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
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 WITH DATES
Categories Side Vegetarian Quick & Easy Ramadan Date Vegan Couscous Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- Bring water, oil, zest, and salt to a boil in a 1- to 1 1/2-quart heavy saucepan. Stir in couscous and dates, then cover pan and remove from heat. Let stand, covered, 5 minutes.
- Fluff couscous with a fork and stir in scallion greens.
COUSCOUS WITH CHICKPEAS, SPINACH AND MINT
Spinach and chickpeas are a popular combination throughout the Mediterranean. This is one of my favorite couscous tagines. You can also use sturdier greens like chard. If you do use chard, simmer for 10 to 15 minutes rather than the 5 minutes required for spinach.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in a generous pinch of salt, the garlic and the spices. Stir together for about half a minute, until the garlic is fragrant, and add the drained chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 hour. Add the tomato paste, the harissa and salt to taste. Bring back to a simmer and simmer 45 minutes to an hour, until the chickpeas are tender. Remove 1 cup of the broth to flavor the couscous.
- Reconstituting and steaming the couscous: In a large microwave-safe bowl combine the couscous and salt to taste. Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew. Stir well, or moisten your fingers and rub the couscous with them to evenly distribute the oil and broth. Add enough water to cover by 1/2 inch and let sit for 20 minutes, or until all of the liquid is absorbed. Stir every 5 minutes with a wooden spoon or rub the couscous between your moistened thumbs and fingers, so that the couscous doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. The traditional way to finish reconstituting the couscous is to place it above the simmering stew for 45 minutes. I find, however, that steaming it in a microwave results in perfectly fluffy couscous. Cover the bowl tightly with plastic and pierce the plastic with the tip of a paring knife. Heat at 100 percent power for 3 minutes. Remove from the microwave carefully and allow to sit for 1 minute. Carefully remove the plastic and fluff with forks or a spoon. Cover again with plastic and microwave for 2 to 3 more minutes. Be very careful when you remove the plastic as the couscous will be steamy. You can reconstitute the couscous a day ahead and reheat in the microwave shortly before serving.
- Shortly before serving, stir in the spinach and the mint. Simmer 5 minutes. Taste and adjust seasonings. The stew should be spicy and flavorful. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 5 grams, Carbohydrate 78 grams, Fat 7 grams, Fiber 12 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 7 grams
More about "couscous with clementines chickpeas olives and dates recipes"
BEST COUSCOUS WITH CHICKPEAS, DATES AND SCALLIONS RECIPE - HOW …
From 177milkstreet.com
Servings 4Total Time 20 minsCategory Mains
COUSCOUS WITH CLEMENTINES, CHICKPEAS, GREEN …
From theweatheredgreytable.com
Estimated Reading Time 1 min
COUSCOUS WITH CLEMENTINES, CHICKPEAS, OLIVES, AND DATES RECIPE
From recipeofhealth.com
COUSCOUS SALAD WITH CHICKPEAS, DATES & CINNAMON - MCCORMICK
From mccormick.com
MOROCCAN CHICKPEA COUSCOUS SKILLET - FIT FOODIE FINDS
From fitfoodiefinds.com
COUSCOUS WITH CLEMENTINES | THE FLEXIBLE FOODIE
From theflexiblefoodie.wordpress.com
COUSCOUS WITH CLEMENTINES, CHICKPEAS, OLIVES, AND DATES
From stljewishlight.org
CLEMENTINE RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
ISRAELI COUSCOUS WITH CHICKPEAS | EASY 20-MINUTE …
From gratefulgrazer.com
PAN ROASTED SEA BASS AND COUSCOUS WITH CLEMENTINES, CHICKPEAS, …
From circlebkitchen.com
COUSCOUS SALAD WITH CHICKPEAS AND OLIVES - THE CLEVER …
From theclevermeal.com
EASY ONE-POT MOROCCAN COUSCOUS WITH CHICKPEAS
From cookingforpeanuts.com
COUSCOUS RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
COUSCOUS WITH CLEMENTINES, CHICKPEAS, OLIVES, AND DATES RECIPE
From eatyourbooks.com
PAN ROASTED SEA BASS AND COUSCOUS WITH CLEMENTINES, CHICKPEAS, …
From saymmm.com
PAN ROASTED SEA BASS AND COUSCOUS WITH CLEMENTINES, CHICKPEAS, …
From johnnyskitchen.us
11 QUICK AND EASY SUMMER CAMP LUNCHES RECIPE | BON APPéTIT
From bonappetit.com
MEDITERRANEAN CHICKPEA COUSCOUS SALAD - WELLNESS BY …
From wellnessbykay.com
ROASTED VEGETABLE AND CHICKPEA COUSCOUS - OLIVE …
From olivetomato.com
You'll also love