Moroccan Inspired Couscous Chickpea Salad Recipes

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MOROCCAN-INSPIRED COUSCOUS-CHICKPEA SALAD



Moroccan-Inspired Couscous-Chickpea Salad image

Provided by Three Many Cooks

Yield 6 to 8

Number Of Ingredients 10

1⅓ cups couscous
1 teaspoon each: ground ginger and cumin
¼ teaspoon ground turmeric
1 can (15 to 16-ounces) garbanzo beans, drained
1 cup each: diced red bell pepper, grated carrots, sliced radishes
¾ cup each: diced apricots and roasted pistachios
4 scallions (white and green parts), sliced thin (about ½ cup)
¼ cup chopped fresh cilantro
Dressing: ⅓ cup each: olive oil, rice wine vinegar, and orange juice concentrate
Salt and ground black pepper

Steps:

  • Mix couscous ginger, cumin, and turmeric in a large bowl. Add 1¾ cups boiling water cover with plastic wrap, and let stand until water has completely absorbed, about 7 minutes. Fluff with a fork, and let cool slightly.
  • Add garbanzo beans, peppers, carrots, radishes, apricots, pistachios, scallions, cilantro. Whisk oil, vinegar, and orange juice concentrate in a medium bowl. Add desired amount of dressing to salad, along with a sprinkling of salt and pepper; toss to coat. Taste, adjust seasonings, and serve.

MOROCCAN CHICKPEA & COUSCOUS SALAD RECIPE - (4/5)



Moroccan Chickpea & Couscous Salad Recipe - (4/5) image

Provided by á-114543

Number Of Ingredients 13

1 cup quick-cooking couscous
1/4 cup raisins
1 1/4 cups boiling chicken or vegetable stock
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 red pepper, diced
1 cup canned chickpeas, rinsed and drained
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • Mix the couscous with the raisins in a bowl and pour over the boiling stock. Cover with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. Place the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix. Fluff the couscous with a fork to separate the grains and stir through the red pepper, chickpeas and parsley. Pour over the dressing and toss together until well combined.

MOROCCAN COUSCOUS AND CHICKPEA SALAD



Moroccan Couscous and Chickpea Salad image

Make and share this Moroccan Couscous and Chickpea Salad recipe from Food.com.

Provided by tina rose

Categories     < 30 Mins

Time 25m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 15

1 cup couscous
1/2 cup dried cherries
1 cup boiling water
5 tablespoons olive oil, divided
1 large orange bell pepper, cut in bite-sized sticks
1 large onion, cut around its equator and cut into thin slices
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
salt
ground black pepper
1 (16 ounce) can chickpeas, drained
1/4 cup chopped fresh cilantro
3 tablespoons rice vinegar
3 tablespoons frozen orange juice concentrate, thawed

Steps:

  • place couscous and dried cherries in a med. bowl. add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 minutes.
  • meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. add peppers and onions, sauteing until tender, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. add to couscous, along with chickpeas and cilantro.
  • whisk remaining 3 tablespoons of oil with vinegar and orange juice concentrate. pour over salad. toss to coat. cover and refrigerate until ready to serve.

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