Best 7 Couscous Chickpea Cranberry Salad Recipes

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Escape the mundane with a tantalizing trip to culinary delight! Embark on a journey where flavors dance on your palate and textures create a symphony in your mouth. This article presents an enticing array of recipes sure to captivate your senses and leave you craving more. From the vibrant Couscous Chickpea Cranberry Salad that bursts with freshness to the delectable Creamy Pesto Pasta bursting with aromatic herbs, each dish is a masterpiece waiting to be savored. Let your taste buds embark on an adventure as you explore these culinary gems.

Here are our top 7 tried and tested 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

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 SALAD WITH TURMERIC, CHICKPEA AND TOMATO



Couscous Salad With Turmeric, Chickpea and Tomato image

Turmeric highlights the golden hue of couscous while adding a welcome bit of flavor. The grains are paired with tomatoes, which have been left to sit in red wine and vinegar, infusing them with flavor and making the dressing even more juicy for the couscous-chickpea mix. If you want the onion to be nice and crisp and to take its raw edge off, put the slices in a bowl of ice and water before you cook the couscous. Drain them right before tossing them in. You can add even more crunch by topping the salad with sliced celery or chiles, if you like your food spicy. Either thinly sliced fresh chiles, such as fresno or jalapeƱos, or preserved ones, like peppadews or hot cherry, work well.

Provided by Genevieve Ko

Categories     dinner, lunch, grains and rice, main course

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

1/4 teaspoon ground turmeric
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more to taste
1/2 teaspoon kosher salt, plus more for seasoning
1 3/4 cups couscous (10 ounces)
1/3 cup red-wine vinegar, plus more to taste
Black pepper
3 medium ripe tomatoes, diced (2 1/2 cups)
1 (15-ounce) can chickpeas, rinsed and drained
1 small red onion, halved and very thinly sliced
5 ounces baby arugula
4 ounces feta cheese, crumbled (1/2 cup)
Thinly sliced celery, or fresh or jarred chile peppers, for serving (optional)

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.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 4 grams, TransFat 0 grams

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

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

ISRAELI COUSCOUS AND CHICKPEA SALAD



Israeli Couscous and Chickpea Salad image

You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 30m

Yield 3 to 4 generous servings.

Number Of Ingredients 13

1 cup Israeli couscous, preferably whole-wheat
2 tablespoons extra virgin olive oil
1/2 cup finely chopped cilantro
2 tablespoons chopped chives
1 ounce feta, diced
2 tablespoons pine nuts, lightly toasted
1 can chickpeas, drained and rinsed
1/2 red pepper, cut in thin 2-inch slices
2 tablespoons fresh lemon juice
1 teaspoon cumin seeds, lightly toasted and ground
Salt to taste
1/4 cup plain low-fat yogurt (or use half olive oil)
1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)

Steps:

  • Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
  • Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
  • In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 486 milligrams, Sugar 7 grams

CRANBERRY COUSCOUS



Cranberry Couscous image

Although it looks like a grain, couscous is actually a type of pasta. The couscous pellets cook very quickly due to their small size. You'll find it near the Middle Eastern or Mediterranean foods.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 5

1 can (14-1/2 ounces) chicken broth
1 tablespoon butter
1-1/2 cups uncooked couscous
1/4 cup dried cranberries, chopped
3 tablespoons chopped green onions

Steps:

  • Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 295mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS



Couscous Salad With Dried Cranberries and Pecans image

This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.

Provided by Mark Bittman

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 cup couscous, preferably whole wheat
Salt
2 large carrots, grated
1/2 cup chopped pecans
1/2 cup chopped dried cranberries
1/4 cup chopped scallions
1/4 cup olive oil, or more as needed
Grated zest and juice of 1 lemon, or more juice as needed
1 teaspoon coriander
Pinch of cayenne, or to taste
Black pepper
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh sage, or 1 teaspoon dried

Steps:

  • Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
  • Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
  • Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 13 grams

COUSCOUS AND CHICKPEA SALAD



Couscous and Chickpea Salad image

Provided by Nancy Harmon Jenkins

Categories     easy, quick, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

1 cup medium-grain couscous
1 tablespoon vegetable oil
1/2 cup very hot water
1 1/2 cups lightly steamed chickpeas
6 tablespoons extra-virgin, fruity olive oil
3 tablespoons fresh lemon juice
Pinch of salt
Freshly ground black pepper
1/4 red pepper sliced into thick julienned strips
1/4 green pepper sliced into thick julienned strips
About 1 cup coarsely chopped scallions
1 medium-size tomato, seeded and coarsely chopped
1/2 cucumber cut lengthwise and thinly sliced
1 dozen black Greek-style olives, pits removed

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.

Nutrition Facts : @context http, Calories 695, UnsaturatedFat 24 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 13 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 174 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • Cook the couscous according to the package directions. Be sure to fluff it with a fork before using.
  • Use fresh, ripe cranberries. If you can't find fresh cranberries, you can use dried cranberries, but be sure to soak them in water for 30 minutes before using.
  • Chop the vegetables and nuts into small pieces. This will help them to distribute evenly throughout the salad.
  • Use a light and flavorful dressing. A simple vinaigrette or lemon-tahini dressing is a good option.
  • Serve the salad immediately or chill it for later. This salad is best when served fresh, but it can be chilled for up to 3 days.

Conclusion:

This couscous, chickpea, and cranberry salad is a healthy and delicious side dish or main course. It's packed with flavor and texture, and it's easy to make. With its vibrant colors and refreshing taste, this salad is sure to be a hit at your next gathering.

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