Chickpea couscous with horseradish yoghurt and smoked salmon

This quick and healthy couscous salad with salmon recipe is full of iron, protein and fibre, and tastes great too!

Serves: 4

Time to make: 15 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 cup wholegrain couscous
1 vegetable stock cube
1 cup fresh or frozen green peas
1 lemon
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, drained and rinsed
50g snow or sugar snap peas
2 Lebanese cucumbers, diced
½ small fennel, thinly sliced
¼ cup pistachio kernels, roughly chopped
2 tablespoons pumpkin seeds
¹⁄³ cup chopped fresh dill, plus extra, to garnish
handful of mint leaves, torn
100g baby spinach
½ cup plain low-fat yoghurt
2 tablespoons horseradish
300g hot smoked salmon

Instructions

Stay Awake

1 Place couscous in a heatproof bowl. Dissolve stock cube in 1 cup of boiling water, then pour over couscous. Cover and stand for 5 minutes. Pour boiling water over peas and set aside for 5 minutes.

2 Fluff the couscous with a fork, then drizzle with olive oil, lemon juice and season with pepper.

3 Drain the peas and add to the couscous along with chickpeas, snow peas, cucumber, pistachios, pumpkin seeds, dill, mint and spinach. Place in a serving bowl. Mix together the yoghurt and the horseradish and drizzle over salad. Flake salmon over the top, garnish with extra dill fronds.

Nutrition Info (per serve)

Calories 546 cal

Kilojoules 2294 kJ

Protein 35.6 g

Total fat 19.4 g

Saturated fat 3.4 g

Carbohydrates 51.3 g

Sugar 9.4 g

Dietary fibre 10.8 g

Sodium 271 mg

Calcium 223 mg

Iron 5.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.