CHICKPEA COUSCOUS
Sweet raisins and nutty chickpeas add taste and texture to this 10-minute summer side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 5
Steps:
- In a small saucepan, combine chickpeas, raisins, oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (5 minutes). Fluff couscous gently with a fork before serving.
COUSCOUS WITH CHORIZO & CHICKPEAS
This Spanish-inspired dish is perfect for a midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Prepare couscous with vegetable stock, according to the packet's instructions.
- Heat olive oil in a large pan and stir fry the chorizo for 3-4 mins. Remove with a slotted spoon and put aside. Add the onion to the oil left in the pan and cook for 5-6 minutes until softened. Stir in the paprika, cook for 1 min, then tip in the chickpeas and the chicken stock. Return the chorizo to the pan and simmer for 2 mins. Spoon over the couscous and scatter with chopped parsley.
Nutrition Facts : Calories 424 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.69 milligram of sodium
CHICKPEA AND COUSCOUS DELIGHT
This simple recipe is so enjoyable, I tend to make it frequently when I find I don't have time to make anything else!
Provided by Allrecipes Member
Categories Vegan Side Dishes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring water to boil in a medium saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
- In a large bowl, mix couscous and garbanzo beans. Toss in tomatoes and cucumbers. Stir olive oil and vinegar into the mixture. Season with garlic powder, salt, and pepper.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 29.3 g, Fat 0.9 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 0.1 g, Sodium 144.8 mg, Sugar 1.2 g
VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS
Moroccan cooking makes great use of humble vegetables, like in this veggie stew from John Torode
Provided by John Torode
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 20
Steps:
- For the broth, bring the stock to a simmer in a large pan. Add the harissa and vegetables, bring back to the boil, then reduce heat and simmer for 15 mins. Add the figs and continue to cook for 5 mins more until the veg is tender.
- Meanwhile, put the couscous and half the chickpeas into a bowl, add the butter, and season. Pour 350ml boiling water over the couscous, cover with cling film, leave aside for 10 mins, then fluff up with a fork.
- In a separate bowl, combine the red onion, spring onions, harissa, olive oil, remaining chickpeas, lemon juice and coriander, then mix into the couscous. Pile onto a large deep serving dish, ladle over the braised vegetables and broth, and sprinkle with the preserved lemons and chopped mint.
Nutrition Facts : Calories 418 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 28 grams sugar, Fiber 11 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium
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