Ingredients for 4-6 servings:
- 180 Gramm Couscous
- 230 ml vegetable broth
- 100 grams of baby spinach, roughly chopped
- 300 grams strawberries, cut into small pieces
- 60 grams almonds, chopped
- 70 grams of feta cheese
- Salt and pepper
Mandel-Vinaigrette:
- 60 grams of olive oil
- 15 grams of sugar
- 20 grams of balsamic vinegar
- 1 TL Dijon-Mustard
- 1 tsp almond extract
Preparation:
- To make the dressing, heat the olive oil, sugar, vinegar and mustard in a small saucepan over medium heat, stirring constantly until the sugar is dissolved.
- Fold in the almond extract and put the dressing in the fridge.
- Bring the vegetable broth to the boil in a pot and pour it over the couscous.
- Cover and let sit for 5-6 minutes, add butter and fluff with a fork.
- Mix the couscous, strawberries, spinach, almonds and feta in a large bowl and season with the dressing.
Tabbouleh recipe
Classic tabbouleh is usually made with bulgur, but this version with couscous tastes just as good and fresh.
Ingredients for 4-6 servings:
- 250 Gramm Couscous
- 270ml water
- 2 spring onions, finely chopped
- 2 firm tomatoes, diced small
- 1 large cucumber, diced small
- 1 bunch each of fresh mint and parsley
- 80 grams of raisins (optional, but recommended)
- 1 teaspoon each ground cumin and turmeric
- 2 tbsp olive oil
- The juice of 1 lemon
- Salt and pepper
Preparation:
- Bring water to the boil in a pot and pour it over the couscous.
- Cover and let it soak for 4-6 minutes and season with cumin and turmeric.
- Add some olive oil and fluff with a fork.
- Combine scallions, tomatoes, cucumbers, raisins, herbs and couscous in a large bowl.
- Season with lemon juice, olive oil, salt and pepper and your couscous tabbouleh is ready.
Couscous salad from the Thermomix
And finally we have a wonderfully delicious couscous salad for you from the Thermomix! Whether as a light dinner or a side dish for the next barbecue party - it's always a winner.
Ingredients for 6-8 servings:
- 340 Gramm Couscous
- 530 ml vegetable broth
- 2 spring onions, cut into pieces
- 120 grams carrots, cut into pieces
- 150 grams of tomatoes
- 100 grams of cucumber, cut into small pieces
- 200 grams of peppers, cut into pieces
- 30 grams of green olives
- 130 grams canned sweetcorn, drained
- 50 grams dried tomatoes in oil
- 25 grams of olive oil
- 25 ml white balsamic vinegar
- 150 grams of feta cheese
- Salt and pepper
- Fresh parsley for garnish
Preparation:
- Add the vegetable stock with a pinch of salt to the mixing bowl and heat for 6 minutes/100 degrees/speed 1.
- Add the couscous and let it steep for 5 minutes/anti-clockwise/gentle stirring. Transfer to a large bowl.
- Place carrots, spring onions, cucumber, peppers, olives and sun-dried tomatoes in the mixing bowl and chop for 5 seconds/speed setting 5.
- Add vegetables to the couscous and mix.
- Add balsamic vinegar, olive oil and sweetcorn and whisk well.
- Add tomatoes and feta cheese.
- Season with salt and pepper and sprinkle with fresh parsley.
- And your couscous salad from the Thermomix is ready!
