Best Couscous Chickpea Salad With Ginger Lime Dressing Recipes

COUSCOUS, CHICKPEA & CRANBERRY SALAD

Couscous, Chickpea & Cranberry Salad image

This is wonderful Rose Reisman salad, it's great as a side but I'll usually make it for a light lunch.

Provided by kelly in TO

Categories Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup chicken stock
1 cup couscous
1/2 teaspoon curry powder (optional)
3/4 cup canned chick-peas, rinsed and drained
1/3 cup dried cranberries
1/4 cup green onion, chopped
1/4 cup red bell pepper, diced
1/4 cup fresh basil, chopped
1 tablespoon olive oil
2 tablespoons thawed orange juice
2 tablespoons lemon juice
2 teaspoons grated orange rind
3 tablespoons honey
1 teaspoon minced garlic

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.

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

Ingredients

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

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