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-CHICKPEA SALAD
This is a Recipezaar 2005 adoptee. It's a healthy, light main dish salad, that can easily be made vegetarian by using the vegetable stock. I omit the raisins as I can't stand them in savory dishes, but my daughter adds them to hers, so I left them in the ingredient list.
Provided by Vina7737
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric.
- Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
- Cover the pot tightly, remove from the heat and let stand for 15 minutes.
- Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
- Then fluff again, rubbing with your fingers to break up any lumps.
- Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous.
- Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed.
- Cover and refrigerate for several hours or up to 3 days.
- Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.
Nutrition Facts : Calories 332, Fat 2.8, SaturatedFat 0.6, Cholesterol 3.6, Sodium 660.5, Carbohydrate 64.6, Fiber 7.6, Sugar 9.4, Protein 12.8
COUSCOUS AND CHICKPEA SALAD
Make and share this Couscous and Chickpea Salad recipe from Food.com.
Provided by harveyjc
Categories Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring to the boil 400 ml of water the salt and 1 tbsp of olive oil. Stir in the couscous and take off the heat cover with the lid and leave for at least 5 minutes.
- Prepar the dressing by combing the zest and juice of the lemon with the rest of the ingredients,mixing well and making sure all the honey has dissolved.
- Fork through the Couscous turn out into a large mixing bowl. Add the dressing and allow to cool to room temperature.
- Drain and rinse the chickpeas.Trim the spring onions then chop all the white and some of the green .Chop the sun dried tomatoes,mint and parsley . Mix these all into the couscous and serve.
Nutrition Facts : Calories 613.3, Fat 28.2, SaturatedFat 3.9, Sodium 985.8, Carbohydrate 79.3, Fiber 10.1, Sugar 6, Protein 13.9
COUSCOUS, CHICKPEA & CRANBERRY SALAD
This is wonderful Rose Reisman salad, it's great as a side but I'll usually make it for a light lunch.
Provided by kelly in TO
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring stock to a boil in small saucepan and stir in couscous and curry powder, cover and let stand for about 5 minutes. Transfer mixture to a large bowl to let cool.
- Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
- For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic.
- Pour over couscous and serve.
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.
CHICKPEA AND COUSCOUS SALAD
There's a little cafe close to where i live that makes this salad and it is absolutely divine! It tastes even better when its been made a day or so ahead as the dressing goes right through the salad, soaked up by the couscous and sultanas. This recipe does make quite a lot, we use it as a side dish and it feeds my family for a few nights! However, the recipe can easily be halved. Use vegetable stock powder to make vegetarian.
Provided by Hayley_11
Categories Grains
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- To make the dressing, place all ingredients into a small jar and shake well to combine.
- Place the couscous and stock powder in a large bowl. Add two cups of boiling water and cover the bowl with plastic wrap. Leave for 15 minutes to allow the couscous to absorb the liquid.
- Use a fork to fluff the couscous before allowing to cool.
- Add the carrot, chickpeas, sultanas, coriander and parsley to the couscous. Mix well.
- Drizzle over the dressing and mix well. Season with pepper to taste.
Nutrition Facts : Calories 345.9, Fat 10.1, SaturatedFat 1.4, Sodium 175.7, Carbohydrate 55.7, Fiber 5.5, Sugar 6.8, Protein 8.8
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
More about "couscous chickpea salad food"
COUSCOUS AND CHICKPEA SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
Cuisine HealthyTotal Time 15 minsCategory SaladsCalories 289 per serving
MOROCCAN CHICKPEA AND COUSCOUS SALAD - MEDITERRASIAN
From mediterrasian.com
ISRAELI COUSCOUS SALAD WITH FETA, CHICKPEAS, AND HERBS
From thekitchn.com
MEDITERRANEAN COUSCOUS SALAD WITH CHICKPEAS - RECIPES
From recipes.heart.org
COUSCOUS & CHICKPEA SALAD RECIPE | EATINGWELL
From eatingwell.com
COUSCOUS AND CHICKPEA SALAD | RECIPES - THE 10000 …
From 10000toes.com
VEGAN COUSCOUS SALAD WITH CHICKPEAS RECIPE - THE …
From thespruceeats.com
MINTY CHICKPEA SALAD WITH COUSCOUS RECIPE | REAL SIMPLE
From realsimple.com
CHICKPEA-COUSCOUS SALAD WITH LEMON AND FRESH MINT
From splendidtable.org
MOROCCAN LAYERED COUSCOUS AND CHICKPEA SALAD IN A JAR.
From simplysensationalfood.com
VEGAN MEDITERRANEAN SALAD WITH COUSCOUS AND CHICKPEAS
From lettucevegout.com
CHICKPEA & COUSCOUS SALAD | NUTRITION AUSTRALIA
From nutritionaustralia.org
MEDITERRANEAN COUSCOUS AND CHICKPEAS - I HEART VEGETABLES
From iheartvegetables.com
COUSCOUS AND CHICK-PEA SALAD JEWISH RECIPES KOSHER COOKING
From thejewishkitchen.com
COUSCOUS SALAD WITH OVEN ROASTED CHICKPEAS - THE TWIN COOKING …
From thetwincookingproject.net
VEGAN COUSCOUS SALAD WITH SPICED CHICKPEAS - CHELSEA DISHES
From chelseadishes.com
COUSCOUS AND CHICKPEA SALAD (DIABETES-FRIENDLY) | ROBERT ROSE
From robertrose.ca
CHICKPEA AND APRICOT COUSCOUS SALAD - EASY PEASY FOODIE
From easypeasyfoodie.com
COUSCOUS SALAD WITH CHICKPEAS AND OLIVES - THE CLEVER MEAL
From theclevermeal.com
CHICKPEA & FETA COUSCOUS SALAD | CANADIAN LIVING
From canadianliving.com
COUSCOUS SALAD (EASY RECIPE) - ELAVEGAN | RECIPES
From elavegan.com
MEDITERRANEAN CHICKPEA AND COUSCOUS SALAD - SHIFTSETGO
From shiftsetgo.com
LEMON COUSCOUS SALAD WITH CHICKPEAS - THE CLEVER MEAL
From theclevermeal.com
COUSCOUS & CHICKPEA SALAD - FOOD RECIPES
From recipes.studio
CARROT CHICKPEA COUSCOUS SALAD | THE FULL HELPING
From thefullhelping.com
MEDITERRANEAN COUSCOUS SALAD WITH CHICKPEAS - AMERICAN HEART …
From heart.org
COUSCOUS, CHICKPEA AND SALMON SALAD | LUNCH RECIPES
From goodto.com
MOROCCAN CHICKPEA COUSCOUS SALAD - FEELGOODFOODIE
From feelgoodfoodie.net
SALSA, CHICKPEA AND COUSCOUS SALAD RECIPE - BBC FOOD
From bbc.co.uk
10 BEST COUSCOUS FETA CHICKPEA SALAD RECIPES - YUMMLY
From yummly.com
COUSCOUS SALAD WITH CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
COUSCOUS SALAD RECIPES | ALLRECIPES
From allrecipes.com
MOROCCAN COUSCOUS CHICKPEA SALAD - CUPFUL OF KALE
From cupfulofkale.com
COUSCOUS KALE SALAD WITH CHICKPEAS - MY QUIET KITCHEN
From myquietkitchen.com
MEDITERRANEAN COUSCOUS SALAD WITH CHICKPEAS | THE RHODE AHEAD
From rhodeahead.com
CHICKPEA COUSCOUS SALAD RECIPE: HEALTHY WEEKDAY LUNCH - CHIVEG
From chiveg.com
COUSCOUS AND CHICKPEA SALAD | MCCORMICK GOURMET
From mccormick.com
CHICKPEA AND COUSCOUS SALAD - HEALTHIER. HAPPIER. QUEENSLAND.
From healthier.qld.gov.au
COUSCOUS AND CHICKPEA SALAD | SO DELICIOUS
From sodelicious.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love