Couscous Garbanzo Salad Food

CURRY COUSCOUS AND BROCCOLI FETA SALAD WITH GARBANZO BEANS

Steps:

• In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute).
• Add in 2-1/4 cups water with 1 teaspoon salt.
• Add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute.
• Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes).
• Transfer the couscous and veggies to a large bowl.
• Mix in garbanzo beans, oil, wine vinegar, minced fresh ginger; toss to combine.
• Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt).
• Add in feta cheese, green onions and toasted almonds (if using); toss to combine.
• Add in salt and pepper to taste.
• Chill for a minimum of 2 hours before serving.
• Delicious!

COUSCOUS-CHICKPEA SALAD

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.

GREEK COUSCOUS

Steps:

• Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
• In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

CRAN-ORANGE COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

DRIED CRANBERRY COUSCOUS SALAD WITH GARBANZO BEANS & ALMONDS

Steps:

• Bring chicken stock to a boil.
• Add couscous, cover, and remove from heat.
• Let stand 15 minutes, uncover and fluff with a fork.
• Let couscous cool for 10 minutes.
• Add beans, cranberries, celery, onions and couscous in large bowl.
• Whisk together vinegar, mustard, olive oil, salt and pepper and add to the couscous mixture, mixing gently. Adjust seasonings as needed.
• Add almonds just before serving.
• Can be served warm or chilled.

COUSCOUS-GARBANZO SALAD

Steps:

• Bring broth to a boil in medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a large bowl, and cool completely. Fluff with a fork.
• Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well.
• Combine oil and the remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.