Coriander Chickpea And Couscous Salad North Africa Recipes
LEMON & CORIANDER COUSCOUS
Impress your friends with this zesty couscous side salad
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
- Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.
Nutrition Facts : Calories 367 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium
ISRAELI COUSCOUS AND CHICKPEA SALAD
You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 30m
Yield 3 to 4 generous servings.
Number Of Ingredients 13
Steps:
- Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
- Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
- In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 486 milligrams, Sugar 7 grams
NORTH AFRICAN COUSCOUS SALAD
Make and share this North African Couscous Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 42m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Add the first 14 ingredients to a non-reactive saucepan.
- Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
- Add in the bell pepper and cook for 2 more minutes.
- Take pan off of burner and add in the peas.
- Add in couscous; stir.
- Cover and let sit for 10-15 minutes.
- Add in olives; fluff couscous with a fork to mix.
- Season to taste with salt and pepper.
- Spoon onto individual plates; sprinkle with pine nuts and currants.
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
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