Best Couscous Salad With Turmeric Chickpea And Tomato Recipes
COUSCOUS SALAD WITH CHICKPEAS AND TURMERIC
This couscous salad is loaded with fresh raw vegetables! The tangy, garlicky, spiced dressing is what makes this salad delicious!
Provided by Shareba
Categories Salad
Time 45m
Number Of Ingredients 26
Steps:
- Pour couscous in a large bowl. Add salt, black pepper, cinnamon and turmeric. Stir to combine.
- Pour in boiling water, stir, then cover tightly with a pot lid or plate. Let stand for 5-10 minutes, or until water has been absorbed.
- When done cooking, fluffy with a fork and set aside.
- Whisk together all ingredients in a small bowl, then adjust seasoning if needed. Set aside.
- Add chickpeas, vegetables and cranberries to the cooked couscous. Stir to combine.
- Add a small amount of dressing to the salad and taste it. Keep adding dressing until it tastes good to you.*
- Stir in chopped parsley and serve.
Nutrition Facts : Calories 340 kcal, Carbohydrate 51 g, Protein 10 g, Fat 12 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving
COUSCOUS SALAD WITH CHICKPEAS AND TOMATOES
Quick and easy to make, this salad keeps well and tastes best at room temperature-all of which make for an ideal weekday lunch. Adapted from Cooking Light January 2007.
Provided by KelBel
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring vegetable broth to a boil in a medium saucepan; gradually stir in couscous.
- Remove from heat; cover and let stand for 10 minutes.
- Fluff with a fork.
- Combine cooked couscous and remaining ingredients in a large bowl.
Nutrition Facts : Calories 192.1, Fat 6.3, SaturatedFat 2.6, Cholesterol 12.9, Sodium 425.5, Carbohydrate 27, Fiber 2.8, Sugar 1.4, Protein 6.8
COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO
Turmeric highlights the golden hue of couscous while adding a welcome bit of flavor. The grains are paired with tomatoes, which have been left to sit in red wine and vinegar, infusing them with flavor and making the dressing even more juicy for the couscous-chickpea mix. If you want the onion to be nice and crisp and to take its raw edge off, put the slices in a bowl of ice and water before you cook the couscous. Drain them right before tossing them in. You can add even more crunch by topping the salad with sliced celery or chiles, if you like your food spicy. Either thinly sliced fresh chiles, such as fresno or jalapeños, or preserved ones, like peppadews or hot cherry, work well.
Provided by Genevieve Ko
Categories dinner, lunch, grains and rice, main course
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the turmeric, 2 tablespoons oil and 1/2 teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
- Meanwhile, whisk the vinegar with the remaining 1/4 cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat.
- When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired.
- Divide among dishes and top with the remaining feta and the celery or chile, if using.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 4 grams, TransFat 0 grams
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