Couscous Chickpea Cranberry Salad Recipes

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

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.

TABOULI & CHICKPEA COUSCOUS SALAD

Tabouli & Chickpea Couscous Salad image

This recipe is from Sydney Markets, I love Chickpeas & couscous so this is on the menu for lunch soon. I'm not too keen on mint so I think I'll leave it out but use whatever suits you.

Provided by Mandy

Categories Grains

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups couscous
1 1/2 cups boiling water
1/3 cup extra virgin olive oil
1 tablespoon ground cumin
300 g chickpeas, rinsed & drained
3 cups flat leaf parsley, chopped
1 cup mint leaf, chopped
6 green onions, finely chopped
3 tomatoes, deseed & chopped
2 lemons, juiced
salt & pepper

Steps:

Place couscous in a large heat-proof bowl an pour over boiling water, stir to combine. Cover & set aside for 3 mins or until water is absorbed, fluff with a fork.
Heat 1 tblsp oil in a pan, add cumin and chickpeas and cook tossing constantly for 5 mins or until warmed & light golden.
Add chickpeas, parsley, mint, onions & tomatoes to couscous & toss gently to combine.
Combine remaining oil, lemon juice & salt & pepper in a jar & shake to combine well.
Pour dressing over salad, toss well & serve.

Nutrition Facts : Calories 368.7, Fat 13.6, SaturatedFat 1.9, Sodium 181.6, Carbohydrate 55.1, Fiber 8.6, Sugar 2.2, Protein 10.5

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.

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