Salads

Couscous and chickpea salad

Author: Niki Bezzant - Founding Editor

Photographer: Joanna Wickham

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Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

¾ cup couscous
¾ cup boiling water
300g can chickpeagarbanzoXsgarbanzosX, drained
juice and zest of 1 lemon
¼ cup walnuts, toasted
2 tablespoons walnut or olive oil
2 cups rocketarugulaX (or any salad greens)
2 tablespoons chopped dried fruit (pears, apricots, dates)

Instructions

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1 Pour the boiling water over the couscous in a heatproof bowl. Cover the bowl with a plate and set aside for a few minutes while you chop the other ingredients and open the cans.

2 After 5 minutes, fluff the couscous with a fork. Add all the other ingredients, toss well to combine.

HFG tip

Jazz it up: add chopped leftover roast veges (pumpkin and kumara are lovely), chopped cooked meat – chicken, beef, lamb, add canned salmon or tuna.

Nutrition Info (per serve)

Calories 289 cal

Kilojoules 1210 kJ

Protein 10 g

Total fat 14.7 g

Saturated fat 2.7 g

Carbohydrates 29.4 g

Sugar 3.4 g

Dietary fibre 4.8 g

Sodium 315 mg

Calcium 55 mg

Iron 2.3 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.

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