Curried Couscous And Garbanzo Bean Salad Recipes

CURRIED COUSCOUS SALAD WITH BACON

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside.
• Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside.
• Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.
• Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.
• In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES

Steps:

• Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
• Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
• Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

CURRY COUSCOUS AND BROCCOLI FETA SALAD WITH GARBANZO BEANS

Steps:

• In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute).
• Add in 2-1/4 cups water with 1 teaspoon salt.
• Add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute.
• Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes).
• Transfer the couscous and veggies to a large bowl.
• Mix in garbanzo beans, oil, wine vinegar, minced fresh ginger; toss to combine.
• Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt).
• Add in feta cheese, green onions and toasted almonds (if using); toss to combine.
• Add in salt and pepper to taste.
• Chill for a minimum of 2 hours before serving.
• Delicious!

COUSCOUS, CHICKPEA & CRANBERRY SALAD

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.

CURRIED COUSCOUS AND GARBANZO BEAN SALAD

Steps:

• Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
• Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.