Israeli Couscous And Chickpea Salad Recipes
ISRAELI COUSCOUS SALAD
A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.
Provided by The Natalie Method
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
- While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
- Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.
Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g
COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO
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
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
ISRAELI CHICKPEA SALAD
This is a refreshing, crunchy and healthy salad with one of my favorites: chickpeas! It's a good main-dish vegetarian salad, uses ingredients typically "on-hand" - and is delicious with pita chips! As you can imagine, it's awesome with garden-fresh veggies in the summer! Add black olives if desired.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine vegetables.
- Whisk together dressing and mix into vegetables.
- Allow to chill in refrigerator for an hour or so before serving.
Nutrition Facts : Calories 279.6, Fat 14.9, SaturatedFat 2.1, Sodium 1195.6, Carbohydrate 32, Fiber 6.3, Sugar 3.9, Protein 6.5
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