Chickpea Cranberry Couscous Recipes

COUSCOUS, CHICKPEA & CRANBERRY SALAD

Couscous, Chickpea & Cranberry Salad image

This is wonderful Rose Reisman salad, it's great as a side but I'll usually make it for a light lunch.

Provided by kelly in TO

Categories Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup chicken stock
1 cup couscous
1/2 teaspoon curry powder (optional)
3/4 cup canned chick-peas, rinsed and drained
1/3 cup dried cranberries
1/4 cup green onion, chopped
1/4 cup red bell pepper, diced
1/4 cup fresh basil, chopped
1 tablespoon olive oil
2 tablespoons thawed orange juice
2 tablespoons lemon juice
2 teaspoons grated orange rind
3 tablespoons honey
1 teaspoon minced garlic

Steps:

Bring stock to a boil in small saucepan and stir in couscous and curry powder, cover and let stand for about 5 minutes. Transfer mixture to a large bowl to let cool.
Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic.
Pour over couscous and serve.

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS

Couscous Salad With Dried Cranberries and Pecans image

This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.

Provided by Mark Bittman

Categories salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup couscous, preferably whole wheat
Salt
2 large carrots, grated
1/2 cup chopped pecans
1/2 cup chopped dried cranberries
1/4 cup chopped scallions
1/4 cup olive oil, or more as needed
Grated zest and juice of 1 lemon, or more juice as needed
1 teaspoon coriander
Pinch of cayenne, or to taste
Black pepper
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh sage, or 1 teaspoon dried

Steps:

Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 13 grams

CRAN-ORANGE COUSCOUS SALAD

Cran-Orange Couscous Salad image

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach
1 cup crumbled goat cheese
1 small red onion, chopped
3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.

CRANBERRY COUSCOUS SALAD

Cranberry Couscous Salad image

I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.

Provided by flower7

Categories Berries

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 cup uncooked couscous
1/4-1/3 cup vegetable oil
2 tablespoons rice vinegar
1/3-1/2 cup sliced almonds, toasted
1/3 cup chopped green onion
2 tablespoons chopped of fresh mint

Steps:

Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
Serve either chilled or at room temperature.

Nutrition Facts : Calories 235.7, Fat 12.2, SaturatedFat 1.5, Sodium 191.4, Carbohydrate 25.6, Fiber 3, Sugar 0.8, Protein 6.2

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