Couscous Chickpea Salad With Ginger Lime Dressing Recipes

COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO

Couscous Salad With Turmeric, Chickpea and Tomato image

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

Ingredients

1/4 teaspoon ground turmeric
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more to taste
1/2 teaspoon kosher salt, plus more for seasoning
1 3/4 cups couscous (10 ounces)
1/3 cup red-wine vinegar, plus more to taste
Black pepper
3 medium ripe tomatoes, diced (2 1/2 cups)
1 (15-ounce) can chickpeas, rinsed and drained
1 small red onion, halved and very thinly sliced
5 ounces baby arugula
4 ounces feta cheese, crumbled (1/2 cup)
Thinly sliced celery, or fresh or jarred chile peppers, for serving (optional)

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

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

COUSCOUS CHICKPEA SALAD WITH GINGER LIME DRESSING

Couscous Chickpea Salad With Ginger Lime Dressing image

A nice summer, make ahead salad. I've been taking salads to work for lunch, as I often don't feel like hot food during the summer. This has a nice kick to it. Sometime I will try substituting dried cranberries for the raisins. Also if you don't have the turmeric, it's ok, it just adds nice color to the couscous. From Cooking Light June 2004.

Provided by berry271

Categories Onions

Time 1h

Yield 1 large bowl, 6 serving(s)

Number Of Ingredients 17

Ingredients

2 cups water
1 small cucumber
1 1/2 cups couscous
1/2 cup raisins
1/2 teaspoon turmeric
1 medium tomatoes
1 small onion
1 tablespoon mint
1 (15 1/2 ounce) can chickpeas
1/3 cup lime juice
1 1/2 tablespoons olive oil
1 teaspoon ginger
3/4 teaspoon cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon minced garlic

Steps:

Bring water to boil in a medium pot.
Meanwhile, peel and seed the cucumber.
Add the couscous, raisins, and turmeric to the water, stir, cover and remove from heat, let stand 5 minutes.
Meanwhile, chop the cucumber, tomato, and onion.
Fluff couscous and add vegetables and mint.
Drain and rinse the chickpeas and add to couscous.
In a large bowl whisk together the lime juice, olive oil, and seasonings.
Add the couscous mixture and toss to coat with dressing.
Refrigerate 1 hour before serving.
Drain and rinse the chickpeas and add to couscous.

Nutrition Facts : Calories 340.1, Fat 4.8, SaturatedFat 0.7, Sodium 423.7, Carbohydrate 65.5, Fiber 6.7, Sugar 9.6, Protein 10.3

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