Speed up your dinner routine with our speedy chickpea couscous with pesto recipe. This flavorful and satisfying dish combines the nutty goodness of chickpeas and couscous with the vibrant flavors of pesto, making it a perfect weeknight meal. With just a few simple ingredients and minimal effort, you'll have a healthy and delicious meal on the table in no time.
Here are our top 7 tried and tested recipes!
SPEEDY CHICKPEA COUSCOUS WITH PESTO
Provided by Maria Speck
Categories Side Legume Chickpea Couscous Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- 1 Pour the broth into a medium saucepan and bring to a boil. Remove the saucepan from the heat. Stir in the couscous, chickpeas, pesto, 2 tablespoons of the basil, garlic, salt, and pepper. Cover and let sit until the liquid is absorbed, about 10 minutes.
- 2 Taste and adjust for salt and pepper. Fluff with two forks, sprinkle with the remaining 2 table-spoons basil, and serve right away.
CHICKPEA COUSCOUS
Sweet raisins and nutty chickpeas add taste and texture to this 10-minute summer side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 5
Steps:
- In a small saucepan, combine chickpeas, raisins, oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (5 minutes). Fluff couscous gently with a fork before serving.
SUMMER VEGETABLE COUSCOUS WITH SPICY PESTO
Hearty but not heavy, this stew uses lots of summer vegetables available from the farmers' market. It's a little complicated to put together, but both the vegetable stew and the couscous can be made in advance, even a day ahead, without suffering. (And if you are short on time, you can skip Step 1 - cooking the dried chickpeas - and use 2 cups canned chickpeas instead.) In season, look for other varieties of sweet peppers besides conventional bell peppers, and colorful tomatoes and onions as well. Even though the directions on most packaged couscous claim it can be cooked in less than 10 minutes, taking the time to steam it further makes it lighter and more digestible.
Provided by David Tanis
Categories soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Prepare the chickpeas for the stew: Put chickpeas in a medium saucepan and cover with water. Add onion stuck with cloves, bay leaf, cinnamon stick and carrot. Bring to a boil, then reduce heat and gently simmer for 45 minutes or so, until tender. Add 1/2 teaspoon salt and let chickpeas cool in their broth. May be cooked a day or 2 ahead. Alternatively, use 2 cups canned chickpeas.
- Make the couscous: Melt butter in large saucepan over medium heat. Add corn kernels and season generously with salt and pepper, then sauté, stirring, for a minute or so. Add couscous, cinnamon, saffron (if using), turmeric and 3 cups water, bring to a boil, then lower heat and simmer for 1 minute, stirring. Put the lid on and turn off heat. Leave for 10 to 15 minutes, then fluff. Taste and adjust salt, then keep warm. Or, for lighter, more tender couscous grains, follow step 3 (optional).
- Spread warm couscous on a baking sheet to let cool to room temperature, then rake with fingers to remove clumps. Sprinkle with 1/2 cup cold water. Then place couscous in top compartment of a steamer and put water in bottom compartment. To steam, bring water to a boil, then reduce heat but leave at a rapid simmer. Steam for 15 minutes, covered. Keep warm.
- Make the stew: Heat olive oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add red onion and cook, stirring, for 5 minutes, until somewhat softened. Add garlic, tomato paste, pimentón, red pepper flakes, cumin and coriander and stir to coat.
- Add sweet peppers, zucchini and tomatoes and season generously with salt. Add cooked chickpeas and 3 cups chickpea cooking liquid or water. Stir to combine, bring to a simmer and cover. Simmer for 10 minutes, then add okra, cover again and cook for 5 minutes more, until all vegetables are soft. Check seasoning of broth and adjust if necessary.
- Meanwhile, make the pesto: Put cilantro, serrano chile, garlic, cumin, olive oil and salt in a food processor and pulse to a rough purée. Transfer to a small serving bowl. To keep green color, add lime juice just before serving.
- To serve, ladle stew (with plenty of broth) into large wide bowls or deep plates. Nestle a large spoonful of couscous on the side. Pass the spicy pesto separately, telling everyone to add pesto to taste.
BASIL PESTO COUSCOUS
A bright, fresh flavor to a traditional dish. If you like pasta, you'll like quick, easy-to-make couscous.
Provided by Kat2355
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil.
- Add couscous, butter and salt.
- Remove from heat and let stand 5 minutes.
- Topping: In a blender, blend all topping ingredients except the parmesan.
- (Alternately, use a ready made basil pesto).
- Cook blended mixture (pesto) in a pan until warm/hot.
- Mix the warm topping mix with couscous.
- Toss with parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 230.1, Fat 6.8, SaturatedFat 1.7, Cholesterol 4.7, Sodium 51.4, Carbohydrate 34.6, Fiber 2.7, Sugar 0.1, Protein 7.1
PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS
Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
- While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
- Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
- Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
- To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams
COUSCOUS WITH CHICKEN AND CHICKPEAS
From Food and Wine magazine, posted for ZWT3. It's delicious, and my favorite recipe for chicken drumsticks (or thighs). "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."
Provided by Stephanie Z.
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
- Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
- Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
- Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
- Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
- Stir in 4 cups of the water and the carrots.
- Add in the chicken and bring to a simmer.
- Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
- Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
- Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
- Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
- Serve the stew with its broth over the couscous.
Nutrition Facts : Calories 690.7, Fat 21.5, SaturatedFat 4.7, Cholesterol 118.3, Sodium 2322.2, Carbohydrate 80.4, Fiber 10.8, Sugar 5.6, Protein 42.6
HEARTY CHICKPEA STEW WITH PESTO
As the evenings grow chillier, warm and nourishing dishes like this satisfying chickpea stew are welcome at dinner. A dollop of pesto gives a burst of flavor and one last nod to summer. (Look for pesto in the refrigerated section of your market, or make your own.)
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 10
Steps:
- In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper, and cook until golden, 10 minutes. Add oregano and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in broth and bring to a boil, then reduce to a simmer and cook until onion is tender, 5 minutes.
- Add chickpeas and bread and simmer until thickened, 6 to 8 minutes. Season with salt and pepper and serve topped with pesto.
Nutrition Facts : Calories 565 g, Fat 21 g, Fiber 13 g, Protein 18 g, SaturatedFat 4 g
Tips:
- Prep and Cook Couscous: Follow package instructions for cooking couscous. Typically, it involves boiling water, adding couscous, and letting it sit covered until tender.
- Choosing Canned Chickpeas: Opt for low-sodium or no-salt-added canned chickpeas to control the sodium content in the dish.
- Fresh Herbs: Use a variety of fresh herbs like basil, parsley, or cilantro for a vibrant flavor profile. Chop them finely before adding.
- Enhance Pesto: Feel free to modify the pesto by adjusting the ratio of nuts, cheese, and herbs to suit your taste preferences.
- Serve Warm or Cold: This dish can be enjoyed warm or cold. If serving cold, chill it in the refrigerator for at least 30 minutes.
Conclusion:
This speedy chickpea couscous with pesto is a versatile and flavorful dish that offers a delightful blend of textures and flavors. Its simplicity makes it perfect for busy weeknights or quick lunches. Packed with protein, fiber, and healthy fats, this recipe provides a nutritious and satisfying meal. The vibrant pesto adds a burst of freshness and herbaceousness, while the chickpeas and couscous contribute a hearty and wholesome texture. Whether served warm or cold, this dish is sure to satisfy your taste buds and nourish your body. Enjoy this quick and easy recipe that celebrates the goodness of chickpeas, couscous, and the aromatic flavors of pesto.
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