Best 9 Couscous With Spiced Red Sauce Chickpeas And Almonds Recipes

COUSCOUS WITH SPICED RED SAUCE, CHICKPEAS, AND ALMONDS

Steps:

• Place couscous in a small bowl. Cover with 1 cup boiling water. Cover bowl with plastic wrap; let couscous sit 10 minutes to soften. Fluff with a fork, and set aside.
• Heat sauce, cinnamon, and cumin in a saucepan over medium heat. Add chickpeas, raisins, and almonds, and heat until hot. Season with salt and pepper. Serve couscous topped with sauce, and garnish with parsley, if using.

COUSCOUS WITH SPICED ALMONDS

Steps:

• To prepare the almonds, heat the butter in a saute pan over medium heat until it is melted and bubbling. Add the almonds, cumin, turmeric, coriander, paprika, and salt. Saute until the almonds start to brown and the spices smell very fragrant, 4 to 5 minutes. Let cool.
• To prepare the couscous, heat the stock in a saucepan over high heat until boiling, then season with salt and pepper. Place the couscous in a large bowl, pour the hot stock over the couscous, and cover with foil. Let stand until the stock is absorbed, about 5 minutes.
• Meanwhile, coarsely chop the cooled almonds. When the couscous has absorbed the stock, fluff with a fork, add the almonds, and mix well. Season, to taste, with salt and pepper. Serve warm or at room temperature.

VEGETABLE TAGINE WITH ALMOND & CHICKPEA COUSCOUS

Steps:

• Fry the shallots in the oil for 5 mins until they are softening and browned. Add the squash and spices, and stir for 1 min. Pour in the stock, season well, then add the prunes and honey. Cover and simmer for 8 mins.
• Add the peppers and cook for 8-10 mins until just tender. Stir in the coriander and mint.
• Pour 400ml boiling water over the couscous in a bowl, then stir in the harissa with ½ tsp salt. Tip in the chickpeas, then cover and leave for 5 mins. Fluff up with a fork and serve with the tagine, flaked almonds and extra mint.

COUSCOUS & ROASTED SPICED CHICKPEAS & PINE NUTS

Steps:

• Heat oven to 400°F.
• Combine first seven ingredients (1 tablespoon oil) and mix thoroughly.
• Place on parchment lined baking sheet.
• Bake for 20 minutes shaking pan as needed till crispy.
• Combine the couscous of your choice as directed on the package.
• Combine remaining 2 tablespoons of oil, lemon zest, lemon juice, honey, mint, and shake well.
• Add arugula or spinach to the hot couscous.
• Mix the vinaigrette with the couscous mixture.
• Divide among bowls,.
• Sprinkle on the chick peas over top and also the pine nuts.
• Enjoy!

CHICKPEA COUSCOUS

Steps:

• In a small saucepan, combine chickpeas, raisins, oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (5 minutes). Fluff couscous gently with a fork before serving.

COUSCOUS SALAD WITH DATES AND ALMONDS

Steps:

• Bring 2 cups water and 1/2 teaspoon salt to boil in medium saucepan. Add couscous; stir 30 seconds. Remove from heat. Cover and let stand 5 minutes. Fluff with fork. Transfer to large bowl to cool.
• Whisk olive oil, lemon juice, lemon peel, and cardamom to blend in small bowl. Drizzle over couscous. Mix in garbanzo beans, dates, almonds, minced cilantro, and green onions. Season with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours. Garnish with cilantro sprigs.

SPICED HERB & ALMOND COUSCOUS

Steps:

• Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While you're frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).
• Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.

COUSCOUS WITH TOMATOES, KALE AND CHICKPEAS

Steps:

• Begin heating a saucepan full of water for the kale. Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil. Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step). Cover with ½ inch of warm water or stock, if you have some. Let sit while you prepare the tomato sauce. Stir every once in a while to fluff.
• Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer. Cook, stirring often, until thick and fragrant, about 15 minutes. Remove from the heat, taste and adjust seasoning.
• By now the water in the pot will be boiling. Add salt to taste and the kale. Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm.
• Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power. Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.

SPICY COUSCOUS SALAD

Steps:

• Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.