Best 2 Tomato Chickpea Couscous Recipes

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Savor the vibrant flavors of the Mediterranean with our delectable Tomato Chickpea Couscous, a wholesome and satisfying dish that combines the goodness of juicy tomatoes, tender chickpeas, fluffy couscous, and an array of aromatic spices. This versatile recipe offers a delightful blend of textures and flavors, making it a perfect choice for vegetarians and vegans alike. Dive into the culinary journey with our step-by-step guide, ensuring a quick and effortless preparation. Discover the secrets behind creating the perfect balance of tangy tomatoes, savory chickpeas, and fluffy couscous, all harmoniously brought together by a medley of spices. Explore variations of this classic dish with our exciting recipe collection, featuring innovative twists that cater to various dietary preferences and taste buds. Be it a hearty main course or a refreshing side dish, our Tomato Chickpea Couscous promises a flavorful experience that will tantalize your taste buds.

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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 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

Ingredients

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

TOMATO CHICKPEA COUSCOUS

Tomato Chickpea Couscous image

Make and share this Tomato Chickpea Couscous recipe from Food.com.

Provided by Mommie Cooks

Categories Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon butter
2 garlic cloves
3 green onions, Chopped
8 ounces dried couscous
1 1/2 cups broth (Chicken or Veggie)
1/2 cup wine
1 (15 ounce) can garbanzo beans
1/8 teaspoon ground pepper
1/4 teaspoon cinnamon
1/2 lemon, Squeezed
1 1/2 cups halved cherry tomatoes
salt

Steps:

Instructions.
First up, melt your butter on medium heat and add in the garlic, letting it cook up for a minute or two. Next you'll go ahead and add in your green onions to the mix. Swirl them around and cook em up for a minute or two and then pour in your couscous to the pan.
Stir the couscous in the pan a few times and give it a good 3 or so minutes to start browning up the grains. Now you'll add in your broth, wine, beans, pepper, cinnamon, and lemon. Bring it to a boil, cover the pan, turn it back down to low and let it cook for around 12 minutes or until the couscous is cooked through.
Finally, you'll toss in your tomatoes and salt the dish if needed.

Nutrition Facts : Calories 274.3, Fat 3.2, SaturatedFat 1.4, Cholesterol 5.2, Sodium 389.8, Carbohydrate 48.9, Fiber 5.9, Sugar 1.6, Protein 9.1

Tips:

Use ripe tomatoes. The riper the tomatoes, the sweeter and more flavorful your dish will be.
Don't be afraid to add spices. Cumin, coriander, and paprika are all great additions to this dish.
Cook the couscous according to the package directions. Be sure to fluff it with a fork before serving.
Serve the dish hot or cold. It's delicious either way.
Garnish with fresh herbs. Cilantro, parsley, and mint are all great options.

Conclusion:

This tomato-chickpea couscous is a delicious and easy-to-make dish that's perfect for a quick and healthy meal. It's packed with flavor and nutrients, and it's also very versatile. You can serve it as a main course, a side dish, or a salad. No matter how you serve it, you're sure to enjoy this delicious and healthy dish.

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