Couscous Garbanzo And Spinach Salad Recipes

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CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS



Curried Couscous with Spinach and Chickpeas image

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

2 tablespoons olive oil
1 small yellow onion, chopped
½ cup chopped sun-dried tomatoes
1 tablespoon chopped fresh dill
3 cloves garlic, crushed
12 ounces chopped frozen spinach
1 tablespoon pale dry sherry
1 tablespoon curry powder
1 pinch cayenne pepper, or to taste
1 (15 ounce) can chickpeas, drained
2 cups vegetable broth
1 cup whole wheat couscous
salt to taste

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



Couscous With Chickpeas, Spinach and Mint image

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

2 tablespoons extra virgin olive oil
1 large onion, chopped
Salt, preferably kosher, to taste
2 to 4 large garlic cloves (to taste), minced
2 teaspoons coriander seeds, lightly toasted and ground
3/4 teaspoon caraway seeds, lightly toasted and ground
1 1/2 teaspoons paprika
1/2 teaspoon cayenne (more to taste)
2 cups chickpeas, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 8 sprigs each parsley and cilantro
2 tablespoons tomato paste
1 tablespoon harissa (more to taste), plus additional for serving
1 1/2 pounds spinach, stemmed and washed thoroughly, or 2 6-ounce bags baby spinach
2 to 4 tablespoons chopped fresh mint (to taste)
2 to 2 2/3 cups couscous (1/3 cup per serving)

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



Couscous-Garbanzo Salad image

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

1 cup chicken or 1 cup vegetable broth
1 cup uncooked whole wheat couscous
2 cups chopped seeded tomatoes (about 2 medium)
1 cup diced cucumber (about 1)
1 cup thinly sliced green onion (about 6)
1/2 cup grated carrot (1 medium)
1/2 cup red bell pepper
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes

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



Chickpea, Spinach and Tomato Couscous image

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

2 onions, chopped
2 big tomatoes, peeled and cubed
1/2 lb fresh spinach
2 garlic cloves, minced
1 (15 ounce) can chickpeas, rinsed and drained
1/2 lemon juice
1 vegetable bouillon cube
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon curry powder
2 tablespoons fresh coriander, sliced (optional)
1 pinch salt
2 tablespoons olive oil

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



Spinach and Chickpeas With Couscous image

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

2 1/4 cups low sodium vegetable broth
1/2 cup onion, chopped
2 garlic cloves, minced
2 teaspoons curry powder
6 cups fresh spinach, chopped
2 cups canned chick-peas, rinsed and drained
1/4 teaspoon ground black pepper
2 cups boiling water
1 cup couscous, uncooked

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



Fresh Spinach and Couscous Salad/Feta Cheese image

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

1 cup water
3/4 cup whole wheat couscous, dry
1 cup fresh spinach, chopped coarsely, packed
1 cup garbanzo beans, washed
1 ounce salami, sliced thinly, diced
1 (2 1/4 ounce) can black olives, sliced
1 tablespoon dried oregano leaves
1 1/2 teaspoons dried basil leaves
1/8 teaspoon dried red pepper flakes
3 tablespoons vinaigrette, fat free
3 tablespoons apple cider vinegar
3 ounces feta cheese with dried basil and tomato, crumbled

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



Curried Couscous, Spinach, and Chickpea Wrap image

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

1/4 cup chopped walnuts
1 tablespoon margarine
1 large onion, diced
2 teaspoons minced peeled fresh ginger
4 teaspoons Madras curry powder
2 cloves garlic, minced
1 cup drained canned chick-peas, rinsed
3/4 cup couscous
3/4 teaspoon salt
1 cup boiling water
4 burrito-size flour tortillas, warmed
1/4 cup major grey chutney
1/2 cup plain low-fat yogurt
20 large spinach leaves

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



Couscous, Garbanzo, and Spinach Salad image

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

1 cup vegetable broth
1 ounce Safeway SELECT Spinach Medley Salad Mix
½ cup uncooked couscous
1 tablespoon Safeway SELECT Verdi Olive Oil
1 ½ cups pico de gallo (see notes)
1 cup shredded carrot
1 (8.75 ounce) can garbanzo beans
½ cup Safeway SELECT Premium Collection Orange Poppyseed Vinaigrette
1 pinch Salt and pepper

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



Curried Couscous and Garbanzo Bean Salad image

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

2 tablespoons curry powder
2 1/4 cups water
1/2 teaspoon salt
6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots)
1 10-ounce box couscous
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup olive oil
5 tablespoons white wine vinegar
1 1/2 tablespoons grated peeled fresh ginger
1 1/4 cups crumbled feta cheese (about 7 ounces)
1 cup thinly sliced green onions

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



Couscous, Garbanzo, and Spinach Salad image

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

1 cup vegetable broth
1 ounce Safeway SELECT Spinach Medley Salad Mix
½ cup uncooked couscous
1 tablespoon Safeway SELECT Verdi Olive Oil
1 ½ cups pico de gallo (see notes)
1 cup shredded carrot
1 (8.75 ounce) can garbanzo beans
½ cup Safeway SELECT Premium Collection Orange Poppyseed Vinaigrette
1 pinch Salt and pepper

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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Top Asked Questions

How to make couscous salad dressing?
Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl. Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
How to cook couscous with spinach?
Let the couscous sit for 5 minutes then fluff with a fork once the water has been absorbed. Add the couscous, salt, parmesan cheese, and spinach to the onion and garlic. Cook for 5 minutes over medium heat, until the spinach wilts slightly. Add salt to taste and serve immediately.
Is couscous salad with cranberries and feta cheese healthy?
This Couscous Salad with cranberries, feta cheese and fresh spinach is a simple, light side dish or healthy entree that keeps well in the refrigerator and comes together in minutes! The salad is tossed with a lemon and olive oil dressing for a healthy Mediterranean-inspired recipe that's full of flavor.
What is in the Israeli couscous salad?
Israeli Couscous SaladAmazing Ribs baby spinach, red bell pepper, slivered almonds, kosher salt and 9 more Salmon Couscous SaladEating Well salmon, Israeli couscous, vinaigrette, eggplant, crumbled goat cheese and 3 more Israeli Couscous SaladThe Live-In Kitchen freshly ground black pepper, pearl couscous, lemon, coarse kosher salt and 6 more

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