Couscous Salad with Chickpeas and Goat’s Cheese
June 28, 2007 | Filed Under Salads
Mmmm! I loved this salad! This Moroccan recipe comes from Valentina. It’s another easy recipe. I think the magic ingredients here are the tumeric and cinnamon.
Instead of chicken or vegetable stock mentioned in the recipe, I used beef stock because that’s all I had. Still tasted good. I left out the preserved lemon cause I didn’t have any but I have made it before (look here). I’ll have to make the preserved lemon again. Very delicious, very flavorable. Thanks, Valentina!
Paz
Couscous Salad with Chickpeas and Goat’s Cheese
3 tablespoons olive oil
1 large onion, peeled and chopped
2 cloves garlic, crushed
1 teaspoon turmeric
½ teaspoon cinnamon
1 ½ cups chicken stock ( or vegetable stock for a vegetarian version)
1 ½ cups couscous
420g chickpeas, cooked and peeled
150g goat’s cheese, crumbled
2 red peppers, seeds removed and roasted in the oven
Juice of 1 lemon
3 tablespoons each chopped mint and parsley
Sea salt and freshly ground black pepper
1 preserved lemon
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Heat the oil in a large saucepan, add onion and cook over a medium heat for 5 minutes to light brown. Add crushed garlic, tumeric, and cinnamon, and cook for another 30 seconds, then add stock and bring to the boil
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Stir in the couscous, then remove pan from the heat, cover and leave to steam for 10 minutes to soften. Remove covering and fluff up couscous with a fork. Set it aside to cool
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Toss through the remaining salad ingredients, except preserved lemon, and season well with salt and pepper to taste
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Remove flesh from preserved lemon and discard. Rinse the rind with cold water. Finely slice rind and scatter over finished salad to garnish
Comments
12 Responses to “Couscous Salad with Chickpeas and Goat’s Cheese”
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another great salad!
That is a beautiful salad! I made some preserved lemon and just started using it. Wow is that stuff good. I need to make more before I use all this up.
Great recipe! This would be perfect picnic food. I always keep a jar of preserved lemon in the fridge. It’s quick to make, and lasts for months and months.
It sounds so good. I’ve been meaning to make preserved lemons for the longest time now. I’ve never found them in a jar anywhere here. Guess I’ll have to stop being lazy and make some.
Hi Kat: It was delicious!
Hi Tanna: I need to make some preserved lemon, too.
Hi Lydia: Yes, perfect picnic food!
Hi Kalyn: I have to stop being lazy too and make some preserved lemons because I definitely plan on making this couscous salad again.
Paz
Looks delicious! I love goat cheese on anything.
Valentina is the queen of salads, Paz - this is so delicious!
Hi Paz,
Such a gorgeous salad. Checking your blog out for some summer eating. And did I say I love your look here? I think I did!
And I am such a feta cheese freak. Yes, must make this one! Well, except for the preserved lemon issue. So. I have go preserve myself a lemon first???
Wait. I mean “I have to go”
Hi MTM: So you like goat cheese, huh? Then you should add extra to this recipe.
Hi Patricia: This is delicious indeed!
HI Christine: I love feta cheese, too! I wonder how it’ll taste with this recipe instead of the goat cheese recipe. I’ve gotta try it. About the preserved lemon, I didn’t use it here, since I didn’t have any. So you can get away without using it.
Stick around!
LOL! No you don’t “have to go” anywhere.
Paz
What a wonderful collection of yummy salads. These would take care of a working week worth of dinners.
Welcome to the Daring Bakers, too.
Happy 4th of July Paz! Have been catching up on your posts. Love your new layout & what a lovely new apron!