Best 2 Tomato Chickpea Couscous Recipes

In the realm of culinary delights, where flavors dance on the palate and aromas fill the air, there exists a dish that captivates the senses and embodies the essence of wholesome goodness: tomato chickpea couscous. This delectable delicacy, with its vibrant hues and tantalizing textures, is not only a culinary masterpiece but also a testament to the power of simple, yet flavorful ingredients. Join us on a culinary journey as we embark on a quest to discover the best recipe for this enchanting dish, exploring the depths of flavor and creating a symphony of tastes that will leave you craving more.

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COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO

Couscous Salad With Turmeric, Chickpea and Tomato image

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 jalapeños, 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

Ingredients

1/4 teaspoon ground turmeric
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more to taste
1/2 teaspoon kosher salt, plus more for seasoning
1 3/4 cups couscous (10 ounces)
1/3 cup red-wine vinegar, plus more to taste
Black pepper
3 medium ripe tomatoes, diced (2 1/2 cups)
1 (15-ounce) can chickpeas, rinsed and drained
1 small red onion, halved and very thinly sliced
5 ounces baby arugula
4 ounces feta cheese, crumbled (1/2 cup)
Thinly sliced celery, or fresh or jarred chile peppers, for serving (optional)

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

TOMATO CHICKPEA COUSCOUS

Tomato Chickpea Couscous image

Make and share this Tomato Chickpea Couscous recipe from Food.com.

Provided by Mommie Cooks

Categories Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon butter
2 garlic cloves
3 green onions, Chopped
8 ounces dried couscous
1 1/2 cups broth (Chicken or Veggie)
1/2 cup wine
1 (15 ounce) can garbanzo beans
1/8 teaspoon ground pepper
1/4 teaspoon cinnamon
1/2 lemon, Squeezed
1 1/2 cups halved cherry tomatoes
salt

Steps:

Instructions.
First up, melt your butter on medium heat and add in the garlic, letting it cook up for a minute or two. Next you'll go ahead and add in your green onions to the mix. Swirl them around and cook em up for a minute or two and then pour in your couscous to the pan.
Stir the couscous in the pan a few times and give it a good 3 or so minutes to start browning up the grains. Now you'll add in your broth, wine, beans, pepper, cinnamon, and lemon. Bring it to a boil, cover the pan, turn it back down to low and let it cook for around 12 minutes or until the couscous is cooked through.
Finally, you'll toss in your tomatoes and salt the dish if needed.

Nutrition Facts : Calories 274.3, Fat 3.2, SaturatedFat 1.4, Cholesterol 5.2, Sodium 389.8, Carbohydrate 48.9, Fiber 5.9, Sugar 1.6, Protein 9.1

Tips:

For the best flavor, use fresh, ripe tomatoes. If you don't have fresh tomatoes, you can substitute canned diced tomatoes, but be sure to drain them well before using.
If you don't have any vegetable broth, you can use water instead. However, vegetable broth will add more flavor to the dish.
If you don't have any chickpeas, you can substitute another type of bean, such as black beans or kidney beans.
If you don't have any couscous, you can substitute another type of grain, such as rice or quinoa.
Feel free to add other vegetables to this dish, such as zucchini, carrots, or bell peppers.
Serve this dish with a side of Greek yogurt or hummus for a complete meal.

Conclusion:

This tomato chickpea couscous is a flavorful, healthy, and easy-to-make dish that is perfect for a quick weeknight meal. It is packed with protein, fiber, and vitamins, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give this tomato chickpea couscous a try.

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