Israeli Couscous And Chickpea Salad Recipes

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ISRAELI COUSCOUS AND CHICKPEA SALAD



Israeli Couscous and Chickpea Salad image

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

1 cup Israeli couscous, preferably whole-wheat
2 tablespoons extra virgin olive oil
1/2 cup finely chopped cilantro
2 tablespoons chopped chives
1 ounce feta, diced
2 tablespoons pine nuts, lightly toasted
1 can chickpeas, drained and rinsed
1/2 red pepper, cut in thin 2-inch slices
2 tablespoons fresh lemon juice
1 teaspoon cumin seeds, lightly toasted and ground
Salt to taste
1/4 cup plain low-fat yogurt (or use half olive oil)
1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)

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



Israeli Couscous and Tuna Salad image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon

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



Israeli Couscous Salad image

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

1 teaspoon extra-virgin olive oil
1 medium shallot, diced
2 cloves garlic, minced
1 cup Israeli couscous, uncooked
1 ¼ cups chicken stock
2 Persian cucumbers, sliced
1 cup chopped fresh spinach
1 cup grape tomatoes, halved
1 cup quartered black olives
¼ cup sliced scallions
¼ cup chopped fresh Italian parsley
¼ cup julienned fresh mint leaves
¼ cup julienned fresh basil leaves
lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ tablespoon Dijon mustard
salt and ground black pepper to taste

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



Couscous and Chickpea Salad image

Provided by Nancy Harmon Jenkins

Categories     easy, quick, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

1 cup medium-grain couscous
1 tablespoon vegetable oil
1/2 cup very hot water
1 1/2 cups lightly steamed chickpeas
6 tablespoons extra-virgin, fruity olive oil
3 tablespoons fresh lemon juice
Pinch of salt
Freshly ground black pepper
1/4 red pepper sliced into thick julienned strips
1/4 green pepper sliced into thick julienned strips
About 1 cup coarsely chopped scallions
1 medium-size tomato, seeded and coarsely chopped
1/2 cucumber cut lengthwise and thinly sliced
1 dozen black Greek-style olives, pits removed

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

ISRAELI CHICKPEA SALAD



Israeli Chickpea Salad image

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

1 cucumber, seeded and diced
1 green bell pepper, diced
3 large ripe plum tomatoes, seeded and diced
1/4 cup chopped bermuda onion
1 (15 ounce) can chickpeas, rinsed and drained
4 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon pepper
1 1/2 teaspoons salt
4 teaspoons white vinegar

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

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Top Asked Questions

What is Israeli couscous salad?
A vegetarian recipe for Israeli couscous salad filled with chickpeas, tomatoes, herbs, and feta cheese. Whisk 3 tablespoons of the olive oil, shallot, vinegar, 1/4 teaspoon of the salt, and pepper in a large bowl until combined; set aside.
How do you make couscous with chickpeas?
Transfer the hot couscous to the bowl of dressing, add the chickpeas, and stir to combine. Let sit 15 to 20 minutes, stirring occasionally, to cool slightly and let the flavors meld. Stir in the tomatoes, feta, and herbs.
What is a good recipe for couscous salad?
Ingredients. 1 Couscous: 2 tsp olive oil. 1 garlic clove , minced. ½ small onion , finely chopped. 250 g / 8 oz / 1.5 cups Israeli Couscous (Note 1) 1 ½ cups / 375 ... 2 Salad: 2 cucumbers , diced (about 2 cups) 250 g / 8 oz cherry tomatoes , halved (about 2 cups) 3 cups baby spinach , finely sliced (Note 2) ¼ cup ... 3 Lemon Dressing (Note 3):
How to cook Israeli couscous with broth?
Add Israeli couscous and vegetable broth or water to a 4-quart saucepan, cover, and bring to a boil over high heat. Once boiling, uncover, reduce the heat to low, and simmer for 10 minutes, or until the couscous is tender and the liquid is absorbed.

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