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Discussion Starter #1
Confetti Couscous Slald<br><br>
Category: Salad<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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1 box couscous (10 ounces)<br><br>
3 tablespoons olive oil<br><br>
2 tablespoons fresh lime or lemon juice<br><br>
1 teaspoon red wine vinegar<br><br>
1/2 teaspoon ground cumin<br><br>
8 green onions (1 cup chopped)<br><br>
1 medium red pepper<br><br>
1 medium yellow pepper<br><br>
1 medium tomato<br><br>
1/4 cup chopped fresh cilantro<br><br>
1 cup frozen corn kernels<br><br>
2 cans black beans, drained<br><br><br><br><br><br>
Instructions:<br><br>
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Bring 2 1/4 cups water to a boil and stir in couscous. Cover the pot and remove it from heat. Let stand for 5 minutes.<br><br><br><br>
Meanwhile in a large bowl stir together the olive oil, lime juice, vinegar, and cumin. Chop the green onions and enough of the green tops to make 1 cup. Pour them into the bowl.<br><br><br><br>
Seed and chop the bell pepper into bite sized pieces and pour into bowl as you go. Do the same for the tomato and then add the chopped cilantro.<br><br><br><br>
Pour the frozen corn into a colander and rinse to soften slightly. Drain and add to bowl.<br><br><br><br>
Stir everything in bowl together then drain and rinse the black beans in cold water, making sure to rinse and drain thoroughly before adding to vegetable mixture.<br><br><br><br>
Fluff your couscous with a fork, making sure to break up all chunks before adding both couscous and vegetable mixture into a large serving bowl. Stir with a wooden spoon to mix couscous and vegetable thoroughly and to coat with dressing.<br><br><br><br>
Season with salt and pepper to taste and serve at once of refrigerate until ready<br><br><br><br><br><br>
Additional comments:<br><br>
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I could LIVE on this all summer!! So refreshing - and it'll last several days in the fridge (if it doesn't get eaten).<br><br><br><br>
This is my stand-by for those omni BBQ's where you're wondering what to bring to WOW the crowd...
 

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Well, you did it again! I was looking around for something different,and decided to try this recipe. All I have to say is WOW!!!<br><br>
This stuff is fabulous! I'm so full, but I keep going back to the fridge for one more bite. I'm thinking about adding jalapenos.<br><br>
Highly recommend this recipe.<br><br>
Absolute yummy heaven.<img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">
 

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Discussion Starter #3
Heehee, well, thanks for trying a recipe I can't even SPELL the title of!! (How embarrassing, sheesh!)<br><br><br><br>
Seriously, this is one of my favorites too. Thanks!
 

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My love affair with tabouli has ended. This stuff <i>rocks</i>—I now have a new favorite lunch salad. I just finished making a bowl, and I could tell it was a winner even before I chilled it and let the flavors blend. I can’t wait for it to chill and blend so I can see what the final product tastes like. I used ½ a cup of diced sun-dried tomatoes instead of fresh tomato, though. I do the same thing with tabouli; it extends the shelf life from the usual 2 – 3 days to up to a week. This is useful if you’re the only one eating it, or if for whatever reason you don’t expect it to be eaten right away. I also like the raisin-like taste and chewy mouthfeel they give to grain-based salads.<br><br><br><br>
Many thanks to Sally for bumping the thread. I probably never would have noticed it otherwise. <img alt="" class="inlineimg" src="/images/smilies/notworthy.gif" style="border:0px solid;" title=":wayne:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Tofu-N-Sprouts</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Heehee, well, thanks for trying a recipe I can't even SPELL the title of!! (How embarrassing, sheesh!)<br></div>
</div>
<br><br><br>
Yeah, wow. That's pretty bad, TNS! You should get a dictionary or something!<br><br><br><br><br><br><br><br><br><br><img alt="" class="inlineimg" src="/images/smilies/sneaky.gif" style="border:0px solid;" title=":shifty:">
 

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Discussion Starter #6
<a href="http://www.veggieboards.com/newvb/attachment.php?s=6be0bc4446b1e2ff7fd884ca68f9d777&attachmentid=11857" title="">Attachment 11857</a><br><br>
Hahaha. I really CAN'T spell, can I? I had no idea HOW FAR OFF I was. Who would have known!<br><br><br><br>
Thanks for correcting my spelling... <a href="http://www.veggieboards.com/newvb/attachment.php?s=6be0bc4446b1e2ff7fd884ca68f9d777&attachmentid=11859" title="">Attachment 11859</a> No problem, no problem at all....
 

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Something just occurred to me. Since this is a cold salad, theres probably no need to cook the couscous. You can probably just make it the same way you make taboulithrow everything together with 2 cups of cold water, and refrigerate overnight. Tabouli is traditionally made with #2 bulgur, and couscous is a much finer grind than that. I assume it would just soak up all the water in a matter of minutes. It also probably wouldnt stick together as much, making it much easier to separate and fluff the cereal.
 

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Discussion Starter #8
Couscous isn't the same as bulgur though. I tried couscous with cold water once many years ago and it was gummy and pasty. I may have done something else drastically wrong as well, I don't know, I just know it was bad.<br><br><br><br>
Try it and report back, would you? I think it should work, theoretically.
 

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Yeah, with couscous, it's not just a matter of rehydrating it, as it is with bulgar. Couscous is a Pasta made with wheat flour, and you need the heat to develop the proteins in the flour.
 

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Yeah, I should have went to wiki before I posted. <a href="http://en.wikipedia.org/wiki/Couscous" target="_blank">Couscous</a> is sort of an endospermic pasta; rehydrating with cold water may not work. If it doesnt work, I may try to work this recipe into sort of a Mexican Tabouli, using #1 or #2 bulgur in place of the couscous. This would have the advantage of being an extremely easy to prepare salad that can be assembled in a matter of minutes, yet be eaten for several days on end. It would be almost a complete meal in itself, since it would have corn, legumes, and raw chopped vegetables (onions and cilantro), as opposed to regular middle Eastern tabouli, which is primarily a grain dish. You could just dump some in a bowl, warm up a piece of pita bread, and top it off with a beverage for a real quick and easy lunch or dinner.
 

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Discussion Starter #11
I've made it with quinoa and rice (of course I had to cook the quinoa and rice first) but those obviously take longer and unless I have extra sitting around, I'm just too lazy sometimes. Plus in the summer I hate heating up the kitchen too long - I think it would be really good with bulgar, I just never remember to look for it at the bulk aisle.
 

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Ive already started playing around with the numbers to see how much bulgur to use to match the same volume as a 10-ounce box of couscous. I found that couscous and #2 bulgur require the same amount of water for rehydration. So just substitute 10 ounces of bulgur and 2 cups water, and youre good to go.
 

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I made my “Mexican tabouli” a couple of days ago. It worked quite well. I upped the lime juice and vinegar a bit, because I’ve had problems in the past with Mexican-type salads not having any dressing flavor. I think I overcompensated a bit, though—maybe 3 tablespoons would have been a little better. I used the following ingredients, which represents sort of a hybrid of classical Armenian Tabouli with TNS’ Confetti Couscous recipe:<br><br><br><br>
10 ounces #2 bulgur<br><br>
2 cups water<br><br>
¼ cup lime juice<br><br>
¼ cup olive oil<br><br>
2 teaspoons red wine vinegar<br><br>
1 teaspoon ground cumin<br><br>
1 bunch cilantro, scissored, stems discarded<br><br>
4 ounces red onion, thinly sliced<br><br>
3 ½ ounces frozen bell pepper slices, diced<br><br>
¾ cup diced sun-dried tomatoes<br><br>
2 cans black beans, drained and rinsed<br><br>
1 small (7 ounce) can corn, drained and rinsed<br><br>
1 teaspoon Lawry’s lemon pepper<br><br><br><br>
There was no need to add the ingredients individually, or in any sort of specific order. I just threw it all in a bowl, tossed it like a big dog, and stuck in the fridge overnight.
 

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Discussion Starter #14
Woo! I was just thinking about this the other day and wondering if you'd tried it. I really like the lime flavour in the dressing (usually add more) so I might leave it as you have it.<br><br><br><br>
Thanks for posting.
 

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I ate some more last night, and I noticed that the strong lime flavor had diminished a bit. Im guessing that this is a result of the flavors blending. So maybe ¼ cup of lime juice is about right after all. Its still holding up well, despite the fact that its several days old now. I attribute this largely to the substitution of sun-dried tomato for fresh tomato, which is the limiting factor in the shelf life of tabouli.
 

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i just made this--- and it's so pretty! i made a ton though--- i hadn't realized how big the couscous would puff up! i'm sure i'll eat it though, i sampled a bite and it was delicious. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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That sounds absolutely deslish! I was planning on bringing a couscous salad to my environemtal science classes potluck next week and think I just found the perfect one!<br><br><br><br>
Thanks so much for the recipe...I can't wait to try it<img alt="" class="inlineimg" src="/images/smilies/pibo.gif" style="border:0px solid;" title=":pibo:">
 

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This sounds SOOO good for the summer. I need more recipes like this to eat on my lunch break - whatever wont make me feel like I'm "with child" all afternoon. Oi, my eating habits have become so main-stream I feel like such a hog after eating a Veggie Burger on my lunch break<br><br><br><br>
ThanX! for this Recipe - sounds awesome<img alt="" class="inlineimg" src="/images/smilies/pibo.gif" style="border:0px solid;" title=":pibo:">
 

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thanks to whoever bumped this! I totally didnt know what to do with my couscous last night so i put it back in the pantry <img alt="" src="http://www.veggieboards.com/newvb/images/smilies/sad.gif" style="border:0px solid;"> woot couscous tonight!
 
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