Mediterranean Couscous And Chickpeas Food

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MEDITERRANEAN COUSCOUS AND CHICKPEAS



Mediterranean Couscous and Chickpeas image

This Mediterranean Couscous and Chickpeas is filled with salty feta, juicy tomatoes, and fresh parsley. It only takes 15 minutes to make, so it's perfect for busy weeknights!

Provided by Liz Thomson

Categories     Dinner

Time 15m

Number Of Ingredients 9

1 ½ cups water
1 cup dry couscous
1 tablespoon olive oil
1 15oz can chickpeas, rinsed and drained
1 large cucumber, chopped (about 1 cup)
1 large tomato, chopped (about 1 cup)
1/2 cup chopped curly parsley leaves (about 1/3 bundle, large stems removed)
¼ cup crumbled feta (optional)
Salt to taste

Steps:

  • In a medium sized pot, bring the water to a boil.
  • Add the couscous, remove from heat, and cover with a lid. Set aside for 5 minutes while the couscous absorbs the water.
  • While your couscous is cooking you can prep the rest of your ingredients.
  • Once the couscous has absorbed all the water, fluff with a fork.
  • In a large bowl, gently toss all ingredients together.
  • Serve at room temperature or store in the fridge and serve cold.

Nutrition Facts : ServingSize 2 cups, Calories 332 calories, Sugar 0.9 g, Sodium 431.9 mg, Fat 8.2 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 52.3 g, Fiber 8 g, Protein 13.5 g, Cholesterol 8.3 mg

MEDITERRANEAN CHICKPEA STEW



Mediterranean Chickpea Stew image

Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 4

Number Of Ingredients 13

¼ cup extra-virgin olive oil
1 large red onion, chopped
1 small bunch Italian parsley, minced
2 cloves garlic, minced
1 small carrot, coarsely shredded
1 small eggplant, cubed
2 cups cooked, sodium-free chickpeas, drained
1 cup cherry tomatoes, halved
½ cup vegetable broth, or more as needed
1 tablespoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
  • Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 37 g, Fat 16.8 g, Fiber 11.8 g, Protein 9.8 g, SaturatedFat 2.3 g, Sodium 124.9 mg, Sugar 8.7 g

COUSCOUS WITH CHICKPEAS, SPINACH AND MINT



Couscous With Chickpeas, Spinach and Mint image

Spinach and chickpeas are a popular combination throughout the Mediterranean. This is one of my favorite couscous tagines. You can also use sturdier greens like chard. If you do use chard, simmer for 10 to 15 minutes rather than the 5 minutes required for spinach.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1 large onion, chopped
Salt, preferably kosher, to taste
2 to 4 large garlic cloves (to taste), minced
2 teaspoons coriander seeds, lightly toasted and ground
3/4 teaspoon caraway seeds, lightly toasted and ground
1 1/2 teaspoons paprika
1/2 teaspoon cayenne (more to taste)
2 cups chickpeas, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 8 sprigs each parsley and cilantro
2 tablespoons tomato paste
1 tablespoon harissa (more to taste), plus additional for serving
1 1/2 pounds spinach, stemmed and washed thoroughly, or 2 6-ounce bags baby spinach
2 to 4 tablespoons chopped fresh mint (to taste)
2 to 2 2/3 cups couscous (1/3 cup per serving)

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in a generous pinch of salt, the garlic and the spices. Stir together for about half a minute, until the garlic is fragrant, and add the drained chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 hour. Add the tomato paste, the harissa and salt to taste. Bring back to a simmer and simmer 45 minutes to an hour, until the chickpeas are tender. Remove 1 cup of the broth to flavor the couscous.
  • Reconstituting and steaming the couscous: In a large microwave-safe bowl combine the couscous and salt to taste. Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew. Stir well, or moisten your fingers and rub the couscous with them to evenly distribute the oil and broth. Add enough water to cover by 1/2 inch and let sit for 20 minutes, or until all of the liquid is absorbed. Stir every 5 minutes with a wooden spoon or rub the couscous between your moistened thumbs and fingers, so that the couscous doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. The traditional way to finish reconstituting the couscous is to place it above the simmering stew for 45 minutes. I find, however, that steaming it in a microwave results in perfectly fluffy couscous. Cover the bowl tightly with plastic and pierce the plastic with the tip of a paring knife. Heat at 100 percent power for 3 minutes. Remove from the microwave carefully and allow to sit for 1 minute. Carefully remove the plastic and fluff with forks or a spoon. Cover again with plastic and microwave for 2 to 3 more minutes. Be very careful when you remove the plastic as the couscous will be steamy. You can reconstitute the couscous a day ahead and reheat in the microwave shortly before serving.
  • Shortly before serving, stir in the spinach and the mint. Simmer 5 minutes. Taste and adjust seasonings. The stew should be spicy and flavorful. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 5 grams, Carbohydrate 78 grams, Fat 7 grams, Fiber 12 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 7 grams

MOROCCAN COUSCOUS & CHICKPEAS



Moroccan Couscous & Chickpeas image

Make and share this Moroccan Couscous & Chickpeas recipe from Food.com.

Provided by Boomette

Categories     Onions

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, minced
3 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon powdered ginger
1 (19 ounce) can chickpeas, drained and rinsed well
1 cup couscous
1/2 cup raisins
1/2 cup dried apricot, sliced
2 cups orange juice
1 lemon, zest and juice
sea salt & freshly ground black pepper
1/2 cup almonds (sliced or slivered)
1 handful chopped cilantro

Steps:

  • Splash the olive oil into a small saucepan over a medium-high heat. Add the onion, garlic and spices. Sauté for a few minutes until everything is heated through and your kitchen smells fragrant.
  • Add the chickpeas, couscous, raisins, apricots, orange juice, lemon zest and juice, and salt and pepper. Bring everything to a simmer and then reduce the heat to low, just enough to maintain the simmer. Cover with a tight-fitting lid and continue cooking until the couscous is tender and the liquid has been absorbed, about 15 minutes.
  • Turn off the heat and let the couscous rest for another 5 minutes or so before serving. Using a fork to help fluff up the couscous, transfer it into a serving bowl and sprinkle with the almonds and cilantro.

COUSCOUS WITH CHICKPEAS, TOMATOES, AND EDAMAME



Couscous With Chickpeas, Tomatoes, and Edamame image

Make and share this Couscous With Chickpeas, Tomatoes, and Edamame recipe from Food.com.

Provided by dicentra

Categories     Beans

Time 15m

Yield 5 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup edamame (fresh or frozen)
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
2 1/4 cups water, divided
1/4 cup chopped fresh basil
1 (16 ounce) can chickpeas, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
3/4 teaspoon salt
1 cup uncooked couscous
2 cups coarsely chopped green onions
1 cup crumbled feta cheese

Steps:

  • Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently.
  • Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes.
  • Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes.
  • Stir in onions and feta; toss well.

Nutrition Facts : Calories 455, Fat 14.1, SaturatedFat 5.4, Cholesterol 26.7, Sodium 1153.6, Carbohydrate 63.3, Fiber 10.2, Sugar 5.3, Protein 21.4

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