Dried Cranberry Couscous Salad With Garbanzo Beans Almonds Recipes

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES

Steps:

• Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
• Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
• Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Steps:

• For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
• For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

CRANBERRY-COUSCOUS SALAD

Steps:

• In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled.
• In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS

Steps:

• Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
• Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
• Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

CRANBERRY-NUT COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions using water and olive oil. Fluff with a fork; transfer to a large bowl. Refrigerate until cold, about 30 minutes., Add cranberries, green onions, yellow pepper and almonds to couscous. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until serving.

CRAN-ORANGE COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

CRANBERRY COUSCOUS SALAD

Steps:

• Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
• Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
• Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
• Serve either chilled or at room temperature.

DRIED CRANBERRY COUSCOUS SALAD WITH GARBANZO BEANS & ALMONDS

Steps:

• Bring chicken stock to a boil.
• Add couscous, cover, and remove from heat.
• Let stand 15 minutes, uncover and fluff with a fork.
• Let couscous cool for 10 minutes.
• Add beans, cranberries, celery, onions and couscous in large bowl.
• Whisk together vinegar, mustard, olive oil, salt and pepper and add to the couscous mixture, mixing gently. Adjust seasonings as needed.
• Add almonds just before serving.
• Can be served warm or chilled.

COUSCOUS WITH DRIED CHERRIES

Steps:

• In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
• Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.

COUSCOUS, GARBANZO, AND SPINACH SALAD

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.

COUSCOUS WITH GARBANZO BEANS AND GOLDEN RAISINS

Steps:

• Finely grate enough peel from lemon to measure 1 1/2 teaspoons; set lemon peel aside. Squeeze enough juice from lemon to measure 2 tablespoons. Combine 2 cups water, lemon juice, garlic oil and ground cinnamon in medium saucepan. Bring to boil. Simmer 1 minute. Remove from heat. Stir in 1 cup couscous. Cover and let stand until water is almost absorbed, about 5 minutes. Mix in garbanzo beans, golden raisins and reserved lemon peel. Cover and let stand 5 minutes longer. Fluff couscous with fork. Season to taste with salt and pepper. Transfer couscous to bowl and serve.

CRANBERRY COUSCOUS SALAD

Steps:

• In a large saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool for 10 minutes., In a large bowl, combine the couscous, cranberries, carrots, cucumber and green onions. In a small bowl, combine the vinegar, oil, mustard, salt and pepper. Pour over couscous mixture; toss to coat. Cover and refrigerate. Just before serving, stir in almonds.

COUSCOUS SALAD WITH DATES AND ALMONDS

Steps:

• Bring 2 cups water and 1/2 teaspoon salt to boil in medium saucepan. Add couscous; stir 30 seconds. Remove from heat. Cover and let stand 5 minutes. Fluff with fork. Transfer to large bowl to cool.
• Whisk olive oil, lemon juice, lemon peel, and cardamom to blend in small bowl. Drizzle over couscous. Mix in garbanzo beans, dates, almonds, minced cilantro, and green onions. Season with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours. Garnish with cilantro sprigs.

CRANBERRY COUSCOUS

Steps:

• Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.

CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

Steps:

• To prepare salad combine first 4 ingredients in a large bowl.
• Pour 2 cups boiling water over couscous mixture.
• Cover; let stand 5 minute.
• Fluff with fork; cool.
• Stir in onions, basil and chickpeas.
• To prepare dressing combine all dressing ingredients in a jar; cover tightly and shake vigorously.
• Pour over couscous mixture and toss well to combine.
• Cover and chill one hour.

GARBANZO BEAN AND QUINOA SALAD

Steps:

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
• Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

CALICO CRANBERRY 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 minutes. Fluff with a fork; cool., In a serving bowl, combine the couscous, cranberries, celery, carrot, onions and almonds. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.

CURRY COUSCOUS AND BROCCOLI FETA SALAD WITH GARBANZO BEANS

Steps:

• In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute).
• Add in 2-1/4 cups water with 1 teaspoon salt.
• Add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute.
• Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes).
• Transfer the couscous and veggies to a large bowl.
• Mix in garbanzo beans, oil, wine vinegar, minced fresh ginger; toss to combine.
• Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt).
• Add in feta cheese, green onions and toasted almonds (if using); toss to combine.
• Add in salt and pepper to taste.
• Chill for a minimum of 2 hours before serving.
• Delicious!

COUSCOUS, CHICKPEA & CRANBERRY SALAD

Steps:

• Bring stock to a boil in small saucepan and stir in couscous and curry powder, cover and let stand for about 5 minutes. Transfer mixture to a large bowl to let cool.
• Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
• For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic.
• Pour over couscous and serve.

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.

COUS COUS WITH GARBANZO BEANS, PRUNES AND ALMONDS

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions and sauté until very tender and beginning to brown, about 25 minutes. Add garbanzo beans and prunes and stir 1 minute. Add broth and cinnamon and bring to boil. Mix in couscous. Cover pot; remove from heat. Let stand 15 minutes.
• Using fork, fluff couscous. Mix in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.