COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO
Turmeric highlights the golden hue of couscous while adding a welcome bit of flavor. The grains are paired with tomatoes, which have been left to sit in red wine and vinegar, infusing them with flavor and making the dressing even more juicy for the couscous-chickpea mix. If you want the onion to be nice and crisp and to take its raw edge off, put the slices in a bowl of ice and water before you cook the couscous. Drain them right before tossing them in. You can add even more crunch by topping the salad with sliced celery or chiles, if you like your food spicy. Either thinly sliced fresh chiles, such as fresno or jalapeños, or preserved ones, like peppadews or hot cherry, work well.
Provided by Genevieve Ko
Categories dinner, lunch, grains and rice, main course
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the turmeric, 2 tablespoons oil and 1/2 teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
- Meanwhile, whisk the vinegar with the remaining 1/4 cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat.
- When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired.
- Divide among dishes and top with the remaining feta and the celery or chile, if using.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 4 grams, TransFat 0 grams
ISRAELI COUSCOUS AND CHICKPEA SALAD
You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 30m
Yield 3 to 4 generous servings.
Number Of Ingredients 13
Steps:
- Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
- Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
- In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 486 milligrams, Sugar 7 grams
COUSCOUS AND CHICKPEA SALAD
Provided by Nancy Harmon Jenkins
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the couscous with thevegetable oil in a saucepan over medium heat. Heat thoroughly, until the couscous grains are coated with warm oil.
- Add hot water, cover immediately, turn off heat and allow grains to swell for 5 minutes. Drain off excess water and mix the couscous with chickpeas.
- Mix olive oil, lemon juice, salt and pepper. Add to couscous and stir.
- Add pepper strips and chopped scallions. Mix well and set aside until ready to serve. Just before serving mix in the tomato. Garnish with cucumber slices and olives.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 24 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 13 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 174 milligrams, Sugar 11 grams, TransFat 0 grams
NECTARINE AND CHICKPEA COUSCOUS SALAD WITH HONEY CUMIN DRESSING
An unusual salad that makes a nice warm weather lunch. Adapted from Cooking Light. 213 calories; 3.9 g fat; 38.8 g carbohydrate; 0 cholesterol. Serving size: 1 cup.
Provided by ratherbeswimmin
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Add water to a medium saucepan; bring to a boil; gradually stir in couscous.
- Take pan off of stove burner, cover and let stand 5 minutes.
- Fluff with a fork; let cool.
- In a mixing bowl, add the lime juice and next 5 ingredients; whisk to blend.
- Add in couscous, chopped nectarines, spinach, onion, and chickpeas; toss mixture.
- Adjust seasoning with salt/pepper if desired.
- Serve on individual plates; garnish with nectarine slices.
MOROCCAN COUSCOUS AND CHICKPEA SALAD
Make and share this Moroccan Couscous and Chickpea Salad recipe from Food.com.
Provided by tina rose
Categories < 30 Mins
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- place couscous and dried cherries in a med. bowl. add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 minutes.
- meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. add peppers and onions, sauteing until tender, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. add to couscous, along with chickpeas and cilantro.
- whisk remaining 3 tablespoons of oil with vinegar and orange juice concentrate. pour over salad. toss to coat. cover and refrigerate until ready to serve.
TUNA AND CHICKPEA COUSCOUS SALAD
Steps:
- Bring chicken broth to a boil in a 2 quart sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lemon juice, zest, vinegar and curry power (or cumin if using). Add green onions, red pepper, cilantro, chick peas, and flaked tuna and toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste. Serve right away, or chill well until ready to serve for maximum flavor.
SPICY COUSCOUS AND CHICKPEA SALAD
Enjoy this easy couscous, Chickpeas and vegetable salad that's ready in just 20 minutes. Perfect side for any meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Cook couscous in water with 1/4 teaspoon salt as directed on package.
- Meanwhile, in medium bowl, mix Chickpeas, tomatoes, soybeans and cilantro. In small bowl, mix dressing ingredients until well blended.
- Add cooked couscous to salad; mix well. Pour dressing over salad; stir gently to mix. Spoon salad mixture into halved bell peppers. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 9 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g
NECTARINE-AND-CHICKPEA COUSCOUS SALAD WITH HONEY-CUMIN DRESSING
Categories Salad Fruit Leafy Green Side Picnic Vegetarian Quick & Easy Low Sodium Low/No Sugar Lunch Summer Healthy Vegan
Yield 6 cups
Number Of Ingredients 13
Steps:
- 1. Bring water to a boil in a medium saucepan; stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork, cool. 2. Combine lime juice and next 5 ingredients in a large bowl; stir well with a whisk. Add cooked chickpeas; toss well. Garnish with nectarine slices if desired.
ISRAELI COUSCOUS AND CHICKPEA SALAD
Steps:
- 1. Heat 1 Tbsp oil in a medium saucepan over medium heat. Add the couscous and toast, stirring often, until golden brown, about 10 min. Add the water and 1/2 tsp salt and bring to boil. Reduce heat to low, cover and simmer until tender, about 16-18 minutes. Drain if there is extra water, transfer to a large bowl and cool to room temperature. 2. Dressing: Whisk the remaining 1/4 cup oil, lemon juice, tahini, cumin, cayenne, and 1/2 tsp salt together in a small bowl. 3. Break up the cooled couscous with a spoon. Add the chickpeas, tomatoes and arugula and stir gently. Pour the dressing over and toss to combine. Adjust seasonings. **To freshen up leftover salad, drizzle with olive oil and spritz with lemon.
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