Turmeric Couscous with Chickpeas and Goldenberries

Turmeric Couscous with Chickpeas and Goldenberries
  • Difficulty
    Easy
  • Flavor
    Savory
  • Course
    Main
  • Estimated Time
    14 Minutes
  • Yield
    4 servings

Ingredients

  • Turmeric
    Turmeric
  • Goldenberry
    Goldenberry
  • Bell Pepper
    Bell Pepper
  • Parsley
    Parsley
  • Walnut
    Walnut
  • Onion
    Onion
  • Garlic
    Garlic
  • Water
    Water
  • Couscous
    Couscous
  • Chickpeas
    Chickpeas
  • Lemon
    Lemon
  • Ginger
    Ginger
  • Olive Oil
    Olive Oil
  • Black Pepper
    Black Pepper
  • Salt
    Salt
  • Brown Sugar
    Brown Sugar
  • Cumin
    Cumin
  • 1/2 teaspoon of Turmeric (ground)
  • 1/2 cup of Goldenberry (dried)
  • 1/2 Bell Pepper (red, diced)
  • 1/4 cup of Parsley (fresh, chopped)
  • 1/4 cup of Spearmint (fresh, choppped)
  • 1/2 cup of Walnut (roughly chopped)
  • 1/2 Onion (red, diced)
  • 1 clove of Garlic (fresh, minced)
  • 1 1/2 cups of Water
  • 1 cup of Couscous
  • 1/2 cup of Chickpeas (canned, drained)
  • 4 tablespoons of Lemon (juice)
  • 1 teaspoon of Ginger (fresh, minced)
  • 4 tablespoons of Olive Oil
  • Black Pepper (to taste)
  • Salt (to taste)
  • Brown Sugar (to taste; optional)
  • 1/4 teaspoon of Cumin (ground)

Directions

This colorful dish is a nutritious option for lunch or dinner. Turmeric is a powerful herb known for its anti-inflammatory and neuroprotective properties, while couscous is not only filling, but also rich in heart-supporting selenium. Goldenberries add their exotic flavors to this recipe, and - along with omega-3-rich walnuts - are an excellent source of dietary fiber. Last but not least, protein-packed chickpeas and fresh, aromatic herbs make this couscous salad a substantial and nutritionally satisfying meal.

  1. Bring the water to a boil in a pot. Stir in the turmeric and couscous. Put the cover on, turn the heat off, and set aside for a few minutes.(5 minutes)
  2. In another pot, sauté the onions until translucent. Add the garlic and cook for a minute. Then add the bell peppers and salt. Mix well and cook until soft.(6 minutes)
  3. When soft, turn off the heat. Then add the chickpeas, spearmint, parsley, and cooked couscous.(1 minute)
  4. To make the vinaigrette, add the olive oil, lemon juice, ginger, salt, black pepper, and cumin to a jar. If desired, add a little bit of brown sugar to balance the acidity. Shake to mix well. Pour it into the warm couscous and gently mix to incorporate.(2 minutes)
  5. Add a final touch of sweetness and crunchiness by enriching this chickpea couscous with goldenberries and chopped walnuts.(10 seconds)
  6. Serve right away or refrigerate to enjoy it later as a cold salad.

This recipe also works great with wholesome grains and seeds, such as quinoa, amaranth, millet, or barley.