Coriander Chickpea And Couscous Salad North Africa Recipes

Steps:

• Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
• Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.

Steps:

• Place the couscous, drained chick peas, oils, garlic, spring onion and chopped lemon or lemon juice in a large heatproof bowl or jug.
• Pour boiling water the mix and stir together with a fork. The couscous will absorb the liquids quite quickly.
• Add the fresh coriander, reserving a little as a garnish if you wish, and season.
• If it is to be eaten hot, this salad should be made just before it is served as it cools quickly. (If necessary, it can be briefly reheated in a microwave, but may need a little more water if this is done although it is best not made too far in advance.) Alternatively it can be left to cool and is ideal served cold, perhaps as part of a buffet.
• Sprinkle with reserved coriander, or a few individual leaves and a little sumac powder (optional) or ground black pepper.

Steps:

• Place the couscous with thevegetable oil in a saucepan over medium heat. Heat thoroughly, until the couscous grains are coated with warm oil.
• Add hot water, cover immediately, turn off heat and allow grains to swell for 5 minutes. Drain off excess water and mix the couscous with chickpeas.
• Mix olive oil, lemon juice, salt and pepper. Add to couscous and stir.
• Add pepper strips and chopped scallions. Mix well and set aside until ready to serve. Just before serving mix in the tomato. Garnish with cucumber slices and olives.

Steps:

• Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
• Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
• In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.

Steps:

• Add the first 14 ingredients to a non-reactive saucepan.
• Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
• Add in the bell pepper and cook for 2 more minutes.
• Take pan off of burner and add in the peas.
• Add in couscous; stir.
• Cover and let sit for 10-15 minutes.
• Add in olives; fluff couscous with a fork to mix.
• Season to taste with salt and pepper.
• Spoon onto individual plates; sprinkle with pine nuts and currants.