Couscous Salad With Turmeric Chickpea And Tomato Recipes

COUSCOUS SALAD WITH CHICKPEAS AND TURMERIC

Steps:

• Pour couscous in a large bowl. Add salt, black pepper, cinnamon and turmeric. Stir to combine.
• Pour in boiling water, stir, then cover tightly with a pot lid or plate. Let stand for 5-10 minutes, or until water has been absorbed.
• When done cooking, fluffy with a fork and set aside.
• Whisk together all ingredients in a small bowl, then adjust seasoning if needed. Set aside.
• Add chickpeas, vegetables and cranberries to the cooked couscous. Stir to combine.
• Add a small amount of dressing to the salad and taste it. Keep adding dressing until it tastes good to you.*
• Stir in chopped parsley and serve.

COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO

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.

COUSCOUS SALAD WITH CHICKPEAS AND TOMATOES

Steps:

• Bring vegetable broth to a boil in a medium saucepan; gradually stir in couscous.
• Remove from heat; cover and let stand for 10 minutes.
• Fluff with a fork.
• Combine cooked couscous and remaining ingredients in a large bowl.

COUSCOUS AND CHICKPEA SALAD

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.