Best 4 Couscous With Chick Peas And Tomatoes Recipes
Embark on a culinary journey to the vibrant flavors of the Mediterranean with our tantalizing Couscous with Chickpeas and Tomatoes recipes. Discover a symphony of textures and tastes as you savor this classic dish. From the fluffy and delicate couscous to the hearty and protein-packed chickpeas, and the juicy and tangy tomatoes, each bite is a burst of delight. This versatile dish can be enjoyed as a main course or a flavorful side, and is perfect for a satisfying and wholesome meal.
**Recipe 1: Classic Couscous with Chickpeas and Tomatoes**
This traditional recipe captures the essence of this beloved dish. Simple yet flavorful, it highlights the natural goodness of the ingredients. The couscous is perfectly cooked, light and fluffy, while the chickpeas add a delightful nutty flavor and texture. The tomatoes provide a vibrant burst of freshness and acidity, creating a harmonious balance of flavors.
**Recipe 2: Spiced Couscous with Chickpeas and Tomatoes**
For those who love a bit of heat and exotic flavors, this spiced version is sure to tantalize your taste buds. A blend of aromatic spices, such as cumin, coriander, and paprika, infuses the couscous with a warm and inviting aroma. The chickpeas and tomatoes add depth and texture, while the spices elevate the dish to a whole new level of flavor.
**Recipe 3: Couscous with Chickpeas, Tomatoes, and Spinach**
Incorporating leafy greens into this classic recipe adds an extra boost of nutrition and color. Tender spinach leaves are wilted and combined with the fluffy couscous, protein-rich chickpeas, and juicy tomatoes. The result is a vibrant and flavorful dish that is not only delicious but also packed with essential vitamins and minerals.
**Recipe 4: Couscous with Chickpeas, Tomatoes, and Feta**
This delightful recipe adds a touch of creamy richness and tanginess with the addition of feta cheese. Crumbled feta cheese is sprinkled over the warm couscous, chickpeas, and tomatoes, creating a beautiful contrast of textures and flavors. The salty and tangy notes of the feta cheese perfectly complement the other ingredients, making this dish a true crowd-pleaser.
**Recipe 5: Couscous with Chickpeas, Tomatoes, and Dried Fruit**
Experience a unique twist on this classic dish with the addition of dried fruit. Sweet and chewy dried apricots, raisins, or cranberries add a burst of natural sweetness and a delightful contrast to the savory flavors of the couscous, chickpeas, and tomatoes. This recipe is perfect for those who enjoy a sweet and savory combination in their meals.
PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS
Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams
COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO
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 jalapeños, 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
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
COUSCOUS WITH CHICK-PEAS AND TOMATOES
Provided by Lori D. Shaller
Categories Tomato Side Bake Quick & Easy High Fiber Chickpea Couscous Bon Appétit Massachusetts
Yield Serves 4
Number Of Ingredients 9
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.
COUSCOUS WITH CHICKPEAS, TOMATOES, AND EDAMAME
Make and share this Couscous With Chickpeas, Tomatoes, and Edamame recipe from Food.com.
Provided by dicentra
Categories Beans
Time 15m
Yield 5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 455, Fat 14.1, SaturatedFat 5.4, Cholesterol 26.7, Sodium 1153.6, Carbohydrate 63.3, Fiber 10.2, Sugar 5.3, Protein 21.4
Tips:
- For a more flavorful dish, use homemade vegetable broth instead of water.
- If you don't have any fresh tomatoes, you can use a can of diced tomatoes.
- Add some chopped fresh herbs, such as parsley, cilantro, or basil, for extra flavor.
- Serve with a dollop of yogurt or sour cream for a creamy touch.
- This dish can be made ahead of time and reheated when you're ready to serve.
Conclusion:
This couscous with chickpeas and tomatoes is a delicious and healthy meal that is perfect for busy weeknights. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this recipe a try!
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