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Warm Couscous Salad

Couscous with zucchini and green beans

Warm Couscous Salad


1 cup couscous
1/4 tsp salt
4 tsp extra-virgin olive oil
1 cup boiling vegetable stock or water
1/2 tsp cumin seeds
1/2 tsp ground turmeric
1/4 tsp coriander seeds
1/4 tsp fennel seeds
Pinch of cayenne pepper or to taste
1 medium red onion chopped
4 cloves garlic, minced
1 large red bell pepper diced
1 cup tender young green beans
1 cup sliced green zucchini or other summer squash
1 large tomato, diced
2/3 cup vegetable stock
2 Tbsp minced fresh parsley
2 Tbsp dried currants
2 Tbsp coarsely chopped pistachios


  1. Mix together the couscous and 1/4 tsp salt in a bowl. Drizzle in 1 tsp of the oil, and stir until all the grains of couscous is evenly coated.
  2. Pour the boiling stock over the couscous cover the bowl and set it aside for about 10 minutes.
  3. Grind together the cumin, turmeric, coriander, fennel, and cayenne in a spice grinder or mortar and pestle.
  4. In a large pan pour and heat the remaining oil Add the onion and fry for 2 to 3 minutes until soft.
  5. Stir in the garlic and continue frying for 1 minute gradually add the bell pepper, beans, and zucchini and fry for 2-3 minutes.
  6. Add the spice mixture and cook for about 1 minute longer. Stirring constantly Stir in the tomato and stock, bring the liquid just to a simmer cover the pan and cook for 5 to 10 minutes until the vegetables are just tender.
  7. Add salt to taste, fluff the couscous and place it on a large serving plate, serve the vegetables on top, garnished with the currants and pistachios.

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