Wednesday, June 13, 2007

Couscous salad with chickpeas and goat’s cheese

This week’s Weekend Herb Blogging event, that great idea that Kalyn had, is being held by Karen from the beautiful and inspiring blog Rachel’s bite.

I have not prepared this recipe with the event in mind, In fact I did have another recipe that I really wanted to post. I just picked it out of a book on Moroccan dishes. However, when I tasted it I thought that it would be a mistake not to use t his recipe.It has so many Maroccan elements to it.

It is very seasonal in that it will go very well in a summer day, when one sometimes does not feel like standing the stove heat for long. You prepare it very quickly and it is a meal in itself. Plus it it full of goodness. And, nearly forgot that, looks great too. Golden sun colour because of the turmeric, plus the other beautiful reds, greens and white. Next time I prepare it I might add some diced dried dates.


aaWeekendHerbBlogging

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

  1. 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

  1. 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

  1. Toss through the remaining salad ingredients, except preserved lemon, and season well with salt and pepper to taste

  1. Remove flesh from preserved lemon and discard. Rinse the rind with cold water. Finely slice rind and scatter over finished salad to garnish

22 comments:

Nora B. said...

That looks wonderful. Love couscous with chickpeas, but never thought of combining it with goat's cheese & tumeric.

MyKitchenInHalfCups said...

Valentina the flavors come through even virtually. Lovely salad.

Meeta said...

Valentina, that looks so wonderfully colorful! I can really imagine the awesome flavors. SUper!

Patricia Scarpin said...

Tina, this salad is such a blessing - the colors, the flavors... I'm sure it was delicious. Great choice.

Deborah said...

Wow, this looks amazing!

Sylvia said...

This salad look delicious,I love couscous and this is a different way to do.

Paz said...

I love the looks and sounds of this! Of course, I'm putting this down on my list of recipes to prepare. ;-) Thanks!

Paz

valentina said...

Nora, give it a go. You will love it.

Tanna, it is lovely, isn't it?!/

Meeta, this is one of the loveliest couscous dishes I have eaten.

Pat, I totally agree.

Deborah, thanks!

Sylvia, it is indeed a lovely salad.You should try it.


Paz, I think that this dish already appeals to the sight, and the taste is just a lovely way of ending the affair.

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