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Seafood couscous salad recipe

Seafood couscous salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Pasta salad
  • Couscous salad

Refreshing and colourful, this is a delightful couscous salad. You can also make it with cooked and peeled prawns instead of seafood sticks.

6 people made this

IngredientsServes: 4

  • 270ml water
  • 1 tablespoon fish stock, for flavour
  • 170g wholegrain couscous
  • 2 tablespoons olive oil
  • 50ml lemon juice
  • 1/2 cucumber
  • 1 leek, white part only, sliced 1/4cm thick
  • 1 celery stalk, minced
  • 2 firm tomatoes, chopped into 1cm pieces
  • 200g seafood sticks (surimi), chopped
  • 3 tablespoons chopped dill

MethodPrep:15min ›Cook:1min ›Ready in:16min

  1. Pour the water, fish stock and the couscous into a microwaveable bowl. Cook in the microwave on High for 1 minute. Stir in the olive oil and lemon juice, and leave to soak.
  2. Cut the cucumber in quarters lengthways, cut off the centres with the seeds, and then chop into 1cm pieces.
  3. Fluff the couscous with a fork to separate the grains. Stir in the cucumber, leek, celery, tomatoes, chopped seafood sticks and fresh dill. Serve or
  4. Serve or if possible, prepare this salad an hour before serving, and leave to chill in the fridge. It will only improve!

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Recipe Summary

  • 2 cups couscous
  • 2 cups water
  • ¾ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1 clove garlic, crushed
  • salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 ½ pounds cooked shrimp, peeled and deveined
  • 2 medium tomatoes, chopped
  • 1 cup chopped fresh parsley
  • 1 cup crumbled feta cheese

Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.

In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.

In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.


Couscous Salad Recipe

  • Author: Hilah Johnson
  • Cook Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 4 1 x

Ingredients

  • 1 cup whole wheat instant couscous
  • 1 clove garlic, minced
  • 1/2 teaspoon ground coriander seed
  • 1 1/4 cups boiling water or vegetable stock
  • 1 cup diced sweet pepper, red or yellow
  • 1/2 cup mixed pitted olives, roughly chopped
  • 4 green onions, sliced thin
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced parsley
  • 1/4 cup toasted sliced or slivered almonds

Instructions

  1. Put the couscous in a large heat-safe bowl with the garlic and coriander. Pour boiling water over and cover with a plate. Let sit 5 minutes. Fluff with fork. Let cool at room temperature while you chop the vegetables.
  2. Drizzle olive oil, lemon juice over the couscous and toss gently.
  3. Fold in remaining ingredients except almonds and taste to adjust for salt.
  4. Add almonds right before serving to keep crunchy.

Notes

To add protein, fold in cooked chick peas and/or crumbled feta or goat cheese.

Nutrition

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14 Comments

This sounds fantastic! I’m always looking for recipes to make a week’s worth of lunches.

BTW, back before I kicked type 2 diabetes’ ass through exercise and weight loss, I tried doing it through what I ate. Rice was at the top of the list of foods to avoid. Loving Indian, Thai and Chinese food I thought I was really going to suffer. But I googled “rice substitute” and found cauliflower suggested by a ton of people. Chop up a head and toss the chunks into a food processor and pulse until it looks like rice. It took awhile (since I only knew one recipe for a couscous…until now) but I eventually found that it makes a great substitute for couscous as well. Well, great if you don’t want or can’t eat rice or pasta, but from a cooking-from-a-pantry point of view, rice and couscous are far more convenient.

So happy you kicked the diabetes out, Randy! I had not heard that good new update yet, I don’t think. Yay! Tons of exercise is the only thing that really keeps my dad’s type 2 diabetes in check (of course he also has to watch what he eats, but it’s really amazing the difference exercise makes in control).

We love that cauliflower “rice”. I think it would probably work great here, too, served hot I imagine.

I’ve pretty much determined that eating rice, pasta and couscous once or twice a month isn’t going to affect my a1c levels significantly. And keeping it restricted to that isn’t at all a hardship. But I think that Donna’s suggestion of substituting quinoa for couscous is genius. I’ll be able to make a Moroccan-style vegetable tagine and not have any health concerns whatsoever!

I had to laugh a couple of weeks ago when I followed the link in a newsletter email for a recipe called curried cauliflower rice something or another, thinking it would be a recipe for “curried cauliflower” and rice. But it was for curried “cauliflower rice”. And then there was the grilled cauliflower steak recipe calling for slicing a head of cauliflower into “steaks” and grilling them. I didn’t try it, but was inspired to substitute “cauliflower steaks” for the chicken in chicken piccata. As a substitute for the chicken, it didn’t work so well: the “steak” crumbled into florets. It tasted fine, but the visual effect was lacking.

Hey Hilah! Would this also work with quinoa or would that be a bit too much? I just happen to have extra quinoa at the moment. Love your channel!


Ingredients of Cherry Tomato Couscous Salad

  • 30 gm couscous
  • 20 gm boiled chickpeas
  • 1 cucumber
  • 2 teaspoon basil
  • 2 tablespoon lime juice
  • 1 tablespoon green olives
  • 2 tablespoon extra virgin olive oil
  • oregano as required
  • 40 gm cherry tomatoes
  • 1 red bell pepper
  • 2 teaspoon parsley
  • 2 teaspoon pumpkin seeds
  • 2 cloves garlic
  • 1 tablespoon white vinegar
  • salt as required

How to make Cherry Tomato Couscous Salad

Step 1 Prepare the couscous

Add couscous to a pan. Add an equal quantity of water. Sprinkle some salt and let it cook. After 8-10 minutes, once the couscous turn fluffy and the water dried up, turn off the heat and cover with a lid to let the couscous steam properly.

Step 2 Prepare the dressing

Make the dressing by mixing minced garlic, olive oil, lime juice, white vinegar and oregano in a bowl.

Step 3 Prepare the salad

Add the cooked couscous to a bowl. Now add chopped cherry tomatoes, cucumber, olives, bell peppers and chickpeas. Add salt as per your taste and give a light mix. Pour the prepared dressing on the salad and garnish with parsley and basil leaves.


What is Couscous Salad?

Couscous itself – itty bitty balls of pasta made from wheat semolina – calls Northern Africa and some areas of the Middle East home. It is traditionally served as a bed for warm spiced stews, meat or vegetables not in salad. In North America, however, we more typically toss the tiny pasta with fresh vegetables, dried fruit and cheese then add a nice fresh vinaigrette.

The textural contrast of teensy, chewy bits interspersed with crunchy veggies and handfuls of fresh herbs is irresistible.

Couscous salad makes a perfect barbeque side dish or potluck contribution. Add a grilled chicken breast, and you’ve got a complete meal. Stuff leftovers into a pita with some hummus for lunch the next day.


Judy Monaco's recipe for Roasted Seafood with Couscous Salad

Preheat oven to 400 degrees. Mix all ingredients in a medium bowl and form into 1½-inch balls.

For the shrimp

¼ teaspoon ground black pepper

1 tablespoon extra-virgin olive oil

Peel and devein shrimp. Pat dry with paper towel and place on a plate. Sprinkle with salt and pepper.

Cover the bottom of a large ovenproof skillet with olive oil.

Place shrimp on half of the skillet and the mackerel balls on the other half.

Bake in oven for 18 minutes.

Finishing sauce & sesame seeds

2 tablespoons sesame seeds, toasted

2 tablespoons ginger paste or fresh diced ginger

2 tablespoons rice wine vinegar

In a small skillet add 2 tablespoons of sesame seeds over medium high heat.

Stir constantly for 1 to 2 minutes. Remove from heat and put seeds in small dish.

Whisk together Hoisin Sauce, ginger paste and rice wine vinegar.

To serve: Plate the shrimp and mackerel balls on a plate -- drizzle finishing sauce over top and sprinkle with toasted sesame seeds.

Couscous and Kale Salad

1 package Near East Pearled Couscous Mix -- Roasted Garlic & Olive Oil

2 cups firmly packed chopped curly kale

3 green onions thinly sliced (white and green parts)

3 tablespoons toasted sesame oil

2 tablespoons rice wine vinegar

2 teaspoons light brown sugar

Make couscous according to package directions. Set aside to cool.

Remove center stem from kale leaves and finely chop, place in a small bowl. Sprinkle with ¼ teaspoon salt and work the salt through with your hands. Let set for 5 minutes.

Mix the couscous, kale and sliced green onions in a bowl.

In a small bowl whisk the sesame oil, rice wine vinegar and brown sugar together. Pour over couscous and gently stir to mix.


Moroccan-Spiced Rockfish With Couscous Salad

My first taste of Morocco was courtesy of Disney’s Epcot World Showcase a few years ago.

I don’t want to reduce a culture down to a theme park exhibit, but the experience was deliciously eye opening and it encouraged me to dive deeper into Moroccan cuisine, quickly becoming enamored by Morocco’s way of blending warm spices with refreshing mint—not to mention the contrast of sweet dried fruits and briny olives.

So, we’ll consider my time at the exhibit as a stepping stone a glorious and magical stepping stone that temporarily transported me to Morocco while a little day drunk. Because Epcot.

Being from a small and uncultured town, I never had access to North African or Middle Eastern cuisine. Not that I’d known of, anyway. But once I moved to Raleigh, my husband introduced me to a handful of amazing restaurants that treated me to a taste of these distinctive cuisines.

Finally, I’m bringing some Moroccan inspiration to the blog.

For this recipe, I’ve partnered up with my sustainable fish-loving friends over at Orca Bay Seafoods, and I’ve put their wild-caught rockfish to use. These lean, firm, and versatile fillets are caught off the Oregon Coast. Like so many other fish, rockfish provide essential fats, vitamins, and minerals to contribute to a heart healthy diet.

If mild-flavored fish is your jam, you’re definitely going to want to add rockfish to your grocery list. Because of it’s clean flavor, you can pair it with just about anything.

My personal favorite right now (while trying to be unbiased) is this Moroccan-Spiced Rockfish With Couscous Salad.



A few weeks ago, I posted this indulgent Cumin Beer Battered Fish With Jalapeño Tartar Sauce featuring Orca Bay’s flaky halibut. I figured I’d balance things out by bringing you a light and wholesome fish dish this time.

In this recipe I bake my fillets in the oven, but you could also give them a quick turn on the grill. Especially if you’re eating outside! Depending on where you live, that might be an option in March.

The fresh flavors in this dish make it the perfect meal to serve out on the patio to dine al fresco. And! This marinated fish tastes great cold, so you can create a nutritious lunch with your leftovers by tossing cold flaked rockfish + the couscous salad with some leafy greens, followed by a drizzle of the minty yogurt sauce included in this recipe.

Also! Your coworkers will thank you for not stinking up the lunchroom by reheating fish everybody wins.

Get 15% off of Orca Bay products by purchasing online. Use perk code “KillingThyme” at checkout. Please note: Rockfish isn’t yet available at Orca Bay Direct, but we’re happy to hook you up! Simply send an e-mail to [email protected] letting them know you’d like to put in an order.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.


Recipe Shortcuts:

1) Skip the peppers and the artichoke hearts if you don’t have them on hand. They add nice color and texture to the salad, but are by no means critical to the success of this dish. Other vegetables can be added as well.

2) Use store-bought pesto instead of making your own. The pesto dressing is what makes this salad pop.

3) Use all lemon juice or all rice vinegar, instead of the combo – it’s fine.

4) Chervil? Really? I happened to have some, but no way do I suggest you going out of your way to procure this delicate, fluffy herb. Even though it’s kind of awesome, and I am having a deep meaningful chervil moment this year.


Turkey Couscous Salad

This turkey couscous salad is a great after-Thanksgiving recipe to use up any leftover turkey that you have in the fridge. It's quick and easy and is just like a Greek salad.

Turkey Couscous Salad

Ingredients

  • ¾ cup dried couscous
  • ½ teaspoon salt
  • 1 cup boiling water
  • 1½ cups cooked turkey breast diced
  • ½ cup cherry tomatoes halved
  • 2 cups arugula
  • ¼ cup Kalamata olives halved
  • 1/3 cup diced cucumbers
  • ¼ red onion diced, soaked in water for 10 minutes and drained
  • olive oil
  • juice of ½ a lemon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh mint
  • ½ cup crumbled feta cheese
  • salt and freshly ground black pepper
  • ¼ cup pine nuts toasted

Instructions

  1. Place the couscous and salt in a small bowl. Pour the boiling water over the couscous and cover for 5 minutes with a lid or some plastic wrap. After 5 minutes, fluff the couscous with a fork.
  2. In a large bowl, combine the couscous with the turkey breast, cherry tomatoes, arugula, Kalamata olives, cucumbers and red onion. Drizzle with olive oil, lemon juice and red wine vinegar, and toss together. Add the mint and the feta cheese and season with salt and freshly ground black pepper. Transfer to a serving dish, top with toasted pine nuts and serve.
If you made this recipe, please add your comments and ratings below.

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Directions

For the Couscous

In a sauce pot filled with boiling salted water, cook couscous al dente, approximately 10 minutes. Drain couscous and toss with olive oil to prevent sticking. Mix in tomatoes and pesto. Allow to cool slightly.

For the Rockfish

Arrange flour, eggs, and breadcrumbs in three separate shallow plates or bowls. Season rockfish with salt and pepper, dredge it in flour, dip it in egg, then coat it in breadcrumbs, pressing to form a crust.

In a medium, preferably non-stick skillet, heat oil over medium-high heat. When oil is shimmering, gently place the fish in the oil, and cook undisturbed for 3-4 minutes until golden brown. Turn carefully, allowing the fish to cook for an additional 3-4 minutes until browned and cooked through. Allow fish to rest and drain on a paper towel-lined tray. Season with salt while warm.

Note: Alternatively, you can bake rockfish on an oiled baking sheet at 450°F, drizzled with olive oil, for approximately 15 minutes.

*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.



Comments:

  1. Tochtli

    Authoritative point of view, curious ..

  2. Malakazahn

    You are wrong. I'm sure. Write to me in PM, speak.

  3. Kenyatta

    me a couple

  4. Tajas

    you don't have to try all of them one after the other

  5. Kaidan

    Excellent thinking



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