Couscous And Chick Pea Salad Recipes

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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

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

COUSCOUS-CHICKPEA SALAD



Couscous-Chickpea Salad image

This is a Recipezaar 2005 adoptee. It's a healthy, light main dish salad, that can easily be made vegetarian by using the vegetable stock. I omit the raisins as I can't stand them in savory dishes, but my daughter adds them to hers, so I left them in the ingredient list.

Provided by Vina7737

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

2 cups good chicken stock or 2 cups vegetable stock
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup couscous
1 medium carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 small red bell pepper, cut into 1/4 inch dice
1 small cucumbers or 1 small zucchini, cut into 1/4 inch dice
1 small sweet crisp apple, cut into 1/4 inch dice
1/3 cup currants (optional) or 1/3 cup raisins (optional)
1 -2 cup canned chick-peas, rinsed and drained
1/2 lemon, juice of, fresh
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
bottled vinaigrette dressing (I like a Greek vinaigrette) or oil and vinegar, to taste

Steps:

  • In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric.
  • Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
  • Cover the pot tightly, remove from the heat and let stand for 15 minutes.
  • Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
  • Then fluff again, rubbing with your fingers to break up any lumps.
  • Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous.
  • Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed.
  • Cover and refrigerate for several hours or up to 3 days.
  • Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.

Nutrition Facts : Calories 332, Fat 2.8, SaturatedFat 0.6, Cholesterol 3.6, Sodium 660.5, Carbohydrate 64.6, Fiber 7.6, Sugar 9.4, Protein 12.8

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