CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS
A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.
Provided by justine
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
- Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 74.6 g, Fat 6.2 g, Fiber 14.7 g, Protein 16.5 g, SaturatedFat 0.6 g, Sodium 666.4 mg, Sugar 5.4 g
COUSCOUS WITH CHICKPEAS, SPINACH AND MINT
Spinach and chickpeas are a popular combination throughout the Mediterranean. This is one of my favorite couscous tagines. You can also use sturdier greens like chard. If you do use chard, simmer for 10 to 15 minutes rather than the 5 minutes required for spinach.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in a generous pinch of salt, the garlic and the spices. Stir together for about half a minute, until the garlic is fragrant, and add the drained chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 hour. Add the tomato paste, the harissa and salt to taste. Bring back to a simmer and simmer 45 minutes to an hour, until the chickpeas are tender. Remove 1 cup of the broth to flavor the couscous.
- Reconstituting and steaming the couscous: In a large microwave-safe bowl combine the couscous and salt to taste. Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew. Stir well, or moisten your fingers and rub the couscous with them to evenly distribute the oil and broth. Add enough water to cover by 1/2 inch and let sit for 20 minutes, or until all of the liquid is absorbed. Stir every 5 minutes with a wooden spoon or rub the couscous between your moistened thumbs and fingers, so that the couscous doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. The traditional way to finish reconstituting the couscous is to place it above the simmering stew for 45 minutes. I find, however, that steaming it in a microwave results in perfectly fluffy couscous. Cover the bowl tightly with plastic and pierce the plastic with the tip of a paring knife. Heat at 100 percent power for 3 minutes. Remove from the microwave carefully and allow to sit for 1 minute. Carefully remove the plastic and fluff with forks or a spoon. Cover again with plastic and microwave for 2 to 3 more minutes. Be very careful when you remove the plastic as the couscous will be steamy. You can reconstitute the couscous a day ahead and reheat in the microwave shortly before serving.
- Shortly before serving, stir in the spinach and the mint. Simmer 5 minutes. Taste and adjust seasonings. The stew should be spicy and flavorful. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 5 grams, Carbohydrate 78 grams, Fat 7 grams, Fiber 12 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 7 grams
COUSCOUS-GARBANZO SALAD
Easy, fresh and delicious! This came from my June 2007 issue of Cooking Light, and I don't want to lose this recipe. It is filled with fresh veggies and dressed with a light olive oil and red wine vinegar dressing.
Provided by TexasToast R
Categories Lunch/Snacks
Time 15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Bring broth to a boil in medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a large bowl, and cool completely. Fluff with a fork.
- Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well.
- Combine oil and the remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.
Nutrition Facts : Calories 94.8, Fat 3.4, SaturatedFat 0.5, Sodium 256.5, Carbohydrate 14, Fiber 3.2, Sugar 2, Protein 2.9
CHICKPEA, SPINACH AND TOMATO COUSCOUS
I adapted pinkcherryblossom's great recipe for spinach and chickpea curry to make this tasty vegetarian couscous. I changed the combination of spices a bit and substituted canned tomatoes for fresh ones. It's very flavorful and filling but light at the same time. I use Near East couscous mix for the grain: it's ready in 5 minutes as opposed to real couscous which is very long to make. If you don't use spinach in the recipe, you might want to add a little water in step 3. You may also add other vegetables, such as carrot, squash, eggplant or potatoes. Boil or steam them aldente separately and add them in step 3. This makes a perfect vegetarian entree that you can serve along with a mediteranean salad (tomato and cucumber with olive oil and lemon dressing) or simply by itself.
Provided by Dina Cohen
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil and add the onions. Cook over medium heat for about 10 minutes or until onions are golden. Stir often.
- Add the garlic, spices and salt (not too much as the bouillon is also salted). Stir and cook for another 2-3 minutes.
- Add the tomatoes, spinach, chickpeas, lemon juice and bouillon. Bring to a higher heat for about 3 minutes then let it simmer for about 10 minutes or until the sauce is flavorful but not too thick.
- Prepare the couscous grain according to package directions.
- Serve vegetables over warm couscous and decorate with fresh coriander. Enjoy!
Nutrition Facts : Calories 475.1, Fat 16.9, SaturatedFat 2.3, Sodium 813.5, Carbohydrate 70, Fiber 15.1, Sugar 8.2, Protein 16.1
SPINACH AND CHICKPEAS WITH COUSCOUS
I saw this in "500 (Practically) Fat-Free One-Pot Recipes" cookbook from the library. I haven't tried it yet.
Provided by nemokitty
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1/4 cup broth in a large saucepan. Add onion, garlic and curry powder and saute until onion begins to soften, about 4 minutes.
- Add remaining broth and spinach. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in chickpeas and black pepper, continue simmering until spinach is tender and chickpeas are heated through.
- Pour boiling water over couscous, cover and let stand for 5 minutes.
- Divide couscous among bowls.
- Serve spinach-chickpea mixture over couscous.
Nutrition Facts : Calories 329.6, Fat 2, SaturatedFat 0.2, Sodium 403.8, Carbohydrate 65.3, Fiber 9.2, Sugar 1.1, Protein 13.2
FRESH SPINACH AND COUSCOUS SALAD/FETA CHEESE
Make and share this Fresh Spinach and Couscous Salad/Feta Cheese recipe from Food.com.
Provided by Jellyqueen
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat water in a microwave bowl until boiling.
- Remove from microwave and stir in couscous; cover with plastic wrap and let stand for 5 minutes.
- Place couscous in fine mesh strainer and rinse under cold water until cooled; drain well.
- Combine remaining ingredients, except feta, in a large bowl.
- Add couscous to spinach mixture and stir until blended.
- Add cheese; toss gently.
Nutrition Facts : Calories 116.5, Fat 4.1, SaturatedFat 1, Cholesterol 5, Sodium 386.4, Carbohydrate 16.1, Fiber 4, Sugar 0.2, Protein 4.4
CURRIED COUSCOUS, SPINACH, AND CHICKPEA WRAP
A totally yummy veggie wrap that is very filling. Something different for brown-bagging it. I keep the filling, spinach, and spreads separate and assemble at work. Just need a refrigerator to keep cool.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 44m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Toast the chopped walnuts in a dry skillet over medium heat, stirring often, 2-4 minutes; set aside.
- Over medium heat, melt butter in a large non-stick skillet.
- Add in the onion and ginger; cook and stir for 3 minutes.
- Add in the curry and garlic; continue to cook and stir for 2 minutes (don't let the garlic get brown); remove from heat.
- Add in the chickpeas, couscous, salt, and 1 cup boiling water; stir.
- Cover and let sit for about 5 minutes or until all the water is absorbed.
- Fluff couscous with a fork; add in walnuts and stir to combine.
- Lay out the tortillas; spread about 1 tablespoon chutney and 2 tablespoons yogurt over each tortilla.
- Cover each tortilla with about 5 spinach leaves.
- Spoon 1/4 of the couscous mixture onto each tortilla in a thick horizontal strip across the bottom third (leave about 1/2 inch border from the sides of the tortilla).
- Wrap up burrito-style (fold in the sides of the tortilla, then roll up bottom to top).
- Cut in half on the bias and serve immediately.
Nutrition Facts : Calories 541, Fat 14.9, SaturatedFat 2.8, Cholesterol 1.8, Sodium 1161.9, Carbohydrate 85.3, Fiber 9.3, Sugar 5.6, Protein 17.8
COUSCOUS, GARBANZO, AND SPINACH SALAD
Quick, refreshing, tasty, and did we mention that it's also good for you?
Provided by Allrecipes Member
Categories Pasta by Shape
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- In a 2- to 3-quart pan, combine broth and dried cherries from salad mix (set aside nuts for garnish); bring to a boil over high heat. Stir in couscous, remove pan from heat, and cover and let stand 5 minutes.
- Meanwhile, to a 10- to 12-inch nonstick frying pan over medium-high heat, add olive oil, pico de gallo, shredded carrot, and garbanzo beans. Cook, stirring, just until onion in pico de gallo and carrot are tender, about 4 minutes.
- With a fork, stir garbanzo mixture into couscous. Add 1/3 cup of the vinaigrette, stir to combine, and set aside.
- To hot frying pan, add spinach and cook, stirring, just until slightly wilted, about 30 seconds (spinach should not be soft). Divide warm spinach equally between two dinner plates. Drizzle about 1 tablespoon of the vinaigrette over each serving of spinach; top evenly with couscous. Sprinkle reserved sliced almonds on top and serve. Add salt and pepper to taste.
Nutrition Facts : Calories 628.9 calories, Carbohydrate 87.4 g, Fat 19.3 g, Fiber 10.1 g, Protein 13.4 g, SaturatedFat 3.1 g, Sodium 1732.7 mg, Sugar 11.6 g
CURRIED COUSCOUS AND GARBANZO BEAN SALAD
Categories Salad Bean Ginger Onion Side Vegetarian Quick & Easy Feta Curry Summer Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
- Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.
COUSCOUS, GARBANZO, AND SPINACH SALAD
Quick, refreshing, tasty, and did we mention that it's also good for you?
Provided by Allrecipes Member
Categories Pasta by Shape
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- In a 2- to 3-quart pan, combine broth and dried cherries from salad mix (set aside nuts for garnish); bring to a boil over high heat. Stir in couscous, remove pan from heat, and cover and let stand 5 minutes.
- Meanwhile, to a 10- to 12-inch nonstick frying pan over medium-high heat, add olive oil, pico de gallo, shredded carrot, and garbanzo beans. Cook, stirring, just until onion in pico de gallo and carrot are tender, about 4 minutes.
- With a fork, stir garbanzo mixture into couscous. Add 1/3 cup of the vinaigrette, stir to combine, and set aside.
- To hot frying pan, add spinach and cook, stirring, just until slightly wilted, about 30 seconds (spinach should not be soft). Divide warm spinach equally between two dinner plates. Drizzle about 1 tablespoon of the vinaigrette over each serving of spinach; top evenly with couscous. Sprinkle reserved sliced almonds on top and serve. Add salt and pepper to taste.
Nutrition Facts : Calories 628.9 calories, Carbohydrate 87.4 g, Fat 19.3 g, Fiber 10.1 g, Protein 13.4 g, SaturatedFat 3.1 g, Sodium 1732.7 mg, Sugar 11.6 g
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