Couscous Salad With Chickpeas Recipes

COUSCOUS AND CHICKPEA SALAD

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.

ISRAELI COUSCOUS AND CHICKPEA SALAD

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.

COUSCOUS-CHICKPEA SALAD

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.

COUSCOUS AND CHICKPEA SALAD

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.

COUSCOUS SALAD WITH ROASTED VEGETABLES AND CHICKPEAS

Steps:

• Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature.
• Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
• Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.
• In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.