Couscous With Spiced Chickpeas And Figs Recipes

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PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS



Pearl Couscous With Creamy Feta and Chickpeas image

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, grains and rice, main course

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pint grape tomatoes, halved
1/4 cup sliced scallions
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon balsamic vinegar, plus more for serving
2 fat garlic cloves, finely grated or minced
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more for serving
3 oregano, rosemary or sage sprigs
2 cups vegetable stock or water
1/3 cup chopped cilantro, dill or parsley, plus more for serving
1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
3/4 teaspoon ground cumin
8 ounces pearl couscous (1 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 cup feta, crumbled (about 4 ounces)
1/3 cup freshly grated Parmesan (1 1/2 ounces)

Steps:

  • Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
  • While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
  • Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
  • Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
  • To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams

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

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

CHICKPEA COUSCOUS



Chickpea Couscous image

Sweet raisins and nutty chickpeas add taste and texture to this 10-minute summer side.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

1 can (15.5 ounces) chickpeas, drained and rinsed
1/3 cup raisins
1 teaspoon olive oil
Coarse salt and ground pepper
1/2 cup couscous

Steps:

  • In a small saucepan, combine chickpeas, raisins, oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (5 minutes). Fluff couscous gently with a fork before serving.

COUSCOUS WITH SPICED CHICKPEAS AND FIGS



Couscous With Spiced Chickpeas and Figs image

Make and share this Couscous With Spiced Chickpeas and Figs recipe from Food.com.

Provided by CaliforniaJan

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 teaspoons moroccan mixed spice (see below)
2 (15 ounce) cans chickpeas, rinsed, drained
1 (15 ounce) can chopped tomatoes
2 cups vegetable stock
2 zucchini, chopped
1 cup green beans, trimmed, halved
1/2 cup chopped dried fig
2 cups couscous
2 tablespoons chopped coriander leaves
1 tablespoon harissa (optional) or 1 tablespoon hot sauce, to taste (optional)
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

  • Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft.
  • Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes.
  • Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water.
  • Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.
  • Divide couscous and vegetables among plates, garnish with coriander then serve with harissa, if desired.
  • For Moroccan spice mix, these are sold commercially or you can mix your own with the above ingredients.

SWEET COUSCOUS WITH FIGS



Sweet Couscous with Figs image

Provided by Food Network

Categories     dessert

Yield Serves 4

Number Of Ingredients 8

Scant 2 cups milk
2 tablespoons unsalted butter
1/2 cup chopped dried figs
1/2 to 1 tablespoon turbinado or light brown sugar
Pinch of salt
1 cup plain couscous
Additional turbinado or light brown sugar
Additional milk, optional

Steps:

  • Warm the milk with the butter, figs, sugar, and salt in a medium saucepan over medium heat until small bubbles form at the rim and it just begins to approach a boil. Stir in the couscous, cover, and remove form the heat. Let the couscous stand for about five minutes. Spoon into bowls and pass additional sugar at the table, along with milk if you wish.

SPICY COUSCOUS AND CHICKPEA SALAD



Spicy Couscous and Chickpea Salad image

Enjoy this easy couscous, Chickpeas and vegetable salad that's ready in just 20 minutes. Perfect side for any meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 12

1/2 cup uncooked whole wheat couscous
1 1/2 cups water
1/4 teaspoon salt
1 can (15 oz) Chickpeas or garbanzo beans, drained, rinsed
1 can (14.5 oz) diced tomatoes and green chiles, undrained
1/2 cup frozen shelled edamame (soybeans) (from 12-oz bag) or lima beans (from 9-oz bag), thawed
2 tablespoons chopped fresh cilantro
Green bell peppers, halved, if desired
3 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon

Steps:

  • Cook couscous in water with 1/4 teaspoon salt as directed on package.
  • Meanwhile, in medium bowl, mix Chickpeas, tomatoes, soybeans and cilantro. In small bowl, mix dressing ingredients until well blended.
  • Add cooked couscous to salad; mix well. Pour dressing over salad; stir gently to mix. Spoon salad mixture into halved bell peppers. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 9 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g

COUSCOUS WITH SPICED RED SAUCE, CHICKPEAS, AND ALMONDS



Couscous with Spiced Red Sauce, Chickpeas, and Almonds image

This simple and satisfying dish makes use of pantry staples: canned chickpeas, slivered almonds, and golden raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1/2 cup couscous
3/4 cup Versatile Tomato Sauce
Pinch of ground cinnamon
1/4 teaspoon ground cumin
1/2 cup canned chickpeas, drained and rinsed
3 tablespoons golden raisins
1 tablespoon almond slivers
Salt and freshly ground black pepper
Fresh flat-leaf parsley, for garnish (optional)

Steps:

  • Place couscous in a small bowl. Cover with 1 cup boiling water. Cover bowl with plastic wrap; let couscous sit 10 minutes to soften. Fluff with a fork, and set aside.
  • Heat sauce, cinnamon, and cumin in a saucepan over medium heat. Add chickpeas, raisins, and almonds, and heat until hot. Season with salt and pepper. Serve couscous topped with sauce, and garnish with parsley, if using.

COUSCOUS & ROASTED SPICED CHICKPEAS & PINE NUTS



Couscous & Roasted Spiced Chickpeas & Pine Nuts image

This is a great flavourful vegetarian dish or serve along side meat or seafood. You can use regular couscous but the large grain Israeli couscous is the best I think. If you use the Israeli couscous increase the water to 3 cups and cook till done, drain if necessary, I slightly saute the spinach for mine.

Provided by Kermit in Huntsville

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 (19 ounce) can chickpeas
3 tablespoons olive oil (divided)
1 teaspoon brown sugar
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4-1/2 teaspoon red pepper flakes
1 cup couscous
1 cup water (boiling)
1 lemon (zested)
3 tablespoons fresh lemon juice
1 teaspoon honey
3 tablespoons of fresh mint
1 bunch arugula (or Spinach)
1/4 cup pine nuts (toasted)

Steps:

  • Heat oven to 400°F.
  • Combine first seven ingredients (1 tablespoon oil) and mix thoroughly.
  • Place on parchment lined baking sheet.
  • Bake for 20 minutes shaking pan as needed till crispy.
  • Combine the couscous of your choice as directed on the package.
  • Combine remaining 2 tablespoons of oil, lemon zest, lemon juice, honey, mint, and shake well.
  • Add arugula or spinach to the hot couscous.
  • Mix the vinaigrette with the couscous mixture.
  • Divide among bowls,.
  • Sprinkle on the chick peas over top and also the pine nuts.
  • Enjoy!

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From 177milkstreet.com


COUSCOUS WITH CHICKPEAS - MY VEGAN DREAMS
2018-11-12 CousCous with Chickpeas and Peppers. CousCous known as the Moroccan national dish is made from semolina, which is the hard part of the grain of hard wheat. Unlike other types of pasta you may be familiar with, couscous resembles small pellets. Which makes this side dish a unique savory vegan recipe you can serve anytime of the year. Serve it ...
From myvegandreams.com


RECIPE: COUSCOUS WITH CHICKPEAS, FENNEL, AND CITRUS - KITCHN
2011-11-02 Instructions. Trim fennel and cut into 1/4-inch thick wedges. Reserve fronds for garnish. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until tender and caramelized, about 10-15 minutes. Add coriander, chickpeas, olives, and lemon juice to pan and stir to combine.
From thekitchn.com


SPICY COUSCOUS AND CHICKPEAS - MEATLESS MONDAY
Directions: Sauté garlic in one tablespoon olive oil over low heat. When garlic is just beginning to turn golden brown, stir in the cumin, coriander, paprika, salt, and pepper. Add 2 cups of water and bring to a low boil. Remove from the heat and add the couscous, stirring to make sure grains are completely covered by liquid.
From mondaycampaigns.org


SALAD WITH COUSCOUS AND CHICKPEAS? – MAKEHUMMUSNOTWAR
2022-06-01 To make the tomato paste, add harissa, salt, and tomato paste. Bring the chickpeas back to a simmer, reduce the heat, and cook for 45 minutes. Remove one cup of the broth and taste the couscous thoroughly. Cooking the couscous In a large microwave-safe bowl combine the couscous and salt to taste; heat the bowl for about 2 minutes.
From makehummusnotwar.com


MOROCCAN COUSCOUS & CHICKPEAS - CHEF MICHAEL SMITH
Splash the olive oil into a small saucepan over a medium-high heat. Add the onion, garlic and spices. Sauté for a few minutes until everything is heated through and your kitchen smells fragrant. Add the chickpeas, couscous, raisins, apricots, orange juice, lemon zest and juice, and salt and pepper. Bring everything to a simmer and then reduce ...
From chefmichaelsmith.com


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