Chickpea Couscous Recipes

COUSCOUS AND CHICKPEA SALAD

Provided by Nancy Harmon Jenkins

Categories easy, quick, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

Couscous and Chickpea Salad image

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

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

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

Couscous with chorizo & chickpeas image

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

Ingredients

250g couscous
300ml vegetable stock
2 tbsp olive oil
200g sliced chorizo
1 onion , sliced
1 tsp paprika
400g can drained chickpeas
425ml chicken stock
chopped parsley , to serve

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

Vegetable couscous with chickpeas & preserved lemons image

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

Ingredients

2l vegetable or chicken stock
3 tbsp harissa , homemade (see recipe below) or shop bought
3 carrots , chopped
3 large parsnips , chopped
2 red onions , cut into wedges through the root
2 large potatoes , chopped into chunks
½ butternut squash , chopped into chunks
4 leeks , sliced into rings
12 dried figs , halved
2 preserved lemons , homemade (see recipe below) or bought, rinsed, pulp scooped out and finely sliced
small bunch mint , chopped
200g couscous
400g can chickpea
25g butter
1 red onion , finely diced
3 spring onions , sliced
2 tbsp harissa
50ml olive oil
juice 1 lemon
bunch coriander , roughly chopped