Couscous and chickpea salad with orange-balsamic dressing

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

¾ cup couscous

½ teaspoon instant vegetable stock powder (optional)

¾ cup boiling water

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

about ¼ telegraph cucumber, diced

2 medium tomatoes, diced

100g chargrilled red capsicum, sliced

¼ small red onion, diced

¼ iceburg lettuce, chopped

2-3 tablespoons chopped fresh herbs (try a parsley/mint mixture)

¼ cup chopped kalamata olives

100g feta cheese, crumbled

black pepper, to taste

Orange-balsamic dressing

¼ cup orange juice

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

½ teaspoon cinnamon

salt and black pepper, to taste

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Instructions

Stay Awake

1 Measure couscous and instant stock (if using) into a large bowl. Add boiling water then cover and leave to stand for about 5 minutes.

2 Meanwhile, to make dressing, place all dressing ingredients in a screw-top jar then shake to combine.

3 Fluff soaked couscous with a fork then add chickpeas, cucumber, tomatoes, capsicum and red onion. Stir to combine then add lettuce, herbs, olives and half the feta.

4 Pour dressing over salad and toss to combine. Season to taste. Sprinkle with the remaining feta and serve.

Nutrition Info (per serve)

Calories 387 cal

Kilojoules 1620 kJ

Protein 16 g

Total fat 16 g

Saturated fat 7 g

Carbohydrates 45 g

Sugar 8 g

Dietary fibre 11 g

Sodium 880 mg

Calcium 220 mg

Iron 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.