Couscous Garbanzo Salad Recipes

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COUSCOUS-GARBANZO SALAD



Couscous-Garbanzo Salad image

Easy, fresh and delicious! This came from my June 2007 issue of Cooking Light, and I don't want to lose this recipe. It is filled with fresh veggies and dressed with a light olive oil and red wine vinegar dressing.

Provided by TexasToast R

Categories     Lunch/Snacks

Time 15m

Yield 10 serving(s)

Number Of Ingredients 16

1 cup chicken or 1 cup vegetable broth
1 cup uncooked whole wheat couscous
2 cups chopped seeded tomatoes (about 2 medium)
1 cup diced cucumber (about 1)
1 cup thinly sliced green onion (about 6)
1/2 cup grated carrot (1 medium)
1/2 cup red bell pepper
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes

Steps:

  • Bring broth to a boil in medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a large bowl, and cool completely. Fluff with a fork.
  • Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well.
  • Combine oil and the remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.

Nutrition Facts : Calories 94.8, Fat 3.4, SaturatedFat 0.5, Sodium 256.5, Carbohydrate 14, Fiber 3.2, Sugar 2, Protein 2.9

CURRIED COUSCOUS AND GARBANZO BEAN SALAD



Curried Couscous and Garbanzo Bean Salad image

Categories     Salad     Bean     Ginger     Onion     Side     Vegetarian     Quick & Easy     Feta     Curry     Summer     Couscous     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

2 tablespoons curry powder
2 1/4 cups water
1/2 teaspoon salt
6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots)
1 10-ounce box couscous
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup olive oil
5 tablespoons white wine vinegar
1 1/2 tablespoons grated peeled fresh ginger
1 1/4 cups crumbled feta cheese (about 7 ounces)
1 cup thinly sliced green onions

Steps:

  • Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
  • Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

COUSCOUS-CHICKPEA SALAD



Couscous-Chickpea Salad image

This is a Recipezaar 2005 adoptee. It's a healthy, light main dish salad, that can easily be made vegetarian by using the vegetable stock. I omit the raisins as I can't stand them in savory dishes, but my daughter adds them to hers, so I left them in the ingredient list.

Provided by Vina7737

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

2 cups good chicken stock or 2 cups vegetable stock
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup couscous
1 medium carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 small red bell pepper, cut into 1/4 inch dice
1 small cucumbers or 1 small zucchini, cut into 1/4 inch dice
1 small sweet crisp apple, cut into 1/4 inch dice
1/3 cup currants (optional) or 1/3 cup raisins (optional)
1 -2 cup canned chick-peas, rinsed and drained
1/2 lemon, juice of, fresh
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
bottled vinaigrette dressing (I like a Greek vinaigrette) or oil and vinegar, to taste

Steps:

  • In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric.
  • Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
  • Cover the pot tightly, remove from the heat and let stand for 15 minutes.
  • Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
  • Then fluff again, rubbing with your fingers to break up any lumps.
  • Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous.
  • Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed.
  • Cover and refrigerate for several hours or up to 3 days.
  • Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.

Nutrition Facts : Calories 332, Fat 2.8, SaturatedFat 0.6, Cholesterol 3.6, Sodium 660.5, Carbohydrate 64.6, Fiber 7.6, Sugar 9.4, Protein 12.8

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

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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