Incorporating the wholesome goodness of couscous and chickpeas, this delightful salad offers a harmonious balance of flavors and textures. Whether you're seeking a vibrant lunch option or a refreshing side dish to complement your main course, couscous and chickpea salad stands out as a culinary gem. Let's embark on a culinary adventure as we unravel the secrets behind creating the most delectable couscous and chickpea salad, exploring a symphony of flavors and textures that will tantalize your taste buds and leave you craving more.
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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 jalapeƱos, 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
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
NECTARINE AND CHICKPEA COUSCOUS SALAD WITH HONEY CUMIN DRESSING
An unusual salad that makes a nice warm weather lunch. Adapted from Cooking Light. 213 calories; 3.9 g fat; 38.8 g carbohydrate; 0 cholesterol. Serving size: 1 cup.
Provided by ratherbeswimmin
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Add water to a medium saucepan; bring to a boil; gradually stir in couscous.
- Take pan off of stove burner, cover and let stand 5 minutes.
- Fluff with a fork; let cool.
- In a mixing bowl, add the lime juice and next 5 ingredients; whisk to blend.
- Add in couscous, chopped nectarines, spinach, onion, and chickpeas; toss mixture.
- Adjust seasoning with salt/pepper if desired.
- Serve on individual plates; garnish with nectarine slices.
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.
TUNA AND CHICKPEA COUSCOUS SALAD
Steps:
- Bring chicken broth to a boil in a 2 quart sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lemon juice, zest, vinegar and curry power (or cumin if using). Add green onions, red pepper, cilantro, chick peas, and flaked tuna and toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste. Serve right away, or chill well until ready to serve for maximum flavor.
Tips:
- For the best flavor, use fresh, ripe vegetables.
- If you don't have any fresh herbs, you can use dried herbs instead. Just use about half the amount of dried herbs as you would fresh.
- If you want a spicier salad, add a pinch of cayenne pepper or red pepper flakes. If you want something sweeter, stir in a tablespoon of honey or maple syrup.
- You can make this salad ahead of time and store it in the refrigerator for up to 3 days. Just be sure to let it come to room temperature before serving.
Conclusion:
This couscous and chickpea salad is a delicious, healthy, and easy-to-make dish that is perfect for a quick lunch or dinner. It's also a great way to use up leftover vegetables. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering. So next time you're looking for a healthy and flavorful salad, give this couscous and chickpea salad a try.
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