Fried Couscous Salad Recipe

Name: Fried Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-sodium chicken broth; 1/2 teaspoon kosher salt; 1 (10-ounce) box (1 1/4 cups) couscous (recommended: Near East); 1/4 cup extra-virgin olive oil; 2 cloves garlic, peeled and crushed; 4 ounces ricotta salata cheese, cut into 1/2-inch pieces; 1 small or 1/2 large cucumber, peeled, seeded, and cut into 1/2-inch pieces; 1/4 cup sun-dried tomatoes, chopped; 1/4 cup grated Parmesan; 1/4 cup chopped fresh basil leaves; 1/4 cup extra-virgin olive oil; Zest and juice from 1/2 large lemon; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

2 cups low-sodium chicken broth
1/2 teaspoon kosher salt
1 (10-ounce) box (1 1/4 cups) couscous (recommended: Near East)
1/4 cup extra-virgin olive oil
2 cloves garlic, peeled and crushed
4 ounces ricotta salata cheese, cut into 1/2-inch pieces
1 small or 1/2 large cucumber, peeled, seeded, and cut into 1/2-inch pieces
1/4 cup sun-dried tomatoes, chopped
1/4 cup grated Parmesan
1/4 cup chopped fresh basil leaves
1/4 cup extra-virgin olive oil
Zest and juice from 1/2 large lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1
For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat.
2
Remove the pan from the heat and stir in the couscous.
3
Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes.
4
Using a fork, fluff the couscous and break up any lumps.
5
In a large, nonstick skillet heat 1/4 cup oil over medium heat.
6
Add the garlic and cook until golden, 1 to 2 minutes.
7
Remove the garlic and discard.
8
Increase the heat to high and add the couscous.
9
Cook, stirring constantly, for 6 minutes.
10
Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes.
11
Transfer the couscous to a large serving bowl and cool for 5 minutes.
12
Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
13
For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
14
Pour the dressing over the salad and toss until the couscous is coated.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups low-sodium chicken broth, 1/2 teaspoon kosher salt, 1 (10-ounce) box (1 1/4 cups) couscous (recommended: Near East), 1/4 cup extra-virgin olive oil, and more.

Yes, Fried Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fried Couscous Salad

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