Couscous With Chickpeas Recipes

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MEDITERRANEAN COUSCOUS AND CHICKPEAS



Mediterranean Couscous and Chickpeas image

This Mediterranean Couscous and Chickpeas is filled with salty feta, juicy tomatoes, and fresh parsley. It only takes 15 minutes to make, so it's perfect for busy weeknights!

Provided by Liz Thomson

Categories     Dinner

Time 15m

Number Of Ingredients 9

1 ½ cups water
1 cup dry couscous
1 tablespoon olive oil
1 15oz can chickpeas, rinsed and drained
1 large cucumber, chopped (about 1 cup)
1 large tomato, chopped (about 1 cup)
1/2 cup chopped curly parsley leaves (about 1/3 bundle, large stems removed)
¼ cup crumbled feta (optional)
Salt to taste

Steps:

  • In a medium sized pot, bring the water to a boil.
  • Add the couscous, remove from heat, and cover with a lid. Set aside for 5 minutes while the couscous absorbs the water.
  • While your couscous is cooking you can prep the rest of your ingredients.
  • Once the couscous has absorbed all the water, fluff with a fork.
  • In a large bowl, gently toss all ingredients together.
  • Serve at room temperature or store in the fridge and serve cold.

Nutrition Facts : ServingSize 2 cups, Calories 332 calories, Sugar 0.9 g, Sodium 431.9 mg, Fat 8.2 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 52.3 g, Fiber 8 g, Protein 13.5 g, Cholesterol 8.3 mg

CHICKPEA COUSCOUS



Chickpea Couscous image

Sweet raisins and nutty chickpeas add taste and texture to this 10-minute summer side.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

1 can (15.5 ounces) chickpeas, drained and rinsed
1/3 cup raisins
1 teaspoon olive oil
Coarse salt and ground pepper
1/2 cup couscous

Steps:

  • In a small saucepan, combine chickpeas, raisins, oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (5 minutes). Fluff couscous gently with a fork before serving.

COUSCOUS WITH CHORIZO & CHICKPEAS



Couscous with chorizo & chickpeas image

This Spanish-inspired dish is perfect for a midweek meal

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Supper

Time 25m

Number Of Ingredients 9

250g couscous
300ml vegetable stock
2 tbsp olive oil
200g sliced chorizo
1 onion , sliced
1 tsp paprika
400g can drained chickpeas
425ml chicken stock
chopped parsley , to serve

Steps:

  • Prepare couscous with vegetable stock, according to the packet's instructions.
  • Heat olive oil in a large pan and stir fry the chorizo for 3-4 mins. Remove with a slotted spoon and put aside. Add the onion to the oil left in the pan and cook for 5-6 minutes until softened. Stir in the paprika, cook for 1 min, then tip in the chickpeas and the chicken stock. Return the chorizo to the pan and simmer for 2 mins. Spoon over the couscous and scatter with chopped parsley.

Nutrition Facts : Calories 424 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.69 milligram of sodium

CURRIED COUSCOUS WITH CHICKPEAS



Curried Couscous With Chickpeas image

This makes a great lunch or snack and is low-fat. Great for bringing to work or school and can be eaten hot or cold. I like it with Braggs sprinkled on top (but I'm known to add braggs to any rice or couscous dish for extra flavour!). Could also add some cooked chicken to make a main dish, maybe with a side green salad or additional steamed veggies.

Provided by thepurpleturtle

Categories     Lunch/Snacks

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
1/2 red sweet bell pepper, chopped
2 garlic cloves, minced
1 cup diced tomatoes with juice
1 cup canned chick-peas (rinsed and drained)
1 cup frozen peas
1 cup frozen corn
1 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash red pepper flakes (optional)
1 cup beef broth or 1 cup vegetable broth
1 cup couscous (uncooked)

Steps:

  • In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
  • Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
  • Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
  • Fluff with a fork and serve immediately or pack for tomorrow's lunch!

Nutrition Facts : Calories 537.4, Fat 7.7, SaturatedFat 1.1, Sodium 857.2, Carbohydrate 101.2, Fiber 13.2, Sugar 6.8, Protein 20.1

COUSCOUS WITH CHICKEN AND CHICKPEAS



Couscous With Chicken and Chickpeas image

From Food and Wine magazine, posted for ZWT3. It's delicious, and my favorite recipe for chicken drumsticks (or thighs). "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."

Provided by Stephanie Z.

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil or 2 tablespoons canola oil
8 chicken drumsticks
3 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 onion, cut into thin slices
1 turnip, peeled and cut into 1/2 inch cubes
2 tablespoons tomato paste
1 teaspoon paprika
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne
6 cups water
3 carrots, cut into 1/4 inch slices
1 (15 ounce) can chickpeas (1 2/3 cups)
1/2 cup flat leaf parsley, chopped and packed in
1 1/3 cups couscous

Steps:

  • In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
  • Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
  • Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
  • Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
  • Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
  • Stir in 4 cups of the water and the carrots.
  • Add in the chicken and bring to a simmer.
  • Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
  • Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
  • Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
  • Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
  • Serve the stew with its broth over the couscous.

Nutrition Facts : Calories 690.7, Fat 21.5, SaturatedFat 4.7, Cholesterol 118.3, Sodium 2322.2, Carbohydrate 80.4, Fiber 10.8, Sugar 5.6, Protein 42.6

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