ISRAELI COUSCOUS AND CHICKPEA SALAD
You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 30m
Yield 3 to 4 generous servings.
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 486 milligrams, Sugar 7 grams
ISRAELI COUSCOUS AND TUNA SALAD
Steps:
- Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
- Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.
ISRAELI COUSCOUS SALAD
A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.
Provided by The Natalie Method
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
- While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
- Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.
Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g
COUSCOUS AND CHICKPEA SALAD
Provided by Nancy Harmon Jenkins
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 24 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 13 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 174 milligrams, Sugar 11 grams, TransFat 0 grams
COUSCOUS AND CHICKPEA SALAD
Make and share this Couscous and Chickpea Salad recipe from Food.com.
Provided by harveyjc
Categories Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 613.3, Fat 28.2, SaturatedFat 3.9, Sodium 985.8, Carbohydrate 79.3, Fiber 10.1, Sugar 6, Protein 13.9
ISRAELI CHICKPEA SALAD
This is a refreshing, crunchy and healthy salad with one of my favorites: chickpeas! It's a good main-dish vegetarian salad, uses ingredients typically "on-hand" - and is delicious with pita chips! As you can imagine, it's awesome with garden-fresh veggies in the summer! Add black olives if desired.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine vegetables.
- Whisk together dressing and mix into vegetables.
- Allow to chill in refrigerator for an hour or so before serving.
Nutrition Facts : Calories 279.6, Fat 14.9, SaturatedFat 2.1, Sodium 1195.6, Carbohydrate 32, Fiber 6.3, Sugar 3.9, Protein 6.5
More about "israeli couscous and chickpea salad recipes"
ISRAELI COUSCOUS CHICKPEA SALAD RECIPE | LITTLE SPICE JAR
From littlespicejar.com
5/5 (9)Category SaladServings 6Estimated Reading Time 7 mins
- COUSCOUS: Add 1 tablespoon of olive oil to a large saucepan over medium heat. When the oil is shimmering, add the couscous and toast, stirring often until the couscous is golden, about 1-2 minutes. Then, add water and cook according to package directions, typically couscous takes 7-10 minutes based on the size.
- DRESSING + TOMATOES: While the couscous is boiling, add the tomato halves to a small bowl along with 2 teaspoons of olive oil, a pinch of red pepper flakes, black pepper, and minced garlic. Allow the tomatoes to marinate until ready to add to salad. While the tomatoes are marinating, combine the shallots, lemon zest, red wine vinegar, lemon juice, honey, ¾ teaspoon of kosher salt, a pinch of black pepper, and 3 tablespoons of olive oil in a mason jar and give it a shake until combined. Taste and adjust with additional seasonings as desired.
- SALAD: When the couscous has cooked, add it to a large bowl along with the chickpeas, and Kalamata olives. Toss to combined and dress the salad with the prepared dressing. Allow the salad to sit and for the couscous and chickpeas to soak up the salad dressing for about 20-30 minutes. You can taste and adjust with additional salt and pepper as needed. Then, add the chopped herbs, marinated tomatoes, and feta to the salad. You can serve the salad at room temperature or allow it to cool down in the refrigerator for an hour or two before serving.
ISRAELI COUSCOUS SALAD WITH CHICKPEAS • SALT & LAVENDER
From saltandlavender.com
5/5 (1)Category SaladCuisine AmericanTotal Time 25 mins
- Cook the Israeli couscous according to package directions (I simmered mine for 17 minutes) then drain and rinse with cool water.
- Add all ingredients to a large bowl and toss together. Adjust vinegar and oil quantities as needed. Salad keeps well in the fridge for a couple of days.
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