Moroccan Couscous And Chickpea Salad Food

COUSCOUS SALAD WITH CHICKPEAS

Couscous Salad with Chickpeas image

Couscous Salad with Chickpeas and harissa roasted vegetables, a deliciously spiced dish with Moroccan flavours. Ready in about 20 minutes, this salad is absolutely delicious. The harissa paste gives it a distinctive exotic flavour and an earthy heat, while the dried fruit work beautifully with the roasted vegetables.

Provided by Daniela Apostol

Categories Salad

Time 15m

Number Of Ingredients 12

Ingredients

1 cup couscous
1/2 cup dried cranberries and raisins
1 red pepper
1/2 aubergine ((eggplant))
1 1/2 cup boiling water
1 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp harissa paste
1 tbsp chopped parsley
salt to taste
1 cup cooked chickpeas

Steps:

Chop the aubergine and red pepper, add the harissa paste, and mix well to coat.
Roast in the pre-heated oven at 200 degrees Celsius (390 Fahrenheit) for 10-15 minutes until tender.
Add the couscous, dried fruit and spices to a large bowl, pour over the boiling water, cover the bowl with a lid or a large plate, and set aside for 5 minutes.
Use a fork to fluff it up, add the roasted vegetables, chickpeas and parsley, and stir well to combine.
Serve it either warm or cold.

Nutrition Facts : Calories 307 kcal, Carbohydrate 63 g, Protein 10 g, Fat 1 g, Sodium 16 mg, Fiber 8 g, Sugar 15 g, ServingSize 1 serving

MOROCCAN COUSCOUS AND CHICKPEA SALAD

Moroccan Couscous and Chickpea Salad image

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

Ingredients

1 cup couscous
1/2 cup dried cherries
1 cup boiling water
5 tablespoons olive oil, divided
1 large orange bell pepper, cut in bite-sized sticks
1 large onion, cut around its equator and cut into thin slices
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
salt
ground black pepper
1 (16 ounce) can chickpeas, drained
1/4 cup chopped fresh cilantro
3 tablespoons rice vinegar
3 tablespoons frozen orange juice concentrate, thawed

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.

MOROCCAN CHICKPEA & COUSCOUS SALAD RECIPE - (4/5)

Moroccan Chickpea & Couscous Salad Recipe - (4/5) image

Provided by á-114543

Number Of Ingredients 13

Ingredients

1 cup quick-cooking couscous
1/4 cup raisins
1 1/4 cups boiling chicken or vegetable stock
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 red pepper, diced
1 cup canned chickpeas, rinsed and drained
2 tablespoons finely chopped flat-leaf parsley

Steps:

Mix the couscous with the raisins in a bowl and pour over the boiling stock. Cover with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. Place the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix. Fluff the couscous with a fork to separate the grains and stir through the red pepper, chickpeas and parsley. Pour over the dressing and toss together until well combined.

COUSCOUS AND CHICKPEA SALAD

Couscous and Chickpea Salad image

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

Ingredients

1 teaspoon salt
3 tablespoons olive oil
225 g couscous
1 (440 g) can chickpeas
6 -8 spring onions
6 -8 sun-dried tomatoes
2 tablespoons of fresh mint
2 tablespoons fresh parsley
1 lemon
1 tablespoon wine vinegar
1 tablespoon clear honey
salt
fresh ground black pepper
75 ml olive oil

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

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