Couscous Chickpea Salad With Ginger Lime Dressing Recipes

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.

Steps:

• Bring to the boil 400 ml of water the salt and 1 tbsp of olive oil. Stir in the couscous and take off the heat cover with the lid and leave for at least 5 minutes.
• Prepar the dressing by combing the zest and juice of the lemon with the rest of the ingredients,mixing well and making sure all the honey has dissolved.
• Fork through the Couscous turn out into a large mixing bowl. Add the dressing and allow to cool to room temperature.
• Drain and rinse the chickpeas.Trim the spring onions then chop all the white and some of the green .Chop the sun dried tomatoes,mint and parsley . Mix these all into the couscous and serve.

Steps:

• Heat 1 tablespoon of the oil in a frying pan over medium-low heat. Add the onion and garlic & cook gently for 5-7 minutes until soft and transparent.
• Add the chickpeas, ginger, and chili flakes and stir for about 30 seconds. Then add the lemon juice and let the mixture bubble until almost dry. Next add the cilantro and season to taste with salt and pepper.
• Place the chickpea mixture into a serving bowl and pour over the remaining olive oil. Sprinkle the cumin and paprika on top, gently stir then serve warm.

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.

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.