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Recipe

Chickpea and Couscous Salad

Preparation Time: 8 mins 

Cooking Time: 6 minutes

Serves: 8  (2 serves of veg per person)

 

INGREDIENTS

1 1/2 cups chicken or vegetable stock

2 teaspoons ground cumin or curry powder 

1 1/2 cups couscous (uncooked)

425gm can chickpeas drained

3 medium tomatoes - finely diced 

1/4 cup parsley - chopped

2 spring onions chopped (include green tops)

rind of one lemon or orange - grated

juice of 2 oranges (150ml)

1 tablespoon vegetable oil

METHOD

Bring stock to the boil, add cumin

Remove from heat and mix in couscous

Cover and allow to stand for 5 minutes or until stock is absorbed

Mix in the remaining ingredients

Enjoy warm or cold

VARIATIONS

Try substituting tomatoes with 1 red capsicum, or replacing spring onions with 1/2 cup finely chopped red onion.


Recipe from Healthy Food Fast © State of Western Australia 2017, reproduced with permission



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Nepean Blue Mountains Local Health District