Couscousgarbanzosalad Recipes

COUSCOUS-GARBANZO SALAD

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.

FRESH COUSCOUS SALAD

Steps:

• In a small sauce pan, blanch the green beans by boiling in liberally salted water for 3 minutes. Drain and cool. In a medium bowl, mix the couscous, beans, tomatoes, shallot, cheese and dressing until combined. Season with salt and pepper. Just before serving, toss in the basil.

CURRIED COUSCOUS SALAD WITH BACON

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside.
• Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside.
• Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.
• Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.
• In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.

COUSCOUS SALAD

Steps:

• Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add shelled peas, and cook for 2 minutes. Transfer to ice-water bath to stop cooking. Drain, and set aside.
• Heat oil in a medium saucepan over medium-high heat. Add onion, red pepper, carrot, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent and carrots are tender, about 5 minutes. Add 1 teaspoon salt and curry powder, and cook for 1 minute more.
• Add 2 1/2 cups water and dried cranberries. Bring to a boil. Stir in couscous and the cooked peas. Cover, and remove from heat; let sit for 5 minutes. Remove cover, and fluff with a fork. Serve immediately.

CURRIED COUSCOUS AND GARBANZO BEAN SALAD

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.

COOL COUSCOUS SALAD

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour., In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.

COUSCOUS SALAD

Steps:

• In a pot, bring the water, salted, to a boil and add couscous and stir with fork. Remove from heat. The couscous, which will have absorbed all of the water, will be soft but should not be sticky.
• In separate pot put wine, garlic, onion, parsley. Bring to a boil and simmer 5 minutes.
• Add mussels to second pot. Cover and cook until mussels open, 8 to 10 minutes. Remove from heat.
• Cut lettuce leaves into 1/2-inch strips. Dice scallions and celery coarsely. Slice tomatoes.
• Remove mussels from shells. Drain all juice into pot with white wine.
• In a salad bowl arrange couscous, lettuce, tomatoes, mussels, celery and scallions.
• To make dressing, strain the wine-mussel juice mixture and mix about half of it with olive oil and juice from one lemon, or to taste. Salt and pepper.

GARBANZO CUCUMBER SALAD

Steps:

• In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours.

EASY COUSCOUS SALAD

Steps:

• Bring stock to a boil in a heavy saucepan.
• Stir in couscous.
• Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
• Mix well.
• Transfer couscous to a large bowl.
• Fluff with a fork.
• Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
• Mix gently.
• Pour dressing over mixture and mix again.
• Season with salt and pepper.
• Can be served luke-warm or chilled.

COUSCOUS SALAD

Steps:

• Preheat oven to 375 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in the oven until light brown and fragrant, stirring occasionally, about 10 minutes. Remove from oven; let cool.
• Place a medium saucepan over medium-high heat. Add the couscous, stirring occasionally until deep golden brown and fragrant, 3 to 4 minutes. Reduce heat to medium-low; add 1 3/4 cups water or stock all at once. Cover, and let grains steam until tender, about 5 minutes. Remove from heat; keep covered.
• In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add onion and garlic; saute until soft, about 4 minutes. Stir in spice mixture, apricots, and the remaining 1/2 cup water or stock. Reduce heat to a simmer; continue cooking until most of the liquid has evaporated, about 3 minutes. Stir in olives and toasted almonds; remove from heat.
• Fluff couscous with a fork, and add onion mixture. Season with salt and pepper. Add julienned arugula, and drizzle with remaining 1 1/2 tablespoons oil; toss well to combine. Transfer to a serving bowl. Serve warm or at room temperature, garnished with arugula leaves.