Couscous With Feta Chickpeas And Tomato Recipes

MEDITERRANEAN COUSCOUS AND CHICKPEAS

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.

CHERRY TOMATO COUSCOUS SALAD

Steps:

• Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
• Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
• In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.

COUSCOUS SALAD WITH SUN DRIED TOMATO AND FETA

Steps:

• Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
• Fluff couscous with fork. Cool a bit.
• Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
• Adjust salt and pepper to taste.
• Transfer to serving bowl, sprinkle with feta. 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.

PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS

Steps:

• Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
• While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
• Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
• Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
• To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

COUSCOUS WITH SUN-DRIED TOMATO AND FETA

Steps:

• In a dry, non-stick fry pan over medium-high heat, toast the pine nuts, tossing often, until golden brown, about 3-4 minutes. Be sure to watch them closely as they can burn quickly once they get hot. Set aside.
• In a medium saucepan, bring 1 1/4 cup water to a boil. Stir in the couscous, olive oil and kosher salt, cover, and remove from the heat. Let stand for 5 minutes.
• Fluff the couscous with a fork and stir in the sun dried tomatoes, feta cheese, chopped green onion, and pine nuts. This dish can be served warm or at room temperature.

COUSCOUS WITH CHICKPEAS, TOMATOES, AND EDAMAME

Steps:

• Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently.
• Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes.
• Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes.
• Stir in onions and feta; toss well.

COUSCOUS WITH FETA, CHICKPEAS AND TOMATO

Steps:

• Heat olive oil in a medium saucepan or large skillet over medium heat.
• Add red pepper and garlic and cook for three minutes, stirring frequently.
• Stir in a half a cup of the broth, along with the dried oregano or basil and chickpeas. Turn heat up to boil the mixture, then lower heat and simmer for 15 minutes.
• Add remaining 1 and 3/4 cups of broth and salt, then bring to the boil. Add tomatoes. Gradually stir in couscous, then remove from heat, cover, and let stand 5 minutes until couscous cooks.
• Stir in green onions and feta, toss well, and serve. May add some cracked black pepper, if you like.
• Great next-day leftovers!

COUSCOUS WITH CHICK-PEAS AND TOMATOES

Steps:

• Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes.