I love a fresh, vibrant salad, and a salad with couscous and chickpeas always hits the spot. This dish combines a variety of textures and flavors, making it a delightful meal or side.
The ingredients include couscous, vegetable stock, chickpeas, carrot, red onion, cucumber, cherry tomatoes, dried cranberries, raisins, flaked almonds, and fresh parsley.
For the dressing, I use olive oil, orange juice, ground turmeric, cumin, cinnamon, smoked paprika, Dijon mustard, and salt and pepper. This mix creates a wonderful harmony of taste and nutrition.
Exploring Couscous: Origins and Types
Couscous has a rich history rooted in North African cuisine. I like how it has traveled beyond borders, becoming a popular ingredient around the world. Traditionally, it consists of tiny steamed granules made from durum wheat.
Couscous is versatile, lending itself to sweet and savory dishes alike. It absorbs flavors from other ingredients, making it a great base for salads, bowls, and side dishes.
Ingredients:
- 150g of couscous
- 250ml of vegetable stock
- 1 can (400g) of drained chickpeas
- 1 grated or diced carrot
- 1 finely chopped red onion
- 1/2 peeled and diced cucumber
- 12 quartered cherry tomatoes
- 1/2 cup of dried raisins and cranberries
- 1 cup of flaked almonds
- A handful of chopped fresh parsley
For the dressing:
- 2 tablespoons of olive oil
- 1 juiced orange
- 1/2 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground cinnamon
- 3/4 teaspoon of smoked paprika
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
How to make a salad with couscous and chickpeas?
- In a bowl, combine couscous and hot vegetable stock. Cover and let sit for 5 minutes, or until couscous is fluffy.
- In a large salad bowl, combine chickpeas, cherry tomatoes, cucumber, onion, cranberries, raisins, and the grated carrot.
- Add cooked couscous to the salad bowl and toss to combine.
- Stir in chopped parsley.
- Whisk together, in a small bowl, orange juice, olive oil, balsamic vinegar, honey, ginger, salt, and pepper.
- Pour dressing over salad and toss to coat.
- Top with toasted almonds and serve immediately.
Pairing Suggestions
I enjoy pairing this salad with some complementary side dishes. Grilled vegetables, such as zucchini and bell peppers, add a smoky flavor that contrasts nicely with the salad’s freshness.
Another excellent choice is a slice of warm pita bread, which pairs well with dipping into any extra dressing. Hummus serves as a tasty and nutritious addition too.
Here’s a quick list of side dish ideas:
- Grilled Veggies (zucchini, bell pepper)
- Warm Pita Bread
- Hummus
These options work together to create a satisfying meal.
Storing and Serving
To keep my salad fresh, I store it properly. I place any leftovers in an airtight container and keep them in the refrigerator. This helps maintain the flavor and texture for up to three days.
When it’s time to serve, I give the salad a good stir. This mixes the flavors and ensures every bite is delicious. If the salad seems dry, a splash of olive oil or lemon juice revives it beautifully.
For presentation, I like to serve it in a large bowl. Garnishing with fresh herbs, such as parsley or cilantro, adds a nice touch. You can also add some crumbled feta cheese for extra flavor.
If I’m preparing the salad for a gathering, I consider serving it on a buffet table. This allows guests to help themselves. It’s both practical and inviting.
I find that this salad pairs well with grilled meats or roasted vegetables. It makes a great side dish or a light main course. Enjoying it chilled enhances the refreshing flavors, especially in warm weather.
Nutritional Information
| Calories | 343 |
| Total Fat | 18 gr |
| Cholesterol | 0 mg |
| Sodium | 320 mg |
| Carbohydrates | 42 gr |
| Fiber | 8 gr |
| Sugar | 20 gr |
| Protein | 9 gr |
Leftover Ideas: Reinventing Your Salad
- Wrap It Up: Use the salad in a tortilla wrap. Add some avocado and a drizzle of sauce for extra flavor.
- Stuffed Peppers: Hollow out bell peppers and fill them with the leftover salad. Bake for a warm, hearty dish.
- Savory Pancakes: Mix the salad with some batter to create savory pancakes. They are great for breakfast or a light dinner.
- Couscous Cakes: Form patties with the couscous and chickpeas, then pan-fry them. Serve with a yogurt sauce or salsa.
- Crispy Tacos: Crunchy taco shells work well. Add the salad and top with cheese, salsa, or guacamole for a tasty meal.
Conclusion
Creating a salad with couscous and chickpeas is both simple and rewarding. I enjoy how the flavors blend, offering a satisfying taste with every bite.
Couscous brings a unique texture, while chickpeas add protein, making it a balanced meal. This salad is perfect for lunch or a light dinner.
When I prepare it, I love experimenting with different dressings. A lemon vinaigrette or tahini dressing particularly complements the dish.
Whether served cold or at room temperature, this salad remains versatile. I can pack it for picnics or enjoy it at home.
Exploring new ingredients keeps the recipe exciting. I encourage you to try adding your favorites!
As mentioned above, pairing this salad with stuffed peppers makes a wonderful meal.
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