Best 4 Couscous Chickpea Salad With Ginger Lime Dressing Recipes

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 CHICKPEA SALAD WITH GINGER LIME DRESSING

Steps:

• Bring water to boil in a medium pot.
• Meanwhile, peel and seed the cucumber.
• Add the couscous, raisins, and turmeric to the water, stir, cover and remove from heat, let stand 5 minutes.
• Meanwhile, chop the cucumber, tomato, and onion.
• Fluff couscous and add vegetables and mint.
• Drain and rinse the chickpeas and add to couscous.
• In a large bowl whisk together the lime juice, olive oil, and seasonings.
• Add the couscous mixture and toss to coat with dressing.
• Refrigerate 1 hour before serving.
• Drain and rinse the chickpeas and add to couscous.

WARM CHICKPEA SALAD WITH GINGER

Steps:

• Heat 1 tablespoon of the oil in a frying pan over medium-low heat. Add the onion and garlic & cook gently for 5-7 minutes until soft and transparent.
• Add the chickpeas, ginger, and chili flakes and stir for about 30 seconds. Then add the lemon juice and let the mixture bubble until almost dry. Next add the cilantro and season to taste with salt and pepper.
• Place the chickpea mixture into a serving bowl and pour over the remaining olive oil. Sprinkle the cumin and paprika on top, gently stir then serve warm.

COUSCOUS-CHICKPEA SALAD

Steps:

• In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric.
• Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
• Cover the pot tightly, remove from the heat and let stand for 15 minutes.
• Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
• Then fluff again, rubbing with your fingers to break up any lumps.
• Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous.
• Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed.
• Cover and refrigerate for several hours or up to 3 days.
• Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.