Best 3 Couscous Salad With Turmeric Chickpea And Tomato Recipes
Tantalize your taste buds with a delightful journey into the world of couscous salads. This flavorful dish combines the wholesome goodness of couscous with a symphony of vibrant ingredients, creating a feast for the senses. From the tangy zest of tomatoes to the earthy aroma of turmeric, each bite promises a culinary adventure. Dive into the vibrant Mediterranean flavors of the classic Couscous Salad with Turmeric Chickpea and Tomato, where tender couscous mingles with succulent chickpeas, juicy tomatoes, and a zesty dressing infused with aromatic turmeric. Transport yourself to the vibrant streets of Morocco with the tantalizing Moroccan Carrot and Chickpea Couscous Salad, a harmonious blend of sweet carrots, crunchy chickpeas, and fragrant spices. Discover the delightful fusion of flavors in the Thai Coconut Lime Couscous Salad, where the refreshing tang of lime and the luscious creaminess of coconut milk create a symphony of Southeast Asian flavors. Embark on a culinary expedition with the vibrant Mexican Street Corn Couscous Salad, a fiesta of sweet corn, roasted peppers, and a tangy dressing inspired by the vibrant street food of Mexico. Each recipe promises a unique culinary experience, inviting you to embark on a global adventure with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
COUSCOUS SALAD WITH CHICKPEAS AND TOMATOES
Quick and easy to make, this salad keeps well and tastes best at room temperature-all of which make for an ideal weekday lunch. Adapted from Cooking Light January 2007.
Provided by KelBel
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring vegetable broth to a boil in a medium saucepan; gradually stir in couscous.
- Remove from heat; cover and let stand for 10 minutes.
- Fluff with a fork.
- Combine cooked couscous and remaining ingredients in a large bowl.
Nutrition Facts : Calories 192.1, Fat 6.3, SaturatedFat 2.6, Cholesterol 12.9, Sodium 425.5, Carbohydrate 27, Fiber 2.8, Sugar 1.4, Protein 6.8
COUSCOUS SALAD WITH CHERRY TOMATOES
Israeli couscous stands in for pasta in this lighter version of a classic summer salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of salted water to a boil. Meanwhile, toast couscous in a small saute pan over medium heat, moving pan in a circular motion, until evenly browned, about 7 minutes. Immediately add couscous to boiling water, and cook, stirring occasionally, until just tender, about 6 minutes. Drain, and rinse under cold water until cool.
- Place couscous, tomatoes, basil, shallots, vinegar, oil, 1 1/2 teaspoons salt, and the pepper in a large bowl. Mix well, and let stand at room temperature until ready to serve, at least 15 minutes (or up to 1 hour). Stir well, and garnish with basil.
PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES
This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark's pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit. You want the tomatoes to stay partially intact so that you don't just get skins floating in sauce, but you need to cook them long enough to achieve the caramelized flavor that makes a tomato sauce sweet. You can cook the couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.
Provided by Martha Rose Shulman
Categories main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
- In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
- Add couscous to the pan along with slivered basil, stir together, and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 6 grams, Carbohydrate 50 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1522 milligrams, Sugar 3 grams
Tips:
- For the best flavor and texture, use high-quality couscous. Look for a brand that is made with whole wheat or semolina flour, and that has a slightly nutty flavor.
- Be sure to rinse the couscous before cooking. This will help to remove any excess starch and prevent the couscous from becoming gummy.
- Use a vegetable broth or water to cook the couscous. This will add flavor to the dish without overpowering the other ingredients.
- Once the couscous is cooked, fluff it with a fork to separate the grains.
- Add your favorite vegetables, herbs, and spices to the couscous salad. Some popular options include tomatoes, cucumbers, red onions, parsley, cilantro, mint, cumin, and paprika.
- Dress the couscous salad with a simple vinaigrette or lemon-tahini dressing. This will help to bring all of the flavors together.
- Serve the couscous salad immediately, or chill it for later. It will keep well in the refrigerator for up to 3 days.
Conclusion:
Couscous salad is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It is a great way to use up leftover vegetables and herbs, and it can be easily adapted to your own taste preferences. So next time you are looking for a quick and easy meal, give couscous salad a try.
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