ISRAELI COUSCOUS AND TUNA SALAD
Steps:
- Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
- Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.
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
ISRAELI CHICKPEA SALAD
This is a refreshing, crunchy and healthy salad with one of my favorites: chickpeas! It's a good main-dish vegetarian salad, uses ingredients typically "on-hand" - and is delicious with pita chips! As you can imagine, it's awesome with garden-fresh veggies in the summer! Add black olives if desired.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine vegetables.
- Whisk together dressing and mix into vegetables.
- Allow to chill in refrigerator for an hour or so before serving.
Nutrition Facts : Calories 279.6, Fat 14.9, SaturatedFat 2.1, Sodium 1195.6, Carbohydrate 32, Fiber 6.3, Sugar 3.9, Protein 6.5
ISRAELI SALAD
Make and share this Israeli Salad recipe from Food.com.
Provided by susie cooks
Categories Low Protein
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the tomatoes, cucmbers and onions in a bowl.
- Pour lemon juice over vegetables.
- Add remaining ingredients and toss well before serving.
Nutrition Facts : Calories 176.9, Fat 13.9, SaturatedFat 2, Sodium 11.1, Carbohydrate 13.6, Fiber 2.5, Sugar 6.7, Protein 2.3
ISRAELI COUSCOUS TABBOULEH SALAD
This Israeli Couscous Tabbouleh Salad combines pearl couscous with tomatoes, cucumbers, fresh herbs and a light citrus dressing.
Provided by Platings and Pairings
Categories Salad
Time 25m
Number Of Ingredients 11
Steps:
- In a saucepan combine the broth, water, 1/4 cup lemon juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Fluff the couscous with a fork and let it cool in the pan.
- In a large bowl stir together the cucumber, tomatoes, scallion, olive oil, remaining 1/4 cup lemon juice, and remaining 1 teaspoon salt and let the mixture stand for 15 minutes. Add the couscous, parsley, and mint, stir the salad well, and chill it, covered, for 1 hour.
- The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with mint sprigs.
Nutrition Facts : Calories 434 kcal, Carbohydrate 57 g, Protein 9 g, Fat 18 g, SaturatedFat 2 g, Sodium 1687 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CHICKPEA AND COUSCOUS DELIGHT
This simple recipe is so enjoyable, I tend to make it frequently when I find I don't have time to make anything else!
Provided by Jennifer
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring water to boil in a medium saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
- In a large bowl, mix couscous and garbanzo beans. Toss in tomatoes and cucumbers. Stir olive oil and vinegar into the mixture. Season with garlic powder, salt, and pepper.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 29.3 g, Fat 0.9 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 0.1 g, Sodium 144.8 mg, Sugar 1.2 g
GRILLED CHICKEN THIGHS WITH ISRAELI COUSCOUS SALAD
There's a whole lot of flavor in this simple meal. The chicken gets a Greek treatment with a marinade of lemon, garlic and oregano; raisins, olives and feta make the couscous sweet and salty. Toasting the couscous first gives it a nutty flavor and keeps the grains separate and fluffy.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Add the olive oil, oregano, chicken and garlic to a large resealable plastic bag. Finely grate the zest of 1 lemon and add it to the bag; add the juice of both lemons to the bag. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate at room temperature while you make the couscous.
- Prepare a grill for medium-high heat.
- For the couscous: Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted. Set aside.
- Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the ginger and garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside.
- Remove the chicken from the marinade and place on a platter. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 3 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 3 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until an instant-read thermometer inserted in the deepest part of each chicken thigh reads 165 degrees F, about 10 minutes. Transfer to a platter and rest for at least 5 minutes before serving.
- While the chicken rests, add the remaining 3 tablespoons oil, the almonds, feta, olives, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Finely grate the zest of 1 lemon and add it to the couscous; squeeze the juice from both lemons into the couscous and toss to combine.
- Divide the couscous and chicken thighs among 6 plates and serve immediately.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
CHERRY TOMATO COUSCOUS SALAD
This fresh mediterranean couscous salad recipe is packed with raw & roasted cherry tomatoes, feta, chickpeas & herbs. Perfect for a picnic or packing for lunch! I like to roast the tomatoes in advance for quicker assembly.
Provided by Jeanine Donofrio
Categories Salad
Number Of Ingredients 11
Steps:
- Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
- Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
- In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.
More about "israeli couscous and chickpea salad food"
ISRAELI COUSCOUS CHICKPEA SALAD RECIPE | LITTLE SPICE JAR
From littlespicejar.com
5/5 (8)Category SaladServings 6Estimated Reading Time 7 mins
- COUSCOUS: Add 1 tablespoon of olive oil to a large saucepan over medium heat. When the oil is shimmering, add the couscous and toast, stirring often until the couscous is golden, about 1-2 minutes. Then, add water and cook according to package directions, typically couscous takes 7-10 minutes based on the size.
- DRESSING + TOMATOES: While the couscous is boiling, add the tomato halves to a small bowl along with 2 teaspoons of olive oil, a pinch of red pepper flakes, black pepper, and minced garlic. Allow the tomatoes to marinate until ready to add to salad. While the tomatoes are marinating, combine the shallots, lemon zest, red wine vinegar, lemon juice, honey, ¾ teaspoon of kosher salt, a pinch of black pepper, and 3 tablespoons of olive oil in a mason jar and give it a shake until combined. Taste and adjust with additional seasonings as desired.
- SALAD: When the couscous has cooked, add it to a large bowl along with the chickpeas, and Kalamata olives. Toss to combined and dress the salad with the prepared dressing. Allow the salad to sit and for the couscous and chickpeas to soak up the salad dressing for about 20-30 minutes. You can taste and adjust with additional salt and pepper as needed. Then, add the chopped herbs, marinated tomatoes, and feta to the salad. You can serve the salad at room temperature or allow it to cool down in the refrigerator for an hour or two before serving.
ISRAELI COUSCOUS WITH CHICKPEAS | EASY 20-MINUTE VEGAN …
From gratefulgrazer.com
4.1/5 (11)Category Dinner, Lunch, Side DishCuisine Mediterranean, Vegan, VegetarianTotal Time 20 mins
- Add Israeli couscous and vegetable broth or water to a 4-quart saucepan, cover, and bring to a boil over high heat. Once boiling, uncover, reduce the heat to low, and simmer for 10 minutes, or until the couscous is tender and the liquid is absorbed. (Once fully cooked, drain any excess liquid from the saucepan if needed. If the couscous isn’t fully cooked by the time the liquid is absorbed, add ¼ cup of water and continue cooking.)
- After the couscous is cooked, remove the saucepan from heat and stir in chickpeas, coriander, za’atar, garlic powder, arugula or spinach, basil, golden raisins, extra virgin olive oil, and lemon juice. Transfer couscous to a serving dish and garnish with parsley, edible flowers, additional golden raisins, additional extra virgin olive oil, and salt and pepper if desired.
- Store Israeli couscous in an airtight container and refrigerate for up to 1 week. If the couscous seems dry after storage, stir in more olive oil before serving.
ISRAELI COUSCOUS SALAD WITH CHICKPEAS - SALT & LAVENDER
From saltandlavender.com
5/5 (1)Category SaladCuisine AmericanTotal Time 25 mins
- Cook the Israeli couscous according to package directions (I simmered mine for 17 minutes) then drain and rinse with cool water.
- Add all ingredients to a large bowl and toss together. Adjust vinegar and oil quantities as needed. Salad keeps well in the fridge for a couple of days.
5 VEGETARIAN AND VEGAN ISRAELI COUSCOUS RECIPES
From thespruceeats.com
Author Jolinda HackettPublished 2013-07-25Estimated Reading Time 3 mins
- Israeli-Style Vegan Salad. If you like tabouli, then you'll like this similar Israeli-style vegan salad. Simple and fresh, the salad is made with pearl couscous, tomatoes, cucumbers, fresh parsley, and lemon juice.
- Vegetarian Israeli Couscous Risotto With Spinach and Parmesan. Israeli couscous makes for a fine, if slightly less creamy, risotto. This simple Vegetarian Israeli couscous risotto with spinach and parmesan recipe is prepared with a splash of white wine.
- Vegan Israeli Couscous With Dried Cranberries and Toasted Almonds. This vegan Israeli couscous with dried cranberries and toasted almonds brings interesting textures and contrasting flavors together to create a colorful and satisfying side or main dish.
- Vegan Coconut Couscous. This simple vegan coconut couscous side dish calls for just a handful of ingredients: Israeli couscous, coconut milk, water, salt, and sliced green onions.
- Vegetarian Falafel-Spiced Middle Eastern Couscous. Almost like a deconstructed falafel combined with Israeli couscous, this recipe takes the flavors and ingredients of the Middle Eastern fried chickpea patty and pairs them with the tender pearls of couscous.
CURRIED ISRAELI COUSCOUS AND CHICKPEAS - SLENDER KITCHEN
From slenderkitchen.com
Servings 8Total Time 30 minsCategory Side DishCalories 164 per serving
- Meanwhile stir together the yogurt, olive oil, curry powder, turmeric, cumin, coriander, salt, cayenne pepper, and lime juice.
- Once the couscous is fully cooked, stir in the chickpeas, lima beans, red pepper, and parsley. Add the yogurt dressing and stir until well combined. Season with salt and pepper.
ISRAELI COUSCOUS SALAD RECIPE BY ARCHANA'S KITCHEN
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5/5 Servings 3Cuisine ContinentalTotal Time 35 mins
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MOROCCAN CHICKPEA AND COUSCOUS SALAD - MEDITERRASIAN
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ISRAELI COUSCOUS SALAD RECIPE {WITH SIMPLE LEMON DRESSING ...
From currytrail.in
Ratings 1Calories 291 per servingCategory Salads, Side Dish
- No canned chickpeas? No problem. Cook chickpeas easily at home. Start by soaking dried chickpeas overnight and cooked it in pressure cooker next morning for 20 minutes (for 1 cup chickpeas use ¼ to ½ cup water to cook).
- If using canned chickpeas simple drain chickpeas from the liquid and rinse it once in colander before using.Let’s cook couscous first.
- In a large pot, heat EVOO(use the best quality). Saute minced garlic and onions for 2 minutes, sautéing at regular intervals.
- While couscous cools down, we can make the salad dressing. Into a jar, pour EVOO (use best quality), lemon zest, lemon juice, mustard, salt and pepper. Shake well.
COUSCOUS SALAD WITH CHICKPEAS AND OLIVES - THE CLEVER MEAL
From theclevermeal.com
Category SaladTotal Time 15 minsEstimated Reading Time 3 mins
- Cook the couscous: heat 1 Tablespoon of oil in a medium pot, pour in the couscous and stir to coat with oil. Toast it for a couple of minutes on low-medium heat, pour in the vegetable broth and salt (approx 1/2 tsp of salt if you use just water or a low sodium broth) and bring to a boil. Decrease the heat to a simmer and cook for about 8-10 minutes or until al dente, stirring occasionally. Drain off excess liquid and rinse with cold water. Alternatively, cook the couscous according to the package directions.
- In a large serving bowl, combine the couscous with chickpeas, red peppers, sundried tomatoes and olives.
- In a small bowl, whisk together the olive oil, 1 lemon juice (keep the other lemon for the meal prep containers), finely chopped parsley, minced garlic and salt and pepper to taste.
- Pour the dressing over the couscous and chickpeas and stir well. Taste, adjust the seasoning to your taste and enjoy it.This couscous salad keeps for up to 5 days in the refrigerator, stored properly in airtight containers.
BEST MEDITERRANAN COUSCOUS SALAD RECIPE | THE ...
From themediterraneandish.com
5/5 (49)Calories 393 per servingCategory Salad
- To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
- In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
- In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.
- Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.
COUSCOUS SALAD WITH CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Total Time 20 minsServings 4Calories 351 per serving
- Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.
- Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.
ISRAELI COUSCOUS SALAD WITH BEET AND FETA - LIVE EAT LEARN
From liveeatlearn.com
4.6/5 (8)Total Time 35 minsCategory Salads, Side DishesCalories 279 per serving
- Roast Beets: Preheat oven to 400 degrees F (204 C). Peel and dice beets, then spread onto a parchment-lined rimmed baking sheet. Drizzle with oil, tossing to evenly coat, then roast for 30 minutes, or until fork-tender.
- Cook Couscous: Meanwhile, bring water to a boil in a medium pot and add couscous. Cover and cook for about 10 minutes, or until couscous is “al dente” and water is absorbed.
- Toss Together: When beets are hot out of the oven, mix them in with the cooked couscous, along with any beet juice in the pan, lemon juice, salt, and pepper, stirring to spread the bright pink juices of the beets onto the couscous. Toss with feta cheese and serve (warm or chilled)
PEARL COUSCOUS SALAD WITH ASPARAGUS - HAUTE & HEALTHY LIVING
From hauteandhealthyliving.com
Ratings 2Category Salad, Side DishCuisine AmericanTotal Time 30 mins
- Preheat oven to 375 degrees F. Place asparagus on a baking sheet and drizzle with one tablespoon of olive oil, and a sprinkle of salt and pepper. Toss asparagus until evenly coated. Roast asparagus for 10-15 minutes, until tender but still crisp. If it's extra thick, it may require more time.
- Meanwhile, place the couscous, broth and one tablespoon of olive oil in a small sauce pan and bring to a boil. Cover, reduce heat to low and simmer for 8-10 minutes or until couscous is fluffy. It should have an "al dente" texture when done. Once cooked, fluff with fork and allow to cool.
- While the asparagus and couscous are cooking, mix all of the ingredients for the dressing in a small bowl or jar.
- Add the cooked couscous, roasted asparagus, feta cheese, chickpeas, and sun-dried tomatoes (if using) to a large bowl. Add in desired amount of dressing (I only used half).
ROASTED VEGETABLE COUSCOUS SALAD ... - REAL FOOD HAPPY HOME
From realfoodhappyhome.com
5/5 (1)Category SaladCuisine MediterraneanTotal Time 55 mins
- Preheat the oven to 400 degrees. Line a cookie sheet with foil and drizzle with the olive oil. Cut up the veggies into bite sized pieces. Slice the onions and place on cookie sheet.
- Heat 1 tbsp olive oil in a medium saucepan. Toast the couscous until lightly browned. Add stock and bring to a boil. Reduce to simmer and cook for 10 minutes (or until the liquid absorbs).
- Add veggies and couscous to bowls. Top with roasted chickpeas, feta, and tzatziki. Feel free to add baby spinach, grape tomatoes, cucumbers and any other veggies you like!
CARROT CHICKPEA COUSCOUS SALAD - THE FULL HELPING
From thefullhelping.com
4.4/5 (5)Category Salad, Side DishCuisine Mediterranean, Middle EasternTotal Time 35 mins
- Bring 1 1/4 cups water, the 1 teaspoon olive oil, and the 1/4 teaspoon salt to a boil in a saucepan. When the water is boiling, stir in the couscous quickly, then cover the pot. Remove the pot from heat and allow it to stand for 5 minutes. Fluff the couscous with a fork. If you'd like a cold (but less quick) salad, allow the couscous to cool for 15 minutes before transferring it to the fridge in an airtight storage container and allowing it to cool completely, about 1-2 hours. Alternately, you can skip refrigeration make the salad with warm couscous.
- Mix the cooled or warm couscous and all remaining ingredients in a large mixing bowl. Adjust salt, oil, vinegar/lemon, and herbs to taste. Serve!
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